Friday, December 17, 2010

Snowflake Sugar Cookies


Just made these today...



These guys were actually cut with a flower cookie cutter, then I piped the icing on in a snowflake pattern.  Throw in a few silver dragees and you've got a sparkly snowflake cookie!  The icing is a vanilla glace.  It dries shiny and stays fairly soft (unlike royal icing), but it still able to be stacked without the cookies sticking to each other.  Here is the recipe for the glace icing:

1lb powdered sugar (4 C)
6T whole milk
6T light Corn Syrup
1 t extract (I use vanilla)

With a whisk, combine sugar and milk until smooth. Then stir in corn syrup and extract and desired food coloring.

You can play around with the consistency by adding more milk or powdered sugar.  Adding more powdered sugar will give you a consistency that is better for piping.  Place your icing in an icing squeeze bottle like this.  Outline the shape of the cookie by squeeing a line of icing out of the squeeze bottle around the outside border of your cookie..  Then, fill in the rest of the cookie with more icing and spread out easily to cover the whole cookie.  You can spread the icing with a knife, offset spatula, or the back of a spoon. 

These were fun to make and some friends that we had over tonight didn't want to eat them because they said they looked too good.  I'll count that as success!  :)

26 comments:

  1. How do you get the icing so perfect? I hate icing cookies cause it always ends up looking so messy

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    1. looks like she "piped" the edges and then the icing was poured onto the cookie

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    2. Use thicker icing for the edges and thinner icing or "flow" to fill it in

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  2. Where do you order your drageer from

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    Replies
    1. I bought silver dragees from Sur la Table.

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    2. I bought mine at Michaels craft shop

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  3. your icing is so glossy-- is that because of the corn syrup or that you used milk?

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  4. What's the cookie recipe? Thanks!

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  5. wouldn't they have to be refrigerated since there is milk in the icing?

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  6. Nice piping work! To get one more professional touch, add a touch of white food coloring. Your wonderfully straight lines will show up even better.

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  7. what`s your T stand for ???

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  8. No the icing does not need to be refridgerated. It's some chemistry thing I don't fully understand, but basically the bacteria needs water to grow and the sugar acts as a bacteria killer and sucks the moisture out of the milk.

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  9. Does this get hard? So you can stack cookies and not have the icing go everywhere?

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  10. Cookies & frosting: Fabulous. Photos: Just Gorgeous!!!

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  11. Can I use 2% milk or is whole milk truly needed

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    Replies
    1. I'm also wondering the same thing?

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    2. I've always used 1% milk since that's what I buy, and it works perfectly fine.

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    3. I've always used 1% milk since that's what I buy, and it works perfectly fine.

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    4. I have even used Almond milk to do this. Any liquid with some fat content will work just fine. My neighbor make her frosting with chocolate milk it adds a great depth to the chocolate frosting.

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  12. Beautiful cookies! About how many cookies does your icing recipe ice?

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  13. These are gorgeous! How did you achieve that color? It almost looks like a Tiffany blue!

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  14. What is your sugar cookie recipe?
    Thanks.

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  15. what color did you use for the food coloring

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  16. How many servings does it make?

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