Trends for 2025 in cookie decorating? I know it’s mid Jan and what are we doing, talking trends? We’re catching up that’s what! No, seriously, thought we’d do a snappy read about 5 of the biggest trends, ideas, styles, that are coming up on our socials. And all to do with Cookies and decorated cookies (the cookies where you cut out the shape, royal ice your design).
Let’s begin budding cookiers
Lemontok we’re going sour
Is it actually a thing? Apparently so, I’m over 50 so tik tok is not my natural habitat, but Darhling Daughter (17) says yep! It’s where folks are sharing their lemon based bakes, be that cookies, cakes and other sweet creations.
Check out the Lemonies (a type of lemon blondie) by Fit Waffle
2025 though looks the year for the sour taste – pucker your lips baby! With other flavours such as grapefruit, yuzu, lime and rhubarb. That last one is not for me, hate it! Will we move to that other love it hate it flavour, Marmite? Oooo.
Glitter Royal Icing
I know it has been around for a while, and used more as a decorative embellishment. Now though, we’re seeing it as a flood icing. Packed full of glitter as a base for your design on top.
Savoury-Sweet
It’s the next step up from Lemon and Lemontok, that umami taste with a punch of citrus. A few of the flavours currently trending
Miso – fermented soybean paste, which is adding a kick to cookies, caramel and brownies. The complex flavours linger on the palate
Yuzu – if you haven’t come across this yet, it’s a bright floral citrus fruit popular in Japan. But growing in popularity over here, in icing, tarts and cookies. Bit like lemon but punchier
Cardamom – here at SED we’ve been playing with cardamon for a while, chocolate and cardamom cracked cookies. This warm, aromatic spice pairs really well with chocolate (as said!), vanilla and surprisingly citrus.
Tahini – you’ll know this flavour I’m sure this is an alternative to peanut butter, made from sesame seeds, it’s flavour mix of nutty and creamy. Being used again in cookies and brownies.
Stuffed Cookies/Deep Dish
Oh my goodness, these are quite unbelievable! They’re exactly as they say on the tin, cookie dough wrapped around a stuffing and then baked. The end result is soft, chewy cookies with some goo (only words here!) inside. Top flavour that keeps appearing is the Nutella filled ones, I’m more of a Biscoff type of girl and this one from Katie Cakes worked well.
Whilst the deep dish cookies are cookie dough into a muffin dish (we used muffin cases to help), just before the end add your filling. Different to the stuffed cookies, as the filling sits inside the cookie dough but you can see if from the top! We’ve tried this recipe – and it was good – very good!
Cookie Cakes
Cookie Cakes I thought these had gone good old out of fashion, but they’re pinging up everywhere this January. So I assume not. However…. Not just one layer of Cookie made large enough to be a cake, we see several layers stacked with frosting jammed between. This one looks amazing from Gemma at Bigger Bolder Baking or for a UK version try good old BBC Good Food
Textures
Adding texture to your royal icing has been a given for years, stippling with a brush, scraping with a tool. This year though, we see parchment paper in use, and the making of fur! Check out this usage of demonstration by Flour Prints Bakery.
Parchment Paper texture tutorial over here by Sugardelights_yb
Come on over to ours….
As always, if you’d like to chat to us about Cookie Cutters, Embossing Stamps and maybe Debossers? then you can find us on all the usual socials, or give us a shout over here
