Looking for the perfect cookie design for the holiday season? We got you! Chrissie Boone shares her flood icing technique
and writing with royal icing using a projector. These holiday latte cup cookies are perfect for anyone who looks forward to the Starbucks holiday cup reveal and seasonal drinks each year.
These cookies are also good for production-line style cookie decorating for bulk orders. Because the cookies need time to dry at certain steps, you may find that the first cookie you decorated is ready for the next step by the time you finish your last cookie. Ideally, you want
to be able to work through an entire production line of cookies in one day.
Chrissie prefers not to leave mine to dry overnight before adding more details. If the bottom layer of detail dries completely, it can suck moisture from the top layer and create craters. Allowing icing to just crust over before adding the next layer will keep moisture in the bottom layer so it doesn’t steal it from a newly added top layer. When at all possible, she prefers to have a cookie done from start to finish in one day.
Edibles:
- Latte cup cookies
- Royal icing: ivory, red, white, black, and green
- White wafer paper
Equipment:
- Piping bags
- Craft punch
- Projector
Make the Holiday Latte Cup Cookies:
- Start by using a flood-consistency ivory royal icing outline to flood the cup sleeve. Outline first and flood immediately after. Allow all cookies to dry until the top is crusted over before moving on to the next step.
- Flood the red areas of each cookie with a flood-consistency outline. Outline first and flood immediately after. At this point, I would also use white to flood the top half of the lid, as this part does not touch the red. Allow all areas to dry before moving on to the next step.
- Using a craft punch, cut out accent pieces from wafer paper. These can be punched out ahead of time and stored in a small container for use anytime.
- Flood the remaining bottom half of the lid. Allow to crust over before moving on to the next step.
- Add a small black piped line to represent the opening of the lid. Use your projector to pipe your wording or make a freehand design.
- Accent with any of your additional decor: red and green dots and wafer-paper snowflakes. Allow to dry overnight before packaging.
Tips for the Holiday Latte Cup Cookies Tutorial:
- Flood-consistency royal icing is thin enough to flatten by itself within 15 seconds but not so thin that it runs. Use flood-consistency for most of this project, with the exception of the black. That should be thicker to enable you to pipe the lettering.
- If you don’t have a projector, you can also pipe freehand or use stencils for more accurate results.
If you’re looking for a cookie cutter, we suggest Ann Clark. This tutorial originally appeared in the November/December 2020 issue of American Cake Decorating.
Chrissie Boon
Chrissie Boon is the owner of Too Nice to Slice, a custom cake shop and teaching academy based in Ontario, Canada, where she also owns a cake supply store and a retail storefront bakery. Chrissie is the director of Icing Smiles Canada and a creative director at Icing Inspirations. Chrissie is proud to be the Canadian Renshaw Ambassador.
