Painted Cookies Using Edible Metallic Paint

Use edible metallic paints for painted cookies, plus a sugar cookie recipe and a royal icing recipe. HOLIDAY COOKIES.

I love to paint, AND I love to bake…so…yesterday I baked sugar cookies and painted cookies and decorated cookies.

And it was good.

And I have SOOOO much to do…but instead…I baked cookies and painted cookies.

And it was such an excellent way to spend the day because sometimes we need to shirk all of our responsibilities and paint and decorate sugar cookies! Am I right?

With edible metallic paint at that.

Now I need the gifts to purchase themselves (but I’ll wrap them because I have my new spiffy gift wrapping cart) and the house to clean itself and the laundry to wash and fold itself…but that’s OK because I have pretty painted cookies.

I used my favorite sugar cookie recipe that I altered slightly.

And then cut them out using Ornament Shaped Cookie Cutters…because ornaments PLUS copper and silver are lovely.

Decorated Sugar Cookies with Royal Icing

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Sugar Cookies

Yield: 40 cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

A basic, but delicious and reliable sugar cookie recipe

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Ingredients

• 10 tablespoons unsalted butter at room temperature
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 teaspoon vanilla extract
• 2 cups all-purpose flour
• Sprinkles/decorations
• Royal Icing

Instructions

1. Using an electric mixer, beat butter in a large bowl at medium speed until smooth and creamy, about 2 minutes.
2. Add sugar and salt and beat until pale and fluffy, about 2 minutes.
3. Add egg; beat until well blended, about 1 minute.
4. Reduce speed to low and beat in vanilla.
5. Add flour and beat on low speed just to blend.
6. Gather cookie dough into a ball and divide dough in half.
7. Form each half into a ball and flatten into a disk.
8. Wrap disks separately in plastic wrap and chill until firm, at least 4 hours.
9. Can be made 2 days ahead. Keep Chilled.
10. Position rack in center of oven; preheat to 350'F.
11. Line 2 baking sheets with parchment paper.
12. Working with 1 disk at a time, roll out the dough between 2 sheets of waxed paper to 1/8" thickness for smaller (2-inch) cookies and 1/4" thickness for larger (3- to 4-inch) cookies.
13. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart.
14. If cookies become too soft to transfer to cookie sheet, place in freezer on waxed paper for 5 minutes before continuing.
15. Gather scraps, roll out the dough, and cut more cookies, repeating until all dough is used.
16. If not icing cookies, decorate with sprinkles or other toppings as desired.
17. Bake 1 sheet at a time until cookies are firm on top and golden around edges, about 10-12 minutes for smaller cookies and up to 14 minutes for larger cookies.
18. Cool completely on a wire rack.
19. Decorate with Royal Icing, then sprinkles or other toppings as desired.
20. Let stand until icing sets.
21. Can be made 4 days ahead.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  R&M International 1951 Christmas Ornament Cookie Cutters, Assorted Designs, 6-Piece Set
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2
• 
  Kitchenaid Professional 600 Stand Mixer 6 quart, Sugar Pearl (Renewed)

Nutrition Information:

Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 17mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g

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It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

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Royal Icing

Yield: 2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Royal icing for decorating cookies

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Ingredients

• 2 pounds confectioner's or powdered sugar
• 5 tablespoons meringue powder
• 2-3 tablespoons vanilla vodka or light-colored flavoring
• 1/3-1/2 cup warm water
• 2 tablespoons cream

Instructions

1. In a small bowl, stir the flavoring and cream into half of the water.

1. Using a paddle attachment, gently mix the sugar and meringue powder.
2. With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.
3. Continue to add the remaining water {this may or may not be the entire amount} until the icing reaches a thick, honey-like consistency. Turn the mixer to medium-high speed and whip 2-4 minutes until thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is thin enough to form a soft peak.

Notes

If you need to thin icing, I've found the best technique is to use a spray bottle with water, one spray at a time. Mix it, and then spray again as necessary.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky

Nutrition Information:

Amount Per Serving: Calories: 1889Saturated Fat: 3gCholesterol: 20mgSodium: 145mgCarbohydrates: 453gSugar: 444gProtein: 8g

Did you make this recipe?

It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

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 And then I found these FUN metallic luster dusts that are mixed with lemon extract. I used their copper dust and their silver dust.  If you’ve never used these lustre dusts, don’t be intimidated.  Just get some pure lemon extract (must be lemon…it has the correct percentage of alcohol) and an expensive small paintbrush, and have a go.

You can also access these products through my brand new page on Amazon. You can access it here.

• All you do is pour a wee bit of lemon extract into a small container ( I used the cap of the lustre dusts)
• Dampen your paint brush in the extract and dab it into the lustre dust.
• And then mix the dust into the lemon extract.  You want it to be thicker than water, but maybe not quite as thick as an acrylic paint…
• And then paint your cookie.  I used several coats…letting them dry in between. As a result of the alcohol in the extract, the paint on the painted cookie dries quite quickly.

TADA…painted sugar cookies. While I kept these designs pretty simple, I will experiment a little more with my paint designs next time.

So, if your laundry is piling up, and you need to take pictures for your Christmas card, and you have only purchased 2 Christmas gifts. Your family is on the 5th night of eating leftovers for dinner, and your dog needs a bath…then, by all means…bake some cookies and spend the day painting and decorating them!!

It will do your soul good.

Bookmark this page or pin the following image to refer to this Painted Cookie post in the future.

If you are loving mixed-metals as much as I am this holiday season, I just finished up a mixed-metals table setting post for you!

Thanks for making my day by SHARING!!