Cookie recipe for icing. Icing for cookies

Surely, on the "Internet" or at Christmas markets, you have seen cookies, gingerbread or other painted with icing. confectionery that almost looked like works of art. As a rule, as such a glaze is used icing or, in other words, icing sugar. Today I will tell you what it is and how to cook it quickly and deftly.

Icing(English "Royal icing", translated " royal icing"") - protein drawing mass for decorating desserts and all kinds of pastries. The mass can be white or colored when food coloring is added to it. I will do icing, which will be used as a glaze for and.

Ingredients

egg white 1 PC.
powdered sugar 200 g
lemon juice 1/2 teaspoon

To prepare icing, we need only two main ingredients - egg white and powdered sugar.

Cooking

We prepare everything necessary ingredients. Wash the egg thoroughly with soap. Separate the egg white very carefully from the yolk.

Add the sifted icing sugar to the egg white. It is necessary to sift, there may be sugar crystals in the powder, which must be removed. Otherwise, in the future, they may interfere with work a little, clogging the cut corner of the confectionery bag.

Beat with a mixer or blender with a whisk attachment at low speed for 2 minutes. The icing will begin to gradually turn white, this is due to protein oxidation. Next, add half a teaspoon of lemon juice, from which the icing will shine and shimmer a little in the light, and beat again for 3 minutes. The sugar-protein mixture will become a thick, homogeneous, white mass.

Actually icing almost ready. The glaze dries quickly, so if you are not going to work with it for the next few minutes, then it is better to cover it with cling film or a lid. Further, if you need glaze of different colors, then we lay out the icing in different containers and add food coloring of the color we need. I use Americolor gel color. The amount is determined by the intensity of the color you want to get. But it is worth considering that when the glaze dries, it darkens a little and the color becomes more saturated.

We mix. See how beautiful!

But that's not all! As a rule, glaze is conditionally divided into 3 types:
- thick - for gluing parts for gingerbread house, drawing small details and inscriptions;
- medium density - for contours of drawings;
- liquid - for filling inside the contours.

We need to decide what pattern will be on our gingerbread, this is necessary to understand how much icing of each type we need.

Thick icing is already ready. The consistency should be quite thick: the mass on the spoon holds and does not fall even when turning the spoon on its side.

To obtain an icing of medium density, add a little water to the initial mass and mix. It is better to add drop by drop so as not to overdo it. If the mass is still thick, then repeat the process. The consistency is of medium density: the mass on the spoon slowly slides down when turning.

To get liquid icing in the original mass, a little more more water and mix. If the mass is still thick, then repeat the process. The consistency is slightly thicker than condensed milk. The mass from the spoon when turned on its side flows down. We do the filling like this: first, with a thick icing, draw a line around the perimeter of the future filling, and then fill the inner space with liquid icing.

We lay out our mass in pastry bags. You can use regular heavy bags or even zip bags if you don't have pastry bags. Or a pastry syringe.

Cut off the edge and start painting. The main thing is not to be afraid of this case. Gingerbread will still turn out to be a decoration for any tea party. I have quite a bit of talent as an artist, but I still drew well, as it seems to me. So, you can apply glaze as you like, as your heart tells you. In general, there are no restrictions. Children simply adore such creativity, do the most with them. The easiest option is to make a solid fill with one color. First, we make a contour with thick icing, which we fill with liquid icing. Gently distribute everything inside and smooth out with a toothpick.

Two-color mitten. I think everything is clear from the photo: first we draw a contour, fill it in, then draw white “peas” on red and draw it through the center of the circle with a toothpick. The final touch: sprinkle the base of the mittens with sugar.

Another option for decorating gingerbread cookies: draw several lines with liquid icing in a different color into the filled contour and immediately draw a toothpick along the lines perpendicular to them, first in one direction, then in the other, and so on. It turns out here is such a simple, but beautiful drawing.

The icing dries in different ways: thick in 30 minutes, liquid icing dries for a couple of hours when filling. room temperature. If a thick layer of icing was placed on the cookies, then the time increases. In a couple of hours, the icing will dry for sure!

