Speckled Robins Egg Cookies with quick poured frosting are easy to make, taste delicious and look both adorably sophisticate.
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
resting time 20 minutesminutes
Total Time 45 minutesminutes
Servings 12servings
Calories 535kcal
Author Tristin Rieken
Ingredients
Sugar cookies
3cupsall purpose flourplus more for rolling
2teaspoonsbaking powder
½teaspoonfine salt
1cupunsalted butter
1cupgranulated sugar
1largeegg
1teaspoonpure vanilla extract
Poured icing
5cupspowdered sugar
3tablespoonscorn syrup
½cupwater
½teaspoonvanilla extract
liquid food coloringor gel in desired colors
Speckle
1tablespoonvanilla extract
1teaspooncocoa powderunsweetened for baking
Instructions
In a large bowl cream butter and sugar until light and fluffy. Add egg and vanilla. Whisk flour, baking powder and salt together in a medium bowl then slowly add to butter mixture. Mix on low to combine. Divide in half and wrap tightly with plastic wrap. Push down into two smooth flat discs, much like pie dough, then form into a slight square or rectangle. Chill at least 30 minutes, up to 7 days.
3 cups all purpose flour, 2 teaspoons baking powder, 1 cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, ½ teaspoon fine salt
Preheat oven to 375 degrees Fahrenheit.
Roll dough on a lightly floured flat work surface to ¼-inch thickness, using additional flour as necessary to prevent sticking.
Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula onto a parchment lined baking sheet at least ½ inch apart.
Bake one sheet at a time in the middle of the oven until puffy but not visibly browned, about 7 minutes.
Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Repeat with the gathered scraps and remaining disk until all the dough has been used.
While cookies are cooling make the icing. In a heatproof bowl set over (but not touching) simmering water, mix confectioners sugar, corn syrup, and water, together until smooth and warm, about 5 minutes or until it’s just under 100 degrees Fahrenheit. Stir in vanilla, color as desired and use immediately for best results.
5 cups powdered sugar, 3 tablespoons corn syrup, ½ cup water, ½ teaspoon vanilla extract, liquid food coloring
Ensure cookies are spaced at least 1 inch apart on cooling rack set over a parchment lined baking sheet. Then pour or ladle icing over cookies, working from the small center out.
Prepare the speckle by mixing cocoa powder with vanilla extract until the consistency is very thin. Use a clean paintbrush or pastry brush to flick mixture over icing to make the speckles.
After several minutes when icing sets and becomes dry to the touch transfer from cooling rack to flat sheet to prevent cookies from hardening and sticking to the rack. Continue to harden, uncovered, several hours or overnight. Store in an airtight container, at room temperature, and consume within 5 days for the best flavor and texture.