Faster, Stronger, Cookie-r! Olympic Cookies

It’s that time again–the Olympic Games are back!  The Summer Olympics Games, specifically.  Since I can’t be in London to join in the festivities, I created a few Olympic-themed cookies here at home.

In addition to Olympic rings and torches, I created a few pictograms of Summer Olympic events.

The secret to these Olympic rings? Cheating.

These Olympic pictograms represent the Olympic events of fencing, swimming, and rhythmic dancing.  At least, I think that’s rhythmic gymnastics–it might be spell casting!

A bit of step-by-step, after the jump…


The secret to doing a good Olympic rings cookie?  Cheating!

The secret to these cookies is wafer paper.

Using an Olympic ring cookie cutter, bake and ice with white royal icing.  (I haven’t shared my go-to cookie or royal icing recipes yet.  I know.)  Using a small pair of craft scissors, cut out the rings from the printed sheet of wafer paper.

Wait–step back a bit.  What the heck is wafer paper?  Sorry, allow me to explain.  Wafer paper is a thin sheet of edible paper made from starch.  They are printed with soy-based edible inks.  Fancy Flours is my source for wafer paper.

Cut-out wafer paper.

The texture of the wafer paper is hard to describe.  I’ve been told it’s similar to a very thin communion wafer.  If you look closely, the texture appears to be a little sponge-like.

Notice the small ridges in the paper.  They give the paper a sponge-like appearance.

To apply the wafer paper to a cookie, brush the back with a thin coating of corn syrup.  Be sure to cover the edges so that they adhere properly.

Use a clean paintbrush–set aside for food use only–to apply a thin coating of corn syrup to the back of the wafer paper.

After the back of the paper is completely coated with the thin layer of corn syrup, flip it over onto the dried, iced cookie.  Adjust the wafer paper as needed to position properly.  The corn syrup will allow a bit of maneuvering before it starts to set.  Cover the cookie with a dry paper towel and smooth the wafer paper to make sure there are no bubbles.

Remove the paper towel and check the edges of the paper.  A little extra corn syrup may be needed to be applied to an exposed paper edge to help it adhere.  Keep checking on the paper for about 20 minutes to make sure the edges have adhered.

A little additional corn syrup is needed to help keep the edge of the blue ring adhered to the cookie.

For the torches, I used a cookie cutter from  The torch handle is made gold by applying gold edible luster spray.


These pictograms were made by projecting clip art onto the cookie with my KopyKake projector.

The clear plastic easels can be found at

The royal icing used for the pictograms is slightly thicker than I usually use for cookie decorating.  As a result, it may not settle as smoothly.

A close-up of the Olympic swimming pictogram.

For those of you that watch, enjoy the Olympics!  For those of you that don’t watch the games, consider wrapping an old string around an empty paper towel and use it play fetch with your dog.  It’s the closest you may get to rhythmic gymnastics for the next four years.

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1 Response

  1. December 31, 2012

    […] For the champagne bottle, I created my own template instead of using a cookie cutter.  The bottle glass was as very dark green royal icing, in fact, it was as dark as I could make it without it being black.  To add the punt (the hump on the bottom of the bottle), I dry-brushed on black petal dust when the dark green icing had dried.  I had Moët & Chandon labe wafer paper which I applied with piping gel (instructions here). […]

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