Decorating sugar cookies often involves applying colorful sprinkles, but the timing significantly influences the final appearance and adherence. Deciding whether to apply them before or after baking depends on the desired aesthetic and the type of sprinkle used. Proper preparation ensures the decorations remain vibrant and securely attached. Understanding how dough and coatings react to heat and moisture guides the most effective application method.
Applying Sprinkles to Raw Dough
Applying sprinkles to raw dough is the most straightforward method, typically reserved for cookies not heavily decorated with icing after baking. This technique involves pressing the decorations directly onto the cookie’s surface immediately after the dough is cut or portioned. A gentle press embeds the sprinkles, allowing the dough’s moisture and fat to hold them in place during baking. This method works well for simple cut-out or drop cookies that maintain their shape.
Dough types that spread minimally are best suited for this application, as excessive spreading can displace or distort the pattern. Certain sprinkle varieties perform better when exposed to high oven temperatures. Sanding sugars, which are large, heat-stable crystals, maintain their color and texture, often slightly melting for a glossy finish. Jimmies, or sugar strands, also withstand the heat, though their appearance may dull slightly.
More delicate decorations require careful consideration. Nonpareils are prone to bleeding color into the surrounding dough, especially if the dough has high moisture content. Edible glitter or very thin sugar shapes can dissolve or burn under prolonged heat exposure. Therefore, applying sprinkles before baking is limited to varieties designed to tolerate the oven’s internal environment.
Applying Sprinkles to Finished Cookies
Applying sprinkles after the cookies have cooled allows for greater design flexibility and the use of heat-sensitive decorations. This method requires an adhesive layer to secure the sprinkles to the baked and cooled cookie surface. The most common adhesive is a layer of frosting or icing. Thicker coatings, such as buttercream, provide a more substantial base, making them ideal for heavier or larger decorations.
The timing of sprinkle application is important when using a wet adhesive like royal icing. Royal icing hardens through crystallization, forming a hard shell or “skin” on the surface within minutes. Sprinkles must be applied while the icing is still wet and tacky to ensure they bond permanently before this outer layer sets. Applying decorations after the icing has skinned over results in poor adhesion, causing the sprinkles to fall off easily.
A simpler adhesive method involves using a thin glaze or a clear wash for a lighter coating. A light brush of an egg white wash or a mixture of corn syrup and water creates a thin, transparent film that acts as a low-profile adhesive layer. The protein in the egg white sets as it dries, locking the sprinkles in place without adding the bulk of frosting. When applying, hold the cookie over a container and shower the area with sprinkles, or gently dip the iced portion directly into a shallow bowl of decorations.