Iced Chocolate Peppermint Cookies from Baking a Moment

 https://bakingamoment.com/iced-chocolate-peppermint-cookies/

Simply Perfect Chocolate Sugar Cookies
  • 1 batch Simply Perfect Chocolate Sugar Cookies (with 1 teaspoon peppermint extract added to the dough), baked and cooled completely
Ingredients
  • 1/2 cup cold unsalted butter (1 stick), cut into small cubes
  • 1 tablespoon oil (light/neutral flavor such as canola, grapeseed, or light olive oil)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups all-purpose flour (you may need as much as 2 cups)
Instructions
  1. Cream the butter, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a paddle attachment, just until the mixture is smooth. (Do not over beat, as this will incorporate air into the dough, which may lead to spreading.)
  2. Add the egg and mix just until incorporated.
  3. Mix in the cornstarch, cocoa powder and 1 1/4 cups of the flour.
  4. Continue adding flour until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.  (You may not need all the flour.)
  5. Preheat the oven to 375 degrees F.
  6. Roll the dough to a thickness of 3/8-inch, between two sheets of parchment paper. (Rolling pin rings will help you to achieve an even thickness.)
  7. Cut shapes using a cookie cutter.
  8. Bake on parchment-lined baking sheets for 9 to 12 minutes, or until the cookies look dry on the surface, and feel firm around the edges and set in the middle.
  9. Cool completely, then decorate with royal icing.
 
 
Royal Icing
  • 2 tablespoons meringue powder
  • 5 tablespoons water
  • 2 2/3 cup powdered sugar
  • Additionally- gel paste food coloring and a few teaspoons more water to thin the icing to the proper consistency.
Instructions
To Make the Royal Icing
  1. Place the meringue powder and water in a large bowl and whisk until all the powder has dissolved and the mixture is frothy.
  2. Add the powdered sugar and stir until combined.
  3. Whip on high speed until the icing is very fluffy and stiff, about 5-7 minutes.  It should hold stiff peaks.
  4. Transfer to an air-tight container until ready to tint and pipe.
To tint and thin to proper consistency:
  1. Spoon about 1/2 cup of royal icing into a small bowl and add a few drops of gel-paste color.  Stir in until desired color is reached.  (Some colors, such as red and black, will deepen over time.)
  2. Add water, about an eighth of a teaspoon at a time, until the icing is the consistency of Elmer's glue.  It should smooth over on its own after a few seconds.
  3. Place in piping bags fitted with decorating tips, and turn them tip side down into a drinking glass lined with wet paper towels.
  4. Use immediately.  (Royal Icing will become thin and runny, and may separate, over the course of about 24 hours.)
Recipe Notes

Thinning to the proper consistency is key.  Too thick, and the icing won't smooth over and may have a bumpy appearance.  Too thin, and it may run right off the side of the cookie.  Be sure to add water just a few drops at a time until the icing is just thin enough to smooth over after a few seconds.

Allow the iced cookies to dry/cure overnight, uncovered.  The hardened icing forms a protective barrier that prevents the cookies from becoming stale.

Decorated cookies will keep for 2 weeks in an airtight container, at room temperature.

 

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