Description
These charming Corgi Cookies are spiced, buttery treats shaped like adorable corgis and decorated with vibrant royal icing. Perfect for dog lovers and festive occasions, these cookies feature a blend of warm spices and a tender crumb, topped with detailed royal icing in signature corgi colors.
Ingredients
Cookies
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 3 tablespoons unsalted butter (at room temperature)
- 1/3 cup firmly packed brown sugar
- 1 large egg yolk
- 1/4 cup honey
- 1 teaspoon vanilla extract
Royal Icing
- 1 pound powdered sugar (about 1/2 bag)
- 1/3 teaspoon kosher salt
- 2 1/2 tablespoons meringue powder
- 1/2 teaspoon pure vanilla extract
- 2 to 4 tablespoons warm water
- Brown food dye
- Yellow food dye
- Black food dye
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground ginger, ground cinnamon, ground cardamom, ground cloves, and ground black pepper until well combined.
- Prepare Cookie Dough: In a large bowl, beat the unsalted butter and brown sugar on high speed with an electric mixer until creamy and light. Add the egg yolk, honey, and vanilla extract, mixing until combined. Gradually add the flour mixture and mix on low speed until incorporated. Knead the dough into a single mass, then shape into a flat disk. Wrap with plastic wrap and refrigerate for at least 2 hours or preferably overnight to firm up.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/2 inch thickness. Use a cookie cutter to cut out corgi shapes. Re-roll scraps as needed to use all dough. Place cookies on the prepared baking sheet.
- Bake Cookies: Bake cookies in the preheated oven for 7 minutes or until edges are lightly golden brown. Cool completely on the baking sheet to maintain shape and texture.
- Make Royal Icing: In a large bowl, combine powdered sugar, kosher salt, meringue powder, vanilla extract, and 2 tablespoons warm water. Using the whisk attachment on an electric mixer, beat on high for 5 minutes until icing is thick and glossy. Add extra water if the consistency is too thick.
- Prepare Icing Colors: Divide icing into three portions. For the corgi brown color, add 2 drops brown food dye and 1 drop yellow dye, adjusting to desired shade. For the tricolor black, add black food dye or gel until fully black. Leave one portion white for contrast. Transfer each color into separate piping bags for detailed decorating.
- Decorate Cookies: Pipe a tricolor black strip on some corgis and let dry. Outline the face and long body parts with the brown icing and flood the areas to fill in, then allow to dry. Finally, fill in the chest and feet with white icing and allow cookies to dry completely before serving or stacking.
Notes
- Refrigerating the dough overnight enhances flavor and makes rolling easier.
- Make sure cookies are completely cool before decorating to prevent icing from melting.
- You can adjust the spice quantities to your preference for more or less warmth.
- Store decorated cookies in an airtight container at room temperature for up to one week.
- Use gel food coloring for more vibrant icing colors without thinning the icing.
