Hi Everyone, I hope you’re all well and safe at home. I spent the first few days of this new reality stress cleaning and organizing, I even washed windows, before deciding to fill some of my newly acquired “spare” time working on unrealized cookie projects.
Even though the world has come to a screeching halt, and with it all my cookie orders, I’m still excited to bake, and I’m hoping my desire to make video and photo tutorials of my baking projects might also benefit some of you!
I don’t know if I’ve completely gotten my head around our current situation, or if I ever fully will, but humor seems like a good way to get through this ordeal, so my first tutorial will be toilet paper cookies. Who knew toilet paper would become such a focal point in all our lives?
Step 15 – Your finished cookie!
The following instructional videos will be great for a laugh, remember I mentioned humor will help us get through these strange times. If you don’t want to watch the videos you can scroll down for complete recipes and instructions, as well as tips and resources.
Let’s Decorate Cookies Together
Hi There!
Let’s Make The Dough
Roll & Cut the Cookies
I created the cookie cutters myself, and for those of you with 3D printers I’m happy to share the .stl files for both the toilet paper and rubber duck cookie cutters.* If you don’t have a 3D printer I’ve attached templates to the bottom of this post, which you can cut out and place onto your dough as guides.
How to Make Royal Icing
Kawaii Toilet Paper Cookie Decorating Tutorial
In case you’re wondering no toilet paper was harmed in the making of this tutorial, and I’m happy to say that our household is in good supply, at least for now…
Step by step directions:
Step 14 – Use an edible food pen to draw on the center of the TP roll.
Rubber Ducky You’re The One Decorating Tutorial
I wanted to add a pop of color to the toilet paper cookie set, and the first bathroom item that came to mind was this cheerful rubber ducky.
Step by step directions:
Recipes:
Vanilla Sugar Cookies
This is a no chill, no spread sugar cookie recipe that will yield approximately three dozen cookies based on a 3-inch cookie cut at ¼ inch.
Ingredients:
- 1 cup slightly softened unsalted butter
- 1 cup packed light brown sugar
- ½ cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla
- ¾ teaspoon salt
- 4 cups all purpose flour
Instructions:
- Preheat oven to350°F. Line baking sheets with silicone baking mats or parchment paper.
- Cream the butter and both sugars together. Make sure there are no lumps.
- Add the eggs and the vanilla and mix thoroughly.
- Add the salt and mix.
- Add the flour one cup at a time until you’ve mixed in 4 cups. If the dough seems too sticky add additional flour a little at a time, up to ½ a cup, until the dough pulls away from the side of the bowl.
- This dough does not require chilling, and can be rolled and baked immediately. However, if you do plan to chill and bake later do not add the additional ½ cup of flour, as the dough will become too dry.
- If you roll to 1/4” thick, bake for about 12 – 16 minutes on the bottom rack. To obtain an even bake turn the tray half way through.
Royal Icing
This royal icing recipe can be split into as many colors as desired and will be more than enough to cover 3 – 5 dozen cookies. The icing will last 3+ weeks in the refrigerator.
Ingredients:
- 1 two pound bag of powdered sugar
- 7 tablespoons of meringue Powder
- 2 teaspoons or more vanilla or other desired flavor
- ¾ cup water
- White food gel (optional)
Instructions:
- Measure the meringue powder into the water and whisk until completely incorporated. Add your flavoring. Strain the mixture into the mixing bowl to ensure it is lump free.
- Mixing on low add the powdered sugar in small amounts (adding the entire bag at once will ensure that you and your kitchen will be covered in sugar) until you’ve emptied the bag.
- Mix until the sugar and meringue powder are completely combined and then some, about 8 minutes. Don’t over mix.
- If you’re only using one color add it now, otherwise you might like to separate into individual bowls.
- Your icing will be very thick, add additional water a few drops (careful, a little goes a long way) at a time until you’ve reached your desired consistency. Using a spray bottle will help control the amount of water. Don’t worry if you add too much; just add more powdered sugar until it’s where you want it. Thick like toothpaste or Greek yogurt for piping outlines, flowers and writing and thin like honey for flooding.
- Have fun mixing colors!
- If you don’t plan to use your icing right away cover the bowl with a clean damp dishtowel to prevent it from drying up. Store any unused icing in an airtight container for up to three weeks in the refrigerator.
Tips & Tricks
- Scoop your flour into the measuring cups to prevent using too much flour.
- Bring your butter to room temperature.
- Use C&H Sugar.
- Baking times are approximate as every oven is different. For example I bake 14 – 16 minutes, but you may only need 7 – 10 minutes.
- Roll your dough onto parchment or a silicone mat. If your dough seems sticky sprinkle it lightly with flour and or place a piece of parchment over the top.
- Don’t try to roll out the entire batch at once, cut off sections. Don’t use a lot of flour.
- Try not to handle or roll the dough too many times. Remember the more you touch it the tougher it will become.
- To ensure that your cookies are all the same level, place dough guides on the end of your rolling pin, or onto your rolling surface.
- Dip your cookie cutters and spatula into a bowl of flour each time.
- Depending on your dough recipe chilling the dough for 5 – 7 minutes before baking will help the cookies keep their shape, prevent spread, and ensure that any fun cookie cutter imprints will remain during baking.
- Cover your baking sheets with parchment or silicone mats. Use parchment up to three times before replacing.
- Turn your baking sheet half way through to ensure an even bake.
- Meringue Powder – Ensures your icing will dry hard and smooth. Can be purchased online or any cake supply.
- To ensure consistency use food gels rather than liquid food colors to color your icing. Americolor and chefmaster are two popular brands.
- Prepare your piping bags or bottles first.
- Use a glass to hold your piping bag upright.
- Patience and practice are your KEY ingredients! Take your time, and practice practice practice.
Templates
*email cookies@hilarystyle.me if you are interested in purchasing the .stl file for your 3D printer.
Other Resources:
I am not sponsored by any of these products or places; these are just some of my go to spots for all things cookies and baking.
@CookiesAreEverything– For inspiration and fun ideas! (of course!)
Dough Guides– To ensure your cookies are all the same level.
PME – Scribes, sprinkles, tips and other tools available on Amazon or other from other retailers.
Emma’s Sweets – Cookie cutters & decorating supplies
Killer Zebra’s –Airbrush machines, cookie cutters, stencils, and decorating supplies
The Sweet Designs Shoppe – Cookie cutters, tags and decorating supplies
Stencibelle– Cookie stencils
Lila Loa – For all things cookies!
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