How to make New Year's cookies. How to decorate Christmas cookies with icing

30.09.2019 Egg dishes

Ordinary cookies differ from baked goods, which you want to admire, in their decorative design, which consists of glossy glaze and painting on it. There is a whole industry of coloring confectionery masterpieces: the products are painted masterly and sold at a high price. You can make a bright cookie cover at home.

How to decorate cookies

To surprise your family and guests, create a festive mood, try yourself in a new creative role, try baking and decorating cookies. A large shortcrust pastry product with at least one flat and relatively flat side will be ideal for artistic painting. Cover the top of a cookie or gingerbread with white, colored, chocolate icing for a delightful glossy layer that's beautiful on its own or as a background for your artwork.

Glaze at home

Mom can do real miracles. For babies and sweet tooths dear to their hearts, cute and cheerful New Year's cookies for the holiday will be a great surprise. For Halloween, scary motives are suitable, and the icing is black, chocolate. On Valentine's Day, a romantic dinner will be decorated with bright cookies or gingerbread cookies in the shape of hearts. Learning how to make icing at home is not at all difficult, you need simple products, a little food coloring, a burning desire and a pre-holiday mood.

Gingerbread cookie

Products that give joy and fun are simple: flour, butter, honey, sugar, ginger, cinnamon, and other spices. To make gingerbread cookies with icing, knead and roll out the dough, use molds to cut out funny figures. One of the recipes for making glaze will help to make cookies original, unique. Color them with children, use snow-white egg glaze. Add bright food colors to the mixture to bring the figurines to life. From a bar of chocolate, you can weld a glossy coating from milky white to dark brown, almost black.

Gingerbread

Coloring Christmas gingerbread is becoming a good tradition for many families. An evening spent with loved ones will be remembered for a long time. Fill it with creativity, fun, sweets, do not forget the camera to preserve emotions, mood and the result, which is eaten up very quickly. New Year's cookies with icing, gingerbread, muffins are painted with an egg mixture, and covered with sugar. Heat treatment of already designed products is possible. It not only speeds up the drying process, but also eliminates the risk of intestinal infections when using raw eggs.

Recipes

The options for making a glaze mass for decorating baked goods can be conditionally divided into three groups: sugar, sugar-egg and chocolate. The most beautiful glossy surface is guaranteed by the recipe for icing from eggs and powdered sugar, whipped into a stable foam. To change the color, food coloring is added to it. Icing sugar is used for lean or vegan pastries. Chocolate lovers will love the recipe for cocoa frosting and melted bars. This coating serves as a wonderful backdrop for sugar icing - a mixture for creating three-dimensional designs.

Sugar

Cooking time: 15-20 minutes (excluding drying time).
Servings Per Container: 15-20
Cuisine: Russian.
Complexity: simple.

Glazed cookies, especially those made at home, are always popular. Who does not know - will not believe how simple the technology of its manufacture is. Classic icing for cookies is made from powdered sugar, which is diluted to a pasty state with milk or cream. The oil included in the mixture makes the coating softer, more elastic, but at the same time does not prevent drying.

Ingredients:

powdered sugar - 1 glass;
milk - 1 tbsp. l .;
butter - 2 tsp;
vanillin - on the tip of a knife;
salt - a pinch.

Cooking method:

Melt a piece of butter in a saucepan over low heat, add milk, salt.
Pour in a little icing sugar, rub with liquid until a paste. Add vanillin to the finished mixture.
Adjust the consistency of the mass: add powder to make it thicker, milk to thin it.
Cool the figurines before decorating them with icing.

Colored

Servings Per Container: 15-20 Cookies.
Calorie content of the dish: 292 kcal per (100 g).
Purpose: decor, baking decoration.
Cuisine: Russian.
Complexity: simple.

Gingerbread houses, gingerbread men, sand figurines can be "revived" by painting in bright colors. Homemade colored cookie frosting will stick to baked goods and set just as well as a professional one. Coloring will be given by food colors, natural or artificial. If you prefer natural food, use vegetable juice (carrots, beets, spinach). You can season the icing with cherry, blueberry or orange juice. Safe food colors from reliable manufacturers will help you color cookies in bright colors.

