This was my first time at decorated cookies, and I had so much fun making them! You can see that the finish is not very good, because I didn’t know what to expect, and it takes time to learn these things. But trust me when I say this, that decorated cookies are devoured faster than regular cookies. Even when they are whole wheat cookies like these were.
Here’s how you can make your own healthy (somewhat) decorated cookies.
For the cookies:
- 3 cups whole wheat flour
- 1 cup refined plain flour (maida)
- 1 cup sugar
- 200 g butter (one small pack of Amul)
- half a cup (plus more if required) milk
- 1 and ½ tsp baking powder
- Flavoring of your choice
Preheat your oven to 180 degrees C.
Pulse the softened butter and powdered sugar with a hand blender till smooth and fluffy.
Sift the flours with the baking powder. Now combine all the ingredients and bring them together to form a ball.
Knead until the dough just comes together. Do not over knead or your cookies may go hard.
(If they do, just leave them on the countertop for half a day. The humidity in Mumbai is enough to make a stone soggy!)
Cover in cling film and place in the refrigerator to chill for an hour.
Remove half the dough and place the rest back into the fridge. Roll out to a quarter inch thickness, and use your favorite cookie cutter to cut cute little cookies. (I used my round katori *wink wink*)
Now place the cut cookies on a cookie tray lined with parchment paper. (If you don’t have parchment paper, just dust the cookie tray with a little plain flour before placing your raw cookies on it)
Place the cookies in your oven preferably on the middle rack, and bake till the edges look golden brown (about 15 to 20 minutes)
Remove the cookies from the oven and cool them on a cooling rack. Once cooled, you can store them in an airtight container.
They taste good even without the decoration.
For the royal icing decoration
- 1 egg white
- icing sugar as required
- colorless flavor of your choice
- colors of your choice
Beat the egg whites with a hand blender to break them up and make them frothy. Now add icing sugar, a little at a time, till the egg whites reach a soft peak stage.
This is the consistency required for filling the cookies with the decoration.
If you add more icing sugar, the consistency becomes similar to tooth paste, which is great for piping borders and details.
I prefer to make the second consistency of royal icing first. Add the required color to it, and mix it well, if all your cookies are going to be of the same color. This way you can make the flooding consistency by adding a little water or milk to the piping consistency to water it down.
First use your piping consistency (in a piping bag with a No. 1 round piping tip) to make a border around the cookie. Allow it to dry (this takes about ten minutes). It essentially forms a dam, so that the runny flooding consistency RI is contained on the surface of the cookie. Allow it to dry.
Use different colored piping RI to make details on the cookie, or use fondant to add the details, the way I did.
And do not be afraid. It’s okay to make mistakes.
Even they taste delicious and they are a source of great learning 🙂
Happy baking guys!!