While posting Christmas cookies here the beginning of November might be
a tad bit really early, I hope you can forgive me. I fell in love with these stickers when I found them in January and have been wanting to make a cookie version ever since.
I think the stickers are still cuter, but making the cookies was pretty straight forward with a few cookie decorating basics, so if you’re new to it I’ll share a list of resources to start with (below). You can also find all my videos on my YouTube page or video category of the blog (choose from categories at the top of the page).
Something I haven’t shared until this post, is how to color icing red. It’s a question I’m often asked, and I’m guessing it may come in handy soon!
Coloring Icing Red
Coloring icing red is easy to do, but what often isn’t known, is that a lot of coloring is needed. It’s the reason I usually buy a large bottle of Americolor gel paste and it also means that the taste of red icing (along with other deep colors such as black and deep brown), can be slightly bitter. Wilton makes a no taste red, however, I like using Americolor food gel colors because I seem to have less issues with icing bleeding. (For a post on bleeding click here).
So, to begin, to tint your icing a deep, dark shade, you’ll need:
Items You’ll Need:
- Royal Icing (for a recipe click here)
- Red Food Gel Coloring
- Measuring Cup & Measuring Spoons (optional)
How to Make Your Icing Red
- For approximately 1 cup of icing (237 mL), add one teaspoon (5 mL), of red food gel.
- Note – I have gotten used to how much red food gel to add to my icing, so never measure, however to give you an idea, I’ve given you one example of measurements.
- If you are making more, or less icing, just add food gel until you’re happy with the shade.
- Stir until all the color is incorporated.
- It should be noted that the icing color slightly deepens with time. You can add a little less coloring if you’re concerned about using so much (expensive), and let it sit overnight. Check the color the next day and then decide if you’d like to add a little more or not.
Other Notes (Humidity etc.)
- To help prevent your icing colors from bleeding, especially deep colors like red, check out these tips on humidity here and bleeding here.
- If you know you’ll have white icing beside red icing, actually tint your white icing white.
- Lighter colored icings which are thinner than darker colored icings (espeically red), will easily absorb color, even when following humidity tips.
- These cookies will be frozen to keep them as fresh as possible for Christmas time. Find a post on freezing cookies here.
- The wavy tree cutter is from Ecrandal.com
- If you’re baking a little closer to Christmas than I am, here’s a post for you on the shelf life of cookies.
- The stickers featured are made by American Crafts, although I could not find a link to them on the American Crafts site. They were bought in early 2014 so may not be available anymore.
p.s. Follow me on Instagram for more cookie and sweet stuff. 🙂