Ingredients:

powdered sugar - 1 glass;
milk - 2 tsp;
syrup - 2 tsp;
almond extract 1/4 tsp;
food dyes.

Cooking method

Pour milk into the powder, stir. Add syrup and almond flavor, beat until smooth, glossy.
Put the mixture in containers, add dyes of different colors to each.
Paint the items with a brush or dip them in the finished glaze. The cookies must be dried well.

White

Cooking time: 20 minutes (excluding drying time).
Servings Per Container: Approximately 50 Cookies.
Calorie content of the dish: 278 kcal per (100 g).
Purpose: decor, baking decoration.
Cuisine: Russian.
Complexity: simple.

White frosting with lemon juice turns out to be incredibly tasty. It complements sweet pastries with a pleasant sourness. Such a mass fits well on the surface of the cookie, solidifies reliably, and forms an excellent background for further decoration with drawings. If desired, it can also be tinted, but the snow-white shade of the decorative mass is good in itself. To create the New Year mood, decorating cookies with lemon juice frosting is ideal.

Ingredients:

powdered sugar - 3 glasses;
butter - 100 g;
lemon juice - 2 tbsp. l.

Cooking method:

Before making the icing on the cookies, melt the butter, add the lemon juice that was squeezed just before.
Add powdered sugar and beat with a mixer until fluffy, smooth and shiny. Achieve the desired consistency by adding a little juice or powder.
You will need a brush to apply the glaze.

Chocolate

Cooking time: 20 minutes (excluding drying time).
Servings Per Container: Approximately 30-40 Cookies.
Calorie content of the dish: 290 kcal per (100 g).
Purpose: decor, baking decoration.
Cuisine: Russian.
Complexity: simple.

Those with a sweet tooth and chocolate lovers will love the glazed pastries topped with cocoa-based mass. If you follow the recipe step by step, the chocolate coating will turn out to be dense, even, shiny. On it you can draw white or colored patterns, decorate with coconut chips, bright powder, pieces of marmalade. The chocolate icing hardens quickly as soon as the cookies are chilled.

Ingredients:

powdered sugar - 2 glasses;
milk - 4 tbsp. l .;
cocoa powder - 2 tbsp. l .;
butter - 1 tbsp. l .;
vanillin - on the tip of a knife.

Cooking method:

Mix softened butter with cocoa and powdered sugar, add vanillin. Rub the mixture with a spoon.
Then milk is gradually poured into the mass, the mixture is whipped.
You need to decorate curly pastries with a brush. Place the glazed figures in the freezer for quick solidification.

Protein

Cooking time: 20 minutes (excluding drying time).
Servings Per Container: Approximately 30 Cookies.
Calorie content of the dish: 281 kcal per (100 g).
Purpose: decor, baking decoration.
Cuisine: Russian.
Complexity: simple.

The luxurious protein glaze proudly bears the name "Royal". Such a mass can be multi-colored if you add a little carrot, cherry, beetroot juice to it. However, dazzling white like fresh snow is a great shade for painting winter scenes. It is applied using a bag with a cut corner (make a very small hole). The cream is squeezed out of it in a thin strip. Circle the figure along the contour, fill the middle with the mixture, painting over the gaps with a stick like a toothpick.

Ingredients:

egg white - 1 pc .;
powdered sugar - 1.5 cups;
citric acid - 0.5 g.

Cooking method:

Protein should be taken from a large egg. Stir it with a mixer until foam appears. Add citric acid to the protein (very little, no more than 1/2 gram).
Powdered sugar is poured into the mixture in parts. It is necessary to mix the egg white with it and beat the mass until a stable, non-falling foam.
Draw with a syringe or pastry bag.
The finished delicacy can be dried in the oven at a temperature of 100 degrees.

Quick dry

Cooking time: 30-40 minutes (excluding drying time).
Servings Per Container: 15-20 Cookies Approx.
Calorie content of the dish: 288 kcal per (100 g).
Purpose: decor, baking decoration.
Cuisine: Russian.
Complexity: simple.

