Part of sugar cookie madness begins! Prepare to become addicted!
Although you may be a little busy with Christmas of course…..
It’s amazing what egg white, colour and icing sugar can do! And these ones are a simple chocolate sugar cookie with a touch of cardamom. I haven’t made a tutorial for the icing, so I suggest these ones here and here.
They make perfect gifts, Christmas or not 🙂
Chocolate Cardamom Sugar Cookies
1&1/4 cups flour
2 Tbsp cocoa
1/2 tsp baking soda
3 Tbsp any sugar
Seeds of two cardamom pods/1/4 tsp ground cardamom
1 egg white
3/4 cup-ish icing sugar
Food colouring (I used shades of pink)
Water or lemon juice
Also: piping bags, small ones you can make out of baking paper or ziplock bags
Preheat the oven to 180 degrees Celsius and line two baking trays.
Mix together the flour, cocoa, baking soda, sugar and cardamom. Rub in the butter, then mix in the egg. The mixture will come together into a soft dough. If it’s too sticky to roll out, then add a bit more flour. Roll out and cut out all your wonderful shapes! Transfer to the tray and bake for about 15 minutes, until the cookies move when nudged slightly. Cool, and get ready to ice!
Whisk the egg white until soft peaks, then add in most of the icing sugar and whip till roughly stiff peaks form. More icing sugar may be needed if the icing won’t whip thick enough. Spoon into a little piping bag and pipe the outlines of the shapes. They will set in about 20 minutes, so you can get onto the next bit.
Now water down the icing a bit with water or lemon juice, until not runny but thick enough to spread nicely when piped (Google ‘flooding technique’ with royal icing, there are some great tutorials out there). Divide into as many amounts you can be bothered to use and colour them different colours. Pipe away! Then leave for at least 6 hours to set.
Note: I used a toothpick to drag the icing stripes I piped to create the ripple effect.
Makes about 30 (various sizes). They keep very well for at least a few days, and the icing helps to keep the cookies crisp.