The main thing in this business is creativity. Experiment with drawing! You can involve the whole family, as this is quite a fun and exciting process. If you did not use the entire mass at once, you can store it in a tightly closed container for a couple of weeks. Keep in mind that frosting hardens quickly when exposed to air.

Christmas cookies with icing I make under New Year- it always diverges new year holidays like hot cakes. In our region, there is still the good old habit of sowing on New Year's morning, that is, sowing the house with rice or other cereals (rice is now expensive), which the neighboring children strictly observe and wake me up on January 1 literally at 6 o'clock in the morning. In return, they receive sweets and money, so these cookies become very relevant when you pay them off))))))

This recipe for gingerbread cookies is the easiest, the dessert is similar to both cookies and gingerbread, especially on the second day, when it absorbs air humidity at room temperature, swells slightly and becomes fluffy, loose.

Call your children to decorate the treat - they make the best helpers because each of them wants to try the cooked goodies. Don't forget to serve cookies with fragrant tea!

So, prepare the necessary ingredients and start cooking!

Combine ground cinnamon, ground ginger, salt, sugar, baking powder and wheat flour, pre-sifted.

Chop butter, warmed up to room temperature, and add it to the container. Stir gently at low speed.

Pour in any kind of honey, beat egg but only one. You will need the second chicken egg to create the glaze, or rather, only the protein.

Mix everything again, forming dough crumbs - this is how it should be.

Knead it with your hands, forming a dense bun. Cover with cling film and refrigerate for 20-30 minutes, or overnight.

Lightly sprinkling flour on the work surface, roll out part of the dough, since it is very plastic and obedient, cut figures out of it by cutting. At this time, preheat the oven to 180C.

Transfer them to parchment paper placed on a baking sheet.

Place the baking sheet with the blanks in the oven and bake the dessert for 7-10 minutes, without bringing it to a strong ruddy! Better to underbake than overbake! Let the cookies cool at room temperature for 1 hour.

At this time, form the glaze yourself: break the egg into a bowl, separating the yolk from the protein - you only need the protein. Stir in a couple of pinches or a couple of drops of green dye and all the powdered sugar, but in parts. Do not beat, namely mix in the powder, it will take a lot. Don't add any lemon juice, no water! Finished glaze put in a culinary bag and cut off the thin end from it. Moving diagonally, decorate your cooled blanks with green icing.

The edges of the blanks, until the glaze is dry, quickly decorate with bright beads (confectionery decor). Involve the kids in this activity - they will be happy to help you!

Let the finished elegant cookies dry for about 2 hours and you can taste it!

Looks especially festive christmas cookies with icing in a gift box. Happy New Year to you!

realhousemoms.com

Ingredients

For cookies:

240 g butter;
150 g of sugar;
vanillin - on the tip of a knife;
240 g flour;
40 g cocoa;
1 teaspoon baking powder;
½ teaspoon of soda;
¼ teaspoon salt;
2 tablespoons of milk.

For glaze:

90 g butter;
3 tablespoons of cocoa;
2 tablespoons of milk;
250 g of powdered sugar;
confectionery topping - optional.

Cooking

Beat butter, sugar and vanilla with a mixer. Add flour, cocoa, baking powder, soda and salt and beat until smooth. Pour in the milk and mix well again.

Roll out the dough and cut out circles or figures of the desired shape. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.

While the cookies are cooling, make the frosting. To do this, put the butter, cocoa and milk in a saucepan and cook over medium heat until the butter is melted. Remove from heat, add powdered sugar and mix thoroughly.

Drizzle the cookies with chocolate icing and garnish with sprinkles if desired. This must be done immediately, because the icing quickly hardens. If the glaze has thickened, simply heat it over the fire for 15-20 seconds, stirring constantly.

thecreativebite.com

Ingredients

180 g butter;
200 g of sugar;
1 egg;
vanillin - on the tip of a knife;
320 g flour;
1 teaspoon baking powder;
½ teaspoon of soda;
½ teaspoon salt;
¼ teaspoon ground nutmeg;
140 ml sour cream.

