Decorated Cut Out Cookies Without Frosting Food

HOW TO DECORATE SHORTBREAD HOLIDAY CUT-OUT COOKIES WITH ROYAL ICING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
• Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
• Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about ¼-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
• Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
• To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you'd like your icing.) Whisk until completely combined.
• Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
• Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
• Enjoy!

THE BEST CUT OUT SUGAR COOKIE RECIPE

Steps:

• Cream together butter and sugar in the bowl of a standing mixer.
• Add vanilla and eggs and beat until combined.
• Add flour, baking powder and salt and beat until combined.
• Divide dough into two equal portions.
• Shape each piece of dough into a round, flat disc and wrap tightly with plastic wrap.
• Chill in the refrigerator for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F.
• Line two to four large baking sheets with parchment paper, set aside.
• Remove one sugar cookie dough disc from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
• Place sugar cookie dough on a floured surface and roll to ½" or ¼" thickness (thicker = softer cookies).
• Use your favorite cookie cutter shapes and cut out the dough and place them 1" apart on the prepared cookie sheets.
• Repeat until all the dough is used. You can gather and re-roll the dough scraps two additional times (3 times total).
• Use a pastry brush and brush the cookies with a little bit of milk or cream. Then decorate with sprinkles, which will stick to the milk/cream.
• Bake in the preheated oven for 9-10 minutes or until cookies are puffed and just set around the edges.
• Remove and let sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
• Repeat with second disc of dough.
• Combine all frosting ingredients in a medium bowl and whisk to combine.
• Start with 2 TBS milk and increase until your desired consistency is achieved.
• If using food coloring, separate frosting into smaller bowls and add food coloring to your liking.
• Place each color in a disposable piping bag fitted with your tip of choice.
• Once cookies are completely cooled, decorate cookies.
• Let decorated cookies sit at room temperature for at least 3 hours, or until the frosting is completely hardened. Chilling them in the refrigerator helps speed up the setting process.
• Store in an airtight container or on a plate wrapped in plastic wrap at room temperature or in the refrigerator.

DECORATED CUT-OUT COOKIES WITHOUT FROSTING

Steps:

• In a large bowl, stir together all ingredients until they form a ball.
• Chill for 30 minutes.
• Remove 1/4 to 1/3 of the dough and set it aside in a sealed container.
• Color the remaining cookie dough with green food coloring to desired color shade.
• Roll cookie dough onto a parchment lined cookie sheet.
• Cut trees with a tree shaped cookie cutter and remove the outside pieces of dough. (knead outside pieces into a ball so that you can redo this same process on the next cookie sheet).
• Taking out the portion which you set aside in step #2, divide it up into small groups depending on the number of colors you want your balls/garland to be.
• Color each small group with food coloring and add tiny amounts of milk until it gets to the consistency that it can be piped through a pastry/decorating bag.
• Pipe your balls/and or garland colored cookie dough unto the unbaked trees. Bake in a preheated oven to 375 degrees Farenheit for about 12 minutes.
• You will have beautifully decorated cookies without the added frosting and everyone will wonder how you did it.

PAINTED SUGAR COOKIES

Steps:

• In a small bowl mix together the gel food coloring and water until well combined. Set aside until ready to use.
• In a small bowl mix together the cocoa powder and water until mixture is smooth.
• Prepare your workstation by laying a large sheet of wax paper on the counter, and placing the cookies upon it. Have ready your cookie paint and brushes.
• Before making brush strokes on the cookies, dip the brush into the food coloring mixture and press the brush against the sides of the bowl to rid of any excess liquid.
• Gently make brush strokes on the cookies as desired. Set aside until completely dry, 4-5 hours.

55 VALENTINES DAY DESSERT AND DRINK IDEAS | VALENTINE COOKIES

Steps:

• Preheat oven to 375°F.
• With a hand or stand mixer, cream together powdered sugar and butter until light and fluffy.
• Add egg, almond and vanilla and mix until combined.
• Sift together flour, soda and cream of tartar and add to sugar mixture, mix until well combined.
• Divide dough into two disc shapes, wrap in plastic wrap and refrigerate for 15 minutes.
• Once chilled, roll out dough to 1/8 to 1/4 inch thick and cut into cookie shapes.
• Place on lightly greased or silpat covered cookie sheet and bake for 7-8 minutes. Remove and cool on cookie sheet. Frost with royal icing.

PERFECT CUT OUT COOKIE BUTTERCREAM FROSTING

Steps:

• In a large bowl beat together your butter and powdered sugar.
• Toss in your vanilla and milk, beat until smooth and creamy.
• If your going to color your frosting, mix in your choice of coloring at this time.
• When it's the color your wanting, use a small metal off set spatula (or a butter knife) to smooth the frosting on, working from the center of the cookie, out towards the edges.

CUTOUT COOKIE DECORATOR ICING

Steps:

• Place sugar into mixing bowl.
• Combine milk, corn syrup and vanilla, and blend.
• Add liquid mixture to powdered sugar and mix thoroughly.
• Add softened butter and blend until thoroughly incorporated.
• Divide frosting into several cups, and add food coloring to each. If using liquid coloring, add a little more powdered sugar until it reaches good spreading consistency.
• Spread onto cookie with knife, or place in zip-loc sandwith bags with the corner nipped off 1/16" to pipe onto cookies.
• Decorate with sprinkles or colored sugars.
• Once cookies are decorated, place on flat surface to allow frosting to dry. Store cookies in covered container.
• NOTE: Differences in humidity may require more or less liquids to make a good consistency frosting. Sugar can be added or milk lessened to achieve the best consistency.

EASY SUGAR COOKIE ICING RECIPE

Steps:

• Combine powdered sugar, two tablespoons milk, and corn syrup or honey, adding more milk until icing reaches desired consistency. For piping and spreading, you're looking for a thicker icing. For dipping cookies, you'll want something a little bit thinner.
• Pipe, spread, or dip onto baked cookies. If you'd like to use sprinkles, apply them before the icing dries.

DECORATOR FROSTING

Steps:

• In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.