Colorblock, double-decker, FA LA LA Christmas Cookies!
Two blocks of color, two levels of cookies, a little metallic shine...these cookies POP!
First off, I just love pink and red together! You might think that pink and red clash, but I'll tell you in a sec how I made sure these two shades were compatible.
Side note...I'll be sharing a tutorial for making these flocked trees NEXT year! Aren't they cute??!?!?!
Let's make Colorblock Christmas Cookies!
You'll need the following:
- cut-out cookies (I made these using my easy gluten-free cut-out cookie recipe, but you can use any of my cut-out cookie recipes.)
- royal icing
- gel paste food coloring: Americolor Super Red, Chefmaster Neon Brite Pink
- disposable icing bags
- icing coupler and #2 tips
- icing squeeze bottles
- toothpicks
- food-grade silver luster dust
- vodka or Everclear (it'll evaporate!!!)
- small ramekin
- food-only paintbrush
Bake up square cookies and letter cookies. I like to roll my dough out to 1/4".
Divide and tint the royal icing, leaving one bowl untinted. My trick to making sure the red and pink colors are compatible is to stir some of the pink icing into the red. I find Americolor Super Red to be a "true red," while Americolor's Tulip Red leans orange. This way, the red is still true red but has a pink undertone.
Outline the square cookies using #2 tips. It's helpful to have a few of these on hand. I actually have about 20 #2 tips. Ha.
Thin the red and pink icings with water, slowly stirring a little at a time. You'll want a ribbon of icing dropped back into the bowl to disappear in a 3-second count: "one-thousand-one, one-thousand-two, one-thousand-three." If you thin it to a one-second count, stir in more sifted powdered sugar. If it's too thick, add more water.
Cover with a damp dish towel and let sit for several minutes. Stir gently to release any large air bubbles that have formed. Pour into squeeze bottles. Fill in the outlines using a toothpick to guide to edges and pop large air bubbles.
For the letter cookies, thin plain royal icing as above. Dip the tops of the cookies in the icing, and set aside to dry.
Sometimes, it's helpful to use the side of the bowl to smooth the tops.
Let all of the cookies dry uncovered for 6-8 hours or overnight. Reserve some piping consistency icing, in any color, as well. Just pop an icing bag into a baggie and refrigerate.
The next day, mix a bit of luster dust with vodka or Everclear. Brush onto the letter cookies. Not to worry! The alcohol will evaporate, leaving only the shine.
[NOTE: the alcohol evaporates quickly, so depending on how many cookies you're making, you may need to adjust the consistency of your silver "paint" as you go. It tends to thicken in the bowl quite quickly.]
Flip the letter cookies upside down and pipe a bit of piping consistency icing on the bottom of the cookies. Place onto the colorblock cookies.
The icing holding the letters in place will dry quickly, and you'll be ready for packaging or stacking!
Yay, Christmas Cookies!
Merry Christmas!
