For cookies with royal icing: Ice cookies using medium to thick 15-20 second icing. While this works best, flood consistency also works well. While the icing is wet, press your parchment into the icing gently, starting from one side to reduce air bubbles. This is the same method you would use to apply wallpaper or shelf liner, for example. You can see trapped bubbles through the parchment texture sheet as you are working. Use a scribe or toothpick to remove the bubble and continue moving across the surface until you reach the other side of your cookie.

The designs can be pressed into the surface (debossed) or raised (embossed). Be sure to choose the side of the paper that will give you the look you’re going for. The side that is facing up when you lay it down on your cookie is the design that you will end up with. What you see is what you get!

Allow your royal icing to dry COMPLETELY, ideally overnight.

To remove, start at a corner and peek to see that the icing is not sticking to the paper. If it is, gently press the paper back down and check again later. Your icing may need more drying time.

If you discover an air pocket when you peel off your parchment sheet, don’t worry. Squeeze a little extra icing into the hole and smooth it out. If necessary, align the pattern of your parchment sheet again and repeat the process.

Parchment sheets can be reused up to 10 times if the royal icing is completely dry before removing, but this is not a guarantee. Designs with deeper embossing or more detail do not always release from dry icing in one piece. If using the parchment sheets on saturated colours, the colour may bleed into the parchment. In this case, use only on cookies with like colours. Avoid using these on light or white coloured icing in order to avoid colour transfer.

*Reuse on buttercream or “greasier” icing/frostings may be more limited

Parchment sheets can also be used with chocolate, hard candies, caramel, or modeling chocolate. They are also great for buttercream on cookies, cakes, and cupcakes. Just freeze your treat upside down on the texture sheet, or gently press your parchment sheet into the frosting, until the buttercream is frozen solid before removing.