Worth the work – from disaster cookies to sweet strawberries

“Check this out!” a co-worker of mine here at CK Products sent me in an email. It was a link to a YouTube video that showed someone decorating a cookie with royal icing.

I was mesmerized and then spent my entire weekend watching cookie-decorating videos. I had to try it.

However, I was so eager to work with royal icing that I took the short cut many novice bakers take: I used store-bought, pre-made sugar cookie dough. It would save me time and a mess in the kitchen. I could roll out the dough, cut out my shapes, bake them, wait for them to cool and then begin decorating.

Big mistake.

What were supposed to be cute little cupcake cookies came out like this:

11129897_10152683466976573_3386230567912122409_n

Not exactly the cupcake shape I was hoping for.

I did my research, talked to people at work, and the next time I made cookies, I did everything differently. The results for my strawberry cookies were fantastic:

20150502_200741

My cookies kept their shape! I was thrilled.

So what did it take for my sugar cookies to retain their cookie cutter shape? More than anything, it took time and patience. Here are my tips for creating sugar cookies that won’t turn into blobs when you bake them:

20150502_2027471. Make your dough from scratch. This is a must. And if you can find a recipe specifically for cut-out cookies, that’s even better. The pre-made dough you can buy at the store isn’t made to be used with cookie cutters, so don’t try and force it.

2. Put your dough in the refrigerator for at least a few hours. Once your dough is made, divide it into two equal parts, wrap in plastic wrap and put in the refrigerator. Keep it there for a few hours or even overnight.

3. Put dough back in the refrigerator while cookies bake. Keeping the dough cool has a big impact on the outcome of your cookie shapes. Before placing your cut-out cookies on a tray, make sure they are freshly cut. Don’t cut out all your cookies and allow them to sit out and warm up while other cookies are baking.

It’s as simple as that! A little patience and a little extra work is well worth it to end up with cookies that retain their cookie cutter shape. Now that I had perfectly-shaped strawberry cookies, I could decorate with icing:

20150502_202523

20150502_214046

20150502_215132

20150502_215540

20150502_223319

20150502_224903
20150502_225057

strawberry month2

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s