Christmas Frosted Cookies

Overview

This Christmas frosting cookie has simple ingredients and a simple method. It is especially suitable for making with children. Help them adjust the color of the frosting and let them use their imagination on the cookies. How fun it is! Biscuit ingredients: 50g butter, 125g cake flour, 30g powdered sugar, 10g milk, 1g salt. Frosting ingredients: 15g egg white, 100g powdered sugar, 5-8g lemon juice, a little food coloring.

Tags

• baking
• butter
• cake flour
• food coloring
• lemon juice
• milk
• powdered sugar
• protein
• salt

Ingredients

Steps

1. 1 Prepare the powdered sugar first. Since you don’t have any ready-made at home, use a food processor to grind the white sugar into powdered sugar. Beat a small amount several times, and after beating, sift it through a sieve with a dense mesh to get powdered sugar.

   

2. 2 After 50g of butter is softened at room temperature, add 30g of powdered sugar, mix well by hand with a whisk, then turn on the power to beat.

   

3. 3 After the butter and powdered sugar are evenly beat, add the milk in two batches, adding 5g in the first time. After the milk and butter are fully mixed, add the remaining 5g of milk and continue to beat.

   

4. 4 Beat butter until fluffy.

   

5. 5 Sift in 125g of low flour and mix well with a spatula.

   

6. 6 Finally, knead the dough with your hands and let it rest for 5 minutes.

   

7. 7 Divide the dough into two parts, place one part on the oilcloth, gently press it into a round shape with your hands, and then roll it into a 0.3 cm thick disk. After using a biscuit mold to make the shape, remove the edge and knead it evenly with the remaining dough, and roll it into a 0.3 cm thick disk again. Repeat until the dough is used up. (It is easier to work with the dough on oilcloth)

   

8. 8 At this point preheat the oven to 175 degrees. Place a greased baking sheet on the baking sheet and place the pressed dough sheet on the baking sheet to rest for 10 minutes.

   

9. 9 Place in the middle and lower racks of the oven at 175 degrees for about 10 minutes.

   

10. 10 After baking, let it cool naturally, and prepare the frosting next.

    

11. 11 Beat 15g of egg white into a rough foam, add 100g of powdered sugar and mix well. Add 5-8g of lemon juice depending on the thickness of the icing, and mix until the icing can flow slowly.

    

12. 12 Take a spoonful and let it drip. If the dripping lines disappear in about 10 seconds, it is in a better state. If the lines disappear too quickly, the frosting is too thin, making it difficult to draw the pattern. If the frosting is thinner, you can add powdered sugar. If the frosting is thicker, you need to add lemon juice. You need to adjust slowly.

    

13. 13 Divide the frosting into three portions and place into piping bags.

    

14. 14 I was lazy and dropped the food coloring directly into the piping bag. I held the mouth of the bag with one hand and gently kneaded the piping bag with the other hand until the coloring and icing were fully mixed. I cut a small slit at the end of the piping bag and was ready to decorate the cookies. (Only half the amount was actually used, so I’ll halve the icing ingredients next time)

    

15. 15 If you want to display multiple colors on one cookie, be sure to wait for one color to dry before using another color, otherwise it will be easy to mix the colors. Outlining patterns is completely imaginative, free and creative, and your imagination is wide open!

    

16. 16 It was my first time to draw pictures with icing sugar, and it was quite fun.