Snowflake Cookies

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Hi, everyone! I’m back from my blogging hiatus, back in school, and ready to bake my way through another semester. I made these cookies on Christmas Eve – we were without snow here in Wisconsin (weird, right?), so I made snowflakes in cookie form!

If you are a new to decorating with royal icing, here are some helpful tips and links:

  • I used my grandma’s sugar cookie recipe, which is listed below.  Another good cut-out cookie recipe can be found at Bridget’s wonderful Bake at 350.
  • I used a royal icing recipe from Annie’s Eats, which is listed below.
  • If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding.  Bake at 350 is also a great resource for cookie decorating and ideas (I love Bridget’s book, too!).

Here are the specifics on how I made these cookies:

  • I used a Wilton Comfort Grip snowflake cookie cutter. I purchased mine at a baking shop here in Milwaukee, but I know that craft stores like Hobby Lobby and JoAnn’s carry the Comfort Grip cutters.
  • I made three different shades of blue using Wilton gel colors in Royal Blue and Sky Blue.
  • Outline and flood each cookie with white royal icing first, wait for the icing to dry, then pipe the blue detailing on each snowflake.

Omi’s Sugar Cookies
Print Recipe
1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add egg, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes).  This recipe made a couple dozen snowflake cookies — but as always, the yield will depend on the size of your cookie cutter.


White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

You’ll need about two batches of this icing for these cookies. Leave one batch as-is and use it for the white outlining/flooding. Divide the second batch into thirds — and dye each third a different shade of blue for the snowflake detailing.

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Graham @ Glazed & Confused - January 13, 2015 - 4:55 pm

These are so cute! I want to burst into Let It Go so badly right now….

Annie - January 14, 2015 - 11:26 am

Thanks, Graham!

Holiday M&M Cookies

DSC_3419x900Every holiday season I buy something at the store (Target, usually) a little too early and then forget about it. This Christmas that something was holiday mini M&Ms. I bought them shortly after Halloween and totally forgot about them until a few days ago. Which prompted me to find a recipe for M&M cookies and put them to good use!

These cookies tasted great — but only a few of them turned out to be “pretty.” I have a suggestion for you so you can avoid my mistake. There’s a chilling step involved. Roll the dough into balls *before* you chill them instead of trying to do it when the dough is cold. I tried to roll the dough when it was chilled and my cookies, as a result, were not uniform in shape and had a lot of rough edges. Hope you enjoy!

Holiday M&M Cookies
Recipe source: Creme de la Crumb
Print Recipe

12 tablespoons butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups flour
1 small box instant vanilla pudding mix – dry, not prepared (one 3.4 ounce box, it must be INSTANT – not cook and serve, etc)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup red and green M&M candies

1. In a large bowl, cream the butter, brown sugar, and sugar for 1-2 minutes until fluffy. Add vanilla and egg and mix well.
2. In another bowl whisk together flour, vanilla pudding mix, baking soda, and salt.
3. Gradually mix dry ingredients into wet ingredients until incorporated. Stir in most of the chocolate chips. (Reserve a few chocolate chips and the M&Ms for later)
4. Roll the dough into golf ball-sized balls. Cover and chill for at least one hour.
5. Preheat oven to 350. Line a baking sheet with parchment paper.
6. Place the balls of dough on the prepared baking sheet. Gently press remaining chocolate chips and the M&Ms into the cookie dough balls (this makes sure you can see the chips and the M&Ms after they bake!).
7. Bake for 9-12 minutes until cookies are set but still slightly underdone. Allow to cool for at least 10 minutes on the baking sheet. Transfer to a cooling rack to finish cooling completely. Store in airtight container at room temperature.

Makes about 18 cookies.

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Katrina @ Warm Vanilla Sugar - December 17, 2014 - 10:26 am

These look so good!! LOVE how chewy the look :)

Grinch Cookies

DSC_3375x900Law school makes me feel like a Grinch every year. Each December is clouded by finals, studying, worry, anxiety, and general stress. But this is the LAST December that law school will ruin, as I’ll be graduating in May. I cannot wait to have my weekends and evenings free (and I will — no Big Law for me!) to celebrate the season. I’ll be able to enjoy all the things that get pushed aside — holiday baking, decorating, sending out Christmas cards, etc.

My last final is tomorrow morning — then I’m heading home to see my parents for Christmas. I. Cannot. Wait. But for the next 24 hours or so I will remain a Grinch ;)

Grinch Cookies
Recipe source: In Katrina’s Kitchen
Print Recipe

1 box french vanilla cake mix
1/2 cup vegetable oil
2 eggs
Green food coloring, a couple drops
Powdered sugar for dusting
Sprinkles or candies, large heart-shaped

1. Preheat oven to 350° F.
2. In the bowl of your mixer cream together cake mix, food coloring, oil, and eggs.
3. Chill the dough for 10-15 minutes.
4. Drop by Tablespoon into confectioners sugar and roll into balls.
5. Place on baking sheet and press 1 large heart candy/sprinkle.
6. Bake for 8 minutes until just set. (I baked mine closer to 10 minutes)
7. Let cool 2 minutes on pan before removing to cool completely on a wire rack.

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Christmas Confetti Cookies

DSC_2873x900I will freely admit that I made and posted these cookies last month. But they are SO GOOD that I decided to make a batch for the Christmas season. The only modification was to find red, green, and white jimmies! I said this in my previous post, but these cookies have become one of my favorites — which should be obvious, as I’ve made them twice in the span of a month :)

Christmas Confetti Cookies
Recipe source: Joy the Baker
Print Recipe

1-1/2 cups all-purpose flour
1 teaspoon baking power
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 vanilla bean (I didn’t have one, so I left it out; the cookies turned out fine!)
1 large egg
1 teaspoon pure vanilla extract
About 1 cup of Christmas sprinkles (use jimmies, not nonpareils)

1. In a medium bowl, whisk together the flour, baking power, cream of tartar, baking soda, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy. Split the vanilla bean and scrape the seeds into the bowl (I skipped this step). Add the egg and vanilla extract, and beat until thoroughly combined.
3. Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. The dough will be thick. Fold in 1/4 cup of the sprinkles.
4. Put the remaining 3/4 cup of sprinkles in a small bowl. Scoop up 2 Tablespoons of dough and roll it into a ball (I used a cookie scoop and it worked well!). Dip the ball into the bowl of sprinkles to cover lightly. Put the ball on a plate. Repeat with the remaining sprinkles and dough, and chill the balls of dough for at least 2 hours.
5. Preheat oven to 350F. Line two baking sheets with parchment paper.
6. Transfer the chilled balls of dough onto the baking sheets, leaving about two inches between each ball.
7. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft — about 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely.

Makes about 18 cookies.

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