Poinsettia Cookies

These beautiful cookies were part of a cookie decorating class at my shop Sweet!

Make your favorite sugar cookie dough and grab a poinsettia cookie cutter and you a ready to go! These cookies are topped with a corn syrup glaze instead of royal icing.

Corn Syrup Glaze

1 cup powdered sugar
1Tbsp. corn syrup
1 Tbsp. water
1/4 tsp. vanilla (or flavoring of your choice)

Stir together and add color. If necessary, add more water to adjust consistency.  To check for the correct consistency touch the top of the icing with your finger and pull up. The frosting that drips from your finger should settle back into the icing and not be visible after 5 seconds. If it disappears too quickly, it will be too runny. If you see it after 5 – 8 seconds it will be too stiff to pipe.

Place glaze into a piping bag fitted with a number 3 pastry tip.

Outline cookie.

With same tip, fill in the cookie. A benefit of the corn syrup glaze is that you can pipe and fill with the same consistency of icing.

Allow glaze to slightly dry. Pipe the center of the poinsettia in yellow with a number 3 tip.

Sprinkle yellow sanding sugar on the wet yellow glaze.

Tap off the extra sugar. The red should be dry before this step so the sanding sugar only sticks to the wet yellow.

Outline the poinsettia with the red glaze.

Beautiful Christmas Cookies!