3 Ways to Use Colored Cookie Dough for Christmas Cookies

December 18th, 2013 by Emily Tatak

Cookie baking is going full-steam ahead and I wanted to share my three favorite Christmas cookies techniques using colored cookie dough. The first technique, piped colored cookie dough, lets me decorate my cookies before I bake them! In the video, I explain how to thin your dough so you can easily pipe the colored cookie dough accents directly on your cut-out cookies. Second, you’ll learn how to make two-toned pinwheel cookies – parchment paper makes layering and rolling easy. Third, it’s easy to make candy cane cookies using plain and colored cookie dough by rolling dough logs together and forming them into a candy-cane shape. For all of them, I love how I can make the colored dough vibrant using Wilton Icing Colors.

Leave us a comment to let us know which of these three ideas is your favorite.

Emily Tatak Emily is an Assistant Culinary Specialist in the Wilton Test Kitchen and is a Certified Wilton Method® Instructor. Some of her responsibilities include evaluating new and innovative products before they go to market, quality control testing of current products and creating delicious recipes for packaging, public relations, Wilton.com and Treatology.com. She has also appeared in numerous instructional videos for the Wilton YouTube channel and Creativebug.com. With all these responsibilities there is never a “normal day” in the Wilton Test Kitchen. When she isn’t baking in the test kitchen, she’s at home testing new recipes on her family and friends.

2 Replies

  1. Today I purchased a Wilton Preferred cookie press. It’s been a LONG time since I’ve been so frustrated. I made a batch of classic spritz cookies from the recipe in the directions in the box. It said do not chill but the batter is almost like frosting consistency. My husband even tried to assist me and neither of us could make anything like a cookie. In the directions, it said to form the dough into a log and fit it into the barrel of the press. Would refrigerating the dough I’ve made make it possible to form a log, as the directions suggest? I am totally at a loss and have all this dough that will not work in the press, as suggested. Help!

    • Desiree Smith says:

      Hi Gretchen,
      I’m sorry to hear of the difficulty you’ve experienced with the cookie press. I spoke with our test kitchen and refrigerating the door at this point will not help. It is possible that the butter was too soft, or perhaps not enough flour was incorporated? The dough should be soft, but not as soft as frosting as you’ve described. You could use a metal spatula to add the dough to the press.

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