We all know that cookie cutters are made differently. Some are made with molded plastic, some are made with bent metal, some are created with a 3D printer. I genuinely don't have a preference of plastic over metal- there are pros and cons to both.
However, there is one feature of some plastic cutters that I like- a HANDLE!
Oh wait, you didn't know that some cutters have handles? Let me show you!
The handle on a cookie cutter is a lip (typically around 3/8" wide) that is opposite of the cutting edge and it follows the perimeter of the cutter. When you press these cutters into the dough, your fingers can wrap around the handle to easily lift up the cutter. Typically, metal cutters do NOT have handles (unless it's a rubber grippy kind that can actually be removed). SOME plastic cutters have them; some mass-produced molded plastic ones (like Wilton and Sweet Sugarbelle branded) and some 3D printed ones (Sinful Cutters and Bobbi's Cutters, to name a few).
But for me, that handle is more than just an easy way to lift up a cutter. It's a way to double your cutter use!
I wanted to use this Sweet Sugarbelle cutter for a gumball machine cookie, but it was a little too small for me. Instead of using the cutting edge of the cutter, I laid the cutter on my dough upside down, with the handle resting on the dough.
Using a paring knife, I cut around the handle of the cutter.
The resulting cookie shape was definitely bigger than one made with the real cutting edge. But it retained the same basic shape, just a little rounder.
Here are the two cutter sizes, decorated in the same manner. There are obvious differences between them, but the hand-cut shape works just fine!
A few tips:
1. Roll out a disc of dough and chill it for 10-15 minutes, then hand-cut your shapes. Your cuts will be smoother, leaving the cut edge less jagged, and the overall shape less distorted.
2. Carefully select your cutting tool and what you're cutting the dough on. A dull paring knife on my Pampered Chef mat works for me. A sharper cutting tool will cut through the dough AND what your dough is resting on. Don't be like me and use a brand new PenBlade on an expensive silicone mat. You'll end up buying a new mat because you'll slice and dice through your mat. Trust me on this one.
3. Keep in mind the shape of your cutter. This technique will work great for some, but not all shapes. A really bumpy-edged cutter will lose some of its definition. You can always trace the handle of your cutter on paper to test how it will look before you cut and bake dough.
So don't be dismayed that you don't have the "perfect" sized cutter- you might just need a hand(le)!
I love making monogram cookies! They are perfect for many cookie events like weddings, bridal and baby showers, and birthday celebrations. Monogram cookies can easily tie into any decor theme, but floral monograms always have my heart! Take a look at some of my simple tips to make floral monogram cookies the star of your cookie show!
Be creative for the shape of the monogram cookie
Plaques are the typical go-to cutters for making monogram cookies. Many other cutters have the potential to make beautiful monograms. For this cookie, I used the largest of the Sweet Sugarbelle nested flowers.
Small details are important!
A. Metallics: Just a pop of metallic color can take monogram cookies to another level. I use Crystal Colors metallic dusts, liquified with Everclear. The alcohol evaporates quickly, leaving behind a pretty shine (that is FDA approved!).
B. Greenery: Use 2-3 shades of green icing for the greenery. Also, don't just create ordinary leaves. Add some variety with leafy stems and spikes.
C. Double Monogram: Make the monogram base thicker and top the letter with a thinner line in the same color. It's a small detail, but I really like how it creates some elevation in the monogram.
Pretty piped flowers aren't just for cakes! Pull out those specialized icing tips to pipe a single, large blossom. I piped this flower with an old Wilton 126 tip. Just keep in mind that the monogram is the main focus of this cookie. The single flower is a strong supporting actor. You really don't need other flowers in this design.
A. Dusts for Depth: I dry-brushed a little bit of Wilton petal dust (available at Michaels and other local stores) to the flower to give it some depth. What a difference a little bit of color can make!
B. DOTS: Add a few dots in white icing (or whatever your icing base color is) to pull together your design.
I can't help it. This cookie just makes me swoon!
Ice cream cone cookies are a staple for sweet summer-time events, and you don't need a heat wave to make drippy ice cream cone cookies. Best of all, you can make an ice cream-inspired cookie using whatever shape you like! These cookies were for a sweet first birthday party, hence the "1" shape. No matter what shape you use, you can make some great drippy cones with this technique!
What you'll need:
* baked cookie shapes, in whatever shape you want!
* royal icing in the following colors/consistencies:
ivory- 20 second + piping
ice cream, whatever "flavor" you desire- 18-20 second + piping
* sprinkles (optional)
* airbrush + airbrush color (optional)
1. Bake the shape that you're turning into an ice cream. This "1" cutter was from Sinful Cutters. Find it here! Use the ivory icing to make the "cone" part of the cookie. You can airbrush it a little, if you want! Let this section fully dry.
