PROCESS PHOTOS:
After preparing the dough, form into a ball and cover with saran wrap. Chill in the refrigerator for 30-60 minutes. Having cold dough to work with really helps when cutting the cookies.
Pre-heat oven to 350. After chilling, lightly flour work surface and rolling pin.
Roll into 1/4” thick slab and cut out cookies
Place on cookie sheet and bake for 15-17 minutes. I like mine more crispy so I bake them for 17 minutes.
Before cookies are done cooling, prepare the icing.
Add a few drops of food coloring and swirl around with a skewer or toothpick.
Dip the cookies into the icing and give it a swirl. If icing is uneven on the cookie, spread out the icing with the toothpick. You can even add a small drop of food coloring directly nto the cookie and swirl it around with the pick for deeper color and marbling effect.
Dough prep time: 7 minutes
Refrigeration Time: 30-60 minutes
Bake time: 15-17 minutes
Total time: 1-1 hour 30 minutes approx
Yields: 10-12 cookies
COOKIE DOUGH:
1 cup AP flour (I use King Arthur brand)
1/3 cup sugar
1/4 tsp salt
1/2 tsp baking soda
3/8 cup butter
1/2 tsp Vanilla
ICING:
1.5 cups sugar
1/8 cup Aquafaba + 1/2 tsp
Few drops vanilla
Few drops of natural food coloring
**You will have extra so use less sugar and liquid if you'd like
INSTRUCTIONS:
In mixing bowl cream the butter and vanilla together. Butter should be cool or room temperature and soft enough to work with but not melty. If butter is too cold you can microwave the butter for 10 seconds to soften.
In a mixing bowl combine all the dry ingredients. Now add in the creamed butter and combine well.
Form into a ball or square. Cover the dough with saran wrap and refrigerate 30-60 minutes. Reference images above for steps.
When dough is done chilling, pre-heat oven to 350-365 degrees and remove dough from refrigerator and place on a lightly floured work surface.
Uncover the Saran Wrap and with a floured rolling pin, roll into 1/4" (or a hair thinner) thick sheet and use cookie cutters to cut out the cookies.
Bake on cookie sheet lined with parchment paper for 15-17 minutes depending on your preferred crispness. Bake until very slightly golden, more on the pale side, but dough should be thoroughly cooked through. Don't let them brown. This will be over cooked.
Let the cookies cool completely (20-30 minutes approx) on a cooling rack before icing them.
Before the cookies are done cooling, prepare the icing. Whisk together the sifted powdered sugar, acquafava and vanilla until smooth. If too thick, add a few drops of liquid. If too thin, add more powdered sugar. You don't want it too syrupy or runny, but thick enough to work with. Add in a few drops of food coloring and swirl around with a toothpick. Dip the cookies in and give it a swirl. If the icing isn't smooth, spread it out with the toothpick or spoon. Let dry on a cooling rack until hardened. Enjoy!
Enjoy these delicious tie-dye sugar icing cookies. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily. Thank you for visiting and see you next time!
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