Decorating Christmas cookies fun for an entire family

Nov. 30—For a veteran baker, there's no busier time of year than the Thanksgiving-Christmas season.

Prepping for the holiday season can be a full-time job, which is great for a full-time baker like Casey Igel of Casey-Mo's Cookies.

"I really got serious about the business five years ago," Igel said. "My grandmother baked cakes. She was an artist. My mom was the same way; she made beautiful cakes and cookies."

Growing up around that kind of talent rubbed off on her, and it's always been second nature to prepare and bake sweets.

"What's been really fun is bringing the cookie kits around the holidays, so people can make their own memories, have fun and not have to stress out about rolling out cookies and making icing unless you want to," Igel said.

She's learned plenty of tricks to getting cookies especially — hence the business name — just right.

"Use room temperature ingredients," she said. "If you can push a small dent into your butter — it's ready. Cold/hot butter will not cream correctly. You need air in there so that cookie stays stable and doesn't spread out — the same for eggs. Cold eggs will make your butter seize up and make the consistency lumpy."

Roll the dough on a pastry cloth and cover the rolling pin with a sock to make rolling the dough out that much easier. Add some dry flour to make it even easier, she said.

Another good practice is to chill the dough just before cooking.

"Chill cookies for 10 minutes in the refrigerator after cutting them out to maintain a perfect shape," Igel said.

If you're so inclined to make your own icing, Igel said to get the icing to the right consistency before adding food coloring. Mixing in well after that point will prevent colors from separating, she said. It's also perfectly fine not to make your own.

"Remember your strengths: If you are not someone who loves doing all of the prep, buy your icing in a can and add food coloring," Igel said. "It's OK. Kids love to decorate — no need to stress yourself out."

After the cookies are baked and decorating materials are ready, it's time to decide how to pretty up the treats. Sometimes Igel will go traditional — she's fond of a particular gingerbread man look that her grandmother got from a book — but she prefers "funkying it up."

"Instagram is amazing. Look on Instagram for fun decorating ideas — my kids and I look together," Igel said. "Sometimes it's hard for little hands to execute what's in their heads. Gently guide them, hand over hand and remind them that cookies are art. There is no right or wrong. If you make a mistake, eat your cookie.

"I also get design ideas from wrapping paper, from Christmas presents or ornaments, I try all sorts of fun color combinations. I do lots of designs based on invitations people send me. I'll incorporate the color schemes."

For those who don't want to go through the effort of hand-making everything, Igel sells cookie kits each season. The Christmas kits include the dough to make 12 sugar cookies; red white and green icing; and two bags of sprinkles.

"Memories without the mess," Igel joked.

The kits will be available on Dec. 16 and Dec. 19.

Contact Igel at caseyigel@gmail.com for more information.

For anyone looking for a good, reliable cookie recipe, she always has one on hand.

Sugar Cookie Recipe

4 sticks unsalted butter (room temp)

1 cup sugar

2 eggs

1 tsp of vanilla

1 tsp salt

5 cups of flour (Igel packs her cups down)

Directions

Cream butter and sugar together until light and fluffy. Add in the eggs one at a time. Add vanilla, salt and flour and mix until it reaches a doughy consistency. Separate the dough into two discs and put them in the fridge. It may also be frozen until ready to use.

Take the dough out of the fridge and let sit for 20 minutes, then roll out, cut out cookies and place on pans. Let the cookies sit in the fridge for 10 minutes to set.

Bake 12-15 minutes at 350 degrees until tan around the edges.