View Full Version : *** UPDATE*** Icing for Cookies

10-19-2007, 12:37 PM
Ok so i volunteered to bring in little treat bags to my sons class for their fall party. Along with some other stuff in the bags i also wanted to include a decorated sugar cookie in it. What kind of icing do people use that hardens so that i can place the cookies in a little baggie and not wory about the decorative icing smearing or smudging all over. Or does all decorating icing (the kind you can just get at the grocery store) just harden on its own....This is my first time doing stuff like this :??. I'm more of a crafter not a baker. :teehee:


****** UPDATE FURTHER DOWN (w/ pictures)******

10-19-2007, 12:39 PM
Give this a try. :) http://allrecipes.com/Recipe/Sugar-Cookie-Icing/Detail.aspx

10-19-2007, 12:41 PM
Thats Awesome thanks!!!!!!!!

Jan in CA
10-19-2007, 12:50 PM
I suggest you do NOT use the almond extract though either in the cookies or the icing. Too many children are allergic to nuts. Most seem to be peanuts, but why take chances. :hug:

10-19-2007, 02:45 PM
Oh, good point, I didn't think of that!

10-19-2007, 03:49 PM
Ya good tip Jan.

10-19-2007, 04:57 PM
Yep, my daughter is deathly allergic to all nuts, especially tree nuts like walnuts, pecans, almonds. Alot of schools are going nut-free for this reason. Good thinking Jan :D

10-19-2007, 07:37 PM
A royal icing will dry hard, but that requires egg whites or meringue powder. Don't know how many you are making so it may be out of the question to buy meringue powder for this or risk the salmonella with regular egg whites.



10-19-2007, 10:36 PM
Not to mention some kids being allergic to eggs.

Our school does not allow iced cookies/cupcakes. Most icing doesn't dry to that rock hard stuff you get in the prepackaged cookies. I used to use the sugar sprinkles instead. They come in a lot of colors now and you can sprinkle them on pretty thick. They stay on pretty good if you sprinkle and lightly press them in with your fingers before you throw them in the oven.

10-19-2007, 10:57 PM
A simple carmelized sugar icing is safe and tastes good.

10-20-2007, 10:49 AM
:waving: When I was a kid we painted the cookies (before baking) with egg yolk paint.

Egg yolk, little bit of water and food coloring. Stir well. Paint on sugar cookies, add sprinkles, etc., and bake as required in recipe. Safe, permanent, and very pretty.

10-20-2007, 12:08 PM
thanks you guys these are all great ideas. I have to make enough for 21 kids. So my plan was that i'd either give out one big cookie to each kid or 2-3 smaller ones to each kid...not sure yet though.

10-20-2007, 02:05 PM
You can use Vanilla Extract instead of the Almond. Should make it ok then.

I can't wait to try that icing with my christmas cookies.

10-21-2007, 05:41 PM
if you do look for store- made, the label will say if it hardens up for cookies. for small decorating jobs I often just pick up the icing pens with ready-made hard-set icing. (cake-mate I think is the brand.) enough to put eyes and noses and edging on at least 2 dozen small to mid range cookies. almost always egg, and nut free.

10-21-2007, 07:10 PM
Awesome! There are so many different frostings and icings at the store it's a little over the top for me to look at all of them :shock: hee hee. So i'll probably do that sugar icing recipe from allrecipes.com that Abbily posted and then use that Icing pen from cake mate that marykz sugested. I'll post a picture of my end results...successful or not hee hee:teehee:

10-22-2007, 09:13 AM
I can't wait to see the pictures! :)

10-22-2007, 10:41 AM
The Martha Stewart website has a recipe for decorating cookies like that. I did it one year for easter and although my cookies looked great, I really don't like the taste of the hard frosting.

My 3 year old and I made cookies yesterday. I used my favorite sugar cookie recipe, rolled it into balls, rolled in halloween sprinkles, put a lollipop stick in it and placed on cookie sheet. Flatten the ball with the bottom of a glass. They came out really nice and taste good. And no toddlers with sticky frosting fingers. I can email the cookie recipe if anyone wants it, just PM me (no nuts in recipe).


10-22-2007, 12:41 PM
Candice, what a great idea!! I'm pm'ing you for the recipe :)

10-22-2007, 01:43 PM
I make these frequently. It's tough because these types of cookies just do not taste good. I prefer this recipe much better than Martha's. The cookies cook more evenly and the frosting has more flavor. They are always a huge hit, and taste really good!

You can freeze them too and make them ahead of time. Just store them inbetween sheets of parchment in the freezer. I've kept them for up to a week or so.

(You can get merignue powder at Joann's or Michaels)

10-22-2007, 01:49 PM
Thanks for that link! I Mmigh try this one to decorate some gingerbread men! Great tip on using the Silpat mats to roll out the dough.


10-31-2007, 11:03 AM
So here's a picture of three cookies for my sons class. For my first time i think they turned out ok and lots of lessons learned for next time. :teehee:

10-31-2007, 11:58 AM
Those are great!

Jan in CA
10-31-2007, 01:13 PM
Those are gorgeous! What icing did you finally choose and did it harden well?

10-31-2007, 03:32 PM
Oh, they look awesome...and are bringing out the cookie monster in me! MMmmmmm....cooooookies....

10-31-2007, 03:35 PM
Thanks guys! I ended up using the recipie link from Abbliy. It wroked out great!!!

11-01-2007, 10:31 AM
Mmmmm, they look fabulous! :) Glad the recipe worked out!