Technicolor Cookies
Updated Dec. 7, 2023
- Total Time
- 1 hour 30 minutes, plus 7 hours chilling and setting
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 20 minutes, plus 7 hours chilling and setting
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups/320 grams all-purpose flour
- 1½teaspoons ground cinnamon
- 1½teaspoons ground ginger
- ¾teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom
- ½teaspoon baking powder
- ½teaspoon kosher salt (such as Diamond Crystal)
- ¾cup/169 grams unsalted butter, at room temperature
- 1cup/200 grams granulated sugar
- 2tablespoons freshly grated orange zest (from about 2 large navel oranges)
- 2teaspoons vanilla extract
- 1large egg, at room temperature
- 6cups/680 grams powdered sugar (1½ pounds)
- 6tablespoons/50 grams meringue powder
- 4different colors of gel food coloring
For the Cookies
For the Royal Icing
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Preparation
- Step 1
Make the cookies: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder and salt.
- Step 2
In a large bowl using an electric mixer on medium speed, beat together butter, granulated sugar, orange zest, vanilla extract and egg. Add flour mixture to butter mixture, and beat until combined.
- Step 3
Set a 12-by-16-inch sheet of parchment paper on a work surface. Set the dough on top and cover with another piece of parchment. Roll dough into an even ¼-inch-thick rectangle, squaring off the edges. Set the dough, still sandwiched in parchment, on a rimmed baking sheet and refrigerate until very cold and firm, about 30 minutes.
- Step 4
Prepare the royal icing: Combine powdered sugar and meringue powder in a large bowl. Add ⅔ cup water and beat with an electric mixer on medium until thick and glossy, about 7 minutes. Check the consistency of the icing: When you drizzle the icing over itself, it should take 10 seconds to reincorporate. Add more water, 1 teaspoon at a time as necessary, to reach that consistency.
- Step 5
Separate icing into 5 bowls and tint 4 as desired, leaving one white. Cover and let stand at room temperature for 30 minutes.
- Step 6
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 7
Pull the dough from the fridge, and, working quickly, cut dough into 1-by-2½-inch rectangles. If dough is still cold, separate rectangles and place on prepared baking sheets ¼ inch apart. If the dough has gotten warm, chill (or freeze) it until cold before baking.
- Step 8
Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Transfer cookies to a rack to cool completely, about 30 minutes. Set the rack over a parchment-lined sheet and line up the cookies, sides touching, in rows of 8.
- Step 9
Set another rack over a parchment- lined sheet. Into a small (4-inch- diameter) bowl, spoon some of each color so you have several parallel bands of colored icing. (Cover any unused icing.) Pour icing in thin ribbons over the cookies moving left to right, then right to left and back again, filling in holes, until you run out. Repeat with more icing. Immediately and carefully separate cookies, one by one, with an offset spatula and transfer to the clean rack.
- Step 10
Let the cookies stand at room temperature, uncovered, until set, at least 6 hours.
- Make the dough and refrigerate it, well wrapped in plastic wrap, for up to 3 days or freeze it for up to 1 month. Alternatively, you can freeze the baked cookies, without icing, well wrapped for up to 3 months.
Private Notes
Comments
As a cake decorator, I would use this icing instead: 2 cups sifted (yes, you need to do this) powdered sugar, 2 tablespoons light corn syrup, 1- 2 tablespoons milk or water, 1/2 teaspoon clear vanilla or almond extract. Mix til smooth using a spatula or portable mixer. Adjust to pourable thickness with addtl water or sifted sugar. Color and apply as directed in NYT recipe. This icing tastes good, dries hard, but isn't brittle like royal icing. Let the cookies dry overnight before packaging.
I just made these stunning cookies and they are delicious. It did take time to make them. The dough needs to be chilled for 30 minutes, the cookies cooled after they are baked, the icing rested, and then the icing on the cookies set for 6 hours. I’m a novice baker and the video was a big help. Especially the way the icing is layered.
I made the dough the day before, rolled between the parchment and refrigerated until I was ready to cook. Worked well and the biscuit was crisp and delicious. The royal icing was tricky --I didn't make it thin enough and didn't realize until it was all colored then globbed it on. Unfortunately, rather than technicolor, they turned out mostly brown as I tried to spread it. I think I'd err on the side of too thin rather than too thick. Or test it before you color it to make sure it pours.
These cookies are fabulous. I don’t frost them because I love the way the actual biscuit tastes. I was wondering if anyone has frozen the cut biscuit dough to bake later? I love having them on hand but don’t want to make the dough all the time.
Made these cookies about a year ago and they were fantastic- looked great and tasted amazing! Made them again yesterday afternoon and the icing is still not hard- that said, there is 67% humidity today so I would just be cautious if there is high humidity when you make them Still delicious and beautiful though!
The video is helpful and the cookie chef is adorable! I've made these more than 5 times - The icing, as is, becomes too brittle when dried - add 2 tbls light corn syrup to the icing and use thinner than you might expect - it dries fast. Also use the gel "neon" colors - the pastel colors are drab and boring.
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