Stir sprinkles into your favorite sugar cookie recipe to make funfetti cookies (That’s it. So easy!)
Roll out cookies and cut out using cookie cutters. Bake according to recipe directions. Tip: to preserve shape, chill in freezer for 20 minutes prior to baking.
Make royal icing and partition into several small bowls. Tint with gel food coloring as desired. Thin the icing, a few drops of water at a time. When you run a knife through it, it should take about 10 seconds for the mark to disappear. Fill your piping bags with some of the icing. Cover the remaining icing with plastic wrap to avoid drying out.
Using even pressure in one long line, outline each section of your cookie. For me this was the frosting and the cupcake base for the cupcake cookie and the ice cream and cone for the ice cream cookie.
Next, thin the icing still in the bowl with a few more drops of water until the mark a knife leaves disappears in 5-6 seconds. Refill the piping bags with the thinned icing and ‘flood’ the outlined shapes. Shake each cookie back and forth vigorously a few times so the icing settles evenly.
Sprinkle rainbow jimmies or other sprinkles into the cupcake frosting and ice cream sections before they set.
To make the details, in this case the ice cream cone pattern, mix up a new batch of thick ’10-second’ icing in a color that is slightly darker than the cone. Pour into a piping bag fitted with an Ateco 261 piping tip.
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