Cooking

Beat butter and sugar until creamy. Add egg and vanilla and mix well. Put flour, baking powder, soda, salt, nutmeg and sour cream and knead the dough. Wrap it up in cling film and refrigerate overnight or at least a couple of hours.

Roll out the dough and cut out shapes. Put them on a baking sheet covered with parchment and bake in an oven preheated to 180 ° C for 10-12 minutes. The cookies should brown slightly. Let it cool before applying frosting. You will find three glaze recipes at the end of the article.

homecookingmemories.com

Ingredients

240 g butter;
200 g of sugar;
60 g of powdered sugar;
vanillin - on the tip of a knife;
1 teaspoon mint extract - optional
1 egg;
300 g flour;
1 teaspoon baking powder;
½ teaspoon salt;
½ teaspoon red food coloring

Cooking

Beat butter, sugar, powdered sugar, vanillin, mint extract and egg in a mixer. If you can't find mint extract, replace it with a pinch of cinnamon. The cookies will have a different, but no less pleasant winter taste and aroma. Then add flour, baking powder and salt and mix well.

Divide the dough into two equal parts. Add food coloring to one of them to make a bright red dough. Wrap each piece in cling film and refrigerate for 3-4 hours.

Then pinch off some of the dough from both pieces. Using your hands, roll them into thin sausages about 12 cm long. Roll them into a pigtail and form a “candy cane”. Do the same for the rest of the test.

Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 8-10 minutes until lightly browned. Cookies can be decorated with powdered sugar.

spaceshipsandlaserbeams.com

Ingredients

240 g butter;
130 g of sugar;
2 eggs;
vanillin - on the tip of a knife;
½ teaspoon salt;
½ teaspoon baking powder;
1 teaspoon of soda;
1 teaspoon cinnamon + more for garnish
360 g flour;
½ cup chopped walnuts+ a little more for decoration;
½ cup white chocolate chips + more for garnish
1 large apple;
¼ cup caramel sauce.

Cooking

Beat butter and sugar with a mixer. Add eggs, vanilla, salt, baking powder, soda and cinnamon. Stir until smooth. Gradually add flour, constantly stirring the dough.

Add chopped nuts and chocolate chips to the dough. You can make it yourself: just chop finely White chocolate. Peel the apple, remove the core and cut it into small cubes. Add the apple to the batter and stir.

Shape the dough into small balls and place on a foil-lined baking sheet. Slightly flatten the balls with your hand, make a small indentation in the middle of each and fill it with caramel. Sprinkle with nuts chocolate chips and cinnamon. Flatten the cookies with a spatula to make them flat.

Place the baking sheet in a preheated oven at 180°C for 12 minutes until the cookies are browned. Cool it completely before serving. By the way, the next day these cookies will be even tastier than immediately after cooking.

recipes-plus.com

Ingredients

220 g butter;
5 tablespoons of sugar;
vanillin - on the tip of a knife;
¼ teaspoon salt;
240 g flour;
240 g chopped walnuts;
200 g of powdered sugar.

Cooking

Beat butter and sugar with a mixer until creamy. Then add vanilla and salt. Gradually add flour, constantly beating the dough. Add nuts and mix thoroughly. Divide the dough in two, wrap in cling film and refrigerate for 45 minutes.

With your hands, form small balls with a diameter of about 2.5 cm from the chilled dough. Place them on parchment-lined baking sheets and bake in an oven preheated to 180 ° C for 12-14 minutes, until the cookies begin to brown. Don't bake too long or the balls will break apart.

roll some more warm cookies in powdered sugar. Let it cool and roll in the powder again.

bettycrocker.com

Ingredients

For cookies:

300 g flour;
2 teaspoons of baking powder;
½ teaspoon salt;
250 g sugar;
120 g butter;
100 g ricotta;
2 teaspoons grated lemon zest;
2 eggs;
vanillin - on the tip of a knife.

