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Funny Face Decorated Cookies<\/p>\nFunny Face Decorated Cookies<\/p>\n
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Chocolate cookie dough<\/a><\/p>\n Sugar cookie dough<\/a><\/p>\n Gingerbread dough<\/a><\/p>\n Royal icing<\/a><\/p>\n Gel food coloring<\/p>\n Free downloadable cookie template<\/em><\/strong><\/a><\/p>\n Scissors<\/p>\n Rolling pin<\/p>\n Paring knife<\/p>\n 12\u2033 pastry bags<\/p>\n #1 or #2 round tip<\/p>\n Toothpicks<\/p>\n Paper plates or parchment (for experimenting)<\/p>\n <\/p>\n We used three kinds of cookie dough created by cookie expert Bernard S.:\u00a0chocolate cookie dough, s<\/strong><\/a>ugar cookie dough<\/strong><\/a>\u00a0and\u00a0gingerbread dough.<\/strong><\/a>\u00a0You can use your favorite versions\u2014the ones passed down through your family\u00a0or\u00a0the ones that come refrigerated from your grocery store. If you\u2019re making your dough, once it\u2019s mixed up, put it in the fridge to chill for at least an hour. Then print the\u00a0free downloadable cookie templates<\/strong><\/a>\u00a0and cut the faces out with scissors. First, sprinkle a little flour on a sheet of parchment paper. This will help make sure your dough doesn\u2019t stick. Roll all of your chilled cookie dough out onto the parchment \u2014 it should be a scant 1\/4 inch thick. Then transfer the whole dough-covered sheet of parchment to a large baking sheet and pop it in the freezer for about 10 minutes. Remove the dough from the freezer and place the templates on the dough. Trace them with the tip of your paring knife, then cut them out. Remove the extra dough and put the cookie faces back in the freezer to keep those edges nice and sharp when they bake. Then just follow the baking instructions for each recipe and let your cookie faces cool completely. (This is really important!) Pro tip:<\/strong>\u00a0We\u2019re all about the cookie\u00a0decorating\u00a0here, but great cookies start with great dough. Check out our best tips and tricks for\u00a0rolling<\/strong><\/a>\u00a0your dough. Now for the fun part\u2014decorating! Your cookies\u00a0must be completely cool\u00a0before you start decorating. Otherwise, the icing will break down. If you have to bake and decorate on the same day, let the cookies cool to the touch on the rack, then give them a quick chill in the freezer (about 10 minutes). Pro tip:<\/strong>\u00a0Bake your cookie faces a week ahead and freeze them in a zipper bag \u2019til you\u2019re ready to decorate. Start with the basic\u00a0royal icing recipe<\/strong><\/a>\u00a0mixed in a super-clean glass or metal bowl. (Fats can break down the icing, so you want your bowl completely free of oil or butter residue.) Mix the royal icing to the consistency of cake frosting and set it aside.\u00a0 Next, separate the royal icing into as many smaller (and clean!) bowls as you want colors. You\u2019re going to thin it down by mixing in the tiniest bit of water. To test the consistency, run a knife or spatula through the icing.\u00a0 When it takes a good 20 seconds to fill back in, it\u2019s the right consistency. If it\u2019s too thick, add a tiny bit more water and mix again. Too thin? Add a little more powdered sugar. Pro tip:<\/strong>\u00a0Adding too much water will make your icing runny. A spray bottle will allow you to control the amount of water so you can get the right consistency. We used plain white royal icing and added tiny dabs of gel food coloring to create different shades of brown. You\u2019ll notice we kept our color palette super simple because #aesthetic. If you want a wider range of options, check out this post about\u00a0food coloring ratios for different skin tones<\/strong><\/a>. We\u2019ve provided our sketches to show different ways to try hair and noses and textures. But we don\u2019t know your fam\u2014you do. Play around! Fill your pastry bag with icing and pop on a no. 1 tip. For the larger areas, like hair and beards, start by outlining with royal icing then fill it in. If there are any open spaces, you can use a toothpick to move the icing around before it starts to dry. For a little dimension, let your first color dry completely (about 2 hours) before adding another on top in a slightly thinned down icing. (If you add icing to wet icing, it\u2019ll all smooth out in one layer.)<\/p>\n","protected":false},"excerpt":{"rendered":" Funny Face Decorated Cookies Chocolate cookie dough Sugar cookie dough Gingerbread dough Royal icing Gel food coloring Free downloadable cookie template Scissors Rolling pin Paring knife 12\u2033 pastry bags #1 or #2 round tip Toothpicks Paper plates or parchment (for experimenting) We used three kinds of cookie dough created by cookie expert Bernard S.:\u00a0chocolate cookie dough, sugar cookie dough\u00a0and\u00a0gingerbread dough.\u00a0You can use your favorite versions\u2014the ones passed down through your family\u00a0or\u00a0the ones that come refrigerated from your grocery…<\/p>\n