| 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 |
| add more for bolder colors | |
| 1 tsp | mango juice, powder |
| 1 tsp | cranberry juice, powder |
| 1 tsp | hibiscus flower, powder |
| 1 tsp | butterfly pea flower, powder |
| 5 tbsp | whole milk (or water) |
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.
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.
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.
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.
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.