Quick-drying bright white glaze is cooked in a water bath. In it, instead of powder, granulated sugar is used, which, when heated, is melted in protein. For decoration, you need to take a cookie that has already cooled down. The mixture is easily applied to baked goods, dries quickly, holds well. Ready-made cookies and gingerbread cookies can be transported without special packaging - you will bring them safe and sound.

Ingredients:

egg white - 1 pc .;
sugar - 1 glass.

Cooking method:

Mix the protein with granulated sugar, beat it, heating it in a water bath for about five minutes.
Remove the mixture from the heat and beat the mixture more. Uniformity of the mass will be a sign of readiness.

No eggs

Cooking time: 20-30 minutes (excluding drying time).
Servings Per Container: About 20-25 Cookies.
Calorie content of the dish: 341 kcal per (100 g).
Purpose: decor, baking decoration.
Cuisine: Russian.
Complexity: simple.

This section will describe the original recipe in which the egg-free frosting has a caramel flavor. Brown sugar and boiled condensed milk give it an unusual color and taste. The coating hardens well, it is convenient to draw three-dimensional pictures on it. If you want to decorate your cookies in an unusual way, this recipe will suit you better than others. After decoration, the cookies can be dried in the oven - the gloss will not suffer.

Ingredients:

brown sugar - 1/2 cup;
powdered sugar - 1 glass;
boiled condensed milk - 2 tbsp. l .;
milk - 4 tbsp. l.

Cooking method:

It is necessary to pour milk, condensed milk into a saucepan, pour sugar. While heating and stirring the mass, achieve uniformity. The mixture should boil.
Add half the powdered sugar, beat with a mixer.
Cool to room temperature, pour in the rest of the powder, beat until you get a glossy frosting. Use a brush to cover the baked goods.

Video

A holiday for the whole family that you always want to make special. New Year's cookie recipes are one of the ways to surprise and delight your loved ones. We present to your attention the methods of making cookies with icing: New Year's ginger, apple-caramel, chocolate cookies of various shapes and many others.

Components

200 g sugar;
300 g flour;
240 g butter;
60 g icing sugar;
vanillin - on the tip of a knife;
one testicle;
1 teaspoon baking powder
half a teaspoon of salt;
half a teaspoon of red food coloring;
1 teaspoon peppermint extract - optional.

Preparation

Beat butter, sugar, icing sugar, vanillin, mint extract and egg with a mixer. If you can't find the peppermint 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 portions. Add food coloring to one of them to make a bright red dough. Wrap each piece in plastic wrap and refrigerate for 3-4 hours.

Then pinch off some of the dough from both sides. Roll them into thin sausages about 12 cm long with your hands. Roll them into a pigtail and form a "candy cane". Do the same for the rest of the test.

Place the cookies on a baking sheet lined with parchment and bake in an oven preheated to 180 ° C for 8-10 minutes, until lightly browned. Decorate the finished cookies with powdered sugar.

New Year's gingerbread cookies "Ginger Men"

What you need to cook

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

Preparation

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

Roll out the dough into a thin layer on a floured surface. Cut figurines out of the dough and place them on baking trays greased with vegetable oil or lined with parchment. Bake in an oven preheated to 180 ° C for 8-10 minutes, until browned.

Components

For cookies:

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

On the glaze:

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

Cooking method

Beat butter, sugar and vanillin with a mixer. Add flour, cocoa, baking powder, baking soda and salt and beat until smooth. Pour in 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 an oven preheated to 180 ° C for 13 minutes.

While the finished cookies are cooling, add the icing. To do this, put butter, cocoa and milk in a saucepan and cook over medium heat until the butter melts. Remove from heat, add powdered sugar and stir thoroughly.

Pour the chocolate icing over the cookies and garnish with confectionery sprinkles if desired. This should be done right away, because the glaze hardens quickly. If the frosting has thickened, simply heat it over the fire for 15–20 seconds, stirring constantly.

Components

320 g flour;
200 g sugar;
180 g butter;
one testicle;
vanillin - on the tip of a knife;
one teaspoon of baking powder;
half a teaspoon of baking soda;
half a teaspoon of salt;
a quarter teaspoon of ground nutmeg;
140 ml sour cream.

