Easy cookie recipe with frosting. Gingerbread cookies - classic homemade frosted cookie recipes. Video about making icing sugar

No matter how delicious the cookies are, they are still greeted by their clothes, that is, by their appearance.

Painted, bright and beautiful products evoke not only appetite, but also admiration.

Glaze is most often used for decoration, since it is easy to prepare, hardens well and, unlike creams, is not so difficult to store.

Cookie icing - general principles of preparation

For the glaze, various ingredients are usually mixed and boiled.

Sugar- the basis of any glaze. It not only adds flavor to the coating, but also helps it harden. It is most convenient to use powdered sugar, as it dissolves faster. You can purchase ready-made powder or make it yourself using a coffee grinder. But if you need to burn the product, it is better to use granulated sugar.

Cocoa powder. It is a frequent companion to glaze. The higher quality it is, the fewer impurities and undissolved grains that crunch on the teeth.

Oil. Only butter is used. To ensure a high-quality glaze, it is better not to take a product that contains less than 80% fat. The butter always melts.

Eggs. This is a special product that must be of high quality, since it does not undergo heat treatment. For glaze, either yolk or white is usually used. The whole egg is not consumed.

Dairy products. Usually this is cream, sour cream, condensed or fresh milk. They add flavor to the glaze, dilute the dry ingredients, and add fat.

Also, depending on the recipe, gelatin, honey, vanillin, and various syrups can be used.

Recipe 1: Frosting for cookies “It couldn’t be simpler” from cocoa without cooking

This cookie icing will delight any housewife. Still would! It doesn't need to be cooked, it freezes perfectly, lays flat, shines and only takes a few minutes to prepare. But there is one point - you need to strictly observe the proportions of the ingredients and use high-quality cocoa without any impurities, preferably soluble. The same glaze is perfect for gingerbread cookies, cupcakes, muffins and other baked goods.

Ingredients

3.5 tablespoons of water;

1 spoon of starch (without a slide);

3 tablespoons of powdered sugar;

3 spoons cocoa powder.

Preparation

1. You need to take boiled but cooled water. Better iced.

2. Mix all the bulk ingredients together, then add water and mix with a spoon.

3. The glaze should be thick and taste like chocolate paste. Apply the mixture to the cookies and let them harden.

Recipe 2: Royal Cookie Icing or Icing

Decorated cookies with lace always attract attention and look adorable. Icing is a glaze for cookies and other baked goods that allows you to create real culinary masterpieces. And it is very simple and easy to make; it is prepared on the basis of egg white, which makes it easy to paint the mass in any color.

Ingredients

150 grams of powder;

1 raw protein;

1 teaspoon lemon juice.

Preparation

1. Pour the egg white into the mixer bowl and beat for just half a minute. We don’t need foam, we just give the mass uniformity.

2. Gradually, stirring, pour powdered sugar into a bowl, the mass will be quite thick.

3. At the end, add lemon juice and mix. You don’t have to add it, but it is this ingredient that gives the glaze a slight shine.

4. If desired, add vanillin, any dyes and you can use the mass. For complete coverage, you can simply grease the cookies; for decorating and drawing, you need to transfer the glaze into a pastry bag, make a small hole at the tip and you can bring all your culinary fantasies to life.

Recipe 3: Sugar Cookie Icing

This icing for cookies takes two minutes to prepare, but can delight you for a very long time. Consists of basic products that are found in every home. The recipe uses cocoa, but you can replace it with any coloring or use bright juice instead of water, for example, beets, cherries, or oranges. But if cocoa is removed, then you can add a little less water than in the recipe.

Ingredients

0.22 kg of powder;

Three spoons of water;

Two spoons of cocoa.

Preparation

1. Pour powder into a container, add sifted cocoa powder to it, mix.

2. Pour in hot water and mix with a spatula.

3. Place the bowl in a water bath and heat for a couple of minutes so that the powder disperses better and you can decorate the cookies.

Recipe 4: Caramel Cookie Frosting

This glaze for cookies is used to completely cover the surface, but it can easily be used to apply designs from other masses, including cream. Its undoubted advantage is its long shelf life; the mass will last well in the refrigerator for a week; if necessary, you can take out and heat the required amount. To prepare the mass you will need gelatin; it is better to take a small, instant product.