For glaze:

280 g of powdered sugar;
3-4 tablespoons of lemon juice.

Cooking

Mix flour, baking powder and salt. In another bowl, beat the sugar, softened butter, ricotta and lemon zest with a mixer. Continuing to beat, add the eggs one at a time. Add flour mixture and vanilla and mix until smooth. Wrap the dough in cling film and refrigerate for half an hour.

Shape the cooled dough into balls about 2.5 cm in diameter. Place the balls on parchment-lined baking sheets, slightly flattening them at the bottom. Bake in a preheated oven at 180°C for 9-11 minutes until lightly browned.

While the cookies are cooling, mix in the icing sugar and lemon juice. If the frosting is too thick, add a little more lemon juice. Drizzle ½ teaspoon of frosting over each cookie. If desired, you can decorate cookies with confectionery sprinkles.

dinneratthezoo.com

Ingredients

120 g butter;
30 large marshmallows (can be replaced with soft marshmallows);
1 ½ teaspoons green food coloring
vanillin - on the tip of a knife;
350 g corn flakes;
a little vegetable oil;
red dragees - for decoration.

Cooking

Melt the butter in a saucepan. Add marshmallows and stir until completely dissolved. If you are using marshmallows, chop them up. in small pieces and pour some water into the pot.

Remove the pan from the heat, add the food coloring, vanillin and cornflakes. Mix everything thoroughly. Spread a tablespoon of this mixture on parchment, greased vegetable oil. While the mixture has not cooled down, use your hands to form New Year's wreaths from it and decorate the dragee. Leave cookies to cool on parchment at room temperature.

And this video clearly shows the process of making these "wreaths":

bhg.com

Ingredients

For cookies:

240 g butter;
200 g of sugar;
1 teaspoon baking powder;
¼ teaspoon salt;
1 egg;
vanillin - on the tip of a knife;
270 g flour;
1 tablespoon cocoa;
1 tablespoon of powdered sugar.

For filling:

250 g of powdered sugar;
30 g butter;
2 teaspoons of ground coffee;
vanillin - on the tip of a knife;
some milk.

Cooking

Make the dough first. Mix butter, sugar, baking powder and salt with a mixer. Add the egg and vanillin and achieve a homogeneous consistency. Gradually add flour and knead the dough. Divide the dough into two parts, wrap in cling film and refrigerate for 2-3 hours.

On a floured surface, roll out the dough into thin sheets. Cut out figures from the dough, put them on parchment-lined baking sheets and bake in an oven preheated to 190 ° C for 8-10 minutes.

Mix ingredients for filling, adding milk as needed. You should be able to thick cream. Spread a teaspoon of coffee filling on one cookie and cover with a second one. Combine cocoa and icing sugar and sprinkle over sandwiches.

wellplated.com

Ingredients

200 g of sugar;
240 g butter;
80 g cream cheese;
½ teaspoon salt;
vanillin - on the tip of a knife;
1 egg;
270 g flour.

Cooking

Mix sugar, softened butter, cream cheese, salt, vanillin and egg yolk until smooth. Gradually add flour, constantly stirring the dough. Wrap it in cling film and refrigerate overnight.

Turn the chilled dough out onto a floured board and roll into a thin sheet. Do not roll too thin, otherwise the cookies will turn out hard. If there is too much dough, just put the excess in the refrigerator until the next time.

Cut out shapes from the dough and place them on a parchment-lined baking sheet. Bake the cookies in a preheated oven at 190°C for 7-10 minutes until lightly browned. Let the cookies cool before decorating.

cookingclassy.com

Ingredients

120 g butter;
150 g of sugar;
100 g of honey;
1 large egg;
2 tablespoons of water;
320 g flour;
1 teaspoon of soda;
½ teaspoon salt;
2 teaspoons ground ginger;
½ teaspoon ground cinnamon;
½ teaspoon ground nutmeg;
½ teaspoon ground cloves.

Cooking

Beat butter and sugar with a mixer. Add honey, egg and water and stir. In another bowl, mix the rest of the ingredients and gradually add them to the dough, stirring constantly. Wrap the dough in cling film and refrigerate for half an hour.

