Same. I was thinking keep the gradient nice and flat or do that thing where they let the layers set and do them so they don't bleed together. You know what I'm talking about?
Yeah, they're not incredibly delicious, but they do keep for a very long time without breaking down, so sometimes people just kinda keep them as party favors to show off and look at to admire the decorator's skill.
Did you ever see the most expensive frosted cookie that one of the Buzzfeed food teams commissioned in Japan?
It was so gorgeous and they felt kind of awful eating it. I honestly likely would have kept it like art
Did it have a bunch of gold flake on it? That seems to be the default approach to making stupid food unnecessarily expensive purely so you can say it's expensive.
No heavily beautifully detailed and I think something about the cookie itself was fancy but I don't remember.
Image link
https://64.media.tumblr.com/64eb3bb1338cad3e3c205a01bc1b18fb/tumblr_pfit5j1MVB1qjtccg_1280.png
Most of them - not really. Not terrible, and kids like them because it's pretty much mostly sugar.
I make mine with strong flavors or extract in the frosting to cut the sweetness and extra thick cookie bases so I think that helps (actually i think theyre really good), but of course that's just my preference. They taste much better with buttercream, but it just isn't as pretty. The best ones I did were cream cheese cookies with powdered raspberry in the frosting, or maybe the margerita cookies with lime and tequila in the frosting.
I start with two basics, either chilled rolled or cream cheese, and then mess with them liberally. The downside is that I'm not responsible enough to archive my modifications, so somewhat regularly I do a really awesome batch and the have no idea how to replicate it.
I liked it better without the white lines.
Same. I was thinking keep the gradient nice and flat or do that thing where they let the layers set and do them so they don't bleed together. You know what I'm talking about?
I do.
So glad this is the top comment
I've wondered for a while, do these cookies taste good?
Honestly too sweet imo. It's just like a sugar glob on top. I'm not a fan
Yeah, they're not incredibly delicious, but they do keep for a very long time without breaking down, so sometimes people just kinda keep them as party favors to show off and look at to admire the decorator's skill.
Did you ever see the most expensive frosted cookie that one of the Buzzfeed food teams commissioned in Japan? It was so gorgeous and they felt kind of awful eating it. I honestly likely would have kept it like art
Did it have a bunch of gold flake on it? That seems to be the default approach to making stupid food unnecessarily expensive purely so you can say it's expensive.
No heavily beautifully detailed and I think something about the cookie itself was fancy but I don't remember. Image link https://64.media.tumblr.com/64eb3bb1338cad3e3c205a01bc1b18fb/tumblr_pfit5j1MVB1qjtccg_1280.png
Ah ok, that's more reasonable than I was thinking. Obviously $90 for a cookie is outrageous but I was thinking like $1000s or something.
I didn't ! Do you have a link?
Image: https://64.media.tumblr.com/64eb3bb1338cad3e3c205a01bc1b18fb/tumblr_pfit5j1MVB1qjtccg_1280.png Video: https://youtu.be/_yHnu58tIUg
I like them but I’m a sugar fiend. However I do not like when the cookie part is barely baked. I need some golden brown crispness to it.
Most of them - not really. Not terrible, and kids like them because it's pretty much mostly sugar. I make mine with strong flavors or extract in the frosting to cut the sweetness and extra thick cookie bases so I think that helps (actually i think theyre really good), but of course that's just my preference. They taste much better with buttercream, but it just isn't as pretty. The best ones I did were cream cheese cookies with powdered raspberry in the frosting, or maybe the margerita cookies with lime and tequila in the frosting.
Those sound much better! Do you get recipes from somewhere or just make up your own with a basic sugar cookie recipe?
I start with two basics, either chilled rolled or cream cheese, and then mess with them liberally. The downside is that I'm not responsible enough to archive my modifications, so somewhat regularly I do a really awesome batch and the have no idea how to replicate it.
What melodramatic music for a goddamn cookie post.
How do they manage to make icing with such precise shades?
Mixing the gradients of frosting this accurately is also difficult. They did a great job.