Recipe Rescue!

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Hi, all! I'm back! My apologies for the brief hiatus in chat listings - it's been a super busy month with CookieCon prep! But, the good news is, once CookieCon is over, we're continuing with another two or three chats in our CookieCon Speakers Series! Woo hoo! Next up, on March 30 (10 am central), is CookieCon 2019 presenter Kristin Grunder of Grunderfully Delicious ! As always, we love to receive questions in advance, so please don't hesitate to post some now, especially if you can't make...Read More...

The Judges for Julia M. Usher’s Cookie Art Competition™

Julia M. Usher
Hello, everyone! I trust you've heard by now about my cookie decorating competition?! If not, it's called J ulia M. Usher’s Cookie Art Competition ™, and it's being held this year at the Show Me Sweets Show in my hometown of St. Louis, Missouri, USA on July 13-14, 2019! Its aim is to celebrate our amazingly talented cookie community and to help cookiers take their skills to the next level! People sometimes panic at the sound of "competition", but I like to remind them that winning top prize...Read More...

Welcome Our March Site Artist

Julia M. Usher
She's back . . . yes, this month's site artist is none other than @GinkgoWerkstatt, aka Anne Lindemann. Anne loaded me up with site art about a year ago (for which I am eternally grateful), and I am gradually releasing it to the site as it fits with the month or season at hand. I thought this very finely executed needlepoint banner and backdrop by Anne (pictured below) were a perfect fit for March - a month that, at least here in St. Louis, teeters precariously between winter...Read More...
Last Reply By Icingsugarkeks · First Unread Post
REALLY incredible news, everyone! The poster pretty much says it all, but for more of the exciting details, please read my related blog post here . For more competition and registration info, please also visit my competition page on the Show Me Sweets site . (Lastly, please note that my competition includes BOTH 2-D and 3-D categories, both with great prizes, but this opportunity only relates to the 3-D category.) I can't wait for you to meet me in St. Louis, as the saying goes! BTW, if you...Read More...
Last Reply By CHELY Morales · First Unread Post
Hi, all, I've been receiving an unusually large number of questions about how members can edit or delete their own content. It's super important for you to know how to do this, as I typically do not edit posts for people, unless I happen to see a misclassified image or other typo. It can also take me several hours to days to respond to site inquiries like this, as I work several other jobs. That being said, your surest bet for getting a quick answer is to familiarize yourself with our site...Read More...
Last Reply By Mas Galletas · First Unread Post
Hi, all, regrettably, I've recently had to delete some images from challenges and other areas of the site due to lack of compliance with Rule #8 of our posting guidelines, which states that artwork (including characters, from Disney, Hasbro, etc.) cannot be copied and posted here without permission from the creator : http://cookieconnection.juliau...READ-BEFORE-YOU-POST In response to those deletions, some members have asked me why so many licensed character cookies exist on the site,...Read More...
Last Reply By Julia M. Usher · First Unread Post
We all have different message-reading tastes, so Cookie Connection has been designed to allow for everyone's individual differences! The site's default email and onsite alert notifications are set to show you most of the site info that you could get notified about, just so you're aware of the site's full functionality. But I recognize that this amount of info may (or may not) be overkill for you. That said, I recommend that you edit your "Notifications" settings as soon as you join the site...Read More...
Read in Japanese (日本語はこちらから) (Last Translation: August 25, 2017) ________________________________ Hi, all! Before posting images or videos to the Clips area, please review the site's Terms of Use , as well as all of the following posting rules. They are designed to give your images more visibility on the site, to make sure artists are given proper credit for design inspiration and/or source artwork, and to avoid copyright violations. I'll start with the easy cataloging stuff first . . . 1.Read More...
Last Reply By Icingsugarkeks · First Unread Post

Topics

Top of My Cookies Flake and Bubble

Hi all, I have a slight issue with my cookie recipe. The tops of my cookies bubble slightly and then flake off into my icing when I’m decorating and cause a mess. Any ideas as to why this is happening? I chill the dough before cutting and baking but can’t figure out how to stop this.Read More...
Last Reply By Columbus Cookie Academy · First Unread Post

Cornstarch in Sugar Cookies?

