December 2018

Say Hello to Our January 2019 Site Artists!

Julia M. Usher
Happy New Year, everyone! I sincerely hope that 2019 brings you much happiness and success in your cookie lives and beyond! Here on Cookie Connection , we are certainly ringing in 2019 with a plethora of possibilities - at least as far as site art is concerned. Earlier this month, I repurposed past posts of @Aproned Artist and mine to come up with this month's banners and backdrops. Like last month, we'll see two sets of art this month, starting first with Aproned Artist's...Read More...
Last Reply By swissophie · First Unread Post

Happy New Year and Some Important Thank-Yous!

Julia M. Usher
Hi, all! First, my sincerest wishes for a wonderful exit from 2018 and entry into 2019! Second, as we transition into the New Year, I wanted to take a moment to extend a HUGE and very visible thank-you to all of our amazing Cookie Connection contributors: @Manu, @Bakerloo Station, @Aproned Artist, @Lucy (Honeycat Cookies), and our latest addition to the team, @SugarDotCookies. Without their tireless and inspired support,...Read More...
Last Reply By Evelindecora · First Unread Post

How to Improve Cookie Decorating Process?

I'm pretty new to cookie decorating with royal icing. Sources online make it look straightforward - get the right consistency, keep the icing covered, etc. I find in practice, however, it's not nearly as simple as they make it sound. The icing bowls develop crusting on the edges no matter how religiously or quickly I cover them, no matter how much I stir and it's never enough to just cover them. Even just stirring them creates little crusts at the top where the icing thins. Literally the...Read More...
Last Reply By Anniegal · First Unread Post

Call for Help! Packaging for Shipping and Freshness!

So I went live with my Etsy shop on Thanksgiving Day. I got my first two orders not long after. One package arrived, the other did not. Thank you for that happy customer USPS! When I sent out my first two orders I packaged up a cookie for myself with the plan to taste test along with the customer when they received their package. Not like on video chat or anything, but I would eat it the same day they got the packaged delivered. (Hope that made sense lol) Anyway, back to the problem. The...Read More...
Last Reply By CraftyBrandi · First Unread Post
Hi, all! Due to the holiday rush (a full house of guests arriving tomorrow and no husband at home to help me), there will be no Spotlight today. I'll resume on December 29, so get those New Years cookies up on the site! Happy holidays! May it be filled with cookies and much joy!Read More...
Last Reply By Econlady · First Unread Post

Interview with Me on Caker's Chat

Julia M. Usher
Hi, all! Last year in April at SoFlo Cake & Candy Expo, I was interviewed by the very fun and charming Juliet Galea of Caker's Chat . Her company was part of the official media team covering the event, and she elected to interview a number of cake decorators, vendors, competitors, and others attending the show. I was, however, the sole cookie decorator who was interviewed! (I hope I represented us well! ) At the start, she asks me a bit about how I got started in the sweets business and...Read More...
Last Reply By Julia M. Usher · First Unread Post

Our Second Set of December Site Art Has Posted!

Julia M. Usher
In case you didn't notice , I just rotated in our second set of December site art. These fanciful gingerbread men and snow globes were made by @Gingerland, aka Berni Solti! A prolific site art contributor, Berni was also responsible for the lovely Christmas trees and stockings gracing the site for the first half of the month. THANK YOU, BERNI! You can learn more about Berni in her forum profile, here .Read More...
Last Reply By Manu · 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


Beverly Bunker
Hello, everyone! Thank you for such a beautiful site to be a part of. I am relatively new to the art of cookie decorating for myself as a hobby. I have been drooling over cookie decorating images for about five years now, and two years ago I decided to try it out for myself. Although I did not know about the different aspects of royal icing, I still played around with decorating three dozen Valentine’s Day cookies which nobody wanted to eat because they were so pretty! Now after watching all...Read More...
Last Reply By Julia M. Usher · First Unread Post

Paint Your Own Cookie Troubleshooting

Hi all! I’m playing around with PYO cookies for the first time and was wondering if anyone had some tips to share. I made some the other day that I let my kids test out for me. They looked great and the kids had fun with them, but the painted colors were pretty light on my 5 year old’s masterpiece. And my 2 year old just completely dissolved the stenciled image and ended up with a gray cookie 😂. I know it’s kind of the “nature of the beast” for water to dissolve the stenciled image when...Read More...
Last Reply By Sweet Prodigy · First Unread Post
Hi, all! In case you didn't catch this recent (December 4) piece in the The New York Times , it's worth a read. It features several notable cookiers (many members of this site) and talks about the evolution and dynamics of the "modern-day" cookie business here in the US, focusing a lot on friendships and connections forged online! Link here: More power to cookiers, and congrats to all who were interviewed or mentioned, including...Read More...
Last Reply By Manu · First Unread Post

Egg White Icing Refrigeration

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
Hurry! Confection Couture Stencils ' and my clearance sale continues through 12/21/2018, offering up to 80% discounts on select items! We just added some new stencils to the sale today! Great for those Christmas gifts you still need to get your cookier-friends (hint, hint )! Happy shopping! Check it out here: More...

Saturday Spotlight Resumes on December 15

Julia M. Usher
Hi, all! Just a quick heads-up: there will be no Saturday Spotlight on December 8, as I am in all-day video shoots and classes the entire weekend. The Spotlight will resume on December 15, Christmas shopping and house-cleaning permitting! Thanks for your understanding. Maybe I'll get a clone for Christmas?!Read More...
Hi, all! There will be a brief hiatus in chats in December, seeing as most of us are likely to be distracted by the holidays. But, come the new year, we'll be chatting again in full force with the launch of our CookieCon 2019 Speakers Series, dedicated to conversations with the event's featured presenters ! It was just yesterday (almost literally) that we concluded the 2018 series. Because CookieCon changed to an annual schedule, now each spring, we're experiencing nearly back-to-back...Read More...