#cookieart

Ginger x Brusha !

"Tastes like a morning stroll through a fragrant forest, minus the clouds of gnats."

Chocolate chip cut-out cookies that are ideal for decorating and serving with a glass of milk. The classic chocolate chip cookie flavor is combined with fun shapes in these cookies.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.

Instructions: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Once cooled, you can decorate the cookies with icing or additional chocolate chips if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Stained Glass Cookies are visually appealing treats that are ideal for holidays and special occasions. The colorful'stained glass' center made of crushed hard candy gives these cookies a lovely, translucent appearance.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 3 cups all-purpose flour. Assorted hard candy different colors, crushed. Cookie cutters desired shapes.

Instructions: Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg and vanilla extract into the butter mixture, then beat it in well. Mix the flour in slowly with the wet ingredients until the dough comes together. Split the dough in half and wrap each half in plastic wrap. Put it in the fridge for at least an hour. Warm your oven up to 350F 175C and put parchment paper on baking sheets. Place a piece of the chilled dough on a floured surface and roll it out until it is about 1/4 inch thick. Choose the cookie cutters you want to use to cut shapes out of the dough. Then, put the shapes on the baking sheets that have been prepared. Cut out the middle of each cookie with a knife or a smaller cookie cutter to make a "window" for the stained glass effect. Put a small amount of broken up colored hard candy in the middle of each cookie. Make sure the candy is level with the top of the cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. Take the cookies out of the oven and let them cool on the baking sheets for a few minutes so the candy can set. Move the cookies carefully to a wire rack to cool completely and give the candy centers time to set. The second piece of chilled dough should be rolled out, cut, and filled in the same way. After all the cookies are baked and cooled, put them in a container that won't let air in. This will keep them fresh.

Prep Time: 20 minutes

Cook Time: 12 minutes

Create stunning and intricate brush embroidery cookies using this easy recipe. These cookies are not only delicious but also a work of edible art!

Ingredients: 2 1/2 cups all-purpose flour. 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 teaspoon salt. Assorted food coloring. Royal icing for outlining and flooding. Edible gold dust optional.

Instructions: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture and beat until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough into portions and tint each portion with different food colors. Wrap the colored dough portions in plastic wrap and chill in the refrigerator for at least 1 hour. Preheat the oven to 350F 175C. Roll out each colored dough portion to about 1/4-inch thickness. Cut out desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper. Bake the cookies for 8-10 minutes or until the edges are lightly golden. Let them cool completely. Prepare royal icing by mixing the desired colors. Consistency should be thick for outlining and slightly thinner for flooding. Outline the cooled cookies with royal icing using a piping bag fitted with a small round tip. Allow the outlines to set for a few minutes. Thin the royal icing a bit more and use it to flood the inside of the outlines. You can use a toothpick to spread the icing evenly. Let the flooded icing set for a while, about 1 hour. Dilute edible gold dust with a small amount of clear alcohol or lemon extract. Use a fine paintbrush to apply the diluted gold dust onto the flooded icing in delicate, embroidery-like patterns. Let the gold details dry and set. Once fully set, your brush embroidery cookies are ready to be enjoyed or gifted!

Prep Time: 30 minutes

Cook Time: 10 minutes