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02-03-2015 05:39 PM
Maybe I should have put this request under cookie exchange...but I usually get so much help here!
I am making Heart Cut Out Sugar Cookies for Valentine's Day for our church group. I would like to use a glaze instead of buttercream frostings like Cheryl's or Lofthouse use.
The problem is..I need the glaze to set hard! I will be making dozens and need to stack them without ruining my pretty (hopefully pretty) decorating! I will be just using sprinkles etc. to jazz them up.
The last time I glazed...it never hardened and I couldn't stack them! What a mess! I tried to google and came up with pages of useless info! I would greatly appreciate any help! TIA!!
Does any one have a glaze recipe that would set hard for sugar cookies?
02-03-2015 05:42 PM
I make cut out sugar cookies all the time...I just use powdered sugar with a little milk. I just make it so it is spreadable. I then shake the (colored) sugar on top and let them set.
02-03-2015 05:46 PM
Thanks, Jessa...that is what I tried. I maybe had my icing too thin. It was always kinda wet and never totally dried firm even when I put them in the frig.
I though I saw somewhere a icing that you pour over the cookies and it set..I was hoping for some ideas along those lines.
02-03-2015 05:58 PM
I am not much of a baker but I make cookies at Christmas that I frost and send. I also add a little cream to powdered sugar. I make it fairly thin. I usually add sprinkles or something to them and let them set overnight. That has always worked for me.
02-03-2015 09:57 PM
Hey Respect! Check out Martha Stewart's Royal Icing on line. This should dry to a hard finish.
It is -
1 lb. powdered Sugar
5 T. meringue powder (safer than raw egg whites)
Scant 1/2 c. water (don't add all at one time)
Beat on low 'till smooth about 7 minutes. If too thick add more water, too thin beat 2-3 more minutes.
02-04-2015 12:05 AM
Hi RespectLife,
I haven't posted here in a long time. Many reasons but was lurking tonight when I saw your request. I have had luck using the recipe from allrecipes.com for sugar cookie icing by JBS BOX. It has over 2000 reviews. Even though it say's icing, it is more of a glaze. Very similar to the King Arthur's recipe.
Hope this helps with your endeavor. This recipe hardened and was shiny when dry. There should be no problem stacking your cookies! Wish I could taste test them for your first, though!
02-04-2015 12:31 AM
On 2/3/2015 mustang66lady said:Hi RespectLife, ...the recipe from allrecipes.com for sugar cookie icing by JBS BOX..."
This might be the recipe Mustang66lady references.
02-04-2015 12:38 AM
Hi IamMrsG,
You are correct. I don't know how to post a link like you do and was worried my reply would get poofed if I posted the actual link itself. Thanks for helping out with my post. Have a peaceful evening.
02-04-2015 12:54 AM
I use glaze for alot of my Christmas cookies...it needs to harden so I can pipe frosting on top of it. Here is the recipe I use. 1 lb powdered sugar, 1 egg white, 1/4 tsp vanilla or almond extract, 1 tablespoon crisco, and a bit of Karo syrup. I use my kitchen aid mixer and when it looks spreadable, I try a bit of it on a cookie to see if it will harden. When it sets up withing about 3 minutes I know it is right. If it is still too runny, I add more Karo syrup. The Karo syrup keeps the color true, gives it a shiny finish that stays and helps the glaze harden.
02-04-2015 04:26 AM
What's required for your use is "Royal Icing." Here you go:
Royal Icing: 2 egg whites and 2-1/2 cups sifted powdered sugar. In a large bowl and using a hand mixer, beat the egg whites until they are frothy and slightly thickened. Add the sifted sugar into the whites ½ cup at a time, beating thoroughly after each addition. Continue to beat for about 5 minutes or until stiff icing is formed. Add a small round decorating tip to a pastry bag and work with 1 cup of the icing at a time; or, using a small knife of off-set spatula, spread onto cookie.
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