Instead of doing the Christmas cookie mass bake this year, we are inviting the residents in the neighborhood to join us for a cookie decorating session at church!
We decided on adding cinnamon to my default brown sugar cookie recipe that I have used for years (as not everyone like the gingerbread spice mix) to make the cookies more festive. I have updated the royal icing recipe with the addition of light corn syrup to soften the bite of the icing when it is hardened too.
You may see the reel over here for the decoration process:
https://www.instagram.com/reel/DRt-h3GEsKo/?igsh=MTl5YTh6NWlsaGh0cA==
Christmas Iced Cookies
(Makes about eighty 5-6cm cookies)
Feel free to adjust the spice mix type/proportion & amount according to taste. You may downsize the portion if you are not making so many cookies.
420g plain flour
1.25 tsp baking soda
2 tsp cinnamon powder (or spice mix of choice)
135g unsalted butter, cubed
160g brown sugar
1 large egg (about 60-65g with shell on)
100g golden syrup
2.5 tsp vanilla bean paste/extract
1/2 tsp fine salt
1. Sift together flour, baking soda & cinnamon into a large bowl
2. Rub butter into 1. until mixture resembles fine breadcumbs
3. Add sugar & mix until well distributed
4. In a small bowl, whisk together egg, golden syrup, vanilla & salt until homogenous & salt is dissolved. Pour into 3. & mix until a ball of dough forms
5. Divide dough into a few portions. Roll each portion between parchment paper until 5mm thick. Freeze until firm, at least 30 min. You may prepare the dough in advance
6. Cut shapes using cookie cutter of choice. Place cutouts on lined tray, at least 2cm apart. Chill cutouts while preheating oven to 165C fan/175C
7. Bake for 15 min or until done, rotating the tray halfway through baking
8. Cool completely before storing in airtight container. The cookies are still good for consumption after one month of storage at cool room temperature in airtight condition
Royal icing
500g icing sugar (more as needed to thicken)
36g meringue powder
1/2 tsp salt
1 tsp vanilla extract (optional)
90g drinking-safe warm water (more as needed to thin)
20g light corn syrup
Gel food colouring as needed
Steps:
1. Whisk together icing sugar, meringue powder & salt together in standmixer bowl
2. Add water, light corn syrup & vanilla (if using)
3. Beat on medium-low speed for 3-5 minutes, scraping down sides of the bowl with spatula now & then. The consistency of the icing should be thick, glossy & able to form firm peaks when sufficiently mixed by the standmixer
4. Divide the icing & colour with gel food colouring. To thin the icing, add a few drops at a time & mix well. The consistency should be such that any peaks disappear in 15 secs for flooding consistency. To thicken the icing, add icing sugar 1 tsp at a time until desired stiffness of peak
5. Transfer into piping bags, cut a hole in the bag & decorate the cookies. Always keep unused icing in airtight condition with cling wrap in contact with the icing to prevent it from crusting over. Store in the fridge for up to a month. Stir/mix thoroughly before using after storage. Dry iced cookies in the open overnight or for several hours before storing in airtighr container. Alternatively, use a dehydrator to speed things up or oven-dry for 15-20min at 60C fan/70C before drying in the open for a couple of hours
with love,
Phay Shing
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