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Screenshot 2020-02-21 at 7.23.46 PM - Ed

Confections
E's Cookie and Icing Recipes

 

 

Bake one dozen cookies for between 7 and 8.5 minutes, depending on how big the cookies are and other circumstances (temp, humidity, type of oven, elevation, etc). Two dozen cookies will be 10 to 11.5 minutes. You want the edges on the lighter color cookies to just be turning brown. You’ll have to guess for the darker ones.

 

Let cool on the cookie sheets for about 8 minutes, then move carefully to a wire rack and let them cool completely there. Don’t ice them until they are fully cool.

 

 

Sugar Cookie 

 

Butter - 2 sticks

Sugar - 1.5 C  

 ---  Cream Together ---

Vanilla Extract - 1 Tbsp (optional Butter or Almond Extract 1 tsp)

Egg - 2                                     

---  Add these in and mix well ---

Flour - 3.5 C  

Salt (omit if using salted butter) - 1 tsp        

--- Mix together separately, then add slowly to mixer ---


 

Chai Cardamom

 

Butter - 2 sticks

Sugar - 1 C

Powdered Thai tea mix - 2.5 oz

---  Cream Together ---

Vanilla Extract - 1 Tbsp

Egg - 2                                       

---  Add these in and mix well ---

 

Flour - 3.5 C

Chai spice mix - 1 ½ Tbsp (recipe on this page)            

Salt - 1 tsp  (omit if using salted butter)                               

--- Mix together separately, then add slowly to mixer ---

Chocolate 

 

Butter - 2 sticks

Sugar - 1.5 C         

---  Cream Together ---

 

Vanilla Extract - 1 Tbsp

Egg - 2                                     

---  Add these in and mix well ---

 

Flour - 2 and 1/2 C

Powered Cocoa - 1/2 C  

Salt - 1 tsp (omit if using salted butter)                             

--- Mix together separately, then add slowly to mixer ---

Gingerbread 

 

Butter - 1 stick

Brown Sugar - 3/4 C                     

---  Cream Together ---

Unsulphured molasses - 1/2 C        

Vanilla extract - 2 Tbsp                   

Egg - 1       

---  Add these in and mix well ---                         

Flour - 3.5 C

2 Tbsp Gingerbread Spice mix     

Salt - 1/2 tsp (omit if using salted butter)                                       

--- Mix together separately, then add slowly to mixer ---

There are two videos below that you can watch to see me make and bake the gingerbread dough. Gingerbread is a little different from the other recipes and can be kind of tricky.I hope that the videos are helpful!

Lemon Poppyseed 

 

Butter - 2 sticks                   

Sugar - 1.5 C

---  Cream Together ---

 

Lemon Extract - 2 tsp

(optional) Lemon crystals - 1 tsp

Poppyseeds - 1 Tbsp

Egg - 2                               

---  Add these in and mix well ---

 

Flour - 3.5 C  

Salt - 1 tsp  (omit if using salted butter)                       

--- Mix together separately, then add slowly to mixer ---

 

Mexican Hot Chocolate 

 

Butter - 2 sticks

Sugar - 1.5 C         

---  Cream Together ---

 

Vanilla Extract - 1 Tbsp

Egg - 2                                     

---  Add these in and mix well ---

 

Flour - 2 and 1/2 C

Powered Cocoa - 1/2 C

Cinnamon - 1.5 Tbsp

Chili Powder - 1 tsp

Salt - 1 tsp (omit if using salted butter)                             

--- Mix together separately, then add slowly to mixer ---

Pumpkin and Spice

 

Butter - 2 sticks

Sugar - 1.5 C       

---  Cream Together ---

 

Vanilla Extract - 1 Tbsp

Egg - 2                                     

---  Add these in and mix well ---

 

Flour - 2 and 1/2 C

Powered Pumpkin - 1/2 C 

Pumpkin spice mix - 2 Tbsp  

Salt - 1 tsp (omit if using salted butter)                             

--- Mix together separately, then add slowly to mixer ---

Strawberry Ginger 

 

Butter - 2 sticks

Sugar - 1.5 C   

---  Cream Together ---

 

Strawberry Extract- 1 Tbsp

Ground ginger - 1 Tbsp                                                 

red food coloring 1 tsp (optional - if you prefer a pinker color)

Egg - 2                                 

---  Add these in and mix well ---

Flour - 3.5 C

Dried strawberry pieces, crushed up - 2 Tbsp  

Salt - 1 tsp (omit if using salted butter)                                                        

--- Mix together separately, then add slowly to mixer ---

Royal Icing

 

2 lbs confectioner’s sugar

4 Tbsp powdered egg whites

5 oz water

1 Tbsp vanilla extract

1/2 tsp lemon extract

 

Sift dry ingredients together, then mix in wet.