How to cook

Whisk in the butter and sugar until creamy. Add egg and vanillin and mix well. Add flour, baking powder, baking soda, salt, nutmeg and sour cream and knead the dough. Wrap it in plastic wrap and refrigerate overnight or at least a couple of hours.

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

What to cook from

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

Preparation

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

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

Form the dough into small balls and place on a baking sheet lined with foil. 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.

Place the baking sheet in an oven preheated to 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.

What you need to cook

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

Cooking method

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

Using your hands, shape the chilled dough into small balls about 2.5 cm in diameter. Place them on parchment-lined baking trays and bake in an oven preheated to 180 ° C for 12-14 minutes, until the cookies begin to brown. Do not bake for too long, or the balls will break.

Dip the biscuits in the icing sugar while they are still warm. Let it cool and roll in the powder again.

Components

For cookies:

300 g flour;
250 g sugar;
120 g butter;
100 g ricotta;
2 teaspoons baking powder
half a teaspoon of salt;
2 teaspoons of grated lemon zest
2 eggs;
a pinch of vanillin.

For glaze:

280 g icing sugar;
3-5 tablespoons of lemon juice.

Cooking method

Combine flour, baking powder and salt. In another bowl, use a mixer to beat the sugar, softened butter, ricotta and lemon zest. While beating, add the eggs one at a time. Add flour mixture and vanillin and stir until smooth. Wrap the dough in plastic wrap and refrigerate for half an hour.

Form the chilled dough into balls about 1 inch (2.5 cm) in diameter. Place the balls on parchment-lined baking sheets, flattening slightly from the bottom. Bake in an oven preheated to 180 ° C for 9-11 minutes, until lightly browned.

While the cookies are cooling, combine the powdered sugar and lemon juice. If the icing is too thick, add a little more lemon juice. Pour ½ teaspoon of frosting over each cookie. If you wish, you can decorate the cookies with pastry sprinkles.

What you need to cook

350 g corn flakes;
120 g butter;
30 large marshmallows (can be replaced with soft marshmallows);
1.5 teaspoon green food coloring
a pinch of vanillin;
some vegetable oil;
red dragees - for decoration.

How to cook

Melt the butter in a saucepan. Add marshmallows and stir until dissolved. If you are using marshmallows, cut them into small pieces and add a little water to the pot.

Remove the pan from heat, add food coloring, vanillin, and cornflakes. Mix everything thoroughly. Place a tablespoon of this mixture on parchment oiled with vegetable oil. While the mixture is warm, use your hands to form New Year's wreaths from it and decorate with dragees. Leave the cookies to cool on the parchment at room temperature.

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

Components

For cookies:

270 g flour;
240 g butter;
200 g sugar;
1 teaspoon baking powder
a quarter teaspoon of salt;
one testicle;
a pinch of vanillin;
1 tablespoon cocoa
1 tablespoon caster sugar.

For filling:

250 g icing sugar;
30 g butter;
2 teaspoons of ground coffee;
a pinch of vanillin;
some milk.

How to cook

Make the dough first. Mix the butter, sugar, baking powder and salt with a mixer. Add egg and vanillin until smooth. Gradually add flour and knead the dough. Divide the dough into two, wrap in plastic wrap and refrigerate for 2-3 hours.

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

Mix the filling ingredients, adding milk as needed. You should have a thick cream. Place a teaspoon of coffee filling over one cookie and cover with the other. Combine the cocoa and icing sugar and sprinkle on the sandwiches.

Components

270 g flour;
240 g butter;
200 g sugar;
80 g cream cheese;
half a teaspoon of salt;
a pinch of vanillin;
one testicle.

Cooking method

Combine sugar, softened butter, cream cheese, salt, vanillin and egg yolk until smooth. Add flour gradually, stirring the dough constantly. Wrap it in plastic wrap and refrigerate overnight.

Place the chilled dough on a floured table and roll out into a thin layer. You should not roll it too thin, otherwise the cookies will turn out tough. If there is too much dough, just put the excess in the refrigerator until next time.