GoBakeItUp
So in my quest for the perfect sugar cookie recipe I came across a few that called for the addition of cornstarch. In these recipes all baking powder was removed. Have you guys ever heard/tried this? Some recipes added anywhere from 1 tbsp to 1 cup. Of course the flour ratio was adjusted to allow the new ingredient. I did try one of them and ended up with a cookie which was more soft and chewy than my regular recipe. It had a better flavor as well. The final test will be how well it holds up...Read More...
Last Reply By pip · First Unread Post

Icing Separating Really Quickly?!

Sabrina Veksler
Hi, all. I hope someone has advice for me that might spare me a ton of time and frustration. This last batch of royal icing I made **really** liked to separate. I ice cookies with a combination of icing bullets in piping bags with couplers/tips, and an assortment of Sweet Sugarbelle squeeze bottles. The last batch of cookies I made had a palette of 12 colors, 6 of which had both outline consistency and flooding consistency. What I noticed was that, I would start mixing, thinning and bagging...Read More...
Last Reply By Julia M. Usher · First Unread Post

Royal Icing Issues

Hi, all! I'm having problems and I hope someone can help!! I've been making the same sugar cookie recipe and royal icing recipe for YEARS! now all of a sudden, the icing is failing on me. It happened a few weeks ago for the first time. I doubled the recipe because I had 100 cookies to ice and by accident I used a whip. (I assumed it was the whip that was the problem) The icing almost doubled in size in the bowl and it didn't dry for 6 days!! It tasted almost like a marshmallow. And when it...Read More...
Last Reply By pip · First Unread Post

Dark, Deep Colors in Icing

Hiya folks (I'm new) - hi! I'm not sure this is quite the right place for this question (I didn't see quite the right sub-category in Technique Trouble-shooting) but here 'tis. Also, it's kind of basic. I am a fan of really dark, deep, lush colors in my royal icing. But to date, I can only achieve this by what I'd call overdyeing the icing: adding too much color, so that when you eat the cookie later it your tongue turns (for instance) blue. Does anybody have tips for how to make dark colors...Read More...
Last Reply By PartyPrettier · First Unread Post

Egg Whites - Health Concern in Royal Icing?

Saige L
Hello! I am inquiring about the health factors when making royal icing with egg whites. Most recipes/blogs that I read clearly state to use MP (meringue powder_ if the cookie will be served to a pregnant lady, child, or immune-sensitive persons. Does anyone have any science backing up the above statement? Any advice you can give would be great! I prefer the taste of royal icing with egg whites and it is cheaper than MP, but don't want to potentially harm anyone! Thank you!Read More...
Last Reply By Julia M. Usher · First Unread Post

Gingerbread Recipe - Can Only Roll on Parchment Paper

Hi, all! I'm new to this forum and so happy to be here. I have an issue with Julia's gingerbread recipe, when I roll it out it is very difficult to remove it intact to transfer it to the baking sheet. If I roll it on parchment paper, of course I do not have that problem as I take away the excess cookie dough and am able to transfer the parchment paper with the cookies with no problem and they bake beautifully. Anyone know why the cutouts break apart if I try to transfer by hand? Thank you in...Read More...
Last Reply By RosyCookies · First Unread Post

Egg White Icing Refrigeration

GilM
I think I have read all of the royal icing topics pertaining to egg white safety, but I still have a question. If this topic has already been asked and answered, please let me know. I understand that using pasteurized egg whites (or meringue powder) reduces, or eliminates altogether, the possibility of salmonella, and that a high sugar content in any confection will retard the birth/spread of bacteria, but as I am not cooking the icing at all, the pasteurized egg whites are still considered...Read More...
Last Reply By GilM · First Unread Post

Chocolate-Bourbon Orange Toasted Pecan Cookie - Recipe Help!

Terry H.
Greetings cookiers! Happy baking season! Is everyone else having the best time baking 24/7? I am working on my chocolate-bourbon, toasted-pecan orange cookie recipe. Everything is great except the bourbon flavor is not strong enough. Any ideas? I'm using Sweetapolita's "Perfect Dark Chocolate Sugar Cookies" recipe as a base, adding orange zest, toasted pecan pieces, bourbon and orange extract in the icing. I'm up to 4 tablespoons of bourbon but not getting a good bourbon kick in the cookie...Read More...
Last Reply By Julia M. Usher · First Unread Post

Is My Gingerbread Dough Too Dry?

