I am fully obsessed with making tiny foods as royal icing transfers. I made these vegetable transfers a couple of summers ago, and this year I wanted to try them again. I put them in the cutest tote bag sugar cookies that I need in real life. (I have a tote bag collection.)
For all of these transfers, I used 5″ square lollipop wrappers (any clear plastic will do, such as cello bags or acetate; even parchment paper, although they’ll be a bit wrinkly on the underside.)
I used a hybrid consistency royal icing for these transfers, and once they were dry, I painted them with a little gel food coloring mixed with water for extra detail. (The food coloring I use most often is Americolor.)
Here is a link to the cookie cutter I designed in collaboration with Lisa Charlson at Charlson Cookie Co.! Her cutters are amazing quality, and she offers STL files for most of her cutters as well.
Below is the free downloadable transfer sheet!
Here are a few videos of me making these transfers! The videos may take a second to load.
buttery sugar cookies
This cookie is buttery, sweet but not too sweet, crisp edges with a soft chewy center, and delicious baked thin & crisp or thick & soft depending on your preference.
Ingredients
226g unsalted butter (2 sticks ; 1 cup)
150g granulated sugar (¾ cup)
1 tsp salt, Diamond Crystal kosher salt (use ½ tsp for table salt)
2 egg yolks (you could substitute for one whole egg if preferred)
1 tsp vanilla bean paste (or vanilla extract)
1 tsp almond extract (optional)
300g all purpose flour (2 ½ cups)
10g cornstarch (1 tbsp)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl), cream the butter, sugar, and salt on low to medium-low speed until combined and slightly lightened. Scrape the sides and bottom of the bowl to ensure there are no under-mixed bits.
Add the egg, vanilla, and almond extract and mix until fully combined and emulsified.
Add the flour and cornstarch all at once and mix on low speed until the mixture starts to form a dough. Scrape the sides and bottom of the bowl to make sure there are no dry bits of flour.
Drop the dough onto lightly floured parchment paper. Gently form the dough with your hand into a smooth disc before lightly flouring the top of the dough. Place a second piece of parchment paper over the top of the dough and roll it to ¼″ with a guided rolling pin. (Roll to ⅙″-⅛″ for a crisp, thin cookie and roll to 5/16″-⅜″ for a very thick cookie.)
Refrigerate the sheet of dough for two hours or overnight.
When ready to bake, preheat the oven to 400 F.
Cut shapes from the chilled dough with lightly floured cookie cutters, placing the cut cookies on a parchment lined baking sheet. Chill the cookies in the refrigerator for 10-15 minutes or in the freezer for 5 minutes before baking. Bake the cookies for 8-10 minutes, or until the tops are no longer shiny. The size and thickness of the cookies will determine how long they bake, so pay attention to the surface and the bottoms of the cookies. The surface should be no longer shiny, and the bottoms should be slightly golden brown.
Cool the cookies on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely before decorating. Moving them prematurely can result in broken cookies.
Decorate how you would like with buttercream or royal icing.
Comments
No Comments