Lemon Ginger Pastel Snowflake Cookies

I was asked to do some recipes for ColorKitchen with some of their dyes. It's coming up on Christmas so I thought these cute little Pastel Snowflake Cookies would be perfect for the holiday and as well as into this winter.


Not only are these the cutest pastel snowflake cookies ever, but of course I wanted to make them as delicious as they are wintery. Some decorated cookies lack in flavor because they are so focused on the designs. But not these! So this recipe is for a Lemon Ginger Sugar Cookie and they're even better topped with pastel blue, green, and lavender icing.


The type of icing I used is a royal icing, which will harden. This type of icing is standard for many decorated sugar cookies because of this, so the decoration can stay pretty. Though, it's not something I usually care about, it does make for a cute little holiday gift as well. These do take some time to bake and decorate, so it's really the perfect recipe to make while staying inside on a snow day. Serve them up with hot cocoas and marshmallows, like we did below!








Lemon Ginger Pastel Snowflake Cookies

Makes 24


Dough

1 stick (113 grams) organic salted butter, softened

198 grams (3/4 cup plus 2 tablespoons) organic cane sugar

1 teaspoon organic vanilla extract

1/2 teaspoon organic ginger

2 organic large eggs

1 organic large egg yolk

255 grams (2 cups) organic all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt


Flood Icing

75 grams organic egg whites (about 1 to 2 organic large egg whites)

263 grams (1 3/4 cups plus 1 1/2 tablespoons) organic powdered sugar, sifted

3/4 teaspoon organic lemon flavor (like Frontier Co-Op)

ColorKitchen Green, Blue and Pink Dye Packets


Piping Icing

30 grams organic egg whites

150 grams (1 cup plus 1 tablespoon) organic powdered sugar, sifted


Extras

3 1/2 inch round cookie cutter

rolling pin

extra flour for rolling out cookie dough

Piping bags

Ateco decorating tips #2 and #4


Method Preheat oven to 375°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, vanilla extract and ginger. Mix on low until all ingredients are combined.

Add the eggs and egg yolk and mix just slightly.

In a separate bowl, add the flour, salt and baking powder and whisk together.

Add the flour mixture into the butter mixture and mix on low until combined.

Flour a surface and start with a portion of the dough. Roll out to 1/4 inch thick and cut out cookies with a 3 ½ inch circle cookie cutter. The one I used had little scallops on it, but you could use any round one you like.

On cookie sheets with parchment paper, place the cut out dough at least 1 inch apart.

Bake for 11 minutes.

Once the cookies are cooled, start the flood icing first.

In the bowl of a stand mixer with the whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Add the lemon flavor in and mix to combine.

Separate the icing into three different bowls. In the first bowl, add 1/8 teaspoon of the blue dye. In the second bowl, add 1/8 teaspoon blue and 1/4 teaspoon pink to make lavender. In the third bowl, add 1/8 teaspoon green to make mint. Make sure to stir the colors in so they dissolve completely.

Put the icing in piping bags with Ateco tip #4. You can do one at a time if you only have one #4 tip.

Pipe a circle around the outside of the cookies. Let sit for 10 to15 minutes, or until the icing has hardened.

Then, flood the icing in the middle of the cookie. Do this by putting a good amount of icing in the middle and then I use the back of a spoon to spread it out to the outer circle that you piped first. The outer circle helps hold the icing in.

Complete all the cookies with the three colors of icing using this method.

Allow the cookies to set at least 15 minutes or until they are hardened completely.

In the bowl of your stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Put this icing in a piping bag with Ateco tip #2.

Pipe snowflakes onto the cookies any way you like!

Allow to set before storing.

Store in an airtight container for up to 7 days.


Gluten Free - Replace the organic flour with 255 grams (1 2/3 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.


High Altitude - Bake at 375°F for 8 minutes.

COMPANY
SUBSCRIBE
INFO
  • Instagram
  • Pinterest
  • Facebook
  • Twitter
  • Black RSS Icon

© 2020 Dessert'D Organic Bake Shop