Cookie Tags And Ornaments

Transform your decorated cookies into gift tags and tree ornaments just by making a hole in the top of them before baking.

The tags are a sweet addition to wrapped gifts and the ornaments are little works of art that will last year after year if kept in an airtight container.

This is an especially fun cookie project for a large group or the whole family.

Here's how:

Make a batch cookie dough. Click here for my favorite sugar cookie recipe and click here for my favorite gingerbread recipe.

Lay your cut out cookies onto a sheetpan and make a hole in the top of them.

I used the end of my scribe tool to make the holes but you could use a dowel, straw or another tool to make about a quarter-inch size hole in the top of the cookie. It's important that you make the hole larger than you need it to be since it will close up a bit during baking.

For the gift tags, I outlined the baked and cooled cookies with red piping consistency icing and let that dry for about 15 minutes.

Then I flooded the cookie with ivory tinted icing and set the cookies aside to dry completely.

Once the cookie tags are dry, you can write on them with edible markers and thread a piece of twin or ribbon through them. The markers can be found online, in decorating supply shops and art and craft stores like Michael's and JoAnn's.

A Cookie As Good As It Looks

When it comes to taste, fancy decorated cookies unfortunately have a bad reputation.

"I love how your cookies look but I honestly didn't expect them to taste delicious too," is what I hear time and time again when I serve my creations.

There is good reason for the skepticism, because in all honestly,  most decorated cookies don't taste that great. They are often thin, dry, flavorless and over-iced, sometimes with more sickly sweet icing than cookie. And although they look pretty, I absolutely abhor cookies topped with gumpaste and fondant decorations. Ugh. It's like eating straight up sugar with an artificial aftertaste.

Because of the negative preconception of fancy cookies, I always offer samples when I sell my creations and surprise people when they discover that a decorated cookie can taste as good as it looks.

Making a delicious decorated cookie isn't hard, it just takes good recipes and consideration. Here are my best tips for making a delicious tasting decorated cookie:

*Most important is having a good cookie recipe.  My favorite tried and true recipe contains all-butter, not too much sugar and a good dose of vanilla and pure almond extract. Click here for the recipe.

*When I roll out cookie dough, I aim for 1/4 inch in thickness. I want to be sure to end up with a product that's more cookie than royal icing, 3:1 is ideal.

Quarter-inch thick cookies ready to be baked.

*If I want to make a cookie with an intricate layered design, I go the double-decker route by topping a base cookie with another cookie. It's essential to have more cookie than icing!

For these Gardenia cookies, I went the double-decker route and added layer of "cookie petals" to keep the flower design from being all icing and making the cookie too sweet.

*As for the royal icing, powdered sugar is a necessary ingredient so I cut the sweetness with some tablespoons of lemon juice. The addition makes a world of difference and compliments the vanilla almond flavor of the cookie. Click here for my royal icing recipe.

*Remember that less is sometimes more. I've learned from experience that it's very easy to take a cookie into the realm of being overdecorated. Practice restraint with your decorating because simple is often what's most beautiful.

Colorful dot cookies are simple and beautiful!

Here are some of my favorite designs but most importantly, these are also great tasting cookies!

Oregon Cookies

Our family is hosting a 14-year-old Japanese student named Mizuho for a few days so I thought she might like to bake and decorate cookies with me.  She told me she had never baked or decorated cookies before.

So on Saturday evening we made a double batch of Oregon sugar cookies for her to bring home to share with her family and friends. I found my Oregon cutter at a local shop called Kitchen Kaboodle.

It was hard to believe it was Mizuho's first time decorating cookies and using a pastry bag, she did such a wonderful job.  She had a steady hand and worked patiently and carefully.

Mizuho outlining the cookies with white royal icing.

We used a heart-shaped cookie cutter to press an indentation into the cookie before baking which made adding the green royal icing heart in the center so much easier.

To make these you just outline the cookie and heart with white royal icing and fill this outside area with white royal icing. Then you flood the heart with green icing and that's all there is to it.

Let the cookies dry completely before serving or packaging.

Here are the recipes:

Sugar Cookie Cutouts
Makes about 4 dozen 2-inch cookies

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and almond extract and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto bare baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire racks.

Royal Icing
2 1/2 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons water
1 tablespoon lemon juice
Food coloring

In a large bowl combine meringue powder, water and lemon juice and stir until meringue powder is dissolved. Add powdered sugar and with an electric mixer on low speed, beat until evenly moistened. Then beat on high speed until stiff, glossy peaks form. Divide and tint as desired and add water a teaspoon at a time to get desired consistency.

One Batch Of Sugar Cookies

The cookie question I get asked over and over again is "how many sugar cookies does your recipe make?"

Well,  that's a hard question to answer because it all depends on the size of the cookie cutters you use.

So to help answer the question here's a picture of the all the Easter cookies I got from one batch of dough using an assortment of cutters from 1.5-inches (the small rabbit) to 3.5-inches (the large round and rectangle).  I hope this visual helps.

Here's my favorite tried and true sugar cookie recipe:

Sugar Cookie Cutouts

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and almond extract and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto bare baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire racks. 

Cookie Decorating 101

I'm in the midst of teaching a two-session cookie decorating class at Trinity Episcopal Cathedral and am having a lot of fun — Mainly because there are 15 students in the class who are all super nice and enthusiastic about learning how to decorate cookies.

In the first class session that was held last week, we covered just the basics of cookie decorating and did some hands on outlining and filling of cookies. In preparation for teaching the class, I put together a handout that covers the supplies needed, recipes and tips.

I'm including a copy of the handout here (see below) because I think it is helpful for anyone who is interested in giving cookie decorating a try.

