Recently I switched up my icing recipe. (I use this recipe now which happens to be vegan.)
It dries smoother and slightly harder than my previous recipe, without being too crunchy or losing any flavor.
When making these baseball cookies for a friend’s son’s birthday, I decided to try using edible markers – something I couldn’t really do with my old icing. It worked PERFECTLY!
…and marked the cutter where it met the edge of the cookie. This way the curve was the same size on every single cookie. Then I just added the stitching, making sure each curve had the same number of stitches. The spacing doesn’t even need to be perfect for the balls to all look great!
These were SO easy and stunning and took no time at all! I will definitely use the markers again for balls instead of piping all of those lines.
My mind is racing with everything else I can do with the markers now!
**Not that you can tell from the pictures, but these cookies are actually gluten free and vegan! I used this recipe for the cookies and these recipes for the buttercream and icing. I just substituted rice flour and rice milk, and used all vanilla extract instead of using almond.