Cut figurines out of the dough and place them on a baking sheet lined with parchment. Bake the cookies in an oven preheated to 190 ° C for 7-10 minutes, until they are lightly browned. Cool the cookies before decorating.

realhousemoms.com

Ingredients

For cookies:

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

For glaze:

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

Preparation

Beat butter, sugar and vanillin with a mixer. Add flour, cocoa, baking powder, baking soda and salt and beat until smooth. Pour in 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 an oven preheated to 180 ° C for 13 minutes.

thecreativebite.com

Ingredients

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

Preparation

homecookingmemories.com

Ingredients

240 g butter;
200 g sugar;
60 g icing sugar;
vanillin - on the tip of a knife;
1 teaspoon of peppermint extract - optional;
1 egg;
300 g flour;
1 teaspoon baking powder
½ teaspoon salt;
1/2 teaspoon red food coloring.

Preparation

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

Place the cookies on a baking sheet lined with parchment and bake in an oven preheated to 180 ° C for 8-10 minutes, until lightly browned. Decorate the finished cookies with powdered sugar.

spaceshipsandlaserbeams.com

Ingredients

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

Preparation

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

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

recipes-plus.com

Ingredients

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

Preparation

Dip the biscuits in the icing sugar while they are still warm. Let it cool and roll in the powder again.

bettycrocker.com

Ingredients

For cookies:

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

For glaze:

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

Preparation

dinneratthezoo.com

Ingredients

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

Preparation

Melt the butter in a saucepan. Add marshmallows and stir until dissolved. If you are using marshmallows, cut them into small pieces and add a little water to the pot.

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

bhg.com

Ingredients

For cookies:

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

For filling:

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

Preparation

wellplated.com

Ingredients

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

Preparation

Combine sugar, softened butter, cream cheese, salt, vanillin and egg yolk until smooth. Add flour gradually, stirring the dough constantly. Wrap it in plastic wrap and refrigerate overnight.

cookingclassy.com

Ingredients

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

Preparation

Now that you've baked some delicious flavored cookies, it's time to make them a real festive table decoration. With a variety of molds, delicious glazes, food colors 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 icing sugar;
4 tablespoons of milk;
vanillin - on the tip of a knife.

Preparation

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

If the icing is too thick, add a little more milk. Please note that it will increase in volume even more. You can then add food coloring if desired.

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

There are many original designs for Christmas cookies:

2. Protein glaze

kingarthurflour.com

Ingredients

2 egg whites;
2 teaspoons lemon juice
330 g icing sugar.

Preparation

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

Here are some ideas for decorating cookies with protein icing:

3. Oil glaze

taste.com.au

Ingredients

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

Preparation

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

Check out how easy it is to decorate with butter frosting:

You can decorate a New Year tree with such beautiful cookies. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. It can also be an unusual gift.

How to create yourself a New Year mood? Brew a cup of your favorite tea, turn on Love Actually and ... bake a gingerbread cookie! The aromas of honey and spices will instantly fill the house with a feeling of coziness, and the soul with anticipation of the holiday.

Even if you are an infrequent guest in your own kitchen and with an oven respectfully on "you", you will succeed, because a recipe for New Year's cookies with step-by-step instructions for making a festive baking specially for ELLE was provided by Nadya Makoeva (www.instagram.com/molokoubezhalo), journalist, PR man, mother of three and a successful cookie decorator. Nadia lives in Barcelona, conducts master classes in Spain and Russia, and also teaches gingerbread painting skills to female students from all over the world in an online format.

So, for the test, you will need:

170 g of liquid honey

320 g sugar

250 g butter

2 tea. tablespoons of soda
2 tea. tablespoons of ground cinnamon
2 tea. tablespoons of ground cloves
1 tea a spoonful of ground ginger

Dough

Heat honey with spices (you can buy ground spices on the market) in a saucepan until boiling. As soon as the first bubbles appear, remove from the heat; there is no need to boil the honey. Add the butter cut into pieces, stir until the butter melts. Leave the mixture to cool.

At this time, beat the eggs with sugar with a mixer until the sugar grains completely dissolve. Combine with cooled syrup. Add baking soda and gradually stir in flour. Wrap the finished dough in plastic wrap.

