Hoover resident Anna Kinsaul was just 16 when she first became serious about baking and cake decorating. What started as an after-school job at a hometown bakery led her to work as a cake decorator in college, pursue culinary school, and gain professional pastry experience in the kitchen of a prestigious Miami hotel.
“The hotel often hosted high-profile guests. Once, while I was working a weekend holiday brunch, Rocco DiSpirito visited the open kitchen,” recalled Kinsaul. “Jennifer Aniston and John Mayer, who were dating at the time, dined at one of the hotel’s restaurants on a day I had prepped the desserts. Most likely, they enjoyed one of my creations!”
Today, the University of Alabama alum turned culinary school graduate enjoys creating and sharing beautiful desserts – especially decorated sugar cookies – with friends and family.
“Naturally, my kids expect plenty of cookie decorating during the holidays,” shared Kinsaul. “They’ve been decorating since they were old enough to hold a piping bag!”
Kinsaul, who’s always experimenting with new recipes and designs, says it's not unusual for her children to walk into the kitchen and find the table covered with blank cookies and icing bags for an afternoon of baking and decorating.
For home bakers just starting out, Kinsaul says to be patient with yourself. “It takes time for your cookies to look like the ones you see online or on TV. Give yourself some grace, and don’t be afraid to try a different design if you're struggling to replicate a photo,” encouraged Kinsaul. “Often, you can achieve equally beautiful results while adding your own personal twist, making the cookies uniquely yours.”
You can follow Anna Kinsaul on Instagram @embellishwithanna, where she shares cookie-decorating reels, DIY hacks, cooking tips and baking techniques.
Anna’s Basic Sugar Cookie Recipe
2 sticks of unsalted butter, softened
1 1/2 c. confectioner’s sugar
1 egg
2 tsp. vanilla extract
1 tsp. almond extract
1 1/2 tsp. baking powder
1 tsp. salt
3 c. all-purpose flour and an extra 1/2 c. for kneading and rolling
Makes approx. 2 dozen cookies, depending on the size cutter you use.
Preheat the oven to 400F.
In a stand mixer, cream the butter and sugar until smooth and blended together. Add the egg, vanilla, and almond extract. Mix on low speed until incorporated. Add the baking powder and salt. Last, mix in the flour, one cup at a time, until the dough comes together. It should not significantly stick to the sides of the bowl.
Dump the mixture onto a floured surface. Knead the dough lightly until it forms a ball. It should not stick to your fingers. You may need to add extra flour if it feels soft and sticks to the surface. Use a rolling pin to roll the dough to about 1/4 inch thick. You may need to split the ball in half if your rolling pin is not large enough to roll it all at once. Use cookie cutters to cut out shapes, transfer to a lined baking sheet (parchment paper or silicone mat).
Bake on the middle rack for 6 minutes. Transfer to the top rack for approximately 3 minutes (ovens may vary) until the bottom of the cookie is just barely darker than the top.
Remove and transfer cookies to a rack until cool. I prefer to decorate my cookies the day after they are baked or at least 4-6 hours after they are initially baked. **This recipe does not have to be chilled before using. If you are making the dough in advance to chill overnight, reduce the flour by 1/4 cup.
Anna’s Basic Royal Icing Recipe
2 pounds confectioners’ sugar
5 Tbsp. meringue powder
3 tsp. clear vanilla extract
1/2 c. warm water, with an additional 1/4 c. extra reserved
1/2 tsp. lemon juice (bottled, not fresh)
Ensure the mixing bowl is free from grease before mixing. In a stand mixer, carefully mix the meringue powder and confectioners’ sugar on the lowest speed—the meringue powder is very fine and may create a “dust cloud” if you start your mixer too fast. Add the vanilla, lemon juice, and 1/2 c. water slowly to the bowl while the mixer is still running.
This is the point that gets tricky; depending on a lot of factors, you may have to add more water. The mixture should be approximately the consistency of and look like standard, white toothpaste. Once it reaches this consistency, I usually turn the mixer up to medium speed for about 15 seconds, scrape the bowl, and mix for another 15 seconds on medium speed. If it looks dry (crumbly), add more of your reserved water, 1 teaspoon at a time, on low speed until the mixture reaches the “toothpaste” stage.
Once the royal icing has been mixed, it should be immediately stored in a container with a tight-fitting lid until you are ready to color or use it. Royal icing will dry out fast, so keep your icing “airtight” until ready to use (in a piping bag or other container with an airtight seal).