For gingerbread cookies sure to win you the swap, get your frosting consistency right.
When I’m happy with the consistency, I transfer the icing to a piping or plastic bag, squeeze out all of the air bubbles, and seal the bag. To make a piping “tip”, I just snip off a tiny corner with scissors. This, while it works, is admittedly very lo-fi. For even more control of the form and thickness of your lines, drop an icing tip inside your bag with the clipped corner.your cookies, you’ll need a second piping bag filled with icing that’s thinner in consistency.
A version of this article originally appeared on December 11, 2013. We’re re-running it because it’s beginning to feel like fireplace weather.Food52's Automagic Holiday Menu MakerChoose your holiday adventure! Our Automagic Menu Maker is here to help.
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