A little Valentine’s Day sugar cookie inspiration from Lori Garcia Studios.
I grew up calling hearts Valentine’s. I’m not sure why, but this is what my cute, southern-mama Linda called them. So even though I labeled this post “Hearts & Roses Sugar Cookies,” in my head I’m calling them “Valentines & Roses Sugar Cookies.”
These are this year’s sugar cookies I made my family for Valentine’s Day, designing these cookies to look like the heart-shaped chocolate boxes I remember from my childhood.
I’ve been working on making my own cookie cutters — after last year’s fail — and I have some promising results. In fact, the rose cookies I made this year, are actually from cookie cutters I made myself! If you told me it would work out after last year’s fail, I don’t think I would believe you…but as the old adage goes, “If you first you don’t succeed, try, try again.” Mama Linda was right, hard work does payoff!
If you have a few minutes you can make these Groundhog Day cupcakes. Whether you make them completely from scratch, or use store-bought items, these adorable cupcakes are a lot of reward for a little effort.
Groundhog Day Cupcakes
What you’ll need…
– Cupcakes (make your own or buy them, we won’t tell!)
– Chocolate frosting (some for frosting the cupcakes, some in a pastry tube or plastic ziptop bag for decorating the groundhog face)
– Oreos, or other chocolate sandwich cookies, chocolate graham crackers or other chocolate crackers
– Nilla Wafers
– Sliced Almonds
1.Make or buy cupcakes and frost them lightly with chocolate frosting. Set aside.
2. If you’re using Oreos, take cookies apart and scrape cream filling off cookies and discard (aka eat later when no one is looking :p) (If you’re using chocolate graham crackers or other chocolate crackers, skip this step).
3. Place cookies/crackers in plastic zip top bag and seal the bag. Using a rolling pin, roll over the cookies/crackers to smash them into crumbs.
4. Sprinkle the crumbs on top of the frosting on the cupcakes. These crumbs are the “dirt” for the groundhogs.
5. Holding the Nilla Wafer vertically, push it into the middle of the cupcake, creating the groundhog’s face.
6. Put the remainder of the chocolate frosting in a pastry bag with a small, round tip (like Wilton’s #1 or #2), or a ziptop bag if you don’t have or don’t want to fuss with a pastry bag. If using a ziptop bag, cut a small hole at the top for the detailed piping work.
7. Using the bagged frosting, pipe two dots for eyes and a heart for the nose. Attach two sliced almonds for the ears.
To package, place the cupcakes back in the store-bought cupcake container and trim with Easter-basket grass and ribbon/raffia. You can also place a cupcake individually into a disposable, plastic drinking glass. Wrap in a plastic bag and tie with a ribbon or raffia.
A cupcake wrapped in a cup are great for a lunchbox treat, as they won’t be damaged in travel.
I hope you enjoyed this little tutorial. Now, I’m off for a healthy breakfast (only if cupcakes count as “healthy!”
Find out the absolutely easiest way to decorate sugar cookies, from this self-proclaimed Lazy Girl.
Sugar cookies are one of my current, favorite projects — it’s food that is art! This is part two in our series, where I show you how to decorate professional-looking sugar cookies with royal icing. Watch the video or follow the step-by-step blog post, complete with pictures. I hope you enjoy them as much as I do! Let me know if you have any questions, I’d love to help. Also, I’d love to see your sugar-cookie results. Share them with me in the comments below!
Check out the video and see how simple it is to decorate the perfect sugar cookie, the easy way:
Perfect Sugar Cookies, Part 2 – Decorate the Perfect Cookie, the Easy Way!
1. Add water and then meringue powder to your mixing bowl and beat on slow speed until just combined.
2. Add the almond extract. This is optional, but it really makes the cookies taste sooooo good! Make sure it is clear, though, as we want the icing to be as white as possible. Mix on low till combined.
3. Add 1 lb or about 4 cups of powdered sugar to your mixing bowl. (A lot of recipes call for sifting the powdered sugar first, to help prevent clumps, but honestly, after doing both ways for more than a year now, I haven’t noticed a difference. Since I’m always looking for ways to help make life simpler, I just skip it. But this is just my experience. If you love to sift, then sift away 🙂 Also note, that 1 lb of sugar is usually half a bag, as they tend to come in 2-lb bags.)
