(Closed) Sugar cookie advice

posted 8 years ago in Food
Post # 3
5262 posts
Bee Keeper
  • Wedding: June 2012

1. I think it depends on the individual recipe and room temp where they’re stored. I prefer to leave them out. I think you’re safe leaving them out, but check for running.

2. I’m not a huge fan of royal icing. I use a “vegan buttercream” recipe that has a powdered/confectioner’s sugar base. 

3. I think there’s an issue with either your original recipe or the food coloring if you’re running into this issue, because it shouldn’t happen!

Hope that helps. 🙂

Post # 4
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

1. When I finish icing the cookies should I refrigerate them or is it ok to leave them out until the next day when I wrap them up? I always put mine is a sealed container to keep them fresh. You shouldn’t have to refriderate them, unless you are using a buttercream icing.

2. Do you prefer confectioner’s sugar icing or royal icing for sugar cookies? I prefer to use confectioner’s sugar icing because the royal icing gets really hard and some people don’t/can’t eat the cookies with the royal icing on them.

3. Have you ever heard of a food coloring paste? I used it today to try out instead of regular food coloring and it made my icing look really gritty. (i.e. orange icing with white gritty marks throughout) I have not tried the food coloring paste, so I can’t help you with that one. I always use food coloring when I am coloring icing.

Post # 5
875 posts
Busy bee

I love baking!  (Cookies are my speciality, and sugar cookies are my favorite ones to make.) 

1) I freeze my cookies in tins or air tight containers.  I think refrigerating them would draw excessive moisture, but freezing them allows them to be at the proper consistancy.  You can freeze them up to a month in advance without a problem.  And it should not cause a problem to wait a day to freeze them. 

2)I prefer buttercream icing over royal icing.  But I think that they are both appealing. 

3) I use food coloring paste all the time, from your description, I’m going to guess that there may be a problem with your sugar.  If it’s gritty and the colored icing has white specks in it then the problem is that the food coloring is unable to color the larger grits of sugar.  I took a cake decorating class once, and the expert told us to always use “Pure Sugar Cane” confectioner’s sugar.  She said that store brands are often not made correctly and recommended “Domino” brand to us.  I know that there are other regional sugar brands that would also be Pure Sugar Cane, but I don’t know what they are called.  Domino is the main brand name sugar available in my area.   If I remember correctly, she told us that some brands mix sugar and corn starch, and then the icing doesn’t turn out.  I’m wondering if your sugar is a mix of sugar and starch or if it’s just a problem with the sugar bits not wanting to break apart.  Sugar paste is just food coloring in a different form.  It’s great to use when you want to be precise about your icing shades. 

Post # 6
681 posts
Busy bee
  • Wedding: March 2018

Your cookies should be just fine in an airtight container for a day.

I love royal icing! I have worked with it many times and really like the results. The instructions for sugar cookies with royal icing on http://www.browneyedbaker.com are very helpful. http://www.bakeat350.blogspot.com has a lot of great ideas too.

The Wilton gel coloring works really well. I have read that the Wilton black and red aren’t very tasty but there is another brand that you can use.

Definitely check out http://www.retailmenot.com if you plan to go to Michael’s for any of your materials. They usually have coupons posted there.

Post # 7
4824 posts
Honey bee

I can only speak to the refrigeration. Do not refrigerate because it speeds up the staling process by drying them out.  (I work for a cookie company so I am sure of this)

Post # 8
4485 posts
Honey bee

For frosting, I prefer regular buttercream which can be thinned down by adding a tiny amount of milk. I personally don;t know anyone who likes royal icing at all.

Wilton carries small tubs of food coloring paste (which is found in the craft section at Walmart or any craft store) and specially designed for coloring buttercream. All you need is a tiny dab on the end of a toothpick mixed in with the icing.

When you get done with them, put them in an airtight container if you don’t plan to eat them right away. If they will be eaten within the week, it’s ok to leave them out. However, they have no need to be refrigerated.

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