COLORED COOKIE DOUGH

Along the same lines of last post, today I share one more technique to decorate cookies using different colors of dough. Again, a method that will please those who, for one reason or another, prefer not to have Royal icing. When you couple a chocolate base with the colorful dough, the effect can be quite striking. Marlyn, from Montreal Confections, is once again behind the idea (all details are demonstrated in her youtube video). Dough can also be molded or cut with small cookie cutters and used to decorate a larger cookie. So let’s get to work!

I baked several egg-shaped chocolate cookies and used them in different designs on the same day. For the stripes, you need to roll dyed cookie dough super thin and freeze the stripes, as Marlyn demonstrates in her video. Then, the frozen stripes are placed on your room temperature cookie, gently rolled to press, and cut. Using a plastic wrap between the cutter and the cookie gives a very nice rounded shape. Marlyn comes up with details that are simply brilliant!

Whenever we make cookies, there is always some small amount of dough left, not enough to roll again and cut. That is a perfect source for adding color and saving in the freezer. Just dye each leftover bath a different color, and wait for the right opportunity to bring them out, roll, cut stripes – or different shapes – and add to cookies.

Another simple way to decorate is adding fondant shapes, and a little border with Royal icing and sprinkles. The smaller oval around the head of the bunny is made with a smaller cookie cutter gently pressed in the raw dough right before baking.

The final technique I used that day was cutting a little piece of dough with a very small cutter (using the plastic wrap trick), and placing on the cookie. For contrast, I brushed the surface with Americolor white food dye, to give that cracked effect I like a lot.

A few details around the edge, and here it is, together with the fondant bunnies…

Since my mind cannot get too far from Ukraine these days, I made a couple of cookies inspired by that amazing country.

This post reflects my approach to baking cookies. I don’t sell them, so I never need to worry about making many cookies with the same design as part of a set. Each set of cookies I bake, I can take in different directions to practice new techniques. Below you see all the cookies I made that afternoon. One cookie dough, one shape, several designs.

MARBLED COOKIE DOUGH

This is another example of sugar cookie with minimal to no icing. The decoration comes from marbling several colors of dough together. The clever method was shared by Marlyn from Montreal Confections, and was one of the techniques showed in this youtube video (starting at 18 min 15 sec). The moment I watched it, I could not wait to give it a try. Today I share a few adventures with this concept, starting with her original design for Easter egg cookies, then a couple of things I tried on my own with leftover dough.

MARBLED EASTER EGGS
(from Montreal Confections tutorial)

Aren’t those super cool? You will need one little special tool to bring these cookies to life – a clay sculpting gadget. They are pretty inexpensive and available at stores such as Jo-Ann or Michael’s. Of course, the Seller Of All Things will have it for you (click here).

Get your favorite cookie dough recipe, make a batch and divide it in three. Use food gel color to dye each batch with a color of your choice. I used green (with some yellow barely mixed into it), purple and pink. Then roll each piece of dough as a log, place them side by side and marble them. Not too much so that the colors don’t mix. Check Marlyn’s video for all the details. Roll the dough as you would normally do, and cut the shapes. After that, mix some white food gel with egg white, whisk and brush a light coating on the surface of the cookie. Immediately use the clay sculpting tool to cut patterns that will expose the dough underneath. That is all you need to do. Bake and admire the results!

Those will please people who don’t like Royal icing, opting for a more austere cookie. The very thin layer of egg white glaze contributes no taste, no added sweetness. I used a heavy hand with the colors, you can definitely get a more pastel tone.

MARBLED COOKIES WITH FONDANT DECORATIONS
(from yours truly)

For an even simpler cookie, just cut any shape you like, bake them without any glaze. Once they are baked and cooled, place fondant decorations with a bit of Royal icing as glue.

Those are some of my favorite shapes – skinny hexagon, scalloped oval, and sticks…


MARBLED COOKIES WITH A CRACKED FINISH
(from yours truly)

For these cookies, before baking I brushed a thin layer of Americolor white food gel. It must be Americolor, or it won’t work the same way. I should have brushed slightly less dye, make a thinner layer, so that the effect would be more evident. But the general idea still worked. Once they were baked, I added a few decorations with Royal icing, medium-stiff consistency for the stems and flowers.

Stay tuned for one more adventure using colored cookie dough in a different way…