4. Mix on low until combined, then move the speed up to high. We’re looking to take our meringues to the stiff peak stage.
5. After a few minutes, take a look. Here, mine are not quite stiff enough. I’m going to beat them for a few more minutes.
6. And this is what we are looking for….nice stiff peaks. Another way you can tell if you’ve reached this stage is that the beater gets filled with the icing.
7. Next remove the beater and place a towel over your bowl to keep the icing from drying out.
8. Scoop some of your icing into a smaller bowl (like a cereal bowl) and add food coloring. I like to use gel food coloring from Wilton* or AmeriColor. Here I’m adding twice as much green drops as yellow. It’s always surprising to me how much food coloring it takes to color icing. I wound up adding more to get just the right shade of Christmas-tree green.
9. Now that we have the right color, we need to find the right consistency.
10. Decorating sugar cookies — and making them look professional — is all about the consistency of the royal icing. A lot of sugar-cookie bakers like to make a three different consistencies of icing for their cookies, but I’ve found a lot easier way to make them! I found a way that let’s me only make two different kinds of icing, and it helps with lots of other issues!
Royal Icing #1 – For outlining and flood cookies
Royal Icing #2 – Thicker for little details and decorations
My technique for icing sugar cookies…
virtually ELIMINATES air bubbles in your icing
saves time — you only have to make two different types and there’s no waiting for the outline to dry!
almost mistake-free! Outlining can be tricky….move your hand in the wrong direction, and your outline (and therefore your sugar cookie) is ruined! This way of decorating them, it is EASY TO CORRECT MISTAKES!
11. We’re going to make the 1st type of icing: for outlining and flooding. (I think the consistency resembles running peanut butter.)
12. Add small amounts of water to thin out your icing until it has the runny-peanut-butter look. I use 1/2 teaspoon of water at a time. It’s easy to add more water, but harder to make it thicker, if you’ve made it too thin.
13. This is what we’re looking for. When I drizzle it with a spoon, it slowly loses its shape, and to me this resembles runny peanut butter. You can always try it out on a sample cookie or parchment, and if it doesn’t self-level, you can always squeeze your icing back into the bowl and add a bit more water to it. After a while it will be easy to spot if it’s the right consistency.
14. Add your icing to a tip-less bag. I absolutely LOVE these Yueton bags that I found on Amazon. They are relatively cheap and make icing sugar cookies a dream. Because they don’t use a tip, there’s nothing to clean — no tip or coupler. They were definitely a game-changer.
15. Once the bag is filled, make sure to run your fingers on the tip a couple of times. This helps prevent the bag from sticking to itself.
16. Another bonus of the tip-less bags, is that you choose the size of hole you need. Just trim it to your desired size. Here’s I’m snipping it pretty small (similar to a size 1 or 2 size tip)
17. Now it’s time for the fun part….decorating the cookies! First you’re going to outline the cookies. You want to hold the bag and apply medium pressure so that the icing flows out of the tip. Note that the tip doesn’t ever touch the cookie, but the icing floats down to where you want it to go. If the icing is breaking, try applying a little more pressure. Just float above the cookie, letting the icing fall onto it. After you practice a couple of times, it will get easier. You’ll know how to balance the amount of pressure with the speed you travel with your hand. Practice makes perfect. If you notice that your outline is breaking, and doesn’t seem to want to go where you want it too, the icing may be too stiff. You may want to thin it out some more.
18. If you should accidentally make a mistake with your outline, no worries! Because of this method of outlining and flooding at the same time, you can easily re-draw your mistakes. Since we’re filling the outline in right away, you won’t see it. This epiphany took my sugar cookies from amateur to awesome.
19. Once the outline is done, increase the pressure that you’re squeezing the bag and fill in the middle of the cookie. This is called flooding. Go along the edge and move around the cookie lightly moving the icing as you go. Remember, by using this same icing consistency to outline and flood the cookie, you are saving time, preventing air bubbles and are able to easily fix outlining mistakes.
