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Cookie coloring page. How to decorate cookies with icing

Ginger cookie- one of the most delicious New Year's sweets for children. Aromatic spices, soft and crumbly dough is a real delight! And if the cookies are also decorated with a drawing for coloring, they become a truly desirable gift for kids. The dyes on the coloring gingerbread are food-grade and completely safe for children and adults. Color a cookie and eat your own cooking masterpiece- what could be funnier?

Why can you buy cookies and gingerbread coloring pages?

If you have children, present them with a real family holiday with the coloring set. Hand-painted coloring new year gift and the subsequent treat for all family members is delicious and fun! Also, gingerbread coloring pages are traditionally popular at children's parties and Christmas trees, corporate parties and teambuildings. Yes, yes, adults also love to briefly return to a happy childhood and have fun coloring pictures on gingerbread in bright colours... In addition, coloring books for adults relieve stress and delicate taste cookies cheer up.

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New Year's mood is already hovering everywhere, and I really want to bring a piece of the holiday to my home.

site offers to cook christmas cookies and surprise loved ones with your skills. It's not so difficult - but how beautiful!

Step 1: Prepare the cookies.

Here uncomplicated recipe shortbread cookies which will do just fine.

We will need:

  • 200 g flour
  • 63 g icing sugar
  • 100 g butter
  • 1 small egg
  • a pinch of salt

Preparation:

  1. Mix the flour icing sugar and salt. Add butter, cut into small cubes. Stir the ingredients as needed - by hand or in a food processor, whichever is more convenient for you.
  2. Knead the dough until fine crumbs are formed, then add the egg. Turn on the processor and watch until the dough starts to collect into a lump.
  3. Gather the dough into a ball with your hands and roll out to a thickness of 3 mm.
  4. You can put an openwork napkin on the dough and roll it on top with a rolling pin - for patterns. Remove the dough in freezer for 20-30 minutes.
  5. Cut the figurines out of the chilled dough and place them in the freezer again for 15 minutes. Then bake the cookies in the oven at 180 degrees for about 5-8 minutes.

Step 2: Prepare the icing.

Now we proceed to the most interesting stage - preparing the icing to decorate our cookies. Here are 5 simple recipes glazes that are easy to make at home.

Classic glaze

We will need:

  • 200 g icing sugar
  • juice of 1 lemon
  • 1 egg white

Preparation:

  1. Stir all the ingredients and beat with a mixer until the volume increases 2-3 times.
  2. Multi-colored glaze options are obtained if lemon juice is replaced with juices of various vegetables. So, adding beet juice to its composition, you can get shades from pale pink to lilac (from 1 to 5-6 tsp. beet juice). Orange will give carrot juice, yellow - sage tincture or decoction, green - spinach or broccoli juice, blue or blue - juice red cabbage... A red tint will give the juice of red currants or strawberries.

Caramel glaze

We will need:

  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 2 tbsp. l. butter
  • 3 tbsp. l. milk
  • 1 pack of vanillin

Preparation:

  1. Melt butter in a saucepan (saucepan), pour milk into it and dissolve Brown sugar... Simmer for one minute.
  2. Remove the butter and sugar mixture from heat and add half a glass of powdered sugar. Whisk well, refrigerate, add vanilla and remaining powder.
  3. Whisk again until you have a finished glaze.

Professional colored glaze

We will need:

  • 1 cup powdered sugar
  • 2 tsp milk
  • 2 tsp sugar syrup
  • 0.4 tsp almond extract
  • food colorings

Preparation:

  1. Mix the powdered sugar with milk until a soft paste is obtained. Then add to it sugar syrup and beat until the frosting is shiny and smooth.
  2. Divide the frosting into cups and add the desired color to each cup. The more dye, the richer and brighter the color will turn out.

Orange glaze

We will need:

  • 3/4 cup caster sugar
  • 3-4 st. l. orange juice

Preparation:

  1. Pour the freshly squeezed juice into a saucepan and gradually add the icing sugar to it, but not vice versa.
  2. Stir the powder with orange juice adding it to the desired consistency. The orange frosting should be a little runny so it can easily flow over the baked goods.

Pour egg white into the mixer bowl (combine, blender or just a saucepan), add water, but not all - about 50 ml. Just stir with a spoon and leave for 5-8 minutes. Then add a teaspoon of lemon juice and beat. Better, of course, to feel sorry for yourself and use a blender, mixer, harvester. Beat until the bubbles are small and the mixture expands slightly. I use a mixer and beat it with a whisk for about 3-5 minutes.

Want more New Year's mood? Read other posts to help you get ready for the New Year holidays.

Now pour out the powdered sugar (as much as you measured) and start stirring (again in a mixer, at low speeds).

If I see that the powder does not mix, it remains dry, I can add quite a bit of water (from the remaining 60 ml). In this case, I added 2 teaspoons (add one at a time, stir and watch each time).

