Royal Icing Tips
Royal icing is the icing I use to frost my vanilla sugar cookies. There are three different types of consistency you can use. The first type is the outline, which you need to outline your cookie before you can flood it. The outline should be close to yogurt consistency. The second type of icing should be your flood, it needs to be thin enough so that it can spread to cover the whole cookie without leaving any bumps or air bubbles. It should be thin like honey but not watery. The last type is the detail icing. This icing should be thick like toothpaste so it does not spread. This can be used to ice shapes, letters, or designs.
Check out our page on Royal Icing Cookies for more information and photo examples.
Sugar Cookie Pointers
Making sugar cookies can be stressful and tricky, so I am here to give you some tricks and pointers.
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1. Butter Temperature: The first tip is to make sure your butter is softened and at room temperature.. This will make mixing your dough way easier.
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2. Adding Flour: Make sure you add your flour in slowly. You can always add more but you can't take any back if you add too much. Adding too much flour will give you dry dough. Dry cookie dough will just make the rolling process more difficult.
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3. Rolling out the dough: When I roll out my cookie dough I use a Rolling pin with thickness rings. This won't allow me to roll it out too flat. I also chill by dough in the freezer for 15 minutes before baking it.
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4. Baking: My last tip is that when I bake my cookies, I bake them for a short amount of time then take them out just short of them turning light golden brown on the edges. Like I said before, you can always bake them longer but you can never unbake them.