Cookie Stencils: Icing Cookies the Fun and Easy Way!

Instructions

NOTE: Your cookies need to rest for several hours (or overnight for best results) between icing and decorating with the stencil, so plan ahead to make the best use of your time. I like to prepare my cookies in the morning and cut the stencils while they’re resting!

STEP 1: GET MY FREE COOKIE STENCIL DESIGNS

First, download my Cookie Stencil files from my free library – look for Design #774. Alternatively, you can use the Save This Project form near the top of this post and the design link will be emailed to you.

In the SVG folder, you’ll find five holiday cookie stencil designs: a candy cane, a flower, a snowflake, a tree, and a wreath.

There is also a DXF folder with cut files, and a PDF folder with versions you can print and cut by hand.

TIP: If you’re not sure how to upload, go to jennifermaker.com/svgs to learn how to unzip and upload SVG files.

STEP 2: PREPARE AND CUT YOUR COOKIE STENCIL DESIGN

CRICUT DESIGN SPACE

1. In Cricut Design Space, open a blank Canvas. NOTE: If you’re new to using Cricut Design Space, go to cricutkickoff.com for my introductory tutorial on Design Space basics.
2. Click “Upload” and then “Upload Image.”
3. Click “Browse.”
4. Select the SVG file of your choice. NOTE: I’ll pick the “wreath” version, but you can use these instructions for any of the designs.
5. Click “Open,” and then “Continue.”
6. Click “Upload” to add the design to your Canvas.
7. Repeat Steps 2-6 to add any additional cookie stencil designs you want to cut to your Canvas. NOTE: I’ll add the “candy-cane,” “snowflake,” and “tree” SVG files as well.
8. My designs are sized to fit the 6” x 6” stencil holder in my supplies list and look best on cookies approximately 3” in diameter, but you can use the corner Resize handles with the “Lock” icon closed to adjust them to fit your stencil holder or cookie if needed. I don’t recommend making them much smaller since some details can be lost.
9. Click “Save” and give your project a name.
10. Your project is ready to cut!

CUTTING

1. Make sure the correct machine is selected in the top right.
2. Click “Make.”
3. On the Prepare screen, make sure the correct Material Size is selected for your materials. I’ll use 12” x 12” for my stencil sheet.
4. Select the first mat if you have more than one, and click “Continue.”
5. On the Make screen, click “Browse All Materials” and enter “Mylar” in the search bar.
6. Click on “Mylar” and then “Done” to set it as your Base Material.
7. Change the Pressure to “More” for a cleaner cut.
8. Place your mylar on a green StandardGrip machine mat. NOTE: My mylar is the same on both sides, so either side can go on the mat. TIP: Make sure your mat is clean and sticky for the best results!
9. Use a brayer to make sure it’s fully adhered.
10. Check that your Premium Fine-Point Blade is clean and in the clamp.
11. Press the flashing “Load/Unload” button to load the prepared mat into your Cricut.
12. Press the flashing middle button to begin cutting.
13. When it has finished cutting, don’t unload the mat right away. Gently lift a corner of the material to make sure the cuts went all the way through. If not, press the middle button again to make a second pass of cuts in the same spots.
14. When the cuts are complete, unload the mat, flip it over onto your work surface, and roll it back to release the mylar. TIP: Use the craft spatula to help lift delicate parts, and your weeding tool to poke out small bits of mylar that may have been left behind. If you have any issues with your cuts, go to jennifermaker.com/cleaner-cuts.
15. Use a scraper tool to remove the small bits left on your mat after you remove the cut pieces.
16. Give your cut stencils a quick rinse with warm water and pat them dry.
17. Your stencils are ready to use!

STEP 3: ICE YOUR COOKIE’S BASE LAYER

NOTE: For this project, you can use either store-bought or homemade sugar cookies. Just make sure your cookies are between 1/4" and 3/8" in height for the best results. If you make your own, let them cool completely before starting, or your icing will melt!

