High on Holiday Sugar Cookies

Last weekend finally got off my butt, rolled up my sleeves and got into sugar - lots of it!!! :)

This has been on my to-do list like for-ever. Decided that I had to make them before the year ends.

Baking the cookies was easy. Making the royal icing was easy too. The tough part was getting the icing on the cookie - professionally and properly of course!!! Since I’m not a gifted or natural drawer, this 'free-hand' drawing proved to be the biggest challenge, for me anyway.

Since tis the xmas season - made some cute snowman. These were really fun to make.

Tried some other styles too - cupcakes, teapots and butterflies.

Yeah I know they are all coloured in a sweet blue - perfect for a baby shower or new born baby boy party, don't you think?

Since there were lots of royal icing leftovers, decided to make more....

.....pink ones this time.

Hehehe...wouldn't they be great a princess tea party or something?

List of my inspirations and sifus: :) They generously share great handy tips, tutorials and even cookie recipes so do mosey over to learn more from them.
annie
bake350
bakegreek
browneyedbaker
cakejournal/
iambaker
katie
sweetopia

Bench notes:

1. Plan ahead - bake the cookies 1st and cool them. Preferably, ice them on another day so you do not feel rushed (see #3 below). Also prepare the tools you require ahead.

2. Royal icing do not keep well overnight as the mixture tends to separate. So only make what you need.

3. Take your time and enjoy decorating them rather than rushing through them in a stressful pace! The icing takes time to dry and set so have a lot little patience.

4. If you are squeezing the bag really hard and with both hands to get the icing out - s.t.o.p. you need to dilute it a little more to make it more manageable.

5. Water at the bottom of a tall glass is great in keeping the tips from drying out.

6. To avoid messing up the edges of the soft icing, best to place cookie on a paper towel and rotate the paper as required to decorate.

7. The key to perfectly decorated cookies is good icing consistency. For outlining and flooding the cookie, use the 5-10 seconds rule: drag a spoon/butter knife through the surface of the icing. The surface should become smooth between 5-10 seconds. If the time taken is less, it might be too runny, add more icing and slowly thicken it. If the time taken is more, add a little liquid until you reach the proper consistency.

Have fun - think I've got the sugar cookie bug. If time permits, hope to whip up MORE!!! Now who would like a cookie?