Friday, December 30, 2016

Chewy Chocolate Chip Cookies

Today I've got a family favorite recipe for y'all. It's the only recipe we ever use for Chocolate Chip Cookies! I think the pudding mix is the secret ingredient. ;)

~ Chewy Chocolate Chip Cookies ~

  • 1 cup butter, softened
  •  3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 package instant vanilla pudding (You can use chocolate instead of vanilla to make double chocolate cookies, which is what I usually do)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2-1/4 cups flour
  • 2 cups chocolate chips
  • 1 cup nuts, optional

Recipe Card

Friday, December 23, 2016

Christmas Cookies // Part 3_Flooding Royal Icing

Well, the third and final part of our Christmas cookie series is here! Today I'll talk a little about the technique of flooding royal icing. I'll also give y'all some ideas for decorating sugar cookies. I hope you enjoy!

~ Flooding Royal Icing ~

  • Water
  • To decorate you'll want to use a piping bag instead of a knife (I explain why below).

If your going to decorate your sugar cookies using flooded royal icing, then I'd suggest using a piping bag. A knife will work for royal icing at regular consistency, but flooded, it's a little too runny to use a knife.
 First you'll want to color the icing. If you flood the icing, then color it, you risk the food coloring changing the consistency of the icing.
To actually flood the icing, you simply add water in (very) small amounts until you reach your desired consistency. I'd suggest adding water a teaspoon at a time. In the picture above I've reached the perfect consistency. 
 The icing is runny...
...but still holds its shape for a few seconds. If your icing becomes too runny (because of too much water), add more powdered sugar to balance it out.
 Now fill the piping bag with the icing.
  Then twist up the top, or tie it with a rubber band. Now your ready to decorate!
First, outline where you want the frosting to go. You don't want to get too close to the edge, of the icing will run of the side of the cookie.

Next fill the outline.
Then smooth out the icing using a toothpick. Since the frosting is "flooded" the creases will disappear after a few seconds.

 Now I'll show a few of the cookies I decorated, to maybe give you some inspiration for decorating your own. :) 

I hope you enjoyed this Christmas cookies series! I sure enjoyed making the cookies! I'm planning to do one more post before Christmas- talk to you then! 

I hope you try this technique! If you do I'd love to hear about it or see pictures! You can follow The Kitkat Studio by email if you want to receive a notification right in your inbox every time we post! Be sure to come back soon! And a very Merry Christmas! ♥Katie

Wednesday, December 21, 2016

Christmas Cookies // Part 2_Royal Icing

Second part of the Christmas cookies series: Royal Icing! Today I'm going to share with y'all the recipe I use for Royal Icing. Then tomorrow I'll show y'all a little bit about the technique of flooding sugar cookies. Enjoy! 

~ Royal Icing ~

  • 4 cups icing sugar (otherwise known as powdered, or confectioners sugar)
  • 3 tablespoons meringue powder
  • 5-8 tablespoons water


First, you'll want to use a mixer for this- preferably a stand mixer, but a hand mixer will work too. You'll have to whip the icing for 8-10 minutes, so you don't want to use a spoon. :) 
Pour the powdered sugar into the bowl of your mixer.
Add the meringue powder.
Mix together.
 Turn the mixer onto low, then add about 4 tablespoons of water.
Add another 4 tablespoons or so of water, then turn the mixer to full speed and allow it to whip for 8-10 minutes, or until the icing is soft and fluffy.
At this point the icing is a good consistency to use for making roses, or as glue to hold gingerbread houses together and such. :) Royal icing doesn't taste as good as buttercream, so I wouldn't suggest using it to frost an entire cake. Tomorrow I'll show y'all a little about flooding and coloring royal icing. I hope y'all are enjoying this Christmas cookie series! :) 

I hope you try this recipe! If you do I'd love to see pictures! :) Or you can pin this recipe and save it for later! Be sure to come back soon! And a very Merry Christmas! ♥Katie

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Monday, December 19, 2016

Christmas Cookies // Part 1_Sugar Cookie Recipe

Yay! It's Christmas time, and that means I can make Christmas cookies! Today I'll be sharing my recipe for sugar cookies with y'all! Christmas baking is so much fun!! This is a three part series. So here's the first part -- the cookie dough recipe. Part 2 will be the royal icing recipe, and part 3 will be all about decorating the cookies. I hope you enjoy this series! So lets get started!

  • 1 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract 
  • 1 egg
  • 2 teaspoons baking powder
  • 3 cups all purpose flour
Start by creaming together the butter and sugar in the bowl of your mixer.
 Beat in the vanilla,
 almond extract,
and egg.
Mix in the flour and baking powder.

The dough will be stiff, and a bit crumbly.
Once the ingredients come together, turn the dough out onto a counter top
and knead it by hand
 until it comes together into a ball.
 Divide the dough into two or more balls so it will be easier to work with.

 Roll out the balls on a floured surface. You'll want it to be about 1/4 inch thick.
Now comes the fun part -- cutting out the cookies!

Place the cookies on a cookie sheet. 
 Then into a preheated oven (at 350 degrees) for 6-8 minutes.
 Let them cool on the cookie sheet until they are firm enough to be moved to a cooling rack.

And ta-da! Your sugar cookies are complete- almost. No sugar cookie is complete without icing though! :) Tomorrow I'll post part 2_Royal Icing. I hope y'all enjoy this Christmas cookie series! 

Recipe Card
Download PDF

I hope you try this recipe! If you do I'd love to see pictures! :) You can follow The Kitkat Studio by email if you want to receive a notification right in your inbox every time we post! Be sure to come back soon! And a very Merry Christmas! ♥Katie
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