Last week we made sugar cookie dough and froze it so that this week we bake our cookies and decorate them. We worked on evenly rolling out the dough and found it can be quite tricky! We chose a range of shapes – unicorns, snowflakes, circles, flowers, and little cardinals. Ideally we would have baked one shape at a time to ensure a uniform bake, but we didn’t have the time, so we piled them all in and it turned out just fine. Some were a little thinner and crunchier, and others were softer – but they all tasted great.
For our decorating we played around with making some of our royal icing thicker – great for piping the edges of a shape, and some thinner for flooding the inside of the cookies. We explored using some marbling techniques and controlling the icing to make designs. Royal icing can be quite challenging – but all our creations were beautiful and delicious!
Our sugar cookie recipe came from here: https://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe-1914697
And our royal icing came from here: https://www.juliausher.com/blog/more/royal_icing
JICS Whiskers 