Ingredients

Granulated sugar 0.18 kg;

0.15 kg of clean water;

0.15 kg cream;

10 gr. starch;

5 gr. gelatin.

Preparation

1. Prepare all the ingredients in advance, measure them so that everything is within reach. There will be no distractions during the cooking process.

2. Mix gelatin with 50 grams of water and let stand.

3. Cream must be mixed with starch. First, you need to knead all the lumps in it, it’s better to sift it, otherwise it will be difficult for them to dissolve in the heavy cream.

4. Pour the sugar into a dry frying pan and begin to burn it. It is important that only a caramel shade appears and that the sugar does not turn into a black burnt substance. As soon as it has become the desired color, carefully add the heated remainder of the water, mix everything and cook until smooth. Turn off the fire.

5. Add the cream directly into the hot caramel syrup and mix.

6. Add gelatin dissolved in water, mix and use.

Recipe 5: Colorful cookie icing

The special feature of this cookie glaze is its hardness after hardening. It is great for dyeing in various colors, the products turn out bright and beautiful.

Ingredients

A glass of powder;

2 teaspoons corn syrup;

2 teaspoons milk;

Dyes.

Preparation

1. The syrup must be mixed with milk until smooth. If you don't have corn syrup, you can use maple or invert syrup.

2. Pour the mixture into powdered sugar and mix well until smooth. If the mass is too thick, you can add a little more syrup.

3. Place the resulting mass into various containers, paint each one in the desired color with food coloring, and mix thoroughly.

4. It is better to apply the coating with a brush; for small elements you can use a pastry bag or syringe.

Recipe 6: Chocolate Cookie Frosting

A simple and easy recipe for making chocolate glaze for cookies, but it cannot be called the most budget-friendly. It is advisable to use real chocolate, which contains at least 70% cocoa; with milk bars the result will not be as tasty and bright.

Ingredients

100 grams of chocolate bar;

5 spoons of milk.

Preparation

1. Crush the dark chocolate into small pieces, put it in any container and heat it in a water bath.

2. After melting the pieces, add milk little by little.

3. Keep the mixture until all the chocolate cubes have melted and it becomes homogeneous. Do not overheat the cookie icing.

4. Remove the melted mass. If it is too hot and liquid, then you need to cool it to 45 degrees.

5. Cover the baked goods. You can apply the entire surface or apply patterns using a pastry bag.

Recipe 7: White Chocolate Cookie Frosting

There are many ways to make white cookie icing. Convenient and quick using ordinary white chocolate. But the recipe is slightly different from the previous one, made on a dark tile. White chocolate is quite finicky to work with and it is important not to let it overheat, so if the water bath starts to boil, then turn off the heat. Let the mass warm up from the water.

Ingredients

90 grams of white tiles;

3 tablespoons of cream from 30% fat content and above;

30 grams of butter.

Preparation

1. Crumble the chocolate and send it to warm up in a water bath.

2. Pour in the cream and heat together until a homogeneous substance is obtained.

3. Remove from heat, add a piece of butter and stir vigorously until completely dissolved.

4. You can use white icing for cookies in the same way as chocolate, covering the surfaces completely or partially.

Recipe 8: Glaze for “Honey” cookies on yolks

Honey glazes for cookies are not only tasty, but also very aromatic. If desired, you can add cinnamon, ginger, cloves and other spices, which are especially popular in Christmas baking.

Ingredients

100 grams of powder and regular sugar;

spoon of honey;

2 yolks;

2 spoons of water.

Preparation

1. Raw egg yolks need to be beaten well with a mixer into white foam.

2. Place a saucepan on the stove, pour sugar into it, add honey and water. Cook until the grains are completely dissolved. Remove from heat and let the mixture cool slightly.

3. Add the yolk mixture into the still hot syrup, stir continuously, add powdered spices to taste and beat everything together with a mixer for a minute.

Recipe 9: Marmalade Cookie Frosting

The coating is bright and cheerful. The icing for cookies is made on the basis of ready-made marmalade; it looks interesting if there are undissolved pieces left inside.

