aka Martha Stewart’s “Cookie Chefs”

1. Make a timeline (and give yourself plenty of time).

Holiday cookies are a multi-day project. Plan your mixing, chilling, cutting, baking, and decorating so nothing feels rushed!

2. Skip the leavener for perfectly flat cookies.

We all use this recipe (with no baking powder).

3. Chill your dough at every stage

-After mixing

-After rolling out the dough sheets

-After cutting your shapes

Flat, clean edges come from cold dough!

4. Roll out with a flat rolling pin

(like this one from King Arthur).

Use bands like these or dowels to make sure dough is an even thickness.

5. Use a toothpick for edge clean up

(if you want to get really crazy— use a toothpick to gently smooth the edges of each cookie and remove any crumbs. It makes a huge difference in the final look)

6. Make your royal icing with meringue powder.

7. Understand the Three icing consistencies.

-Molly sent me this page that explains the three different consistencies of royal icing you will need to make.

Original (toothpaste)

Piping (Elmer’s glue) For outlines and detail work

Flooding (shampoo) For smooth fill-ins

8. Molly’s #1 TIP: Tipless piping bags!

-Tipless piping bags are a thin, disposable pastry bag that has a thin seam and a closed point, so you are able to cut that point into the size you need for your decorating project - instead of using a coupler and piping tip.

A few tricks from Molly:

-They are great for basic piping and flooding, but you may still want to use a piping tip and coupler for the more intricate detail work! Best part: there is nothing to clean at the end of your decorating session!

-Use the sharpest scissors you have, and flatten out the point of the bag, so that the seam is flat and in the middle. Don’t flatten along the seam. This will ensure you get a nice round opening.

9. Use gel food coloring for brilliant colors.

10. NY Cake and Bake for the best cutter shapes!

11. Add shimmer with luster dust.

Mix a little vodka with luster dust and paint it on with a small brush for metallic accents that look shockingly professional.

Jason’s gingerbread house zines!

Other Favorite Cookies Mentioned:

Chewy Chocolate Gingerbread (Martha Stewart)

Pfefferneusse (Martha Stewart)

“Goose Foot” Cookies (Martha Stewart- from Martha Bakes)

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