Cookie Glaze Food

GLAZED LEMON COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
• Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

BASIC POWDERED SUGAR GLAZE

Steps:

• In medium bowl, combine all ingredients until smooth, adding enough milk for desired glaze consistency.
• Use to glaze cakes, coffee cakes or pastries.

PERFECT SUGAR COOKIE GLAZE

Steps:

• Stir sugar, corn syrup, vanilla and the milk together.
• Stir in food coloring a few drops at a time until you reach the color desired.
• This glaze must be stirred each time you use it or dries with a mottled look.
• Yield: 1/2 c glaze.

FAST AND EASY WHITE VANILLA COOKIE GLAZE RECIPE

Steps:

• Pour over your baked goods and enjoy!

A QUICK COOKIE GLAZE

Steps:

• Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
• To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
• Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium
• Exchanges: Free Food
• This basic cookie glaze can be tinted in small batches if desired. .

CHOCOLATE COOKIES WITH CHOCOLATE GLAZE

Steps:

• Preheat the oven to 350F degrees and line a large cookie sheet with parchment paper or a silicone baking mat.
• Using a stand mixer or hand mixer, cream together butter, granulated sugar, and brown sugar.
• Add in eggs and vanilla and mix well.
• Whisk together the chocolate pudding mix, all purpose flour baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined.
• Fold in chocolate chips.
• Scoop out cookie dough and form 1" balls. Place cooke dough balls about 2" apart on the prepared baking sheet.
• Bake for 10 to 12 minutes or until the center is almost set and edges of cookies appear dry.
• Remove cookies from the oven and let cool on the cookie sheet for 5 minutes before moving to a cooling rack.

SIMPLE COOKIE GLAZE

Steps:

• Combine water and sugar in a small saucepan with a whisk.
• Bring to a boil and boil until the sugar dissolves and the syrup turns clear.
• Make this glaze before you begin making cookies, and allow it to cool to slightly above room temperature while you make and bake your cookies. When the cookies and the syrup are cool, brush each cookie with a very thin coat of glaze and sprinkle on decorations or large-crystal sugar.
• Allow glaze to dry for at least an hour before stacking cookies. Thin glaze will dry faster than a thick coat of glaze.

GLAZED LEMON COOKIES

Steps:

• With an electric mixer, beat butter and granulated sugar until fluffy. Add egg yolks, vanilla, and salt, and then beat to combine. Gradually add flour, mixing until just incorporated.
• Divide dough in half and shape into 1¼-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
• Heat oven to 350°F. Slice logs into ⅜-inch-thick pieces and space them 1½ inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, and then transfer to cooling racks to cool completely.
• In a small bowl, whisk powdered sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

COOKIE GLAZE

Steps:

• Mix the confectioners sugar with 2 tablespoons of water until it forms a thin smooth glaze. Spoon the glaze onto each cookie then decorate with the sprinkles.

HOW TO MAKE ICING WITH ICING SUGAR AND WATER

Steps:

• Combine powdered sugar, water, and vanilla extract in a medium-sized bowl. Mix until smooth.
• Add more water or powdered sugar until it reaches your desired consistency. If using a piping bag, about 2 tablespoons of water is best (you want the icing to be about the consistency of pancake batter). If dipping or drizzling the icing, 3 tablespoons of water will likely be needed. See notes below for storing and freezing notes.
• Drying time: Depending on the temperature and humidity of your house, drying time will vary. For a thin glaze (dipped), I typically find that it takes 6-8 hours on the counter (uncovered) to fully harden. After about 3 hours, the outside is "set" but the inside will still be soft. You can place a fan nearby to help speed up the drying time.

SOFT GLAZED LEMON COOKIES

Steps:

• Preheat the oven to 350F/180C and line two baking sheets with parchment paper.
• In a large mixing bowl, beat the butter and sugar until smooth.
• Add the egg, vanilla, lemon juice and zest and beat to combine.
• Sift in the flour and add the baking soda, then fold everything together.
• Add a few drops of yellow food coloring and fold again (optional).
• Chill the cookie dough in the fridge for 1 hour.
• Take handfuls of the mixture and roll into balls (each should weigh approx. 50g/1.8oz). Place these on the baking sheets, leaving enough space between them for spreading as they bake.
• Bake for 11-13 minutes.
• Leave the cookies on the baking sheets for about 10 minutes before using a spatula to transfer them to a wire rack to cool completely.
• Make the lemon glaze by mixing together the powdered sugar and lemon juice.
• Drizzle the glaze over the top of the cooled cookies.
• Lemon cookies will keep well in an airtight container at room temperature for up to 4 days.

BASIC COOKIE GLAZE

Steps:

• In a small bowl, mix the confectioners' sugar, cream, and salt with a spoon or rubber spatula until well blended and smooth. Add food coloring or flavorings, if using, and stir until well blended. The glaze should be thicker than heavy cream but still thin enough to spread and drizzle without clumping. If necessary, add more cream a drop at a time to adjust the consistency.
• To drizzle with glaze: Arrange the cooled cookies on a rack. Use a fork to drizzle the glaze over the cookies.
• To dip in glaze: Dip the side of each cookie to cover half or more of the cookie. Let excess glaze drip off and then transfer to a rack. For drop cookies, you can also dip just the tops in the glaze.
• If you're adorning your cookies with additional decorative toppings, such as dragées or sanding sugar, add the toppings while the glaze is still wet. Let sit for about 10 minutes, then invert the cookie to remove any excess topping.
• Let the cookies sit on the rack until the glaze is fully set, about 3 hours.
• To pack glazed cookies: Arrange the cookies in snug single layers between parchment or waxed paper in a cookie tin or box.

SUGAR COOKIE GLAZE

Steps:

• Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.

ORANGE COOKIES WITH GLAZE RECIPE

Steps:

• Gather the ingredients.
• Position two racks in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment paper and spray with cooking spray.
• In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
• In a large bowl, combine the sugars and orange zest. Mix together with your fingers to release the oils from the zest and infuse the sugar.
• Cream the butter and zest-sugar together using a hand mixer on medium-high until light and fluffy, about 4 minutes. Alternatively, use a stand mixer fitted with the paddle attachment on medium-high speed.
• Add the orange juice, vanilla extract, and the egg. Mix on medium until fully combined, scraping down the bowl as needed.
• Reduce the speed to low and gradually add the mixed dry ingredients, scraping down the sides of the bowl as needed until just combined, being careful not to overmix. Refrigerate the dough for 10 minutes.
• Meanwhile, make the glaze. In a medium bowl, whisk the sifted confectioners' sugar, orange juice, water, and vanilla extract until smooth. Cover and set aside for glazing later (omit the water if you want a thicker glaze).
• Using a medium cookie scoop , scoop the dough onto the prepared baking sheets about 2 inches apart. Bake until the edges begin to turn golden, about 10 minutes.
• Cool on the cookies on the baking sheets for 5 minutes. Transfer to a rack placed over a baking sheet.
• Glaze the cookies with glaze and garnish with more orange zest. Serve once the glaze dries.