Ingredients

200 grams of marmalade;

50 grams of butter;

4 spoons of sugar.

Preparation

1. Cut the marmalade into pieces and place in a water bath.

2. Add sugar and butter, cook everything together.

3. Remove from heat when granulated sugar dissolves and the mass becomes more homogeneous.

4. Cool until warm and you can cover the cookies.

Recipe 10: Creamy Cookie Frosting

The icing for cookies prepared according to this recipe is viscous and quite thick. It can be used to make not only a base coat, but also design elements. The color is creamy; you can add any food coloring if desired.

Ingredients

4 tablespoons of oil;

50 ml cream;

A glass of sugar;

A pinch of vanillin.

Preparation

1. Melt butter in a frying pan.

2. Pour in the sugar and, stirring, cook for 5 minutes; the syrup should become creamy.

3. Remove from heat and let the mixture cool slightly.

4. Pour in the cream and beat with a mixer for 5 minutes.

5. Add vanillin and the glaze is ready to use.

Recipe 11: Frosting for condensed milk cookies

This glaze cannot be made from vegetable condensed milk. It is important to use real condensed milk, prepared according to GOST and not containing anything unnecessary. By the way, the same glaze can be made from boiled condensed milk, it will turn out very tasty.

Ingredients

100 gr. oils;

150 grams of condensed milk;

7 tablespoons of powder or sugar.

Preparations

1. Melt the butter in a frying pan.

2. Add sugar and condensed milk. Cook for 5 minutes.

3. Remove from heat, cool and you can cover the cookies.

If the icing for the cookies is thick, does not spread at all and lies in stripes, then the mixture needs to be heated again, add a little water or milk. But if the glaze was initially liquid and hardened over time, then you need to warm it up without adding anything. In this case, the easiest way is to use a microwave oven.

If a white coating appears on the glaze and the appearance of the baked goods has become not very attractive, then you can grease the surface with any sticky syrup and sprinkle powder, crushed nuts, and various sprinkles on top. You can use jam or diluted honey as syrup.

It is better to dry glazed cookies at room temperature, laying them out on a wire rack. In the cold, the glaze deteriorates, loses its mirror shine and becomes gloopy.

In addition to dyes, flavorings can also be added to the glaze. Can be artificial or natural. As natural additives, you can use not only vanilla, but also cinnamon, ginger, saffron and other spices.

Is the glaze not setting and staying sticky? You can’t take it back, and you’ll have to correct the situation in other ways. You can simply roll the cookies in a mixture of powdered sugar and starch or in chopped nuts.

Surely, on the Internet or at Christmas markets, you have seen cookies, gingerbreads or other confectionery products painted with icing that look almost like works of art. As a rule, it is used as such glaze icing or in other words, icing sugar. Today I will tell you what it is and how to quickly and deftly prepare it.

Icing(English: “Royal icing”, translated as “royal icing”) is a protein paste for decorating desserts and all kinds of baked goods. The mass can be white or colored when food coloring is added to it. I will do icing, which will be used as a glaze for and.

Ingredients

egg white 1 PC.
powdered sugar 200 g
lemon juice 1/2 teaspoon

To prepare the icing, we need only two main ingredients - egg white and powdered sugar.

Preparation

We prepare all the necessary ingredients. Wash the egg thoroughly with soap. We carefully separate the egg white from the yolk.

Add sifted powdered sugar to the protein. It is necessary to sift; there may be sugar crystals in the powder that need to be removed. Otherwise, in the future they may slightly interfere with work, clogging the cut corner of the pastry bag.

Mix with a mixer or blender with a whisk attachment at low speed for 2 minutes. The glaze will gradually begin to turn white, this is due to protein oxidation. Next, add half a teaspoon of lemon juice, which will make the icing shine and shimmer a little in the light, and beat again for 3 minutes. The sugar-protein mixture will become a thick, homogeneous, white mass.

Actually icing almost ready. The glaze dries quickly, so if you are not going to work with it for the next few minutes, it is better to cover it with cling film or a lid. Next, if you need icing of different colors, then put the icing in different containers and add food coloring of the color we need. I use Americolor gel dye. The quantity is determined by the intensity of the color you want to achieve. But it is worth considering that when drying the glaze darkens a little and the color becomes richer.

