Cookie decorating season has finally arrived! Most importantly, we are about to eat all the cookies! Right? I mean, you cannot start the holidays without baking a proper batch of cookies, and if you do, they gotta be decorated with nice edible things, because, we gotta do it for the ‘gram!
This holiday cookies are a bit more on the “artsy” side of things, they don’t just use a rain of sprinkles as decoration (which would be totally fine and delicious), they use freeze dried berries, edible flowers, nuts, a touch of glitter and gold (yep, edible gold flakes), and colored sugar that make super fun, super colorful cookies that will definitely get Instagram’d and selfie’d at your next holiday party.
The base itself is pretty standard (shortbread cookie base- yum), so you can go ahead and use your favorite or take a few notes from the one in here. The idea here is for you to create a nice palette of colors that work together to create a nice contrast at the dinner table.
A few important points to keep in mind:
2. Use edible flowers that taste good. Chrysanthemums and chamomile are edible, but taste horrible! They are super bitter and will not help your cookie. Use neutrals like dried pansies or something a touch sweet like pea flower or rose.
3. Use bright freeze dried berries like strawberries, raspberries, or mulberries. Avoid using blackberries or blueberries (unless they’re light-ish blue) as they can look like dirt once you break them in pieces.
4. Combine the flowers, nuts, and berries to create nice flavour combos, don’t just randomly dump decorations (e.g. pea flowers, rose, and mulberries will taste way too strong).
Ok, time go have some fun, let’s go bake some cookies!
Sparkler Holiday Cookies
½ tsp. baking powder
1 cup sugar
¾ cup salted butter
½ tsp. natural almond extract
½ tsp vanilla extract
Apricot and Raspberry Jelly (or strained jam) Royal Icing (like this recipe)
Colored sugar (or sanding sugar), Edible flowers, Edible Glitter, nuts, and candied fruit to decorate!
In another bowl, sift together the flour and the baking powder. Slowly add the flour mixture to the butter mixture and mix just until combined. Divide the dough into two equal discs and wrap it with plastic wrap. Chill the dough for at least 2 hours to firm up, or even overnight.
When you’re ready to bake the cookies, preheat the oven to 350 F. Take out the cookie dough and roll it on a floured surface until it’s about ¼ inch thick. Cut out cookies using medium sized cookie cutters. Be sure to cut two of every shape – one left as is for the bottom, and one with a smaller cookie cut from the centre to make a little window for the top.
Bake cookies on parchment lined tray for about 10-16 minutes, depending on their size, or until slightly golden. Once cooked, let the cookies cool slightly before moving them to a wire rack to fully cool.
Top each bottom cookie with ½ tsp of jam and sandwich together with a corresponding top cookie. Once cooled, ice the window cookies with royal icing and decorate with toppings of choice.