Valentine’s Day is almost here! I’ll be sharing two tutorials for decorating your Valentine’s Day cookies, but first, here are some tips on baking cookies that keep their shape and how to ice cookies for a smooth surface.
Here is the YouTube video:
And here are the written instructions:
Baking and icing
My favorite sugar cookie recipe is an altered version of one by Jill Saunders on AllRecipes. Here is the version I use:
1.5 c unsalted butter, softened
3 c white sugar
1 tsp vanilla extract
5 c flour
2 tsp baking powder
1 tsp salt
Cream butter with sugar. Add eggs and vanilla extract and mix until smooth. Add flour, baking soda and salt. Refrigerate for at least one hour. Bake at 400º F for 5-8 minutes depending on how thick you roll your cookies out.
Tips: Cold dough will keep its shape better. While you’re rolling out a portion of the dough, keep the rest in the fridge until needed. Roll the dough out directly on parchment paper, cut your cookies out and remove the scraps instead of trying to cut the cookies and transferring them to parchment paper. Put the parchment paper with the cookies on your cookie sheet and pop them in the fridge for a few minutes while you roll out the next batch.
Once your cookies have cooled, it is time to ice them! I use this royal icing recipe by JBS Box from AllRecipes as a base recipe. I add more milk or sugar as needed until I get the consistency I need.
1 c powdered sugar
2 tsp milk
2 tsp light corn syrup
1 tsp vanilla or almond extract
Mix all ingredients together until smooth.
When flooding my cookies, I like my icing to be of a thicker consistency but still just runny enough to still self-level. Pipe an outline around the cookie. Because I’m using a thicker consistency icing, I don’t wait for the outline to dry. Instead, I immediate flood the cookie. Starting from the edge. I continue to work my way to the middle. Once done, use the tip of your pipe or a toothpick to pop any bubbles or fill in any empty spots.
My next two posts will be on decorating cookies.