I wasn’t planning to make cookies this year for Christmas yet this is my second consecutive cookie post. We’re not much of cookie eaters and our resident cookie eater is far away at University. She has travel plans for the holidays so I’m not planning to send her a care package either. Then I remembered I had made plans a while back to play a secret cookie Santa of sorts to a couple of close friends with kids. So I made these Crisp Marble Glazed Snowflake Cookies.
I may not like cookies much, but I do enjoy decorating them. So the plan was to make some decorated cookies. An episode of low back pain has meant that I can’t afford to do anything that strains it just yet. So I was looking for easily decorated cookies. That might sound like impossibility but I found a cookie decorating method that’s so easy that I had to share it.
These Crisp Marble Glazed Snowflake Cookies are compelling for other reasons too. They’re hands down, the easiest decorated cookies I’ve ever made. You don’t need to have piping or decorating skills or even special decorating equipment. Not even piping tips. They take so little time and effort to do. I took all of half an hour to decorate about 3 dozen cookies. No back ache either. The decorated cookies look so elegant; no one will believe it took so little effort.
Do you need more convincing? They taste really good too. So how do you make these Crisp Marble Glazed Snowflake Cookies? You bake the cookies first. Then you make some Royal Icing. This recipe is made with eggs. See this recipe for an Egg Free Snowflake Cookie and Icing. Take some white Royal Icing in a small shallow bowl. Make squiggles on the top with coloured icing and just dip the cookies in them. Let the excess drip off and you have the most beautifully marbled cookies on hand. That’s all there is to it. Of course, you have to leave them to dry for a few hours before they can be packed or eaten. See this video for a better understanding of the decorating process.
The recipe I used below makes thinner and crisp cookies compared to the usual sugar cookies. I like the idea of cookies that have a little “snap” to them. The trick to making these cookies is to chill the dough. This makes it easier to roll out, and then roll it out thin. I also find rolling the dough on parchment paper makes it easier to transfer the cookies to the baking sheet. This recipe makes a lot of cookies. How many would depend on the size of your cutters. If you’re using 3” snowflake cookie cutters you should easily get 5 dozen cookies with this recipe.