Message Sugar Cookies
Message Sugar Cookies are my favourite way of adding a memorable touch to a special occasion. This cookie recipe was handed down to me through a series of wonderful women but I don't know where it originated.
Edible icing pens are simple to use, and the results are amazing!
Mix flour and baking powder and set aside.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla and beat well.
Add dry ingredients, 1 cup at a time, alternating with the milk.
Beat well after each addition.
Wrap and chill for at least one hour.
Divide dough into six pieces.
Roll on floured board to 1/4 inch thickness and cut desired shapes.
Bake at 375 degrees for 8 - 10 minutes until lightly golden at edges.
Transfer to wire rack and cool completely.
In the large bowl of a stand mixer or with a hand mixer, whisk water and meringue powder until foamy.
On low speed add icing sugar and cream of tartar until stiff peaks form.
Divide icing into bowls and add gel icing colour as desired. Divide each new colour into two bowls: one for piping edges and one for flooding (filling in).
To reach flooding consistency, add 1/2 teaspoon of water at a time to each flooding bowl until easily spreadable.
Outline each cookie with piping consistency icing using a pastry bag and a number 2 icing tip. Fill in with flooding consistency icing using a toothpick to fill any gaps.
Let cookies dry overnight to ensure firmness.
Once dry, use edible icing pens to write creative messages on each cookie.
Ingredients
Directions
Mix flour and baking powder and set aside.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla and beat well.
Add dry ingredients, 1 cup at a time, alternating with the milk.
Beat well after each addition.
Wrap and chill for at least one hour.
Divide dough into six pieces.
Roll on floured board to 1/4 inch thickness and cut desired shapes.
Bake at 375 degrees for 8 - 10 minutes until lightly golden at edges.
Transfer to wire rack and cool completely.
In the large bowl of a stand mixer or with a hand mixer, whisk water and meringue powder until foamy.
On low speed add icing sugar and cream of tartar until stiff peaks form.
Divide icing into bowls and add gel icing colour as desired. Divide each new colour into two bowls: one for piping edges and one for flooding (filling in).
To reach flooding consistency, add 1/2 teaspoon of water at a time to each flooding bowl until easily spreadable.
Outline each cookie with piping consistency icing using a pastry bag and a number 2 icing tip. Fill in with flooding consistency icing using a toothpick to fill any gaps.
Let cookies dry overnight to ensure firmness.
Once dry, use edible icing pens to write creative messages on each cookie.