Wilton has some great options for presenting your cookies as gifts. Against the darker background the blue just pops! My favorite cookies were the snowmen in which we used Rainbow Sparkling Sugars ($4.49) and the snowflakes with Pearlized Sapphire Sugars ($4.49). I find people remove them before eating anyway and I prefer the look of the sugars or cinnamon drops. I think I would like these for when I’m in a pinch or for cupcakes. The round cutter that I used for these cookies however was a bit big and I wasn’t as thrilled with the look of them over the oversized cookie. We also left some cookies plain for decorating later on, including with Wilton Holiday Sugar Sheets ($3.99). It turned out great! Just be sure not to overload the tops or you’ll get a huge sugar mess on the top of your cookie. In this case I just let Warren do whatever he wanted. You can easily move the excess sugar around with your fingers or a toothpick to make sure you get every crevice. I found using the lid from the sugars worked perfectly for Warren to pour into the stencil. While I normally prefer metal cookie cutters, I love how easy this decorate our cookies before they went into the oven with some beautiful sparkling sugars. We received these fun Christmas Stencil Cookie Cutters ($5.99) from Wilton to try out. These Christmas gingerbread cookies were fairly simple to mix up and Warren and I took care of that the day before, letting it chill overnight. To keep them firmer, do not completely seal the container. Keep in mind if you seal the container completely your cookies will soften over time. Store cookies in airtight container up to 5 days. Another trick is to roll your cookies directly out on the cookie sheet but because I like to use parchment paper and I always try to roll out my cookies the least amount of times possible, I prefer to transfer them instead.įor my gingerbread cookies, I picked out this recipe from McCormick spices on. That includes good cookie sheets like those from Wilton, parchment paper for easy cleanup and perfect cookie bottoms and a jumbo metal spatula to easily transfer my cookies from my work surface to my cookie sheets. Whenever I’m making rollout cookies, there are a few items I think I essential. Last Friday morning, completely oblivious to anything going on outside our home, Warren and I decided to make some gingerbread cookies. He may be only four but he has helped me bake so many things the past couple of years and is actually heartbroken when I make something without him. Even with the mad rush during the holiday season, I always look forward to baking with my favorite kitchen helper, my son Warren.
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