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Not all icing bags are made the same and the ones you can buy at the store are for cakes, not cookies. Therefore, they are way too stiff, and also too slippery for me. I especially like the ones with the tiny little dot texture. Here are the Icing Bags I like to buy for m cookies my cookies to get the best results.
Have you ever seen the grid like texture that comes on the bottom of cookies you buy? They come from the silicone mat that your baker is using and they use them for a reason. Even baking, cookies don't slide and get curled in the freezer. These Mats are easy to clean and your pans won't be ruined.
If you are making cookies for a group, it is a best practice to bag each of them. Nobody really wants a cookie that has been touched by other people. I will be writing a blog soon about choosing the right sized bags, but at a high level, it is nicest if Cookie Bags are a 1/2 inch wider than the cookie mold.
As soon as you make sugar cookies you will suddenly want better colors and more colors! Cookie decorating is a little bit addictive in that way. I think the Americolor sets are the best gel colors.
Meringue Powder is one of the most elusive ingredients for new cookie bakers. It is only sometimes in a grocery store, and often sold out at the craft stores. There are a few brands. None are that cheap. Wilton is fine.
I like to have 5 or 6 decorating scribes at my cookie decorating station. They fix problems, they enhance designs and it is always nice to have a clean sharp scribe at your fingertips.
When you are decorating cookies with multiple layers, it is really important that your first layers are dry before you add the next layer. That is why you might want a dehydrator to accelerate the dry-time.
I owned 4 spatulas before I started decorating cookies. It is a big time saver to have at least 6 of them. Silicon spatulas enable you to get all of the icing from the bowl to the icing bag.
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