After many emails and requests on how to do this I am going to do a quick post. I have used coloured sugars on many cookies and cupcakes and it’s really simple to make your own. I’ve even made it with a pearlized sheen. It all depends on the food colouring you choose. The main thing to keep in mind is that you must use a POWDERED form of food colouring. Any liquids or gels will just melt the sugar and you’ll have a colourful but sticky mess.
I try to buy a coarsely ground sugar for my decorating sugars just so it gives a little more impact, or you can always use regular white sugar if that’s all you can buy or have on hand.
To be on the safe side you should probably start off with just a little of the food coloring and see what shade you get after you shake it (with the lid on tightly of course!). You can then adjust it and make it darker by adding a little more coloring until you get the desired shade you are after.
Store your sugars in a dry space so they don’t clump up from moisture.
Hubby has a work Holiday party tomorrow so I decided to make cookies instead of cupcakes for a change. Plus, who can resist some of the great cookie recipes synonymous with this time of year. I went with a tried and true favourite – the peanut butter cookie with a chocolate kiss pushed into the top. While at the store buying kisses I saw the white and red striped peppermint variety and thought how fun they would look in a chocolate cookie, so I made those also.
Here are the two quickie recipes which will have you rolling in cookies in very short order:
Like I said, after seeing how cute the peppermint kisses were I just had to make a chocolate cookie to put them on. I had some red decorator sugar in the pantry and rolled just the tops of the cookie balls into that before baking for some extra holiday sparkle.
1. Sift together the flour, cocoa, baking powder, and salt and place aside.
2. Cream together the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
3. On low speed, beat in flour mixture a little at a time, until well blended and smooth.
4. Drop chocolate cookie dough onto greased baking sheets or silicone mat by rounded teaspoons, about 2 inches apart. I rolled mine in coloured decorator sugar before placing them on the tray.
5. Bake at 350° for 12 to 15 minutes, or until set.
Gently push a kiss into each cookie as soon as they come out of the oven.
Makes about 3 dozen cookies.
***TIP*** If you don’t have the coloured decorator sugar available you can make your own but you will still need powdered food colouring to add to regular white sugar. Place 1 cup of white sugar into a container with a tight fitting lid and to that add about 1/4 teaspoon of powdered food colouring. Shake the container until the white sugar turns coloured. Of course you can adjust the amount of food colouring to make stronger or paler colours.
1. Preheat the oven to 375°F.
2. Cream together butter, both sugars and peanut butter.
3. Add the egg and vanilla.
4. Add flour, baking soda and salt.
5. Form into small walnut sized balls.
6. Roll in white sugar and place them on a cookie sheet.
7. Bake for 8 to 10 minutes.
8. Press Hershey Kiss into each cookie when fresh out of the oven.Makes about 2 1/2 dozen.
***TIP*** It really helps to have removed the foil wrappers from the kisses BEFORE the cookies come out of the oven. I did it for the first batch but was scrambling to get them unwrapped for the second batch before the cookies cooled too much as they break up more when pushing in the kisses if too cool.
Also, some recipes say to return the cookies to the oven for a minute once the kisses are on the cookie but I really don’t prefer this as the kisses lost their point and looked more like the teats off a baby bottle… um no. You can see the difference in the two photos since I didn’t do it on the chocolate peppermint cookies.
Have a wonderful time making these cookies for your family and friends! I know I did. As always, your email questions are most welcome.