Very important! The dough for New Year's cookies must be in the refrigerator for at least 6 hours, or better for a day. You can make the dough in the evening and leave it overnight. In the refrigerator, this dough can be stored for up to 3 months.

Bakery

Sprinkle flour on the work surface, roll out the dough 2-3 mm thick.

We cut out our cookies using molds or a regular glass and put them on a baking sheet lined with baking paper.

Do not forget to leave a distance of 1.5-2 cm between the cookies (when baking, the cookies increase in size).

We put in a preheated oven at 190 degrees and bake for about 7 minutes.

Glaze, decor and painting

If you want to hang your masterpieces on a Christmas tree, holes for the strings should be made in freshly baked cookies (as soon as they are removed from the oven) - for example, with a straw for drinks. Any rope will do, you can use thin ribbons, but best of all - jute twine.

After the cookies have cooled down, you can start painting. You will need a special icing called royal icing or simply icing. You can buy ready-made in a pastry shop, or you can make cookies with icing yourself. To make a colored glaze, you can use food coloring (Wilton, Americolor) or berry / beet juice if you like everything natural.

Two egg whites at room temperature should be mixed with 250 g of powdered sugar (do not forget to sift it!) And add a few drops of lemon juice. Stir the glaze on the whites by hand, with a fork or spoon, it is better not to use a mixer.

You can adjust the thickness of the icing by adding more water or powdered sugar. A thicker glaze is suitable for writing and drawing various lines, while a liquid glaze is suitable for filling the background. To calculate the correct consistency, scoop up some of the frosting with a spoon and drip a couple of drops into a bowl. Calculate how much it will dissolve. 20 seconds is a thick lettering glaze. 5 seconds is the ideal consistency to fill the background.

It is most convenient to put icing on New Year's cookies from disposable pastry bags, but if they are not available, the most common file for documents from which you cut a corner will do.

Pour egg white into the mixer bowl (combine, blender or just a saucepan), add water, but not all of it - about 50 ml. Just stir with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and whisk. Better, of course, to feel sorry for yourself and use a blender, mixer, harvester. Beat until the bubbles are small and the mixture has increased slightly in volume. I use a mixer and beat it with a whisk for about 3-5 minutes.

Now pour out the powdered sugar (as much as you measured) and start stirring (again in a mixer, at low speeds).

If I see that the powder does not mix, it remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (add one at a time, stir and watch each time).

The icing should be thick. In America, his name is stiff peak, i.e. solid peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you are not going to use icing right now, put it in a jar and put it in the refrigerator.

And if you want to start decorating gingerbread right now, then let's move on.

We'll need food coloring. I like American gel, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la "everything for the pastry chef").

Packages are also needed. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more convenient, but this is not important. Do not forget the clamps (I haven’t found any better than Ikeev's ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and to spread the fill, and to correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the blue and white colors. Put part of our thick glaze in a separate small bowl, take the blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, we “liquefy” the glaze.

Add a little water at a time (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the outline so that it does not flow, the second for the fill. Icing for the contour is similar in consistency to a toothpaste (just a paste, not a gel). For filling - like sour cream 10-15% - spreads, but not very quickly.

Many people remember for themselves at what expense the glaze surface is completely smoothed after mixing. It is convenient for me to do it simply by eye.

First, we prepare the glaze for the contour, put about a third in a bag, and tie it. Add a little more water to the remaining icing, bring it to the consistency of sour cream, put it in a separate bag and tie it. Now for the important point. You need to cut off the corner. For the contour, it is very thin - 1-1.5 mm wide, for filling it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be used in the decor.

Now you can decorate our gingerbread. For example, just paint the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand is "firm" and does not tremble.

Another option - you can do the background-fill first (but before that you still apply the outline so that the fill does not spread over the edges). In this case, it will be necessary to let the background dry completely, usually 2-3 hours.

Here are the Christmas snowflakes and Christmas balls I got.

In general, “practice bakes perfect”! So go for it!

A simplified version of the preparation of egg white glaze in the video version of this recipe from the chef Elena Stradze in the culinary show "At ease".

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