Back in November I attended the Oh-So-Fabulous “CookieCon“, a wonderful conference and sugar show for cookiers like me! There were so many fun tutorials and workshops! One of the presenters, Julia Usher, was demonstarating stamping on cookies. I thought this would be something fun since I’m an avid scrapbooker and have a million-and-one stamps:) Her tutorial was a bit different. I made some tweaks to fit my skill level. This is easy enough for anyone to try at home. Hope you all enjoy!
First you’ll need:
Baked and cooled cookies
Sugar or rice paper (you can usually find this with the Wilton products at Michael’s)
Stamp of your choice
Gel food coloring
Paint brush (new)
Circle cutter or scissors
Food color pens (also available at Michael’s)
Royal Icing for piping
Paint your stamp. Using a small amount of the gel color paint a thin layer onto your stamp and gently press is on the sugar or rice paper. You may have to clean your stamp after a few applications, the gel has a tendancy to clump in little spaces. I was able to fit 6 images on each sheet. Let the images dry before cutting them out.
Cut out your images. I used a circle cutter since my cookies were round but you can trace around your cookie cutter and cut with scissors or use a paper cutter.
Frost and apply. I used a somewhat thick royal icing and spreasd it on the cookie. You don’t need a lot, just enought to lightly cover the surface and enough for the paper to stick. Place the cut out on the wet icing and using your finger to smooth it. If some icing peeks out around the edges just wipe it off.
Coloring. I used my food markers to color in some of the empty spaces in the image.
Royal Icing. After I colored in the big spots, I used my royal icing and added a little something extra. Buttons, snowflakes, snow, stripes, ect. Then I added the boarder.
I know it sounds like a lot of steps, but it’s really not. It’s pretty easy and you don’t have to wait for icing to dry. They actually go pretty fast Happy Decorating!
Snowman stamp set from Close to My Heart