2. Think about where you want the ice cream to drip and not drip on your cookie. Use the piping consistency of the ice cream color to pipe a line where you DON'T want the ice cream to drip. This icing line is creating a dam to prevent or slow down the movement of the thinner icing.
3. Flood the ice cream part with the thinner icing. Add a little extra icing to the places where you want the ice cream to be drippy.
4. Immediately after flooding the ice cream part, hold the cookie UPRIGHT. Gravity will do the drippy work for you! Gravity will pull on the thinner icing, and allow it to create natural drips. The piped lines will slow down the drippiness in those ares. Feel free to hold the cookie at different angles if you want the icing to drip in a certain direction.
5. Top off your ice cream with sprinkles, if you like!
I especially love that ever-so-subtle dribble off the edge of the cookie!
Looking for another way to decorate ice cream cookies? Check these out!
You're either Team Candy Corn or not.
Even if you're not on Team Candy Corn, we all can agree that the appearance of candy corn in stores means that fall and Halloween is on the way! So if you like the look of candy corn, but not the taste, there's another option to adorn your decorated cookies this Halloween season- ROYAL ICING CANDY CORN!
All of the cuteness of candy corn without the candy corn taste! These royal icing transfers can be made in advance, and are the perfect accent your Halloween cookies.
What you'll need:
* candy corn template, found here!
* parchment paper or acetate sheet
* white royal icing, in a 25-28 second consistency; placed in an icing bag with tip
* scribe tool or toothpick
* airbrush machine
* yellow and orange airbrush colors
* a "shield"- I used the edge of a another stencil or a piece of parchment, but Stencibelle has some great blockers (including curved and shaped ones) on her page here!
* optional: magnets, cooling rack, fan
LET'S GET STARTED!
1. Print out a copy of the candy corn template. Place the acetate or parchment on top of the template. I used acetate because it's crystal clear, but parchment paper will work just fine, too! Magnets helped to secure the acetate and template to a metal cooling rack (as my cookie sheets are aluminum and therefore not magnetic). Or you can just tape the template and top sheet on a table or cookie sheet.
2. Pipe the candy corn shapes with the royal icing. Use the scribe tool or toothpick to smooth any bumpy spots on the icing.
3. After creating the desired quantity of candy corn transfers (remember to make more than you need!), allow the transfers to dry. I like to place them in front of an oscillating fan- here's where the magnets are especially helpful so your hard work doesn't blow away! If you piped your transfers on parchment paper, you can dry them in a very low heat oven (below 200*). Without the assistance of a fan or oven, transfers can take several hours to dry, or even overnight if the icing is thick.
4. After the icing is completely dry, cover the very tip of the candy corn. I used the flat edge from a stencil and secured it in place with magnets. If you have a difficult time controlling your airbrush spray, use a second shield to cover the remaining transfers from getting hit with overspray.
5. Load yellow airbrush color into your airbrush. With your airbrush machine on LOW, gently spray several coats of yellow color onto your transfers. Spray parallel to the shield, with a side-to-side sweeping motion. Multiple light coats of color is always better than thick coats that puddle. Plus, light coats dry quickly.
6. Once the yellow airbrushed layer is dry, add a second shield to cover the bottom third of the candy corn shape. You'll be left with an exposed strip in the middle of the candy corn shape where the orange color will be added.
7. Load orange airbrush color into your airbrush. With your airbrush machine on LOW, gently spray several coats of orange color onto your transfers. Yes, you'll be covering the yellow in the middle of the candy corn with orange color. That's ok! Use that same side-to-side sweeping motion to lay down the orange color.
8. Carefully remove the shields and allow the transfers to dry. Oh my goodness, they're soooo cute!
9. After the color has dried, the transfers can be easily popped off the acetate or parchment paper with an offset spatula or edging tool.
You can now affix your transfers to your cookies using royal icing or piping gel. You can drop them onto a fresh icing flood, or even use them as accents on your cookie platters!
FYI: I made these nerdy candy corn cookies from the Frankenstein/pilgrim
boy cutter from this set.
Let's take a side-by-side comparison of the candy corn transfers vs the real thing!
Am I on Team Candy Corn? You bet! And here's my favorite way to eat them- with a small dollop of peanut butter. The candy corn + peanut butter tastes just like a Butterfinger candy bar (minus the chocolate). It's SOOOOO good!
I can't wait to add these little candy corn transfers to many Halloween cookie sets!
I'm Amy. Wife, Mom, former science teacher- and now full time cookie baker on Maryland's Eastern Shore. Pull up a chair and we create! I'll bring the coffee- maybe Mike (The Cookie Widower) will make it for us.