AnyaS
Hello, I've never baked with gingerbread dough before, but thought I'd give it a try this week. I used Julia's recipe ( https://www.juliausher.com/blo...t_cookie_gingerbread ) and weighed all my ingredients. I followed Julia's video, and my dough looked the same before refrigeration. After refrigeration my dough is really dry. It cracks quite a bit when I roll it. I have to knead it a bit to warm it up, and then it stops cracking. But I think warming it up encourages it to puff and spread...Read More...
Last Reply By Julia M. Usher · First Unread Post

CK Meringue Powder

Asmita
Hi, I am having issues since the last couple of days with my royal icing. I always use CK brand and use the same recipe and never had a problem like this. When the icing is mixed, I see beige dots or pieces through out the icing and when I try to pipe, it gets stuck in my tips. They are tiny but never before has this happened. Anyone experienced this before or what am I doing wrong? Thanks AsmitaRead More...
Last Reply By ShugRshack · First Unread Post

Packaging Royal Icing

Hello, all! So I want to make some cute DIY gingerbread cookie decorating kits and am unsure as to how to go about packaging the royal icing so that it lasts several days without separating. Is this possible? My first thought would be to put in an uncut plastic icing bag and seal it up but I don’t think that will last more than 2-3 days. Is there a trick to this?Read More...
Last Reply By SugarDotCookies · First Unread Post

Adding Meringue Powder to Royal Icing to Speed Drying?

TeriT
Okay, all . . . I was just sitting here with my mind wandering about icing, since I have a batch of cookies patiently waiting for me. I use Julia's RI recipe with pasteurized egg whites. It always turns out just dandy for me, howeeevvveeerrr . . . I am wondering what would happen if I added say about 2 tablespoons or so of meringue powder. No water, just meringue powder. Since that's what makes the icing harden (I think), wouldn't it make it harden a bit faster? Has anyone tried this yet,...Read More...
Last Reply By Babushka's Bakes · First Unread Post

Cookies Keeping Shape and Cream Cheese Icing

262jenjosh
Hello! I’m just a baker for fun. I have for years been making cookies on sticks for friends' birthdays and showers and other events. Two questions . . . my cookies never keep their shape. I feel like I have tried everything. I use a recipe with powdered sugar instead of granular. Any tips? I was going try a recipe with cornstarch but worried that will change taste? Also . . . I see everyone uses royal icing. Anyone ever use just cream cheese or buttercream? I use cream cheese and everyone...Read More...
Last Reply By 262jenjosh · First Unread Post

Failed The Taste Test

GoBakeItUp
So today I made my first ever batch of egg white-based royal icing. Usually I use sugar, corn syrup, water, and flavoring. I wanted to try a more traditional royal icing to see if my decorating results improved with the different texture eggs bring to the table. The bad news . . . my son hated it. I didn't even like it. For some reason there is a subtle after taste with the egg-based icing. Has anyone had this problem before? I loved the texture, but if the kids won't eat it . . . well, when...Read More...
Last Reply By Cookiedesigner23 · First Unread Post

Royal Icing - Some Drying, Others Not

Hello, fellow cookie peeps! I'm having a little trouble with my royal icing. Colored icing is drying hard on some cookies and, on other cookies, it's not close to being dry even after ~7hrs. They are from the same batch, and the icing was not colored on the cookies that didn't dry. The icing recipe I use is sifted powdered sugar, cream of tartar, vanilla extract, and egg whites. Any info is appreciated! It's just becoming frustrating when I have an order due and my icing is not drying. :/...Read More...
Last Reply By Julia M. Usher · First Unread Post

Removing Icing from Sides of Cookie

I wasn't sure if this is the right area for this topic, so if not, Julia, please move to appropriate section. So, I am a beginner and at times get sloppy with royal icing. So I have finally finished a cookie that I am really pleased with but unfortunately I did get some icing on the sides of my cookie from my messy hands. Is there an easy way to take that off? I used a sharp knife to scrape it off but just wondered if there are other tips and tricks (besides not being a messy decorator which...Read More...
Last Reply By Aproned Artist · First Unread Post
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