Baby, it’s cold outside, so warm up with these adorable hat and mitten cookies designed by Marian of Sweetopia. At first glance, these cookies may look complicated to make, but with a few recipes and tips, you’ll easily be making them too! Start with a cookie recipe of your choice, such as sugar cookies or chocolate shortbread, and prepare royal and buttercream icings.
Hat and Mitten Cookies
By Marian, Sweetopia
You Will Need:
1 batch cookies (such as sugar cookies or chocolate shortbread)
Royal icing (recipe to follow)
Buttercream icing (recipe to follow)
hat and mitten cookie cutters
food gel coloring (of your choice)
#18 star piping tips
#2 piping tips
Makes 4 cups frosting
2 pounds (about 5 cups) powdered sugar
2 cups (4 sticks) unsalted butter, room temperature
1/3 cup milk
3 teaspoons vanilla or almond extract
Place all ingredients in bowl of electric mixer. Using paddle attachment, blend. Tint with food coloring as necessary.
Buttercream can be frozen for 3-6 months. Recipe can be easily halved or doubled.
Makes 3 cups icing
3/4 cup (6 ounces) warm water
5 tablespoons meringue powder
1 teaspoon cream of tartar
2 1/4 pounds (about 5 2/3 cups) powdered sugar
1 teaspoon clear vanilla extract*
In bowl of electric mixer, add warm water and meringue powder. Whisk by hand until frothy and thickened, about 30 seconds. Add cream of tartar and mix for 30 seconds more.
Add all powdered sugar at once. Using paddle attachment on lowest speed, mix slowly for a 10 minutes. Icing will become thick and creamy. Tint with food colorings or thin icing with small amounts of warm water to reach the desired consistency.
* If meringue powder is not vanilla flavored, add vanilla extract.
Hat and Mitten Decorating Instructions:
Once you’ve made your icings, baked your cookies, and let them cool to room temperature, they’re ready to be decorated. Let’s start with the royal icing. The consistency of icing is key for easy decorating.
To check the consistency, drag the tip of a butter knife through the surface of your icing, letting the knife go approximately an inch deep, and slowly count to 10. If the surface of the icing smoothes over in approximately 10 seconds then your icing is ready to use. If it takes longer, the icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny. Mix your icing longer or slowly add more sifted icing sugar to thicken it.
Watch this video for more tips.
Once your icing is ready, follow these simple steps to decorate your cookies.
Outline the hat shape with royal icing. For detailed decorating tips, check out this tutorial.
With the same icing, flood, or fill in your shape. Shake the cookie gently to help smooth the icing out.
Let the base dry for at least 6-12 hours.
Place your stencil on the dried icing, and smooth some white royal icing over the design with an offset spatula, then remove the stencil.
Using your buttercream icing in a piping bag fitted with an #18 star tip, pipe a few shells for the rim of the hat. Sprinkle on some sanding sugar if you like.
To pipe a basic shell, hold the piping bag at about a 45-degree angle, at the 6:00 o’clock position, with the tip slightly above the surface of your cookie. Squeeze the icing out of your piping bag, then relax the pressure and pull the piping tip towards the surface of your cookie. Let go of the pressure completely, lift the piping bag away and repeat.
Using a #18 star tip, pipe a swirl of icing for the pom pom of the hat.
Sprinkle on some sanding sugar if you like, and let your cookie dry for 6-12 hours before packaging.
Follow the same basic decorating instructions to make mittens too.
If you’d like to try marbling (as in the mittens above), you can find a detailed tutorial here.
There are so many decorating options – have fun with your designs!
baking, cookie, decorating, dessert, holiday
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