Mix. Look how beautiful it is!

But that's not all! As a rule, glaze is divided into 3 types:
- thick - for gluing parts for a gingerbread house, drawing small details and inscriptions;
- medium thickness - for the contours of drawings;
— liquid — for filling inside contours.

We need to decide what pattern will be on our gingerbread cookies, this is necessary to understand how much icing of each type we will need.

Our thick icing is already ready. The consistency should be quite thick: the mass stays on the spoon and does not fall off even when turning the spoon on its side.

To obtain medium-thick icing, add a little water to the original mass and mix. It is better to add drop by drop so as not to overdo it. If the mass is still thick, then repeat the process. The consistency is medium thick: the mass on the spoon slowly slides down when turned.

To obtain liquid icing, add a little more water to the original mass and mix. If the mass is still thick, then repeat the process. The consistency is slightly thicker than condensed milk. The mixture drips off the spoon when turned on its side. We do the filling like this: first, use thick icing, draw a line along the perimeter of the future filling, and then fill the inner space with liquid icing.

We put our mixture into pastry bags. You can use regular heavy duty bags or even zip bags if you don't have piping bags. Or a pastry syringe.

We cut off the edge and start drawing. The main thing is not to be afraid of this matter. Gingerbread cookies will still turn out to be a decoration for any tea party. I have quite a bit of artistic talent, but I still drew it well, it seems to me. So, you can apply the glaze however you like, as your heart dictates. In general, there are no restrictions. Children simply adore this kind of creativity; it’s the best thing to do with them. The simplest option is to make a solid fill with one color. First, we make a contour with thick icing, which we fill with liquid icing. A toothpick will help to carefully distribute everything inside and smooth it out.

Two-color mitten. From the photo, I think everything is clear: first we draw the outline, fill it, then draw white “polka dots” on the red and use a toothpick to draw it through the center of the circle. The final touch: sprinkle the base of the mitten with sugar.

Another option for decorating gingerbread cookies: draw several lines into the filled outline with liquid icing of a different color and immediately draw a toothpick along the lines perpendicular to them, first in one direction, then in the other, and so on. The result is such a simple but beautiful drawing.

Icing dries in different ways: thick icing takes 30 minutes, liquid icing dries for a couple of hours at room temperature before pouring. If a thick layer of icing is placed on the cookies, the time will increase. The icing will dry for sure in a couple of hours!

The main thing in this matter is a creative approach. Experiment when drawing! You can involve the whole family, as this is quite a fun and exciting process. If you didn't use it all at once, you can store it in a tightly closed container for a couple of weeks. Remember that the glaze hardens quickly when exposed to air.

Everyone loves baking for its variety of flavors and aromas. But not only taste qualities play an important role, but also the external design of the products. To interest and arouse appetite, baked goods must be attractive and aesthetically pleasing in appearance. This point is especially important if the baked goods do not involve the presence of fillings. All kinds of cookie icing can help in this situation.

Icing for cookies “Protein”

You can decorate cookies, gingerbread, pancakes and Easter cakes with traditional glaze. To prepare it you will need the following products:

Egg white - 2 pcs.
Powdered sugar - 1.5 tbsp.

Preparation:

Start beating the cooled whites with a mixer (blender).
After foam appears, start adding powder.
If you want beautiful drips, use the specified amount of powder.
If you need to use a thick icing, double the amount of powdered sugar.
Immediately after cooking, coat the baked goods with glaze.

Icing for cookies “Chocolate”

This is another delicious cookie frosting option. You will need:

Extra black chocolate - 150 g.
Powdered sugar - 350 g.
Oil - 2 tbsp. l.
Milk - 40 ml.

Preparation:

Break the chocolate bar into small pieces.
Place the chocolate in a saucepan and melt it over a steam bath.
Then add all the ingredients and stir constantly until a homogeneous structure is obtained.
Immediately after removing the glaze from the stove, cover the baked goods, otherwise the glaze will harden.

Frosting for cookies “Honey”

Honey is a universal base for cookies and icing. To prepare this coating, prepare:

Oil - 75 g.
Liquid bee honey - 3 tbsp. l.
Sugar - 3 tbsp. l.
Citrus juice - 5 tbsp. l.

Preparation:

Place butter in a saucepan and melt it over low heat.
Then add sugar and bring it to a syrup state.
At the end, add honey and juice, boil the mixture for a couple of minutes.
Remove the glaze from the stove and let cool slightly.
Then spread the cookies with icing and sprinkle with grated nuts.

Frosting for cookies “Marmalade”

Multi-colored marmalade is an excellent solution for icing if you need to decorate baked goods for a children's party or for the New Year.

Grocery list:

Marmalade - 275 g.
Sugar - 120 g.
Oil - 80 g.
Sour cream - 2.5 tbsp. l.

Preparation:

Cut the marmalade into small squares and place in a saucepan.
Let the marmalade melt a little and add the remaining ingredients.
You can melt all the ingredients until smooth or leave the marmalade in small pieces.
After 10 minutes, remove the glaze from the heat, let it cool slightly and you can spread the cookies.

Frosting for cookies “Coffee-marshmallow”

Even the most ordinary cookies can become a culinary masterpiece if you decorate them with coffee glaze. To do this you need to take:

Marshmallows (it’s better to take them in chocolate) - 5 pcs.
Milk - 70 ml.
Butter - 150 g.
Instant coffee or chicory - 2 tsp.
Sugar - 140 g.

Preparation:

Heat the milk and stir the coffee in it.
Melt butter and sugar in a saucepan.
Then pour in the coffee milk and add the chopped marshmallows.
Cook the glaze for 25 minutes and coat the cookies while warm.

Icing for cookies “Multi-colored”

To make the cookies colorful, bright, and juicy in appearance, it is better to prepare the following glaze.

Prepare:

Powder - 2 tbsp.
Milk - 4 tsp.
Corn syrup - 4 tsp.
Dyes.

Cooking method:

Mix milk with syrup (maple syrup will work instead of corn syrup).
Pour the resulting liquid little by little into the powdered sugar and stir.
Divide the mixture into small containers and add dye to each.
Using a pastry brush or piping bag, brush the cookies with icing.

Now you can easily prepare icing for cookies and make your baked goods the most delicious.

It is eaten in an instant, and not because there is not enough of it, but because it is incredibly tasty! The light, airy, crumbly dough simply melts in your mouth, and the glaze gives the cookies not only a festive look, but also a chocolate flavor. You can treat yourself to this over a cup of tea or coffee with your family, or offer it to guests. It is very convenient to work with shortcrust pastry; you can give it absolutely any shape, especially if you have special cookie shapes. Children would love animal figures or stars, but adults would be happy with regular cookies in the form of circles that can be made into a glass. B shown step-by-step preparation of shortbread cookies with chocolate glaze with photos, so cook and enjoy.

Ingredients for making shortbread cookies with chocolate glaze

Step-by-step preparation of shortbread cookies with chocolate glaze

Butter (margarine) should be at room temperature. Mash the softened butter and sugar with a fork or mixer.
Add two eggs to the butter and beat again.
Add sour cream of any fat content to the egg-butter mixture and stir or beat.
Mix sifted flour with baking powder, vanilla and salt in a separate bowl.
Gradually begin adding flour to the liquid ingredients and knead the dough.
If 300 g of flour is not enough, add a little more. As a result, you should have a soft, airy dough that does not stick to your hands.
Wrap it in cling film and place it in the freezer for 30 minutes. You can also put the dough in the refrigerator, but for a long period of time - from 2 to 8 hours.
After cooling, cut a piece of dough, roll it out to 0.5 cm thick and cut out cookies using cutters. Do this with the entire dough.
Place the cookies on a greased baking sheet or line it with parchment.
Preheat the oven to 180 degrees and only then bake the cookies. It bakes quickly, 8-10 minutes.
To make the glaze, combine the cocoa and sugar directly in a saucepan, then add cold milk.
Place the glaze over very low heat and, stirring constantly, bring it to a boil.
Add a piece of butter, stir until completely dissolved. Turn off the heat and cool the glaze slightly.
Dip the tops of the cookies into the glaze and set them on a wire rack to dry.
When the glaze has cooled, the cookies can be served.

Shortbread cookies are served with hot tea, coffee or cocoa. If you like a nutty taste, sprinkle the cookies with crushed nuts before the icing hardens. Bon appetit!

5 glaze recipes for elegant New Year's cookies:

The New Year's mood is already in the air everywhere, and I really want to bring a piece of the holiday into my home.

Offers to prepare New Year's cookies and surprise loved ones with your skill. It's not so difficult - but how beautiful!

Step 1: Prepare the cookies:

You can use your favorite cookies as a basis (just don’t forget to stock up on molds in the form of Christmas trees, stars and snowmen) or buy ready-made ones in the store, because the main thing here is decorating with icing to give the cookies a New Year’s look.

Here's an easy shortbread recipe that works great.

We will need:

200 g flour
63 g caster sugar
100 g butter
1 small egg
a pinch of salt

Preparation:

Mix flour, powdered sugar and salt. Add butter, cut into small cubes. Mix the ingredients thoroughly - by hand or in a food processor, whichever is more convenient for you.
Knead the dough until fine crumbs form, then add the egg. Turn on the processor and watch until the dough begins to come together.
Gather the dough into a ball with your hands and roll out to a thickness of 3 mm.
You can put an openwork napkin on the dough and roll it on top with a rolling pin - for patterns. Place the dough in the freezer for 20-30 minutes.
Cut out shapes from the chilled dough and place them back in the freezer for 15 minutes. Then bake the cookies in the oven at 180 degrees for about 5-8 minutes.

Step 2: Prepare the glaze:

Now let's move on to the most interesting stage - preparing the icing to decorate our cookies. Here are 5 simple frosting recipes that are easy to make at home.

Classic glaze

We will need:

200 g powdered sugar
juice of 1 lemon
1 egg white

Preparation:

Mix all the ingredients and beat the mass with a mixer until the volume increases 2-3 times.
Multi-colored glaze options can be obtained if lemon juice is replaced with the juices of various vegetables. So, by adding beet juice to its composition, you can get shades from soft pink to lilac (from 1 to 5-6 tsp of beet juice). Orange color will come from carrot juice, yellow from sage tincture or decoction, green from spinach or broccoli juice, blue from red cabbage juice. Red currant or strawberry juice will give a red tint.

Caramel glaze

We will need:

1/2 cup brown sugar
1 cup powdered sugar
2 tbsp. l. butter
3 tbsp. l. milk
1 pack of vanillin

Preparation:

Melt the butter in a saucepan, pour milk into it and dissolve brown sugar. Boil for one minute.
Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, add vanilla and remaining powder.
Beat again until the glaze is ready.

Professional colored glaze

We will need:

1 cup powdered sugar
2 tsp. milk
2 tsp. sugar syrup
0.4 tsp. almond extract
food colorings

Preparation:

Mix powdered sugar with milk to form a soft paste. Then add sugar syrup to it and beat until the glaze is shiny and smooth.
Divide the icing into cups and add the desired coloring to each cup. The more dye, the richer and brighter the color.

Orange glaze

We will need:

3/4 cup powdered sugar
3-4 tbsp. l. orange juice

Preparation:

Pour the freshly squeezed juice into a saucepan and gradually add powdered sugar to it, but not vice versa.
Mix the powder with orange juice, adding it to the desired consistency. The orange glaze should be a little runny so that it spreads easily over the baked goods.

Chocolate glaze

We will need:

2 cups powdered sugar
4 tbsp. l. milk
2 tbsp. l. cocoa powder
1 tbsp. l. butter
1 pack of vanillin

Preparation:

Add powdered sugar, cocoa and vanillin to soft butter. Grind thoroughly and add milk little by little, stirring until smooth.

How to apply glaze

Before applying the icing to the cookies, lightly moisten the surface with water. Then take a pastry bag (or even a regular one) or a pastry syringe, carefully trace the contours of the cookies, and then fill them completely. Place the cookie sheet in the hot oven for a few minutes to help the icing dry faster.