Cookie art at its best. That perfectly describes the cookies of Teri Pringle Wood. She is an absolute outstanding cookie artist. Teri’s creations are so distinguished, beautiful and cute that you hardly dare to eat them. 43,400 followers on Instagram with almost 1,900 published pictures and almost 55,000 fans on Facebook show how successful Teri is. Find out more about the person behind these wonderful cookies and what led her to her passion for cookie decorating. I reveal also for you the secret gingerbread cookie recipe from Teri Pringle Wood for perfect cookies.
Who is Teri Pringle Wood?
Teri Pringle Wood lives in a very small farming community on the California Oregon border in the USA. Tulelake California is so small they don’t even have a bank or a real grocery store. The fantastic cookies are created in the home of Teri’s family. There she moved into when Teri was just 10 years old. Now Teri is 70 and retired.
The love and joy cookies bring to people around the world in such a small way is unbelievable!Teri Pringle Wood
How did Teri start with cookie decorating?
Teri’s profession was decorative art. She owned and operated a little shop in Redding, California where she taught decorative art for many years. During that time Teri earned certification and passed the stroke portion of the Masters accreditation from the National Society of Decorative Painters.
All of her life she has been decorating something working in many mediums, like stained glass, flower arrangement, needlework, and gardening. But so far Teri had never decorated any kind of food.
Luckily 6 years ago (2014) Teri had the desire to decorate some Valentine cookies for friends. That was the starting point and her amazing cookie journey began. Teri tried cookie decorating. But the first trials of cookies did not look as good as she expected. Teri knew for sure some practice was needed.
Soon she found other decorated cookies on Facebook and made many cookie friends from around the world. Especially inspired was Teri by beautiful cookie art from many Eastern European artists.
The secret gingerbread recipe
Teri could see these artist were decorating on a cookie that was unfamiliar to her. So she started researching their traditional honey gingerbread recipes. A recipe was needed that was delicious to eat but had the ability to be a keepsake. Teri didn’t want to “ask” for treasured recipes but eventually she did and had many recipes shared with her. All were good and had their special characteristics. BUT Teri wanted the best from each: The best flavor, texture and durability for eating or “Keepsake”.
For that reason the first summer Teri spent many hours and batches of dough perfecting her personal recipe. Cocoa powder is added in different amounts to achieve color from light golden brown to a deep rich brown. I hope you will enjoy Teri’s secret recipe. Please read through the instructions before starting.
Since that time she has practiced thousands of hours decorating with enthusiasm and passion. The secret honey gingerbread cookie recipe can be found at the end of this article.
Teri’s key to success
Teri Pringle Wood is a totally self-taught cookie artist and enjoys many different styles and techniques. A clear benefit for her cookie creations is her background in decorative art. For Teri it is very much the same but just a different medium.
Her cookie journey has been immensely rewarding in many ways. The love and joy cookies bring to people around the world in such a small way is unbelievable. Teri loves to inspire others and provides help for them as much as she can without teaching. At this time of her life she just want to create, enjoy herself and moves on to the next cookie creation.
The accomplishments of Teri Pringle Wood in the last 6 years are amazing. Three times she has been one of the 3 finalists for Cookier of the year from “Cookie Connection” (https://cookieconnection.juliausher.com). Also she has been a finalist for Cookie Artist of the year from “Cake Masters Awards” (https://www.cakemastersawards.com).
Articles about Teri and her amazing cookies have been published in many newspaper articles. She was also featured in a “Pernicky magazine” in Czechoslovakia.
Cookie art: An international language
It is so wonderful that Teri found her passion for Cookie art. Her creations bring so much joy to so many people. Cookie art is like an international language that perfectly works without any words. It connects people all over the world and unites them with their love for decorated cookies. I hope that Teri keeps on decorating cookies for many years. I’m looking forward to her decorated cookies. What about you?
Honey Gingerbread & Royal Icing Recipe by Teri Pringle Wood
- 1 cup butter
- 1 1/2 cups granulated sugar
- 2 cups good quality honey
- 2 tsp baking powder
- 4 tsp ginger
- 4 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup cocoa powder Depending on desired color
- 3 eggs
- 1200 gr all purpose flour
- 1 tsp water
- 1 egg
- 2 lbs powdered sugar
- 1/2 tsp cream of tartar
- 2 tsp vanilla
- 10 tbsp liquid pasteurized egg whites
- With burner on medium-low heat melt the butter in a medium size saucepan.Add the sugar and stir until mostly dissolved, pour in honey, stir and heat until very hot and mixture is smooth (DO NOT BOIL). Remove from burner.
- Sift together baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Depending on color desired add cocoa powder up to 1/3 cup.
- Add to warm butter mixture and stir until well combined. Set aside to cool to room temperature.
- Transfer to electric mixing bowl and ad 3 eggs. Mix until combined.
- Gradually add 1200 gr. all purpose flour. When all flour is absorbed divide dough in half and wrap in several layers of plastic wrap.
- Store in a cool place for at least 24 hours or up to a week in the refrigerator. If the dough is refrigerated you will need to bring it to room temperature to continue.
- Pre-heat oven to 375°F.
- When you get ready to roll and bake spread out a good amount of flour on your working surface. Unwrap dough and knead flour into dough until the dough is very smooth, pliable and not sticky. Roll out to 1/4" for most small cookies. I roll a little thicker for larger cookies.
- Prepare Egg Wash: 1 teaspoon of water mixed with 1 egg.
- Bake 6 minutes, check to see if you have any bubbles , if you do gently smooth with a spat and continue to bake until done. Total baking time about 9 minutes for medium and up to 14 minutes for a large. Remove to rack, brush with Egg Wash and cool.
- I want to THANK Irina Gonchar, Jana Homolova and Karola Wood for their recipes, help and encouragement during this journey. HUGS to them.
- Beat with paddle attachment 4-5 minutes . Store in covered container in refrigerator. Thin with water as needed for different techniques.
Social media profiles of Teri Pringle Wood
To be inspired by the latest cookie creations, please follow Teri Pringle Wood on her social media profiles.
Thanks for the interview, Teri!
More articles in English on my blog: www.goldbergfancycookies.com/blog/category/english
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