Make sure to reflour the work surface too. Dip the round cutter in flour and cut as many circles out of the dough as you can. Roll a portion of the dough on the flour-coated surface and knead it together until smooth. Dust surface and coat your rolling pin with flour. After the last addition, the mixture will look thick and crumbly. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture one cup at a time, mixing on low until just combined. Beat in the egg and extracts mixing until combined. Cream butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy.In a medium bowl, whisk together flour and baking powder and set aside.FOR THE COOKIES: Preheat oven to 350 degrees and line baking sheets with parchment paper.Perfect for giving out during the holidays. When both ends are secure, then snip off the bottom of the bag if you like so you can open it and fan it out like the other side.Īnd that’s all there is to it for these sweet little peppermint candy cookies. Try cutting them in half or thirds so you can get more out and so you won’t have long ends sticking out around your cookies. A big help.Īnd of course if you have enough twist ties, you could just use those by themselves. The little bags can be slippery, so I used a twist tie to clamp the bag together so I could easily tie the string. To test beforehand, cut out a piece of cardboard or something thick to the size of your cutter and place inside the bag to see if you have enough room to tie each end. Just make sure whatever round cutter you use that it will give you enough room to tie the ends of the treat bags around your cookies. I used these 3X4 treat bags to go with the 1.5 inch cutter I used.īut you can certainly use bigger bags and a larger cutter. When they are completely dry (wait 24 hours to make sure), then it’s time to wrap them up. When you get close to the center, gently make a tiny swirl in the middle while touching the five points of the pink icing. Use the toothpick to smooth and curve the pink icing in the same curving direction for each triangle shape, directing it towards the center. For thicker swirls, pipe more of a triangular shape with the pink icing stopping short of the center. Nice clean edges, too.īut I also trimmed down quite a few. Then just use a toothpick to gently guide the pink icing toward the center while also creating curving shapes. Fill the center of a cookie with the white icing and while the icing is wet, add five drops of pink royal icing with the same flood consistency as the white to the perimeter of the cookies, pulling in towards the center slightly. Then add a tiny bit of water to the icing to make a flood icing for the centers. I also tinted my white icing with white gel color to make them brighter and more opaque. I used white for the base and pink for the swirls, but you can also do green and red to make even more festive peppermints.įirst pipe the border of all the cookies in white royal icing for the outline. When cool, whip up some royal icing and start piping. If they are just a little larger than the cutter, you can leave them with their nice and pretty edges. Just place the cutter on top and compare… if they look a lot larger than the cutter, then trim them down. If you freeze the sugar cookie shapes for a few minutes, they won’t spread as much during baking. While the cookies are still warm, just use the same cutter to recut your shapes and trim off the excess so they stay the size you need them. If you bake right away, the dough will probably spread some, but that’s perfectly okay. It needs to be small so when the cookies bake, they are still small enough to fit inside the treat bag with enough room to tie off the ends. I used a 1.5 inch round cutter for my circles. Just get to mixing and you’ll be ready in no time to start cutting out cookie shapes. Plus there’s no waiting for the dough to chill before you roll. I am terrible about remembering to set out my butter ahead of time anyway. No waiting for it to get to room temperature. I especially love it because it uses cold butter. The basic recipe I worked from is by my friend Bridget at Bake at 350. More fun! So off I went to make some cookies … so I could turn around and make them look like candy. They had to be small cookies though… to fit in the bags after being baked and decorated. I have so many small treat bags on hand for wrapping cake pops and I was looking at them the other day and thought to myself that they could make cute little wrappers for some peppermint candy decorated cookies. But I think the best part about them is how they are packaged to look like peppermint candy. These bite-size sugar cookies are super fun and pretty easy to make and decorate. Happy National Cookie Day! I thought I’d remind just you in case you needed an excuse to enjoy a cookie today.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |