Piping
Transfer 1 bowl of white royal icing to piping bag fitted with small plain tip. Repeat with 1 bowl of tinted icing in second piping bag. Pipe outline around cookies (Photo 1) and details as desired. Let dry for 1 hour. Enjoy as is or continue with other decorative effects.
Flooding
Mix water into each bowl of remaining white and tinted icing, 1 tsp (5 mL) at a time, until thin enough to flow through piping tip.
• Wet-on-Wet Decorating: Squeeze thinned icing onto centre of desired area. Using small offset spatula, spread to piped edges. Burst any tiny air bubbles with toothpick. While first colour is still wet, add second icing in contrasting colour in designs, such as dots, stripes and hearts. (To make hearts, pipe dots then draw toothpick through middle of each to create heart shape.)
• Wet-on-dry Decorating: Spread first colour as per wet-on-wet decorating. Let dry for at least 2 hours before using contrasting colour to pipe on outlines, details and decorations. Let dry completely.
Flocking
Pipe desired design - snowflake, etc. - on uniced or dried flooded cookies. While piping is wet, sprinkle with coarse or sanding sugar. Let dry; shake off excess.
Click here to download our Festive Wintery Cookie cutouts! Print at 100% for correct cookie sizes.
Cocoa Sugar Cookies recipe
Servings: 24 cookies
Ingredients:
- 3/4 cup (175 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and sa< stir into butter mixture in 2 additions to make smooth dough. Divide in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cutter or template, cut out shapes, rerolling scraps and chilling dough before cutting again. Place, 1 inch (2.5 cm) apart, on parchment paper–lined pans. Freeze for 15 minutes or refrigerate for 30 minutes or until firm.
Bake in 350 °F (180°C) oven until edges begin to darken, 20 to 25 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 month.) Click here to add this recipe to your Recipe Box!
On floured surface, roll out each disc to 1/4-inch (5 mm) thickness. Using cutter or template, cut out shapes, rerolling scraps and chilling dough before cutting again. Place, 1 inch (2.5 cm) apart, on parchment paper–lined pans. Freeze for 15 minutes or refrigerate for 30 minutes or until firm.
Bake in 350 °F (180°C) oven until edges begin to darken, 20 to 25 minutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 month.) Click here to add this recipe to your Recipe Box!
Royal Icing Paint recipe for decorating cookies:
Servings: 2-3/4 cups (650 mL)
Ingredients:
- 1/4 cup (50 mL) meringue powder
1/2 cup (125 mL) water
4-1/2 cups (1.125 L) icing sugar
Paste food colouring
Preparation:
In large bowl, beat meringue powder with water until foamy, about 2 minutes. Beat in sugar until stiff, about 9 minutes. Divide between 2 bowls; tint 1 of the bowls desired colour. Divide each bowl in half to make 2 white and 2 coloured small bowls. Cover with damp cloths to prevent drying out. Click here to add this recipe to your Recipe Box!
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