These Lemon Ginger Pastel Snowflake Cookies are a super fun to make for the holidays!
Recipe by Mimi Council.
Lemon Ginger Pastel Snowflake Cookies
1/2 cup (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
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
30 grams organic egg whites
150 grams (1 cup plus 1 tablespoon) organic powdered sugar, sifted
3 1/2 inch round cookie cutter
extra flour for rolling out cookie dough
Ateco decorating tips #2 and #4
Method Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: 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. Place the cut out dough at least 1 inch apart on the prepared cookie sheets.
Bake for 11 minutes or until lightly golden brown. Allow to cool completely on the cookie sheets.
To make the flood icing: 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.
To make the piping icing: 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 or until lightly golden brown.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!