Back to school cookies


  • 500 g FunCakes Mix for Cookies
  • 500 g FunCakes Icing Sugar
  • 15 g FunCakes egg white powder
  • FunCakes FunColours Paste Food Colour Set/8
  • FunCakes Edible FunColours Brush Food Pen – Black
  • FunCakes Edible FunColours Brush Food Pen – Red
  • Various FunCakes sugar decorations
  • 1 egg
  • 150 g soft unsalted butter
  • 60 ml water
  • FunCakes Disposable decoratings bags – 30 cm
  • FunCakes Magic Roll-Out Powder
  • Wilton 101 Cookie Cutter Set
  • Wilton -Wide Glide- rolling pin
  • Wilton Icing Bag Ties
  • Multiple Wilton Decorating tips #2
  • Multiple Wilton adaptors
  • Wilton baking paper
  • PME Scriber Needle tool
  • Various bowls to colour
  • Cling film
  • Wet dishcloth

Prepare the cookie dough as indicated on the package, wrap it in cling film and let it set in the fridge for at least an hour. Preheat the oven to 180°C (160°C convection oven). Sprinkle Magic Roll-Out Powder on your work surface, get the dough out of the fridge and knead until it’s smooth again. Roll it out to a thickness of approximately 2 mm and cut out various shapes with the cookie cutters of your choice your choice. Place this on a baking plate covered with baking paper and bake the cookies for 10-12 minutes until golden brown. Allow to cool flat on the counter.

Put the 500 g of icing sugar, 15 g of egg white powder and 60 ml of water in a mixing bowl and mix it for 8 minutes at the lowest speed with the flat hook to a white stiff mass. Divide this into as many bowls as you need colors. In each bowl, dilute the icing with some water until yoghurt thickness. Then give it the color of your choice. Gradually add some water drop by drop to keep the right thickness. If you don’t use the icing right after, be sure to save it with a wet dishcloth over the bowls to prevent it from drying out.

Put the adaptors in the piping bags and put tip # 2 on it. Push a piece of the piping bag into the adaptor to prevent it from leaking and fill it with the coloured icings. Carefully spray a line with the icing along the edge of the cookies and then fill it up. With the help of the needle tool you push the icing into all corners for a nice even surface. Allow this to dry for a minimum of a few hours. Then attach the sugar decorations with some icing to the cookies and add details with the brush food pens.