Mix at low speed for about 3 minutes. You’ll

see it change from a light tan color to nearly white.

The icing will be very thick - this is good for

piping, but you’ll need to add water to make

a good consistency for flooding. Keep in an

airtight container - I use a gallon ziplock bag

and cut the corner off to squeeze out what I

need. Store in fridge (one week) or freezer (long term).

Watch the video to see me make some royal icing using this recipe!

 

 I use the pasteurized powdered egg whites from

www.Judeesglutenfree.com

 

 

Tips and tricks:

 

  • You can leave out the salt if you’re using salted butter.

  • I use unbleached, all-purpose, NOT self-rising flour. I'm happy with store brands.

  • Make more cookies than you’ll need for each batch, just in case you break or mess some up. Drop off any extras on your neighbor’s porch. <3

  • Learn about the different consistencies of icing, such as flooding vs. piping. This will take practice, but it’s worth it!

  • Flooding takes about 6 hours to dry, and 12 to dry completely. Piping dries much faster, about 1 hours. Dry under a fan if possible.

  • It’s worth seeking out and purchasing gel food coloring for red, blue, black and brown. These can be really hard to saturate with liquid coloring without changing the taste and consistency of the icing.

  • Check out groups for “flipping” cookie cutters. 

  • Watch lots and lots of videos of other bakers making cookies and icing them! They’ve been immensely helpful for experimenting and troubleshooting for me.

  • Store cookies in bins with a paper towel to absorb moisture.

  • I package the cookies by placing them back to back and wrapping them in tissue paper to protect the icing. I put the wrapped cookies in a brown paper bag for local deliveries or pick up.


 

My substitutions for vegan and gluten-free:

  • Eggs/egg whites are replaced with Neat Egg.

  • Butter is replaced with Miyoko’s plant-based butter, but I’ve tried several kinds and they were all fine. 

  • Flour is replaced with Bob’s Red Mill 1-1 Gluten-Free Baking Flour 

 

Chai spice mix

 

I make this ahead of time in a big batch and just let it chill until I need it. I also put it in my coffee sometimes.

 

3 Parts ginger

2 Parts cardamom

2 Parts cinnamon

1 Part cloves

1 Part allspice

1 Part nutmeg

Gingerbread spice mix

4 Parts ginger

4 Parts cinnamon

1 Part allspice

1 Part cloves

1 Part chili powder

Pumpkin spice mix

 

4 Parts cinnamon

1 Parts nutmeg

1 Parts ginger

1 Parts cloves

 

Making and Baking Gingerbread Houses

 
 
 
 
 
 
 
 
 
 
 
 
 
Screenshot 2020-02-21 at 7.23.46 PM - Ed

For all cookies:

 

Preheat the oven to 390 F. 

 

Use room temp butter if possible. If not, chop up fridge temp

butter or put frozen butter in the microwave for 45 seconds.

 

Cream butter and sugar together for about two minutes.

Add in egg. Add in extracts. Let it mix all together - scrape

the sides if you need to.

 

Sift dry ingredients together and then add in half a cup at a time

to the wet. Stop when the dough starts to comes away from the

sides of the bowl. You may have half a cup of dry stuff left at this

point, and that’s ok. If the dough doesn’t do this, add more flour,

a bit at a time, until it does. That’s also ok.

 

Lightly flour a surface and "Slap knead" the dough just enough

to make it smooth. Put it into an airtight container and refrigerate

it for at least three hours.

Roll out dough to about 1/4 inch and cut out shapes. Lay them about

½ inch apart on cookie sheets. Parchment paper or silpat mats are a

great help!