Icing cookies does NOT have to be difficult, take a look…
I love how pretty iced cookies look,
but often they are just so time-consuming.
One day when I was in a real hurry to ice cookies,
I thought about how fast it seems a donut shop could get icing on all those donuts they sell so early in the morning…
and I decided to simplify and conquer.
These cookies were iced the EASY way, no piping bag. I wouldn’t have believed it myself if you would have told me so.Nope, just dipped them into the glaze icing and viola!
Below you will find a VIDEO I added so you can see exactly how to do this!
I’m so happy that I figured out a new way to ice cookies, especially since I had 6 dozen cookies baked and ready to be iced with an annoying pain that was preventing me from icing them.It did take me a couple of tries to get the icing correct along with the method of how to dip them and have the extra icing run off the cookies without making a complete MESS.
It did take me a couple of tries to get the icing correct along with the method of how to dip them and have the extra icing run off the cookies without making a complete MESS.
I placed the icing in an oval dish and strapped a lollipop stick with a rubber band going under the dish attaching to each side of the stick.
I love how pretty cookies that have been piped on look, but I’m dealing with some shoulder pain right now so, this is how I have been icing cookies.I was surprised how quickly it went, I finished dozens of cookies in a matter of minutes.
I was surprised how quickly it went, I finished dozens of cookies in a matter of minutes.
The video below will show you just how to easily ice cookies.
I did not scrape the icing off of the cookie. I dipped the top edge of the cookies into the icing and then ran the majority of the excess of the icing off by holding the cookie about 1/4 inch away from the lollipop stick, as I moved the cookie from where I dipped it to the other side of the dish. Then I turned the cookies over onto a drying rack. After icing these, I realized if the cookies were just a little bit thicker, my fingers wouldn’t get in the icing. The cookies I did with the red icing were just a bit thicker and it worked, no icing on my fingers!
The lollipop stick helps remove the majority of the excess icing without having to wait for the excess to drip off without messing up the icing you want to remain on the cookie. It also allows for an even layer of icing to remain on the cookie, and when turning the cookies upright, no drips went over the edges of the cookies (iced in red, as that was the correct consistency of icing) the pink was too runny and ran over the edges that is why I’m showing you both. Hopefully the photos will help you to achieve the consistency needed for smooth finished cookies.
The pink icing was the first batch I had tried to dip into icing and it was a little bit runny, so some areas ran over the edge of these Chocolate Cut-out cookies which by the way are Super-Delicious, no wonder they are called the End-All for Chocolate Cookies.I used special dark chocolate cocoa, that is why they are extra dark. The recipe if from Lilaloa. The second time I tried dipping the cookies was the red icing in the beginning of this post, I made the glaze icing a bit thicker and it worked out great. So a little trial and error or the icing allowed me to see the difference.
I used special dark chocolate cocoa, that is why they are extra dark. The recipe if from Lilaloa. The second time I tried dipping the cookies was the red icing in the beginning of this post, I made the glaze icing a bit thicker and it worked out great. So a little trial and error or the icing allowed me to see the difference.
* Cookies that are a little thicker (like the ones on top iced in red) were less messy as there was more cookie to grab onto and my fingers didn’t need to touch the icing.
**Glaze icing dries hard if you let them icing air dry for 12 hours before stacking cookies or packaging them.
*** no piping the edge required
****Will work with Royal Icing as well
*How do I get red icing RED, I use Americolor Food Coloring.
HERE IS A VIDEO ON ICING CONSISTENCY, this is helpful for you to see how easily is it to make the icing thicker or thinner so you have the consistency you desire most.
- 4 cups powdered sugar
- 1 tablespoon corn syrup
- 2 tablespoons water (more may be needed)
- 1 teaspoon vanilla extract (or flavor of your choice)
- a few drops of food coloring (I use Americolor gel colors)
- Mix the powdered sugar along with corn syrup and water and extract until it's smooth and creamy.
- The glaze worked best when it's was not runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it's fluid, but not runny.
- Extract and food coloring are both in liquid/gel form, so adjust accordingly if you add more, you may need more powdered sugar.
Don’t miss my COOKIE GUIDE, it’s FREE and full of tips and tricks to help you bake great cookies click HERE
Take a look at this, make these Cookies all with ONE dough.
Follow Created by Diane on Pinterest to see some delicious recipes!
If you like this or any other recipe on Created by Diane be sure to share the post with the ones you love. You can click on the “share” buttons on the top and the bottom of each post, you can share it on social media or in an email.
Thanks for being such loyal readers, I truly appreciate it!