A RECIPE + SPICES TO CREATE
Tie-Dye Glazed Sugar Cookie
65 MINS
| 16 (3-inch) cookies
ingredients
FOR THE COOKIE
1 cup butter, softened
¾ cup sugar
2 eggs
1 tsp salt
½ tsp baking powder
2 tsp vanilla
3 cups all-purpose flour
FOR THE GLAZE
4 cups powdered sugar
4 tbsp corn syrup
5 tbsp whole milk (or water)
1 tsp mango juice, powder
1 tsp cranberry juice, powder
1 tsp hibiscus flower, powder
1 tsp butterfly pea flower, powder
*add more for bolder colors
directions
make the cookie dough:
Using an electric mixer, cream the butter and sugar for about 2-3 minutes on medium speed. Then add the eggs one a time, followed by salt, baking powder, and vanilla. Add the flour and stir on low speed until just combined.
Roll out dough on a piece of parchment paper lightly dusted with flour to about ¼ inch even thickness. Stamp cookies using a cookie cutter and transfer them to baking sheets lined with parchment paper about 1.5 to 2 inches apart.
Bake at 350°F for 12-13 minutes until just beginning to turn light golden brown around the edges. Let cool completely on the trays before icing.
make the glaze:
Whisk the powdered sugar, corn syrup, and milk or water together until smooth. Divide the glaze into 5 small bowls (or however many colors you are using, keeping some of the glaze white too).
Start by adding 1 teaspoon of color powder to each. You can add more color if you want it bolder/ more vibrant.
make the tie-dye patterns:
Start by placing a couple of teaspoons of white icing on a small flat plate. Then add a couple more teaspoons of another color on top of or next to the white icing, using up to 3 colors per cookie. Gently swirl the colors together with a toothpick or fork. Then, dip a cookie into the glaze pattern and lift it straight up. Repeat the process with one or two more cookies, then wipe the plate clean and start again using a new combination of colors.
Using an electric mixer, cream the butter and sugar for about 2-3 minutes on medium speed. Then add the eggs one a time, followed by salt, baking powder, and vanilla. Add the flour and stir on low speed until just combined.
Roll out dough on a piece of parchment paper lightly dusted with flour to about ¼ inch even thickness. Stamp cookies using a cookie cutter and transfer them to baking sheets lined with parchment paper about 1.5 to 2 inches apart.
Bake at 350°F for 12-13 minutes until just beginning to turn light golden brown around the edges. Let cool completely on the trays before icing.
make the glaze:
Whisk the powdered sugar, corn syrup, and milk or water together until smooth. Divide the glaze into 5 small bowls (or however many colors you are using, keeping some of the glaze white too).
Start by adding 1 teaspoon of color powder to each. You can add more color if you want it bolder/ more vibrant.
make the tie-dye patterns:
Start by placing a couple of teaspoons of white icing on a small flat plate. Then add a couple more teaspoons of another color on top of or next to the white icing, using up to 3 colors per cookie. Gently swirl the colors together with a toothpick or fork. Then, dip a cookie into the glaze pattern and lift it straight up. Repeat the process with one or two more cookies, then wipe the plate clean and start again using a new combination of colors.
tips
Chill the raw cookie cutouts on the sheet trays for 10-20 minutes before baking to better hold their shape.
If the glaze becomes too thick after adding food coloring powder, you can add more milk ½ teaspoon at a time until you reach the desired consistency.
Pop air bubbles on the surface of glazed cookies with a toothpick while the glaze is still wet.
Avoid over-swirling and stick to 3 colors per cookie for best results.
Additional notes on glaze making from Kelly:
The exact ratio of icing to food coloring doesn’t really matter, it just depends on how bold you want it. I found 1 teaspoon to be plenty, I only added a little more for the mango which was a bit lighter.
If the glaze becomes too thick after adding food coloring powder, you can add more milk ½ teaspoon at a time until you reach the desired consistency.
Pop air bubbles on the surface of glazed cookies with a toothpick while the glaze is still wet.
Avoid over-swirling and stick to 3 colors per cookie for best results.
Additional notes on glaze making from Kelly:
The exact ratio of icing to food coloring doesn’t really matter, it just depends on how bold you want it. I found 1 teaspoon to be plenty, I only added a little more for the mango which was a bit lighter.
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