Oct 24

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Decorated Halloween Cookies

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If someone would have said to me when I was a child, “Marian, you’re going to see the world in decorated cookies when you get older”, I would have, first of all, not understood what they meant, and second of all, once I did understand, not believed them.

But, it’s true. Wherever I go, whatever I see, be it clothing, stickers, scrapbooking paper, posters, ads, whatever… I imagine what it might look like as a decorated cookie. Probably a bit of unique passion, but if you’re reading this, you might feel somewhat the same.

I’d already picked out which Halloween design I was going make for my step-daughter, until I saw these. Halloween characters by My Mind’s Eye scrapbooking paper {blackbird collection by Deena Rutter}. I knew I had to turn them into cookies.

Whimsical, fun and easy to use with a Kopykake projector as the outlines are already distinct.

If you’d like to make these, I’ve shared a step-by-step tutorial for each cookie below:

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How to Make Decorated Halloween Cookies

You will need:

  • Sugar Cookie Recipe here or Gingerbread Recipe here.
  • Royal Icing Recipe here.
  • My Mind’s Eye Blackbird Paper
  • Edible Frosting Sheets & Edible Ink Printer and Food Coloring Cartridges (or ask your local bakery to print them for you)
  • Clear Corn Syrup
  • Paintbrush or Foam Brush
  • Piping Tips (#2, star tip #16)
  • Couplers
  • Piping Bags
  • Food Gel Colourings
  • Kopykake projector  (Im not skilled at drawing so need to use a Kopykake projector to trace the images)
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Instructions

Cut cookie shapes and bake. The size can be determined by you. My cookie sizes were as follows; pumpkins (2 inch/5 cm circles), medium rectangles (3 by 5 inches/7.5 by 12.7 cm) and large rectangle (4 by 7.5 inches/10 by 19 cm).

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How to Make the Witch, Frankenstein and Batboy Cookies

Step One: For the background of all the rectangular cookies, I used the  My Mind’s Eye Blackbird Paperbeige and orange, argyle scrapbooking paper and printed it onto frosting sheets. You’ll need to to scan and print onto frosting sheets using an edible ink printer. If you only have a few images to print and don’t want to invest in a printer and edible ink cartridges, check your local bakery shop to see if they can print a few sheets for you. Where I live, the Sobey’s grocery store prints them for $10.00 per sheet.

Step Two: Using a #2 piping tip, outline and flood your cookies with white royal icing. Let your icing dry (12-24 hours).

Step Three: With a paintbrush only used for this purpose, apply a thin layer of clear corn syrup to the surface of the dry icing. Peel the backing from the frosting sheet and place onto the cookie. Adhere image to cookie by gently pressing from the centre and outwards.

Step Four: Outline your shape using a #2 piping tip and black royal icing. You can find tips on piping royal icing in see my cookie decorating tutorial or YouTube videos.

Step Five: Flood or fill in your outlines. Let dry 6-12 hours or more. How long depends on the humidity of your environment. Then add the next layer of icing details. Pictorials for each cookie follow so you can see the steps for each cookie.

Witch Cookie

Frankenstein Cookie

Batboy Cookie

Step Six: Thicken purple royal icing enough so that the icing forms a stiff peak when you dip a spoon in it and pull upwards.


Step Seven:  Using a #16 star tip, pipe a shell border.

Step Eight: Serve as is or let them dry and package in a cellophane bag tied with ribbon.


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How to Make Pumpkin Decorated Cookies

Step One: Using a #2 piping tip, outline and flood your cookies with white royal icing. Let your icing dry (12-24 hours).

Step Two: Outline your shape using a #2 piping tip and black royal icing. You can find tips on piping royal icing in see my cookie decorating tutorial or YouTube videos.

Step Three: Fill or flood your pumpkin outline using a #2 tip and orange icing. The consistency of the icing is key. For a how-to on how to find the right consistency, please see this video here.

Step Four: Pipe the top layers of detail, letting the icing dry in between each stage. (See pictorial below for decorating steps).

Step Five: Serve as is or let them dry and package in a cellophane bag tied with ribbon.

And you’re done!

It was so amazing to see my step-daughter’s face when I gave her the cookies. I think her eyes were bigger than the eyes of the characters on the cookies. Such a great feeling!

Thanks to Niner of We Choose Organic and my web designer Arthur, for helping me with photos and to those of you on my Facebook page who gave me your input on what colour of border I should do, thank you!

Just a quick note about the Sweet of the Week. A new contest isn’t up this week because the contest is undergoing some new and fun changes. For example, you’ll be able to upload your own photos soon! Watch out for more details so that you can enter!

If you have any questions or comments, please drop me a line below and come join me on facebooktwitter, or youtube.

Have a Happy Halloween!

xo,

Marian

 

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