The icing should be thick. In America, his name is stiff peak, i.e. solid peaks. If you take out a spoon, then the mass stretches, and then does not settle. This consistency is suitable for storage. If you are not going to use icing right now, put it in a jar and put it in the refrigerator.

And if you want to start decorating gingerbread right now, then let's move on.

We're going to need food coloring. I like American gel, you can also buy from us, for example, Americolor or Chefmaster (in any online store a la "everything for the pastry chef").

Packages are also needed. You can use ordinary plastic bags (for breakfast, for freezing, for storage) or order special culinary bags on Aliexpress, they are a little more convenient, but this is not important. Do not forget the clamps (I haven’t found any better than Ikeev's ones yet).

Another tool that is simply vital is ... an ordinary toothpick! It will help to give color to the glaze, and to spread the fill, and to correct the oblique contour, and remove all unnecessary.

Before I start drawing, I make simple sketches for myself in a notebook.

In the New Year's decor, I like the blue and white colors. Put part of our thick glaze in a separate small bowl, take the blue dye (at the very tip of a toothpick) and mix. If the color is too dark, you will have to add more white glaze. Having achieved the desired shade, "liquefy" the glaze.

Add water a little at a time (just a few drops). It is important not to miss the desired consistency.

We need two options for each shade: one for the outline so that it does not flow, the second for the fill. Icing for the contour is similar in consistency to a toothpaste (just a paste, not a gel). For filling - like sour cream 10-15% - spreads, but not very quickly.

Many people remember for themselves at what expense the glaze surface is completely smoothed out after mixing. It is convenient for me to do it simply by eye.

First, we prepare the icing for the contour, put about a third in a bag, and tie it. Add a little more water to the remaining icing, bring it to the consistency of sour cream, put it in a separate bag and tie it. Now important point... You need to cut off the corner. For the contour, it is very thin - 1-1.5 mm wide, for filling it can be thicker than 2-3 mm.

We carry out similar procedures for each shade of glaze that will be used in the decor.

Now you can decorate our gingerbread. For example, just paint the outline of a snowflake on a "naked" cookie. Here it is necessary that the hand is "firm" and does not tremble.







A step-by-step master class on how to bake cookies for Easter with photos and videos!
Easy to do, great for painting. You can make egg-shaped cookies for Easter!


To bake cookies you will need:
3 eggs (c1)
240 grams of butter (well, it happened)))
A glass of sugar
2 cups of flour
Pinch of vanilla
Cocoa - a tablespoon with a mountain.
A heaping teaspoon of baking powder for dough.

How to make delicious cookie dough:
Beat the eggs and sugar with a mixer.

Add oil room temperature... The butter can be pre-cut into cubes.


Whisk until smooth.


Pour flour immediately, on top of a heap a teaspoon of baking powder.
Add a little vanilla, on the tip of a knife, or a little more.

Knead thoroughly first with a spoon, then with your hand.
The dough will crumble, but when you start stirring with your hand, it will feel too soft.

Separate half and stir by hand with cocoa (the simplest and cheapest will do).

Wrap in plastic wrap and refrigerate for an hour or, if in a hurry, in the freezer for 10 minutes.


Take it out in turn, roll it out. I rolled it out on a plastic board without flour. Unrolled by packaging cling film, since the dough does not stick to it. If it becomes very sticky when cutting with molds, put the rolled dough in the freezer for 5 minutes. It turned out about half a centimeter layer, you can make it thicker.

Cut with molds and using a sharp knife, pick up from the board and transfer to a baking sheet.

How to bake signature cookies:

I baked on baking paper, did not grease with anything.

Place in a preheated oven 180 degrees. It was baked quickly, about 20, maybe 25 minutes, the bottom of the cookie remained almost the same color as the top. To check the readiness, I just broke one cookie and saw that it was not raw inside.

With brown cookies too. I put it on the same paper, nothing stuck. The cookies are very tasty, amazingly aromatic, not tough, while it is convenient to paint them with icing.

I wrote how to make the icing in the gingerbread recipe. Honestly, this time I just added powdered sugar to the white of one egg by eye. I also sprinkled food colors there (I had dry Parfait colors in the set, sold in supermarkets). Attention, you will use dyes, do not take for eggs, they, firstly, may not be suitable for ingestion, and secondly, they may be salty!

The powder must be sieved. Mixed with a fork, added a teaspoon of water, mixed thoroughly.

And also for the first time I tried to do frosting without eggs!
She poured a little water and added powdered sugar to the eye, kneaded. In the photo you can see the pink glaze - it is more gummy in appearance, slightly transparent. I liked it even better than the traditional frosting!

How to icing Easter cookies
I put the finished glaze in long bags and tied it in a knot, cut off the tip of the bag with nail scissors ... that's all the wisdom) I still had a nozzle for painting, but I didn't get it - I didn't have enough strength for a small painting, I painted everything from the holes of the bags) If you want to paint with glaze - take it thicker, if you pour the glaze over the cookies for the background - add a third of a teaspoon of boiled cold water.

