These classic holiday cookies have a just-right hint of spice.
A fanciful idea, indeed!
It hardens beautifully after a few hours so these cookies can be stacked and stored.
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The trick with royal icing is to know what you want to do with it.
more water to thin it out for flooding.
If you’re free to’t wait that long, we understand.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
Can you color royal icing?
We love that idea.
Add color to icing as you’re adding water to get it to a piping consistency.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
We prefer using food color gels so thy don’t further water down the icing and delay hardening.
Can I use other shapes?
Feel free to use any cookie cutter you want.
Credit:Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood
Otherwise, batch the cookies into smaller and larger ones so they’ll have about the same cooking time.
They’ll be fresh up to 5 days after baking.
Ingredients
COOKIE DOUGH
3cups(about 12 3/4 oz.
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)unsalted butter, softened
1largeegg yolk
1/2cupdarkmolasses
1Tbsp.whole milk
1 1/2tsp.vanilla extract
ICING
3cups(about 12 oz.
Increase speed to medium-high, and beat until light and fluffy, 2 to 3 minutes.
Refrigerate at least 2 hours or up to 3 days.
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Preheat oven to 350F.
Line 3 large, rimmed baking sheets with parchment paper.
Place Cookie Dough on a floured surface, and lightly dust Cookie Dough with additional flour.
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Roll 1 disk to about 1/8-inch thickness.
Place cookies, 1 inch apart, on prepared baking sheets (about 9 cookies per baking sheet).
Refrigerate cookies, uncovered, until firm, about 15 minutes.
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Meanwhile, repeat procedure with remaining Cookie Dough.
Cool cookies on baking sheets 2 minutes.
Remove cookies from baking sheets, and transfer to a wire rack; cool completely, about 20 minutes.
Add remaining 2 tablespoons tap water, 1 teaspoon at a time, to adjust consistency, if needed.
Transfer Icing to a piping bag fitted with small round tip.
Decorate cookies as desired.
Let cookies stand at room temperature, uncovered, until icing has hardened, 1 to 2 hours.
Store cookies in an airtight container up to 5 days.
