Christmas Cookie Decorating 101

Home
>
Cooking Tips
>
Christmas Cookie Decorating 101

Christmas Cookie Decorating 101

Many bakers ask for tips and instructions on decorating cookies. Well that's a tall order because there are as many ways to decorate cookies as there are cookies! Here are a few guidelines for novices and experienced bakers alike to help you generate your own ideas for cooking decorating.

DECORATING COOKIES BEFORE BAKING

Cookies can be decorated before baking with materials that withstand the heat of baking. Some things that you can place on your cookies before baking are:

-colored sugars or natural sugars such as pearl sugar
-jimmies, non-pareils, silver and gold dragées, and other sprinkles
-raisins and dried fruits such as cranberries
-nuts

These items can be placed on top of almost any cookie to dress it up a bit and give it a more festive appearance.

Paint a masterpiece
You can also paint your cookies before baking them. Make an edible food paint out of an egg yolk mixed with a few drops of food coloring and paint the cookies with a clean paintbrush. The paint will dry while baking and give the cookie a colorful, glazed appearance. This is a fun activity for kids!

A bit of trompe l'oeil
The folks at Better Homes and Gardens have a creative recipe for Colored Cream Dough ( http://www.bhg.com/bhg/story.jhtml?page=2&storyid=%2Ftemplatedata%2Fbhg%2Fstory%2Fdata%2F11429.xml&c atref=SC1407 ) which is a dough of frosting consistency that can be piped onto cookies with a pastry bag fitted with a writing or star tip, and then baked. The result is a cookie that looks like it has been frosted but the frosting is baked on and hard.

DECORATING COOKIES AFTER BAKING

Decorating cookies after baking them requires that you apply some kind of liquid-based substance that will adhere to the baked cookie, or that will act as a glue to attach other items. Usually, this takes the form of frosting, icing, or melted chocolate.

Frosting vs. Icing
There is a big difference between frosting and icing. Frosting is thick and holds shapes like rosettes and shells like those you see piped around the edges of a birthday cake. It remains soft to the touch and has a creamy texture, and most people think it tastes better because of the creamy buttery flavor. Icing, on the other hand, is a thinner, more liquid substance, and as it dries it thins out, becomes very smooth across the surface of your cookie, and hardens. This is the icing to use for the most beautiful, professional results.

Working with frosting
You can use frosting in two ways. One way is to simply use a knife or rubber spatula to spread the frosting across the whole surface of your cookie. The other way is to place the frosting in a pastry or decorating bag fitted with a small tip and piping out thin lines or rosettes of icing onto the cookie. Either way, once the frosting has been applied to the cookie you can then further embellish it by using colored sugars, non-pareils, or any of the decorating items mentioned in the Decorating Before Baking section above. Christmas-Cookies.com has a delicious recipe for Buttercream Frosting at http://www.christmas-cookies.com/recipes/recipe.php?recid=306. See detailed instructions on piping frosting from Better Homes and Gardens at http://www.bhg.com/bhg/story.jhtml?page=3&storyid=%2Ftemplatedata%2Fbhg%2Fstory%2Fdata%2F11430.xml&c atref=SC1407

Working with icing
Icing is a little more difficult to work with but its smooth surface produces the most beautiful results! Icing should always be piped onto a cookie because it will run off the edges if spread with a knife. Once iced you can apply silver dragées, or other sprinkles just as mentioned with the frosting above, before it hardens. Christmas-Cookies.com has an excellent recipe for Royal Icing at http://www.christmas-cookies.com/recipes/recipe.php?recid=42. There is also a recipe for Powdered Sugar Icing ( http://www.christmas-cookies.com/recipes/recipe.php?recid=288 ) that dries less hard than Royal Icing and has a shiny surface. Martha Stewart's website features an excellent article on how to pipe icing onto cookies for professional-looking results ( http://www.marthastewart.com/page.jhtml?type=content&id=channel172011&catid=cat258 ).

Melted chocolate
Just about any cookie can be embellished simply by dipping it in chocolate or drizzling chocolate over it. You can even dress up the everyday chocolate chip cookie for gift-giving or serving at parties. Melting chocolate is a simple process, but a few rules must be followed in order to make it a success. For Easter, try using white chocolate tinted in pastel shades with food coloring. Use the gel, paste or powdered kind of food color, because the liquid drops may make the chocolate seize up.

What you need
You can either use chocolate chips or baking chocolate (the kind that comes in 1-ounce squares) and the same process applies whether you use dark chocolate or white chocolate. A small amount of shortening should be added at the ratio of 2 tablespoons shortening for 1 cup of chocolate chips or chopped up baking chocolate.

