Thank you so much 🥰🥰 and I agree I think he looks more snowy with the texture!!!

Thank you so much ❤️ the icing doesn't dry up in the bags, but the tips do if you leave them out in the open. So when I'm decorating, I'll leave my bags on a damp paper towel and fold it over the tips. When I'm done, I'll flatten the tips and push the icing up in the bag as far as I can and I'll fold the tip up in small folds, almost rolling it up as far as I can and then I'll put them inna ziploc freezer bag when I'm done the set. If I'm not done yet but won't need the icing the next day I'll put it in the fridge. It doesn't need to be refrigerated but it keeps the consistency better and separates less in the fridge

Thank you so much 🥰

Thank you so much!!! I wish I could paint, but unfortunately not my forte🙈

Thank you so much 🥰🥰 I'm so happy you enjoy them!

I roll them about 3/8th inches thick!

I used a 4.5 inch cutter. You can see the full video and designs here and the cutter is also linked in the description of the video kzbin.info/www/bejne/i6K0fn1vi9uXhpY

@@LittleCookieCo is like a medium size

Yeah I would say it's like a medium large size!

@@LittleCookieCo oh ok

Yes, I always make 2 consistencies and mostly use the outline for outline and details! Sometimes if I'm doing very intricate details or the icing is not quite stiff enough I may stiffen up some of my outline but adding some powder sugar if needed!

@LittleCookieCo Thank you for all your tutorials! Much appreciated 🥰

I do have a video on icing and yes you can put it into squeeze bottles! I use the tipless bags, but I usually fill my bags up more than what I need because I find it easier to hold and pipe when theres enoug icing to fit my palm at minimu. Even when I'm just decorating a few cookies for a video, I end up putting way more icing than needed because it hurts my hand to pipe when there's only a bit of icing in it! Here is the video and recipe kzbin.info/www/bejne/fqmqc3aioNGfhKc

Thank you!! I did the same with a Christmas tree shape last year: kzbin.info/www/bejne/i6K0fn1vi9uXhpY

@LittleCookieCo ohh!! Going to watch now ❤️ thanks!

Hope you love it too!!

That is so great, I'm sure your family and friends can't get enough of them!!! I mostly use Americolor and Chet Master gel colours! I have them linked in my Amazon store in the description of the video!

Thank you!!

Thank you for sharing your knowledge 🎉

You're very welcome 🥰

Yeah that Reindeer is one of my favourites too!! It's like the gingerbread man shape was made for that Reindeer haha

That's an excellent idea to flip this cutter for St Patty's Day!

@@LittleCookieCo I say we should give it a try🍀😊

Yes!!!

Thank you so much ❤️❤️ I'm so happy you love the video and the instruction 🥰🥰

Merci Beaucoup ❤️ I buy my Meringue Powder from a store called Flour Confections. I belive they ship worldwide. And my colour I buy there or online as well on Amazon!

When you make your icing, make sure to stir in more powdered sugar in after. It has to be stiff where it will hold it's shape! I have a tutorial on flowers where I show how much I add and how stiff I have the icing and this is what you are looking for, hope it helps: kzbin.info/www/bejne/rJvZZ2Cpg8uprJY

I use royal icing and have my recipe in this video here where I also show the consistencies: kzbin.info/www/bejne/fqmqc3aioNGfhKc

You're welcome 🥰

Thank you ❤️❤️

Thank you so much!! This one has cornstarch in it, which helps give the cookies a softer bite, helps with spreading and I find also keeps them fresher longer because of the softer bite. This is one of the biggest changes to this recipe!

Thank you!!

Thank you so much!!! The best way to do it is just to dive in and give it a go! We all go through a learning process and we all start at the same level! It will be fun and will be something you want to keep doing and improving and it will be amazing! I know you can do it!

Thank you so much!!! That is so cool that my video is being seen from across the world!!!

I'm so glad it was helpful ❤️

Thank you so much 🥰

I'm actually Canadian and use a 1kg bag!!!

Yay, I'm so happy to hear that!!!

Muchas gracias!!

@@LittleCookieCo De nada

Thank you Sherry!!

Thank you so much! It's hard to say how many seconds is the outline, I look for something that holds it's shaped when its piped but with a good shake will slowly settle. If I'm doing more line work and detailed work, I tend to make it a bit stiffer. I have a tutorial on my royal icing where I also show what my consistencies look like, you can see it here, hope it helps: kzbin.info/www/bejne/fqmqc3aioNGfhKc

I use a dehydrator, so it takes 20-30 minutes for me. You can also use a fan near your cookies (not blowing too hard on them, but gently) and it will take about the same time. If you have no fan or dehydrator that has a low heat setting, it will take about 45 minutes or so to crust over to be able to add details. It could also take more time depending on how humid your area is.

Thank you so much!! I don't know what it could replace it unfortunately, but worst case you could leave it out. It just dries a bit harder without it. I know other countries call it karo syrup, or something along those lines, so maybe you would have that?

I always make sure I leave my cookies for about 8 hours to fully completely dry and make sure they are uncovered when you leave them. If you want to do this as a based and then do more details on top, you can let them dry for 30-45 minutes for them to develop a crust and you can pipe the next layer!

Thank you! 😊

Thank you!!!

Thank you!!

@LittleCookieCo You're welcome 💚🖤

Oh I never thought of that, what a great tip!!

Yes, you can definitely omit it! You can use any flavours you like, if you want to add almond, lemon or anything really or just stick with vanilla!!