Festive Fortnight [10]: Chocolate Cookies with Mint Icing

Just looking at the pictures of these cookies makes me incredibly happy. They look so cute and festive! Plus, I know how they taste as well and let me tell ya; they are delicious. These cookies are a huge success all around.

This is the first time I made royal icing myself. Last year, when I made gingerbread cookies (which looked similar to these chocolate cookies) I bought ready made royal icing, because I couldn’t find a place to buy corn syrup. This time I had a little more time and did a little more research, and I found out you can just as easily use golden syrup, which I’ve got lying around in my cupboard anyway. The icing is super easy to make, and the mint really takes it up a notch.

The cookies themselves are wonderful, too. They’ve got a very rich chocolate-y taste and the texture is just right as well. And like the icing, they’re super easy to make! Just make sure you’ve got some time, because the dough will need to chill in the fridge for an hour. Apart from that, it’s a quick recipe with standard ingredients. Perfect for the Christmas holidays!

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You’ll need… (for at least 40 cookies)

For the cookies

  • 175 g unsalted butter (softened)
  • 200 g sugar
  • 1 egg (medium to large)
  • 1 teaspoon vanilla aroma/extract
  • 190 g plain flour
  • 60 g cocoa powder
  • 1 teaspoon baking powder
  • a pinch of salt

For the icing

  • 130 g icing sugar
  • 4-5 teaspoons milk
  • 2 teaspoons golden syrup
  • a few tiny drops of mint extract
  • optional: spinkles

The rest

  • cling film
  • rolling pin (or empty wine bottle)
  • parchment paper / silicone baking mat
  • cookie cutters
  • piping bag
  • and an oven, of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix together butter and sugar Take a large bowl and beat the butter with your stand mixer, a handheld mixer or a wooden spoon until it’s gone smooth and creamy. Add your sugar and mix them together until you’ve got a mixture that’s nice and fluffy.

2. Add egg and vanilla Add the egg and the vanilla aroma to the mixture, and mix until it’s all evenly combined.

P10505303. Mix together flour, cocoa powder, baking powder and salt Take a second bowl and sieve the flour, cocoa powder and baking powder above it. Also add the salt. Mix these together with a whisk.

4. Add dry ingredients to wet ingredients Add the flour mixture to the butter mixture, and mix both of those together until they’re evenly combined.

5. Cool dough for one hour Cut two pieces of cling film. Use your hands to create two balls of dough, and wrap each of them in a piece of cling film. Alternatively, if you don’t want to get your hands dirty, just use a large spoon to scoop the dough onto the pieces of clingfilm, and create two ball with cling film already around the dough (that’s what I did). Place the balls of dough in the fridge and let them cool for at least an hour. In the meantime, line two or three baking trays with parchment paper

P10505326. Roll out dough and cut cookies After the hour is up, take one ball of dough out of the fridge. Dust a surface with some flour and cocoa powder and then roll out the dough until it’s about half a centimeter thick. Cut the cookies with your cookie cutters and place them on your lined tray(s). Place the tray(s) in the oven and bake the cookies for 9 minutes. Once the first batch is in the oven, take out the second ball of dough and repeat the process.

7. Take out cookies and let cool Take the cookies out of the oven after they’ve baked for 9 minutes. They will still look and feel soft, but that’s okay. They’ll stiffen up while they’re cooling down.

8. Make the icing While your cookies are cooling, you can make the icing. Take a small bowl and mix together the icing sugar and two teaspoons of the milk. Then add the golden syrup and mix it through. Add another two teaspoons of milk and mix it through. Also add a drop of mint extract and taste the icing. I added 3 small drops in total. You want to be careful with mint extract, because you don’t want your icing to taste like toothpaste. Is the icing liquid enough to pipe easily at this point? If so, transfer it to a piping bag. If not, add another tablespoon of milk (this is what I did). Five tablespoons should be enough. Transfer the icing to a piping bag, and cut off the tip (make sure you only cut off a small piece!)

9. Decorate cookies Once your cookies have cooled down completely, you can pipe the icing onto your cookies. At this point, you can also add sprinkles if you like. The icing will dry pretty quickly, so don’t wait too long with the sprinkles.

And there you have it! Your chocolate cookies with mint icing are done! Enjoy!

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10 thoughts on “Festive Fortnight [10]: Chocolate Cookies with Mint Icing

  1. Pingback: Festive Fortnight [14]: Merry Christmas! | Books Baking and Blogging

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