1. To ice your cookie’s base layer, first you need to outline the layer’s shape with icing. Prepare one package of royal icing in a mixing bowl according to the package instructions. It should form soft peaks without clumping when lifting a spatula from it. NOTE: If it flows off the spatula, it’s too thin for outlining and you should add more powder to make it thicker. If it’s too thick, add more water, a little bit at a time.
2. Place about 3/4 of your icing in a second mixing bowl, cover it with a damp paper towel so it doesn’t dry out, and set it aside to help make the flood icing later.
3. Place one corner of a zipper bag into a tall cup, and fold the opening of the bag over the cup’s rim.
4. Use your silicone spatula to fill the bag with your outline icing.
5. Remove the bag of icing from the cup.
6. Use clean scissors to snip the corner of the icing bag, leaving a hole slightly smaller than ¼” across.
7. Use your hand to gently squeeze the icing toward the snipped corner.
8. Place a cookie on a flat, stable surface.
9. Place the icing bag’s tip close to the cookie’s edge and gently squeeze the bag until the icing begins to flow.
10. Maintaining gentle pressure and keeping the tip away from the cookie, let the icing fall into place as you outline the cookie’s edge.
11. Set aside the cookie and let it dry for one to two minutes.
12. Repeat Steps 8-11 to outline the rest of your cookies.
13. To fill in your cookies, take your reserved bowl of prepared icing and slowly mix in a few drops of room temperature water at a time until the icing’s consistency is thin enough to fall off the spatula in smooth ribbons. This is called “flood icing” since it can easily fill in shapes. NOTE: Flood icing should level out in about 10 seconds if you stir it, and it should be pourable, but not runny like water.
14. Wet a paper towel and cover your bowl of flood icing to prevent your icing from drying out.
15. Set aside the flood icing for 10 minutes to allow air bubbles to rise to the surface.
16. Remove and discard the paper towel.
17. Use a toothpick to pop the air bubbles on the surface of the icing.
18. Repeat Steps 3-6 to add your flood icing to a fresh zipper bag.
19. Use your hand to gently squeeze the icing toward the snipped corner.
20. Gently fill in the inside of your first outlined cookie using a spiral motion from the outside toward the center. TIP: Secure the icing bag’s tip with a chip clip when not using it to keep the icing from running out!
21. Then use your icing needle or toothpick to evenly spread the icing.
22. Repeat Steps 19-21 to flood the rest of your cookies.
23. Set aside the cookies and allow the icing to dry, uncovered, for about six to eight hours minimum for best results. NOTE: I let mine dry uncovered overnight.

STEP 4: USE YOUR COOKIE STENCILS

1. To decorate your cookies using the stencils, take your leftover outlining icing and slowly mix in additional icing powder a little at a time until the icing’s consistency forms stiff peaks when lifting the spatula, similar to toothpaste. NOTE: If you run out of outlining icing, you can prepare a small batch of icing according to package instructions and add extra mix to thicken the icing to the correct consistency.
2. Add food coloring to the icing until it reaches your desired shade. TIP: Be careful not to add too much liquid food coloring or your consistency will change! If needed, mix in additional icing powder to adjust the consistency.
3. Place your stencil holder on a clean, flat surface with the magnets positioned at the left, top, and right sides.
4. Lift the top off the stencil holder.
5. Center your mylar cookie stencil face up inside the holder so the design looks correct. Make sure the stencil’s edges rest on all three magnets in the holder.
6. Place the holder’s top back on to hold the stencil in place.
7. Place your first outlined, filled-in cookie on a clean, flat, and stable surface.
8. Center the stencil holder on top of the cookie. The stencil should rest on top of, or be very close to, the cookie for best results. NOTE: The height of your cookie is important for keeping both the cookie and the stencil in place. If your cookie is too thin, things may move around a bit, making it difficult to apply the stencil icing. If it’s too thick, it won’t fit the stencil well, and you’ll be more likely to damage the icing.
9. Use your kitchen spatula to add a small amount of icing across the top edge of the stencil.
10. Place the icing scraper on the stencil above the icing, then press down lightly and spread the icing towards you and across the stencil to fill the cutout shapes. Use only downward strokes to avoid getting color under the stencil. Make sure to cover the full design.
11. Once the design is evenly covered and you can see the outline of the stencil through the icing, gently lift the stencil holder straight up.
12. Allow your cookie to dry for one to two hours.
13. If any icing gets on the underside of your stencil, rinse (don’t scrub!) the stencil with warm water and pat completely dry between paper towels before reusing.
14. Repeat Steps 3-13 to decorate the rest of your cookies.

STEP 5: SHOW IT OFF

You now have one or more delicious decorated cookies for a sweet holiday treat! Store these in an airtight container at room temperature for up to two weeks.