Here are some ideas on how to decorate cookies with Easter-themed icing. By the way, bunny and egg molds and some more kits for children's creativity from the Luch factory) Naturally, without plasticine)))



And now the video How to bake cookies for Easter with children !!!


Read more:

Glazed gingerbread and cookies are one of the most popular confectionery trends. And this is understandable. On the one hand, cookies are one of the simplest and most non-whimsical options. homemade baked goods... It is easy to prepare, and besides, you can involve your little helpers in the process :)

At the same time, for all their unpretentiousness, cookies provide unlimited scope for creativity. After all, as soon as you pick up a pastry bag with icing, the real magic begins! Outline the finished cookie along the contour and simply fill the entire surface with one color, or wait until the first layer dries and draw patterns on it with glaze of a different color. Or you can think over a drawing in advance and work with glaze of several colors at once for its ideal embodiment.

Let's start from the very beginning - prepare material for creativity :)

We have tried this recipe for making gingerbread ourselves more than once and therefore we feel free to share it with you.

So, for the test, you will need:

300 gr butter

500 grams of honey

500 grams of sugar

2 teaspoons baking powder

Zest of 1 orange and 1 lemon,

1 kg of flour

2-3 tablespoons of rum and 2-3 drops of rum flavor,

Spices: cinnamon, cardamom, cloves, anise, vanilla, ginger. The amount is to your taste, from one pinch of each spice, to 1/2 teaspoon if you want a rich aroma.

Preparation

Heat butter, sugar and honey together until sugar dissolves. Be careful not to let the mass boil. Once everything is warm enough, remove the saucepan from the stove and let the mixture cool slightly.

Mix half of all flour with ground spices, baking powder and citrus zest. By the way, if you want the gingerbread cookies to be dark, at this stage add 2-3 tablespoons of cocoa powder to the flour.

Stir until smooth, but do not beat the eggs, and gradually add them to the honey-butter mass. We also add rum or flavoring there. Don't worry about the presence of this ingredient in the recipe: all the alcohol will evaporate during the baking process, only the aroma will remain. But if you still don't want to add alcohol-containing ingredients, use flavors.

Now we combine liquid components with dry ones. To do this, mix the flour mixed with spices into the liquid mass and knead the dough well. Add the remaining flour gradually as needed. The dough should be firm and elastic. Take your time, it usually takes at least 20 minutes to knead the dough well. When the dough stops sticking to your hands, put it in a bag and put it in the refrigerator for several hours, or better overnight.

Roll out the finished dough that has spent the night in the refrigerator into a layer with a thickness of at least 5 mm and cut out figures from it with molds.

Place the gingerbread cookies on a baking sheet lined with parchment or baking paper and bake until tender in a preheated oven.

After baking, be sure to let the gingerbread cookies rest for a few hours, and only then start decorating.

Making the icing for the gingerbread

What is the icing for painting gingerbread and cookies? In fact, it is egg whites mixed with sugar. Everything :) So simple.

We take cold egg whites, add powdered sugar at the rate of 220-250 grams of powder for each protein and mix thoroughly with a mixer. We need all the powder to completely dissolve. At the end, add a few drops of lemon juice and food colors of the color you want.

It is even easier to prepare icing from a ready-made dry icing mix. Add water to it in the proportions indicated on the package, mix, let it settle, paint and proceed.

Please note that for painting gingerbread you will need icing of two consistencies: a denser one for drawing outlines, and a more liquid one for pouring. Look at this photo: it will tell you what consistency you need to get for different tasks.

And one more important point. If you are making gingerbread for long-term storage or to order for an important event (for example, for a wedding), keep in mind that the egg frosting may turn yellow. In order to prevent this, when preparing the glaze, add white dye to it.

The technique of painting gingerbread is also extremely simple. First, draw out the outlines. To do this, we take a confectionery glaze of a dense consistency, fill it with a pastry bag with a nozzle with a tube of size 0, 00 or 000 (the more zeros, the smaller the hole). If there is no attachment, cut off the very tip of the bag with scissors, making a very small hole. Then, gently pressing on the bag, we apply the glaze along the contour of the gingerbread. Of course, it is not always possible to do it perfectly the first time. Don't worry, find a comfortable position for your hand with the bag and carry on.

The contour must be allowed to dry for at least 15-20 minutes. Only after that do we start filling. You can dilute homemade icing lemon juice... Glaze made from icing mix can be perfectly diluted with plain water. In any case, add the liquid in small portions little by little until the desired consistency is obtained. Now fill another bag with glaze and carefully fill the inner surface outlined by the outline.

This is the basis for painting cookies and gingerbread. Then there are experiments with techniques and methods of decoration, some of which you will recognize from our project Beautiful Gingerbread Week on Instagram.

And now you can look at the ideas for painting cookies and gingerbread, which we have collected for you here.

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