20. Next, we use the same consistency icing for the trunk of our Christmas tree.
21. Now we’re making our second type of icing — the thicker consistency I use for the decorations. How do you know if you got it right? I usually test on some parchment paper, but it was too hard to see on camera, so I’m using a test cookie. I know the icing is thick enough because it holds it shape as a ball, but yet not too thick, as it were, it would have little spikes in the middle of the ball. Really, it’s all about trial and error and knowing what you’re looking for.
22. We’ll make little Christmas lights on this tree to give it some decoration. The green part of our tree is not completely dry yet, but dry enough that the white christmas lights float above it.
23. And there you have it….our finished cookie……made at home, but it looks like it came from a bakery. With a little practice you too, will be making these delightful treats just in time for the holidays.
I hope you enjoyed this tutorial. Don’t forget to pin it and share it with friends on social media.
Until next time, I’m Lori and this is Lori Garcia Studios.
* (Tip: buy it at Michaels or Hobby Lobby using their 40% off coupon. I might just always have it available on my phone. And yes, Michaels will match competitor’s coupons!)
In this article….Find out to make sugar cookies that don’t lose their shape, and taste delicious!
Sugar cookies are one of my current, favorite projects — it’s food that is art. What’s not to love?! And since I dove head first into sugar-cookie making about a year ago, I have learned quite a bit, and found what works and what doesn’t. In this two-part series, I show you how to make professional-looking sugar cookies from start to finish. Watch the video or follow the step-by-step blog post, complete with pictures. I hope you enjoy them as much as I do! Let me know if you have any questions, I’d love to help. Also, I’d love to see your sugar-cookie results. Share them with me in the comments below!
Check out the video and see how simple it is to make the Perfect Sugar Cookie:
Perfect Sugar Cookies, Part 1 – Making the Cookies
2 cups, or 4 sticks, of butter, softened
2 cups sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
5 cups flour
1. Cream butter and sugar together until well combined. Using a rubber spatula, scrape down the edges of the bowl.
2. Add eggs, salt and extract. It’s the almond extract that takes your cookies from dull to delicious! Trust me. It’s a game-changer.
3. Slowly add flour.
4. Continue to mix until well combined. Scrape the edges and bottom of the bowl a second time.
5. Scoop about a cup of batter onto a cookie-sheet-sized piece of parchment paper. Place a second piece of parchment onto the dough.
6. Use a rolling pin to roll out of the dough until its about 1/4″ thick.
7. Place the rolled-out dough onto a cookie sheet and place it all in the freezer for about 15-20 minutes until solid. This is a tip that will help your cookies be easier to cut out, and they won’t lose their shape!
8. Remove from freezer, and take off the top piece of parchment paper.
9. Use your cookie cutter to cut the dough.The dough should be like one solid piece, but you should still be able to get the cutter through. If it’s too frozen, you may have to let it thaw a bit before continuing.
10. The cutout should come out of the dough along with the cookie cutter. Gently push the dough out of the cutter with your hands. Pay special attention to smaller areas, like the trunk in this case. Because the dough is frozen, it should keep its shape really well. If there are any stray pieces, use your fingers to smooth it.
11. Place them on a baking sheet and bake at 350 for about 10 minutes, or until the edges are golden.
And there you go. The perfect sugar cookies, that taste divine and keep their shape. Join us for part two of the series, where we learn how to decorate sugar cookies like a pro. You’ll be making cookies for all your family and friends, and they’ll think they came from a bakery. That’s next time at Lori Garcia Studios.
Make pancake batter like normal. Divide batter into three bowls and add color one batter blue, one red and leave one normal. I like these gels because you easily dispense how many drops you want.
Quick Tip: Make the pancake batter slightly thicker than normal. That’s because your batter will thin out when adding the food coloring. We didn’t do that with the blue batter above, and well, it was a little looser than we would have liked.
Then we used these tipless pastry bags (the ones I’m loving with sugar cookie decorating right now) and placed the different batters in different ones.
Next, we recommend a non-stick griddle, like this ceramic one. Turn the heat on a low setting (we chose 275 degrees). Now you’re ready to great your masterpieces.
Quick Tip: Since we turned the temperature down on our griddle, we were able to let them cook on one side over. Flipping pancakes over and cause their untimely death!
Hope you try these fun pancakes. If you try it, be sure to send us a picture and we’ll add it to this post.