I made these last year but was too tired to post about them before Christmas, so here they finally are. (Thank you snow days for giving me time!). I’ll be showing you a visual step-by-step later.
First I have to say that I really don’t normally do orders; mainly cookies for family and friends. The one person I have a hard time saying no to is my future sis-in-law; she’s asked me to make some things for her company the past few Christmases, like the edible ink Christmas cookies in this post, and these 20 gingerbread houses.
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Cookie Decorating Directory and Map
I really don’t have time for orders though, so have set up a Cookie Decorating Directory to help those of you looking to order cookies, to find a decorator. Click here or on the chocolate chip cookie at the top right hand corner of the blog to see the directory.
For those of you looking to get on the directory & map, complete the registration form here (It’s really easy!). I turn away orders on a consistent basis and would love to recommend decorators to my readers.
As for how to make edible ink decorated cookies, I’ve got another post about it but will show a basic step-by-step here as well.
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How to Make Edible Ink Image Christmas Cookies
Before decorating:
- Sugar cookie recipe here. Gingerbread recipe here.
- Edible ink images printed on wafer paper are from Fancy Flours.
- Cut cookie shapes according to image size & shape. I used a rectangular cutter from Fancy Flours.
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Ready to decorate:
1. Outline your cookie in white royal icing. (Piping tips #3 or #4 for larger cookies). Recipe for icing here.
2. Flood cookie.
3. Shake gently.
Shhh! Here’s a secret. I don’t worry about how neat my edges are too much because I know I’m going to cover them with an icing border.
4. Let dry. The best way to see if they’re completely dry is to put an extra cookie aside which you can test by biting into the cookie or pressing with the tip of your finger.
*{Note: You can apply the wafer paper or frosting sheets to wet icing as well. This method is quicker and not as sticky, however, sometimes the edges curl up a bit. Buuut, if you’re doing a nice thick icing border that may cover the curling up}.
5. Gently cut out wafer paper image.
6. Apply clear corn syrup to the back of the wafer paper. I like using a foam brush
7. Apply image, gently smoothing over the surface all the way to the edges with clean, dry fingers.
8. Flip cookie over unto clean parchment paper for 15 minutes, to help image set.
9. Using a #14-18 star tip (your preference), pipe a scalloped edge around the borders with thick royal icing.
All done!
You’re welcome to leave comments below if you’d like to share some tips and ideas and I’d love to see some of your edible ink image cookies if you’d like to share pics on my facebook page here.
Happy decorating!
xo,
Marian
@ Brenda: A couple of weeks isn’t bad – as long as they’re kept in air-tight cellophane bags.
I don’t have a lot of experience with freezing ‘decorated’ cookies, so wrote a post on the topic, asking for help, here:
http://sweetopia.net/2011/03/freezing-decorated-cookies/
Many people left valuable comments which will help you.
Happy decorating!
xo
Hi. I love your cookies. What do you think of edible frosting sheets for decorating cookies? Do they work or is wafer paper better?
Hi @ Cris: I like both, but if I had to chose I’d chose frosting sheets. Wafer paper I use when I buy images like these from Fancy Flours, and when I print my own, I use frosting sheets (more readily available and a little less fragile).
Here are some frosting sheet examples for you:
http://sweetopia.net/2011/10/halloween-edible-image-cookies/
http://sweetopia.net/2011/10/decorated-halloween-cookies/
http://sweetopia.net/2011/07/how-to-make-logo-cookies-fix-cookie-edges-a-giveaway-2/
http://sweetopia.net/2011/08/tea-party-decorated-cookies/
Have fun!
just amazing…wow
Beautiful cookies! How much each or for a dozen?
Thank you!
I LOVE these cookies! But I know I could never eat them! =-) I tried both your links for Fancy Flours, but neither of them worked for me.
THANKS so much for posting these, they are absolutely gorgeous! I am going to pin them so I never forget where I found them! =-)
Those are so pretty. What a cool idea. I love the old school photos.
@ marian:
Hi, All looks so lovely. I have eaten some cookies with royal icing on them. The icing is extremely hard and not good tasting. What can be done about that? Thank you.
Marian,
I am trying to get my cookie edges o look like your. I have the scalloped edge after you bake your cookie to you re cut it? They look great!
HI @ Sheri:
I’m sorry I don’t do orders, but these people do;
http://sweetopia.net/cookie-decorator-directory/
Thanks, @ Jessica Fox: It’s possible they don’t carry those exact ones any more, but Fancy Flours does have other pretty wafer papers.
Thanks, @ Meg @ Sweet Twist!
@ Janet Golden: I like it combined with a cookie. I can’t speak for the recipe you tried, but if you try my royal icing and don’t like it paired with a cookie, perhaps try a glaze or buttercream.
@ Annamarie Purcell: If you want crisp cookie edges, these tips help;
http://sweetopia.net/2011/04/top-8-tips-on-preventing-cookies-from-spreading/
If you meant the scalloped icing edges, I used an #18 star tip for the icing.
I have a few questions for you:
1. I saw the list of printers, I would just like to find a reasonable printer that takes the food coloring ink and prints well on the frosting sheets, What do you have and what was the total cost of your setup?
2. Will the printible image ahere to a cookie that has been frosted or dipped in chocolate? i.e the melting wafers.
3. When printing images to the frosting, how long do you have to wait before you cut out the image?
4. What were the size of your Christmas Cookies? How many printed images were you able to have on one frosting sheet?
5. What is the limit per images on a frosting sheet? What size does the images have to be so that they are legible?
Hi Marian!
Finally, I found this link again! Please tell me where to buy these white boxes with the brown ribbon on them. Are they about 6 x 6 x 6, or larger? I would love to know where to find them. Thank you mucho.
HI @ Cindy:
Gosh it’s been so long, I can’t remember what the cost of my set up was, sorry. These specific ones came already printed, and I think you know that, just mentioning in case.
Yes, they adhere to chocolate with clear corn syrup. I tried it here:
http://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Cut out right away.
The size of these was: http://www.fancyflours.com/product/Cookie-Cutter-Rectangle-3-inch-X-4-inch-Copper/Geometric-shape-cookie-cutters
Not sure about the answer for the last question.
Hope that helps!
@ Janet Golden: They are 8 by 8 by 6 and are from http://www.brpboxshop.com/
@ marian:
Wow!
I had no idea that you would ever check this older tutorial! I can’t thank you enough!!!!
Hugs…
@ Janet Golden: No problem!
I actually get a notification for all comments, so any post you comment on I’ll see.
hi Marian,
i need some advice from an expert : )
i’ve tried some different printed edible papers on icing. i let the icing dry and then applied edible paper on it using corn syrup. but the problem is that when i eat the cookie i get the feeling of paper-like skin on it. i don’t have that problem when the same sheet is applied to a wet cake cream. somehow it merges with cream and no skin or sheet is felt while eating.
what kind of frosting sheets should i use to get the best results with cookies and icing? could you recommend the best paper sheet suppliers or manufacturers. thank you!
Hi @ Egle: I’m not sure if I’m an expert on this, as I only do it occasionally, but I’ve had luck with Ticings and Kopykake frosting sheets. Hope you like them! xo
I am making cookies for a wedding coming up in 2 weeks. My concern is how do you wrap the cookies individually without risking damaging the sticker?