Roll out the dough into a thin layer on a floured surface. Cut out figures of men from the dough and put them on baking sheets greased with vegetable oil or covered with parchment. Bake in a preheated oven at 180°C for 8-10 minutes until the cookies are golden brown.

Now that you've baked delicious fragrant cookies, it's time to make it a real decoration holiday table. With a variety of molds, delicious glaze, food coloring and a cooking syringe, you can create real works of art. Here are some ideas for inspiration:

1. Classic glaze

thekitchn.com

Ingredients

250 g of powdered sugar;
4 tablespoons of milk;
vanillin - on the tip of a knife.

Cooking

Beat all ingredients with a mixer until smooth. The icing should not spread, but at the same time, you should be comfortable decorating the cookies.

If the frosting is too thick, add a little more milk. Keep in mind that it will increase in volume even more. Then, if desired, you can add food coloring.

This glaze dries for several hours. But if you want to decorate cookies with some kind of confectionery topping, then it is better to do this immediately after applying the icing. So the jewelry will grab better.

There are many original designs Christmas cookies:

2. Protein glaze

kingarthurflour.com

Ingredients

2 egg whites;
2 teaspoons of lemon juice;
330 g of powdered sugar.

Cooking

Beat with a mixer egg whites and lemon juice. Add the sifted icing sugar and beat until smooth. If the frosting is too thin, add a little more powdered sugar, and if it's too thick, add a little more water.

Here are some ideas on how to decorate cookies with egg white frosting:

3. Butter glaze

taste.com.au

Ingredients

75 g melted butter;
500 g of powdered sugar;
vanillin - on the tip of a knife;
5 tablespoons of milk.

Cooking

Beat all ingredients with a mixer until creamy. If the frosting is too runny, add some milk.

See how easy it is to decorate cookies with buttercream icing:

So beautiful cookies can decorate Christmas tree. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. And it can also be an unusual gift.

You can find out the recipe and cook New Year's cookies with icing for your family, pampering your loved ones delicious dish made by hand. So, let's begin.

Cooking process

Cookie icing recipes are simple, they use the most regular ingredients. But the result will surpass all your expectations. These dishes are not only tasty, but also look spectacular. original cookie will become a real decoration of the table.

Cookie Cooking

To prepare glazed cookies according to our recipe, you need to prepare molds in the form of various figures. The cookies themselves can be bought, but if you cook them yourself, it will turn out much tastier, and chemical substances will not be included.

Now we will share one of the easiest cookie recipes for.

Ingredients:

flour - 200 g;
powdered sugar - 60 g;
1 egg;
salt.

Cooking process

Mix flour, salt and powder. Add butter to this, after cutting it into cubes. We mix all this.

The dough must be prepared so that there are no small crumbs, then add the egg.

We collect the dough into a ball and roll it out so that its thickness is about 3 mm. We put the workpiece in the freezer for half an hour. Then we take out the dough and cut out the figures, which also need to be put in for 15 minutes. freezer. Preheat the oven to 180 degrees and bake the sweetness for about 5 minutes.

Glaze preparation

Making glaze is a responsible process, which we will do now. Let's share a few the best recipes how to prepare colored icing for cookies. Also we have better ways how to cook for cookies.

classic glaze

powdered sugar - 200 g;
juice of 1 lemon;
1 protein.

Cooking process

We mix everything and beat until the volume increases (at least twice). Available different colors, for this we replace lemon with other juices.

Chocolate glaze

We will need:

powdered sugar - 2 tbsp.;
milk - 4 tbsp. l.;
cocoa powder - 2 tbsp. l.;
butter - 1 tbsp. l.;
vanillin - 1 pack.

The butter must first be pulled out of the refrigerator so that it becomes soft. We add everything to it, and the milk a little later - after we thoroughly rub it. Milk must be added very slowly and stirred all the time to get a homogeneous mass.

caramel icing

For this simple recipe have to take:

brown sugar - 0.5 cups;
powdered sugar - 1 cup;
butter - 2 tbsp. l.;
milk - 3 tbsp. l.;
vanillin - 1 pack.

