Name: Squiggle Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 cups (300 g) all purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup ( 227 g) unsalted butter, room temperature; 1 cup (198 g ) granulated sugar; 1 egg (or use 1/4 cup heavy cream plus 2 tsp cornstarch); 1 tsp vanilla extract; food coloring; 1 cup (94 g) powdered sugar; 1 1/5 tsp meringue powder**; 2 1/2 tsp water; 1/4 tsp mango extract (or whatever flavor you’d like); food coloring

Description

Make little buts of edible art with this squiggle. Makes 24 cookies

Ingredients

Units Scale

2 1/2 cups (300 g) all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup ( 227 g) unsalted butter, room temperature
1 cup (198 g ) granulated sugar
1 egg (or use 1/4 cup heavy cream plus 2 tsp cornstarch)
1 tsp vanilla extract
food coloring

ROYAL ICING

1 cup (94 g) powdered sugar
1 1/5 tsp meringue powder**
2 1/2 tsp water
1/4 tsp mango extract (or whatever flavor you’d like)
food coloring

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Instructions

Whisk together flour, baking powder, and salt in a small mixing bowl. Set aside.
Add butter and sugar in a stand mixer bowl and mix for 2 minutes on high speed. Add egg and vanilla and mix for 1 minute on medium speed. Add in the dry ingredients and mix until the flour is well incorporated.
Split the dough into 3 equal portions. Add food coloring to each portion and mix until the color is even. Wrap each portion in plastic wrap and chill in the fridge for 1-2 hours.
Split each colored dough into 2 portions so it’s easier to work with. Work with half of each colored dough, lightly flour your work surface and one of the colors into a thick log about 3 inches in diameter and 4 inches wide. Lightly flour the work surface again and press your second color into a rectangle 4 inches wide and 9 inches long. Wrap the dough sheet around the dough log and roll until it’s smooth. Press out the last portion of colored cookie dough and wrap that around the log. Flour your work surface as needed, and roll out the log until it’s 12 inches long. Cut the log into four 3-inch sections, stack the four portions together so that it’s 2×2, and gently squeeze to bring the dough together. Roll the large log out until it’s 8 inches long, and wrap it in plastic wrap. Repeat with the leftover dough. Freeze the dough for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet pan with parchment paper or a silicone mat.
Cut the dough into 1/2 inch cookies and place the cookies onto the prepared baking tray 2 inches apart. Bake for 10-12 minutes, or until the cookies JUST start to take on color. You don’t want them to brown! Coo the cookies on the pan before icing.
To make the royal icing, mix the powdered sugar, meringue powder, water, and mango extract in a small mixing bowl. Mix until you have a thick icing. Mix in your food coloring and spoon the icing into a piping bag or sandwich bag. Snip off a small hole and pipe continuous squiggles over each cookie. There is no wrong or right way to do this- just have fun! Add sprinkles if you like, and then let the icing set before serving!

Notes

You can find vegan meringue powder on Amazon!

Prep Time: 120 mins
Cook Time: 10 mins
Category: Dessert
Cuisine: American