At first, it does take some effort to get your supplies together and get started.  But once you get going, I think you'll find that cookie decorating really isn't that hard and is so much fun.

For me, it's my creative outlet and something I enjoy sharing with others.

Cookie Decorating 101

Five Decorating Tips

Take Your Time:
The best time to take on a cookie decorating project is when you have plenty of time to relax and enjoy the creative process. Also, decorated cookies need 8 to 12 hours of drying time so they are not something you can whip up last minute. It’s wise to take your time and think about what you want to create before heating up the oven.

Practice:
The only way to improve your decorating skills is to experiment and practice. Be patient with yourself and just keep working at it. And remember, a messed up cookie still tastes delicious.

Test the Consistency of Your Icing:
When trying to get the right consistency of icing for your cookies it’s always a good idea to test your icing by first piping onto a plate. The right icing consistency is paramount when it comes to cookie decorating. Also, be judicial when adding water to thin your icing. Add just a touch a time because if you get your icing too thin, there’s not much you can do to salvage it.

Have a Visual When Mixing Colors:
Choosing and creating colors is a huge part of cookie decorating and it can be frustrating when you have the perfect color in mind but you just can't seem to mix it up. Having a visual of the color you want makes all the difference. It can be anything — an object, a clipping from a magazine or a color chip from the paint store.  When you actually see the color you want, it is so much easier to mix. Also, add your coloring just a touch at a time. A little gel coloring goes a very long way.

Start Simple:
Your cookie decorating skills will continually improve with practice.  To avoid frustration, I think It’s best to start simple with a single color outlined and filled cookie. Next, try a two color cookie and just keep building on that. Before you know it you’ll be tackling decorative bead borders, brushed embroidery and lettering.
 


Basic Supplies:
Meringue Powder
Electric Mixer
Pastry Bags (I prefer disposable)
Couplers and Pastry Tips (#2 and #1 are the tips most often used)
Gel Food Colors (I recommend AmeriColor brand)
Wooden skewers or a scribe tool

Additional Supplies:
Lazy Susan
Food Writing Pens (AmeriColor brand is best)
Small Square Tip Paint Brush (for Brushed Embroidery)
Small Paint Brush set (for Painting and Adding Luster and Disco Dust)
Sanding Sugars
Disco Dust
Luster Dust
Decorative Sprinkles
Food Safe Cellophane Bags for Packaging Cookies



Sugar Cookie Recipe
Makes about 4 dozen 2-inch cookies

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and almond extract and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time, peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto ungreased or parchment lined baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire rack.

Gingerbread Cookie Recipe
 6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. With cookie cutters, cut into desired shapes. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.

Bake cookies until crisp but not dark, 10 to 14 minutes. Let cool on sheets on wire racks.


Royal Icing
2 1/2 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons water
1 tablespoon lemon juice
Food coloring

In a large bowl combine meringue powder, water and lemon juice and stir until meringue powder is dissolved. Add powdered sugar and with an electric mixer on low speed, beat until evenly moistened. Then beat on high speed until stiff, glossy peaks form. Divide and tint as desired and add water a teaspoon at a time to get desired consistency.

Button Cookies

The technique for making these cute button cookies is simple and can be used with any cookie dough that can be rolled out like shortbread, chocolate shortbread or gingerbread.  I used my favorite sugar cookie dough.

At first I thought I was going to decorate them with royal icing but really these need no embellishment. As is and stacked and threaded with pretty twine they make a sweet gift for a crafty friend or anyone who is "sew" great.

Here's how to make them:

You need a batch of dough, a round cutter, a round lid or cutter that is about 1/4 inch smaller and a straw.

Using the large cutter, cut rounds and place them on a baking sheet. Then press the smaller round into the dough to make a deep impression.

With the straw, poke four holes in the center of each cookie. Make sure the holes are large enough because they will close up a bit during baking.

Bake the cookies and that's it.

Planning A Cookie

My current plans for a bumble bee sugar cookie.

For me part of the fun of sugar cookie decorating is the planning process.

Sometimes these plans change as I begin the actual decorating but they are a good starting point and help me visualize the cookies I want to create.

All you need is your cookie cutter and pen and paper — Just trace the cookie cutter onto the paper and start sketching.

It's also fun to involve your family in the sketching process. Ask them for their suggestions or give each family member a tracing to decorate and vote on the winner. Or, make a true family cookie using a combination of everyone's ideas.

It's also helpful to find samples of the colors you wish to use. Mixing colors can be tough but having a visual of what you are working towards is helpful. 

Cookie decorating is more fun when you take the time to enjoy the process and remember practice makes perfect but the truth is sugar cookies are delicious no matter how they are decorated.


Here's my favorite sugar cookie recipe:

Sugar Cookie Cutouts
(this recipe is from well-known pastry chef Emily Luchetti and was featured in the December 2004 issue of Sunset Magazine)

Makes about 4 dozen 2-inch cookies

1 cup unsalted butter (at room temperature)
2/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract

 In a large bowl with an electric mixer on medium speed, beat butter and sugar until blended, then beat on high speed until creamy. Add egg, vanilla and almond extract and beat until well blended. Add flour and salt; beat on low speed until combined, then on medium speed until well blended. Divide dough into two equal portions. Place dough between sheets of plastic wrap. Press evenly into a disk and chill until dough is firm, at least 20 minutes. Working with one portion of dough at a time (keep remaining chilled), peel off plastic wrap and roll on a floured board until 1/4 inch thick. Cut with floured cutters and transfer onto bare baking sheets. Bake at 350 degrees (325 for convection) for 7 to 9 minutes or until firm to the touch and slightly darker brown around edges. Cool on wire racks.