Easter will be here before you know it and to get in the mood for this hoppy holiday I thought I would share some easy and delicious ways to decorate sugar cookies using modeling chocolate.
Have your Sugar Cookie cutouts baked and cooled and ready to decorate. Also, prepare the Simple Cookie Icing recipe at the end of the post or your favorite cookie icing.
1. Roll out modeling chocolate. Roll out modeling chocolate in the preferred colors you would like to work with. The colors used here are made from Wilton candy melts and the colors were not altered. They include Bright White, Pink, Vibrant Green and Yellow (not shown here). The modeling chocolate should be fairly thin, less than 1/8 inch (3.2 mm) since it will be doubled in the final product. These look thicker than they actually are because the pieces shown are quite small.
2. Cut into strips. Cut the modeling chocolate into thin strips using a pizza wheel, scalpel or exacto knife. I didn’t bother with making them perfectly straight or uniform but cut them randomly for a whimsical look.
3. Cut a base. Using the cookie cutter that you used to cut the cookie, cut a base piece to build your stripes upon. This ensures that your stripes will cover the desired area without a lot of excess.
4. Coat base with adherent. Using a small paint brush apply a layer of sugar water. I use half corn syrup half water but you could also use a simple syrup of half sugar half water that is heated to dissolve the sugar in the microwave or on the stovetop and then cooled to room temperature.
5. Add stripes. Beginning in the center of the shape add stripes of alternating color. Be sure to push the stripes close together to avoid gaps.
6. Fill the shape. Continue to add stripes of modeling chocolate until the whole shape is covered with stripes. Take care that the end pieces are well adhered.
7. Roll. Using a rolling pin gently roll over the stripe-covered shape to meld the stripes together, thin the piece and adhere it well to the base. Roll gently from one end to the middle and then repeat from the other end. Some stripe distortion is normal and will show little in the final product.
8. Cut. Using the same cookie cutter cut the shape to form clean edges.
9. Add icing. Apply a small amount of cookie icing (see recipe below) to the cookie (here is my Sugar Cookie Recipe) leaving a 1/4 inch (6.5 mm) border.
10. Add modeling chocolate. Lay decorative modeling chocolate piece over the icing and press and rub gently to adhere and smooth.
That’s it! If you are questioning what a cookie tastes like with modeling chocolate on it, do not be afraid! The first time I added it to a cookie I did it solely for decorative purposes thinking it would not taste very good. But when I took a bite I was amazed! The modeling chocolate melds with the icing keeping the cookie soft and adding a pleasant sweetness. These cookies are stackable, with care, and they taste worlds better than cookies coated with hard royal icing (in my opinion).
And in case you would like to make polka dot egg cookies here is a quick run down of the method used to make these little sweeties.
1. Roll, cut base and topper, remove dots until it looks like Swiss cheese.
2. Add adherent, top with holey piece and apply polka dots in alternating colors.
3. Roll filled piece gently and recut shape.
4. Apply cookie icing to cookie leaving a 1/4 inch (6.5 mm) border and top with decorative modeling chocolate piece.
Try these methods for all sorts of decorative cookie applications. You will be quite happy with the results! Wishing you hoppy decorating.
- 1 cup (4 ounces, or 113 grams) confectioners/icing sugar
- 1/2 teaspoon vanilla extract
- 2-2 1/2 tablespoons heavy whipping cream
- Combine ingredients in a medium bowl starting with the lower amount of whipping cream. Stir until well combined and smooth adding more whipping cream if needed to reach a spreading consistency.