Double boiler
Place chocolate and shortening in the top half of a double boiler or in a metal bowl that has been placed on top of a saucepan filled with hot water. The water must be very hot, but not boiling, because the steam generated by boiling water could get moisture into the melting chocolate which makes it curdle. Allow the chocolate to melt over the hot water and stir it occasionally until it has achieved a liquid consistency.

Microwave
Place your chocolate and shortening in a microwave safe bowl and microwave it on medium power for 1 minute. Stir. Continue microwaving 20 seconds, stir again. Keep doing this until the chocolate is almost melted. Remove it from the microwave and stir it until completely melted.

Dipping
Dip one end of your cookie, or half the cookie, or even the whole cookie into the melted chocolate. Set the cookie on a wire rack to let the chocolate harden. If you wish, you can sprinkle chopped nuts, coconut, or non-pareils over the melted chocolate before it hardens.

Drizzling
Scrape melted chocolate into a ziplock baggie. With a sharp scissors, snip off a very small corner of the baggie. Drizzle top of cookies with zig-zags of melted chocolate. Cool until chocolate is set.

Using these simple techniques will help you produce a variety of beautiful-looking cookies at Christmastime and throughout the year.

Mimi Cummins is co-author of the book "Christmas Cookies Are for Giving: Recipes, Stories, and Tips for Making Heartwarming Gifts." This book, "enthusiastically recommended" by Midwest Book Review, is full of baking tips and hints, including nearly 50 recipes each with a full-color photo. For more information visit http://www.christmascookiesareforgiving.com/ or order from your favorite online bookstore.

[Note to webmasters: you may include a link to the book using your affiliate program (Amazon, Barnes & Noble, or other) if you wish.]

In The News:

Staying In: Tips for TV, cooking and more
San Francisco Chronicle
Staying in? Here are some suggestions to help you make the most of your evening at home. Our staff has come up with all sorts of options, including the best of what's on television, a DVD to watch, a book you might want to read, even a recipe to try ...

and more »

Artichokes 101: Tips for selection and cooking
Sacramento Bee
Cooked artichokes keep for a week, also, and can be heated up on the grill or in the oven just before serving. Freezing: Cooked hearts and blanched smaller artichokes can be frozen. To blanch, remove the outer petals (or bracts) so only the pale inner ...

and more »

Barbecue tips from the pros
PennLive.com (blog)
By JULIA HATMAKER, The Patriot-News Andrew Sawran of Hershey, a master barbecue judge, and Terrie D'Amato of York, pig mistress, aka head of the award-winning barbecue team Lips and Hoovz, share their tips for cooking the four most popular barbecue ...

Eat your veggies: Cooking tips make it easy to consume more of the plant world
Bellingham Herald
Adding vegetables to your diet takes a little bit of knowledge and a few simple cooking techniques. Vegetables can be enjoyed raw, steamed, boiled or sautéed. If you're out of the habit of cooking vegetables, here are some tips on how to add loads of ...

and more »

LA Weekly (blog)
Cookbook Review: Grow, Cook, Eat, For Gardening Kitchen Tips + A Recipe For ...
LA Weekly (blog)
By Jenn Garbee Wed., May 23 2012 at 6:00 AM Grow, Cook, Eat by Willi Galloway is a handy little book, despite the entertainingly transparent subtitle: A Food Lover's Guide to Vegetable Gardening including 50 recipes, plus Harvesting and Storage Tips.

Grilling away the fat Tips for cooking healthy foods on the barbecue
Times Herald-Record
Cooking out is a great way to enjoy "grilling the fat away" by using tips and tricks to prepare many nutritious, tasty foods on your grill. This popular culinary technique produces healthful, flavorful foods such as zesty appetizers, hearty entrees and ...

2 burger recipes plus 2 vital tips
HeraldNet
This indentation will prevent the burgers from swelling up and rounding out while cooking." Next great Weber tip: "Oil the food, not the grates. If you oil your grates, you are essentially gluing your food to them. "The oil burns quickly on the hot ...

and more »

Award-winning chef to offer cooking tips to youngsters in Ellesmere Port
Ellesmere Port Pioneer
AWARD-WINNING Cheshire chef Brian Mellor will be helping schoolchildren in Ellesmere Port cook up a storm in coming weeks. Brian, who runs a cookery school in Harthill, has been signed up by the Junior Chefs' Academy to deliver healthy eating workshops ...

and more »

100 Tips for a Healthier Summer
Huffington Post (blog)
Cooking can reduce the amount of fiber in foods, so be sure to have plenty of raw fruits and veggies too. 15. Veggie superstars to add to your line up include 1 cup of spinach (40 calories) 1 tomato (25 calories) or 1 cup of radishes (20 calories). 16.

Staying In: Tips for TV, cooking and more
San Francisco Chronicle
Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate. Repeat with the other 2 fillets, adding more oil to the pan if necessary. Spoon the sauce over the fish and garnish with lemon ...

Google News