Post # 17
Those look awesome! I’d love to get one of those as a guest.
As a thought, you might want to stick a little note on the back that has the list of ingredients. Lots of people have allergies nowadays. You could print little labels off on your printer and stick them to the back of the cookie.
Post # 18
We’re using a traditional cookie for the Jewish holiday of Purim – the day our wedding is – as our favor. Hamantashen are triangle cookies with a jam in the middle (like thumprint only….not).
We’re not making them though. I don’t have the space in my tiny apartment to do that, and I’m a terrible baker!
Post # 19
I love the design you are going for on that pink one. If you thin the icing out with a little more water you should be able to achieve it. Just add the water slowly because a little bit goes a long way with royal icing and you don’t want it too runny.
I’ve never frozen cookies, only dough sorry no help here.
Post # 20
I’ve been making frosted sugar cookies for Christmas and party favors for years, and I think you did a great job! Most people do pretty badly on the first try. You must have some natural talent. 🙂
Wilton has some paste colors that are a little more pale and sophisticated. Also, remember that the colors always dry darker. I always mix it a little bit lighter than I want the cookie to look. As the icing sits on the cookie for a few hours, it turns into the color you are aiming for.
The key to making the cookie look smooth and professional is the thickness of your icing. You should make some of it thick, and some of it thin.
Thick icing: This should hold its shape without spreading when you pipe it on the cookie (but still be thin enough to pipe). Use it to pipe an outline around the edge of the cookie. This will be a wall to keep the rest of your icing in place. You can also use thick frosting for details on top of the icing.
Thin icing: You don’t want it to be as thin and runny as water, but it should spread a bit to have a smooth surface when you apply it to the cookie. After you pipe your thick border around the cookie, apply the thin frosting so that you have a nice base of thin icing.
If you want decorations which are smooth, use thin icing on your thin icing base while it is still wet. The color will sink in. If you want decorations that stick out, wait for the thin icing to dry, and use thick icing on top.
Good luck! I’m sure your guests will be so impressed that you made the final product.
Post # 21
I did sugar cookie sandwiches for part of our favors. Yours definitely look prettier than mine did but as long as they’re yummy I think people won’t really give them a second look.
Post # 22
Thanks for all the great tips. These will really help me achieve what I am looking for. I will keep prasticing until I get it right. It really fun. I cant wait to try and make some for my daugthers birthday or babyshowers. I definitely needed thin icing to flood with. My icing with really thick and really held is shape.
I like the pink deisgn because. I broswed online for different butterfly designs. So I will try some more out. And hopefully they will look alittle more mature and elegant.
I never thought of that, but that is a great idea. Expecially if people are allergic.
I think yours are adorable and I love the colored packaging. Where those you wedding colors?
Post # 23
I think those look great! You know what might up the elegance factor? If your cookie cutter was a little more angular, like this one:
I think something like that would make the cookies look more delicate and elegant. Of course, the downside is, they would be more delicate then, i.e. they would break more easily.
Post # 24
I totally agree with you. Ive been looking on ebay for a different shaped butterfly. That one is great ! I think it would look alot better than the cutter I have now.
Post # 25
When I ice cookies I add a tiny bit of egg white into my icing, it helps it harden better but also stay nice and shiny. Alot of people are against egg whites in icing, but I swear by it! And I love that cookie cutter that Bubu82 posted, very elegant! Some people freeze their wedding cake for a year and eat it on their anniversary. do you think cookies could freeze for 9 months??
Post # 27
Those cookies are really beautiful, I love decorating sugar cookies, but have yet to attempt royal icing, so good for you! Cookie favors are awesome by the way.
I came across this post from Pioneer Woman at Christmas, it might help you, it looks so cool, I really want to try royal icing now! Hopefully this helps:
Post # 28
Thanks alot, I found a cookie recipe on the site that I would like to try out and there were some great tips 🙂
Post # 29
We got married on Purim last year! That’s such a great idea for a favor, wish I had thought of it!
We did wedding cake cookies. We did them months ahead of time. We iced, sprinkled, and packaged them before we froze them so all we had to do was defrost and then put them out. They tasted great, I had lots of requests for the recipe after.
Post # 30
Those are adorable ! So when they thawed they didnt get mushy or did the icing run? But if I oculd have them all completed a month before and freeze them. That would be great !
Post # 31
Thanks! They were fine when they thawed. No mush and the icing was normal.