Makes 2 dozen
100 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
75 g. organic egg whites (about 1-2 organic large egg whites)
263 g. organic powdered sugar
¾ tsp. organic lemon flavour
ColorKitchen Foods Green, Blue and Pink Dye Packets
30 g. organic egg whites
150 g. organic powdered sugar
3 ½” round cookie cutter
extra flour for rolling out cookie dough
decorating tips #4 and #2 (these numbers are Ateco brand)
1. Preheat oven to 375 degrees F / 190 degrees C.
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. Add the eggs and egg yolk and mix just slightly.
3. In a separate bowl, add the flour, salt and baking powder and whisk together. Add the flour mixture into the butter mixture and mix on low until combined.
4. 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.
5. On cookie sheets with parchment paper, place the cut out dough at least 1” apart. Bake for 10 minutes.
6. Once the cookies are cooled, start the flood icing first.
7. 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.
8. Add the lemon flavor in and mix to combine.
9. 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 colours in so they dissolve completely.
10. Put the icing in piping bags with decorating tip #4. You can do one at a time if you only have one #4 tip.
11. Pipe a circle around the outside of the cookies. Let sit for 10-15 minutes, or until the icing has hardened.
12. 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.
13. Complete all the cookies with the three colours of icing using this method.
14. Allow the cookies to set at least 15 minutes or until they are hardened completely.
15. 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.
16. Put this icing in a piping bag with decorating tip #2. Pipe snowflakes onto the cookies any way you like! Allow to set before storing. Store in an airtight container.
- Recipe by Mimi's Cookie Bar