Now cooking

Melt the butter in a saucepan, then add all the ingredients except half of the powder and vanilla. Boil all this for 1 minute and remove from heat to cool. Then you can add everything else and beat.

Professional colored glaze

So let's take:

powdered sugar - 1 cup;
milk - 2 tsp;
sugar syrup- 2 tsp;
almond extract - a little less than half a tsp;
dyes.

Cooking process:

Mix powder and milk until you get a soft paste. Add syrup here, beat until the mixture is shiny and smooth. Now it needs to be distributed among the containers in order to be painted.

orange glaze

For cooking, take:

powdered sugar - 3/4 cup;
Orange juice- 3/4 cup.

Cooking process:

Mix the ingredients and stir until the icing becomes a little liquid.

Creamy glaze

To prepare creamy glaze Let's take the following ingredients:

butter - 2 tbsp. l.;
powdered sugar - 3 tbsp.;
cream (fatty) - 2/3 cup;
vanilla to taste.

Cooking process

Pour the cream with butter into a saucepan and heat for small fire until the oil dissolves. Then add other ingredients, with the help of a mixer (at high speeds), beat the mass until it turns out uniform consistency. Let cool until frosting is warm and use.

Marmalade glaze

To prepare the glaze, you need to take:

200 g marmalade;
4 tbsp. l. Sahara;
50 g butter;
2 tbsp. l. sour cream.

Cooking process:

Any type of marmalade will do - to your taste. Cut it into small pieces in a saucepan, add other ingredients and heat until melted. Boil should be no more than 15 minutes, while stirring constantly. Remove from heat when the consistency begins to thicken and gurgle more slowly. The icing should have small pieces of marmalade, then it will turn out very beautiful. Cool slightly and grease the cookies.

Chocolate chip cookies with icing

To prepare this recipe, we take:

powdered sugar - 2 tbsp.;
milk - 4 tbsp. l.;
cocoa powder - 2 tbsp. l.;
butter - 1 tbsp. l.;
vanillin - 1 pack.

Cooking process:

First you need to get the butter out of the refrigerator so that it warms up and becomes soft. Add all ingredients (except milk) and stir. Then slowly add milk to the mixture, making everything homogeneous.

Shortbread in chocolate icing

Ingredients:

250 g wheat flour;
230 g butter;
2 egg yolks;
100 g of sugar;
50 g dark chocolate
salt.

Cooking process:

Yolks and 180 g of butter are rubbed together with sugar and salt. To knead the dough, gradually add flour, and then put it in the refrigerator for half an hour.

To prevent the dough from sticking, you need to sprinkle the surface where we will roll out with flour. It is necessary to roll out so that the thickness is approximately 5 mm. Cut out cookies using cookie cutters. Preheat the oven to 180 degrees and bake until the dish is golden (about 5 minutes or a little more).

Melt 50 g each of chocolate and butter to pour over pre-chilled cookies.

How to apply glaze

You need to first apply it to the edges, and then to the center. To harden faster, put the cookies in a preheated oven for a few minutes.

Painting cookies and Christmas gingerbread is a matter of mood! And I have it! Beautiful Christmas mood reigns in my kitchen from the very beginning of December. I baked gingerbread cookies and cookies - and the aroma for the whole house. Decorate as you wish sugar icing. Painting - thicker glaze, and filling gingerbread - more liquid glaze. If you want the icing to last longer and not crumble from your cookies, then add vinegar, and if you eat the cookies quickly, you can get by with lemon juice.

So, to prepare colored icing for cookies, take an egg, powdered sugar is very good quality. I use Raspak powder. Food colorings gel, but water-based is also suitable.

Separate the protein from the yolk.

No matter how good the powdered sugar is, it must be sifted!

With a fork, grind the sugar and protein. Hurry, do not take the mixer. Your frosting will then not run. Not very suitable for filling. This one is ready to fill.