I was asked to do some recipes for Color Kitchen Foods with some of their dyes. I thought that these cute little Snowflake Cookies would be perfect for Christmas and for anytime this winter! I wanted to make them as delicious as they are wintery, so they are Lemon Ginger Sugar Cookies. Make them all winter long!
Lemon Ginger Snowflake Cookies | Makes 2 Dozen Cookies
Cookies:
1 stick (113 g.) organic butter, softened
198 g. organic sugar
1 tsp. organic vanilla extract
½ tsp. organic ginger
2 organic large eggs
1 organic large egg yolk
255 g. organic flour
1 ½ tsp. baking powder
½ tsp. sea salt
Flood Icing:
75 g. organic egg whites (about 1-2 organic large egg whites)
263 g. organic powdered sugar
¾ tsp. organic lemon flavor
Color Kitchen Foods Green, Blue and Pink Dye Packets
Piping Icing:
30 g. organic egg whites
150 g. organic powdered sugar
Extras:
3 ½” round cookie cutter
rolling pin
extra flour for rolling out cookie dough
Method:
1. Preheat oven to 375 degrees.
2. In the bowl of your stand mixer fitted with
paddle attachment, add the butter, sugar, vanilla extract and ginger. Mix on
low until all ingredients are combined.
3. Add the eggs and egg yolk and mix just slightly.
4. In a separate bowl, add the flour, salt and
baking powder and whisk together.
5. Add the flour mixture into the butter mixture
and mix on low until combined.
6. Flour a surface and start with a portion of the
dough. Roll out to ¼” thick and cut out cookies with a 3 ½” circle cookie
cutter. The one I used had little scallops on it, but you could use any round
one you like.
7. On cookie sheets with parchment paper, place the
cut out dough at least 1” apart.
8. Bake for 10 minutes.
9. Once the cookies are cooled, start the flood
icing first.
10. In
a stand mixer with whisk attachment, (or you can also use a hand mixer) whisk
egg whites until frothy. Slowly start adding the powdered sugar and continue to
turn the speed up until it has reached high and all powdered sugar has been
added. Whisk until everything is incorporated and it is shiny white.
11. Add
the lemon flavor in and mix to combine.
12. Separate
the icing into three different bowls. In the first bowl, add 1/8 tsp. of the
blue dye. In the second bowl, add 1/8 tsp. blue and ¼ tsp. pink to make
lavender. In the third bowl, add 1/8 tsp. green to make mint. Make sure to stir
the colors in so they dissolve completely.
13. Put
the icing in piping bags with decorating tip #4. You can do one at a time if
you only have one #4 tip.
14. Pipe
a circle around the outside of the cookies. Let sit for 10-15 minutes, or until
the icing has hardened.
15. Then,
flood the icing in the middle of the cookie. Do this by putting a good amount
of icing in the middle and then I use the back of a spoon to spread it out to
the outer circle that you piped first. The outer circle helps hold the icing
in.
16. Complete
all the cookies with the three colors of icing using this method.
17. Allow
the cookies to set at least 15 minutes or until they are hardened completely.
18. In
the bowl of your stand mixer with whisk attachment, (or you can also use a hand
mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and
continue to turn the speed up until it has reached high and all powdered sugar
has been added. Whisk until everything is incorporated and it is shiny white.
19. Put
this icing in a piping bag with decorating tip #2.
20. Pipe
snowflakes onto the cookies any way you like!
21. Allow
to set before storing.
22. Store
in an airtight container.
Mammoth Lakes - bake at 350 for 8 minutes