Fall Sugar Cookies

Here’s a frosting tip:

I don’t put up with any of the “using a knife to evenly spread the frosting over the whole surface” junk. It takes way too long and I never get it the way I want it. I make my frosting in a shallow bowl, and make sure that it is thin enough to dip a cookie in the bowl. Thats all it takes, dip and dry. If you are doing something with funky edges (like the flowers) you can use a toothpick to take off the additional frosting (clearly I didn’t do that, just look between the petals).

Easy Decorating Idea:

I love using plain sugar to decorate sugar cookies. I like the added texture it gives their appearance, but also the options it gives you. I’ve done white frosting and then put food coloring in sugar to come up with lightly colored cookies (almost like making your own sprinkles). You can also chose specifically what part of the cookie you want coated (like I did with the flowers).

Put one egg white in a bowl and white sugar in another. Using a basting brush, paint the part of the cookie you want to be coated with sugar (make sure the frosting has completely hardened before doing this). Sprinkle sugar on the cookie and then dump excess sugar back into the sugar bowl.

You can do this multiple times (letting cookie dry completely in between) to use multiple colors or complex patterns (think plaid cookies). I’ve also used this for stripes, polka dots, and other fun designs. The greatest part? If you mess up you will still have the tastiest mistake you’ve ever made.