Although we've probably seen a million and a half different sugar cookies over the last several months, none — and we mean none — compare to those of Bridget over at Bake 350. She fills and floods with all the artistry we could ever hope to achieve. Check out a few favorites from Harry Potter to the Holidays!
This is Bridget. She's as adorable as her cookies are and you can really learn the world by following her techniques. She works very clean and keeps everything simple (which is a plus when decorating a cookie takes several different steps).
Recently she was the guest over at a workshop put on by Ree Drummond where she taught all sorts of tips and pro secrets. Check out an account of the events, including a few insider tricks over at The Pioneer Woman and make sure you check out Bridget's cookie archives over at Bake 350 where there's literally a cookie for every season, event or holiday — beer and hotdog cookies, yes please!
Thanks Bridget!
Related: Cookie Recipe: Best Cut-Out Sugar Cookies
(Image: Bake 350, The Pioneer Woman)
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Also take a look at A Dozen Eggs-- gorgeous cookies!
www.adozeneggs.com
Well, this just made my day! THANK YOU! :)
To me it looks just the same boring cookie with a lot of different colouring on the top. Anyone that can draw can do them.
they're so cute and not at all boring! i especially like the swirls. i decorate cookies at work, and believe me, mastering designs with icing and pencils are totally different!
dirdi - The steps that go into making the cookie require a great deal of coordination, patience and technique to get the right consistency of icing, height of your icing bead (so it doesn't over flow) and icing in the right places.
They don't have anything to do with drawing, though that doesn't hurt!
Oh my goodness, I totally want to practice my piping skills so I can do these too! They are awesome!
Those cookies do look perfect. My experience has been that icing that smooth is also rock-hard. Anyone know if these are soft/taste good?
Too cute I LOVE Bridget's cookies! and I can attest.....that they are no where NEAR as simple to do as they look!.......everything from getting you icing just the right consistency, to a steady hand and LOTS of time and patience......it's definitely a craft, and one many CAN do but only FEW can do WELL!
BEAUTIFUL
ebarrett3 - Usually the rock hard variety is extra thick to ensure safe travel if they're prepares off site at a bakery or shipped in. Made at home, the icing is soft enough to bite through quite easily, but does have a hard top that dries out.
@ebarrett3- Anyone know if these are soft/taste good?............it's a little hard, has a crunch to it and very delicious......my family and friends love it!
One year I did the outlines in royal icing but used fondant instead of royal icing for the "flood icing." That came out smooth and soft but the fondant tasted gross.
The following year I went back to the tried and true method above.
To cut down on the rock hard factor of a sugar cookie, I suggest under-baking the cookie a little. Then you get a thin little crunchy layer from the dried icing and a soft delicious cookie underneath.
heypielady....I do that, too. I like a soft cookie or "cakey" underneath. The cookie flavor is what really shines here. Also, a quality meringue powder makes a WORLD of difference!
I love bridget's cookies! Just copied some of her designs last night for my gingerbread cookies :) And she's so sweet too!
To the people that thought anyone could do this...it is not easy and I can not do this. I have a dozen UGLY cookies that I just worked on that this is harder than it looks.
The pioneer woman creeps me out.