Personalized Holiday Teapot Cookies
These Personalized Holiday Teapot Cookies are perfect for a Christmas or Holiday Tea Party. They make for a cute place card or party favor. Your favorite sugar or shortbread cookies are covered in royal icing and decorated with edible markers and edible gold details.
Servings 16 cookies (approx.)
Equipment
- 1 teapot cutter
- disposable piping bags
- 1 Plastic tip coupler
- 1 small round tip, such as a #5
- 1 food dedicated paint palette
- 1 food grade paintbrush
Ingredients
- 1 batch dough for your favorite Cut Out Sugar Cookies or Shortbread Cookies see note
- 1 batch Easy Royal Icing see note
- gold food coloring gel optional
- holly leaves and berries sprinkles optional
- green, red and black food coloring pens or markers such as FooDoodlers
- edible gold luster dust
- clear alcohol such as Everclear, vodka, or clear vanilla extract
Instructions
Bake the Cookies
- Roll the cookie dough to ¼-inch thickness and cut out teapot shapes with a cookie cutter.
- Bake the cookies according to your recipe's instructions and allow to cool to room temperature before icing.
Cover the Cookies with Icing
- Add about 1 cup stock icing to a bowl. Using a small spatula, carefully stir in very small amounts of warm water to achieve a consistency that is slightly thicker than flood icing. Allow bubbles to rise to the surface and drag spatula across to pop.
- Add the icing to a disposable piping bag fitted with a small round tip, such as a #5, with a plastic tip coupler.
- Outline the area you want to be white. Immediately after outlining, add the flood inside. Because the outline has not had time to dry, you don't want to put too much flood icing. Drag the icing to the edges with a toothpick or scribe tool. Use the toothpick or scribe tool to swirl the wet icing a bit to pop bubbles and make the surface smooth. You can leave some of the cookies plain if you want to only add holly sprinkles and gold details later.
- Allow the icing to dry at room temperature completely. This may take 18 to 24 hours, depending on the temperature and humidity of your work space.
Add the Details
- Tint a small amount of outline consistency icing with gold food coloring gel to achieve a goldenrod color. Although this step is optional, tinting the icing gold will help intensify the gold luster dust when it is added later.
- Transfer the outline consistency icing to a piping bag fitted with a small round tip. Pipe the teapot's handle, the lid's handle, and the lines that define the lid, the spout and the base of the teapot.
- For the cookies with just holly sprinkles, pipe small dots of icing where the holly leaves and berries will go, and carefully press them into the icing.
- Allow the icing details to dry completely.
Personalize the Cookies
- Before you draw on the cookies, make sure the flooded icing has had sufficient time to dry hard, up to 24 hours depending on the temperature and humidity in your work space. Otherwise, the tip of the marker could poke into the icing.
- Use a green edible marker to draw a squiggly line near the top of the teapot, under the lid. Then, add green holly leaves and some round red berries.
- Use PowerPoint or Word to create a document with the names in "Lucida Blackletter" font. Print this out to use as a guide when writing the names on the cookies.
- Using a black edible marker, write the names in the holiday font, paying attention to the little details of the fonts.
Paint with Edible Gold
- Add some edible gold luster dust to the well of a food dedicated paint palette.
- Pour some Everclear, vodka or clear vanilla extract into another well of the palette or into a small bowl.
- Use a plastic transfer pipette to add a few drops of alcohol to the gold dust. Mix the dust into the alcohol using a food grade paintbrush until the gold is completely suspended. You may need to add more dust or alcohol depending on whether the suspension is too thin or too thick, respectively.
- Use a thin food grade paintbrush to paint the liquid gold on the goldenrod colored icing details carefully. The alcohol will evaporate quickly leaving behind shiny gold.
Notes
Cut Out Sugar Cookies recipe HERE
Vanilla Shortbread Cookies recipe HERE
Easy Royal Icing recipe HERE, you will not need a full batch for this recipe
Storage: The cookies should be stored in an airtight container at room temperature in a single layer until serving. I do not recommend stacking royal icing cookies. The grease from the top cookie can transfer onto the icing of the bottom cookie and distort the design. If you don't have enough space for a single layer, I recommend using aluminum foil to separate the layers to prevent grease transfer. The grease can soak through waxed paper or even, to a lesser extent, parchment paper.
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