Red Velvet NYCSummer Sugar Cookies Kit
- Contains Eggs
- Contains Milk
- Contains Wheat
Great for kids, these treats won't last long in a picnic basket. Craft picture-perfect summer sugar cookies, piped with all-natural pastel icing.
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality cookies! Includes all the pre-measured ingredients, plus parchment paper, and four disposable piping bags. (from Red Velvet NYC)
1 out of 3
Equipment You'll Need:
- Medium Bowl
- Large Bowl
- Electric Mixer
- Rubber Spatula
- Plastic Wrap
- Baking Sheet (2)
- Rolling Pin
- Cup or Glass
- Metal Spatula
- Wire Rack
From Your Pantry:
- 1 Egg
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. Let butter come to room temperature. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract. Slowly add the flour mixture to the butter mixture and mix with a spatula until combined.
Divide dough in half and pat to flatten into two disks. Wrap in plastic wrap and refrigerate until firm, at least 30 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper provided. Remove one disk from the fridge, then the second when ready. Dust a work surface with confectioner’s sugar provided for surface prep. Using a rolling pin, roll out dough to 1⁄8-inch thick. Rotate the dough by a quarter turn (or 90°) each time you apply pressure to get an even thickness, dusting the surface and dough with more confectioner’s sugar as needed. STEP 3
Cut out summer shapes: Make beach balls, watermelon slices, pineapples, or your own creation! Using a cup or glass from home, stamp out a few circles for beach balls. Using a knife, make a pineapple shape by cutting an oval and adding a few triangular spikes at the top. Cut a large semicircle and divide into several triangles to create watermelon wedges. With a metal spatula or your hands, carefully transfer to prepared baking sheets and chill in the fridge for 10 minutes. Reroll the scraps and repeat until the scraps are used up. STEP 4
Bake, rotating sheets halfway through, until slightly golden, 12 to 15 minutes. The pineapple cookies may bake faster than the others; you can remove them from the baking sheet fi rst and bake the others for a few more minutes. Remove cookies from sheets and cool completely on a wire rack. STEP 5
Make icing. In a medium bowl, combine icing sugar with 3 tablespoons of water. The icing will start out thick and lumpy. Dribble 1 more tablespoon of water (you may not need all of it) until the icing resembles thick honey. Divide into three small bowls, leaving some white icing in your mixing bowl (for four colors total). Add the red coloring to one bowl to make a deep pink. Add half of the yellow coloring to another bowl to make bright yellow. Add the other half of the yellow coloring along with the blue coloring to a third bowl, and stir to make green icing. STEP 6
Fold over the top of each piping bag to form a cuff. Scoop in icing, then unfold and twist to push icing down, releasing any air bubbles. Twist and seal the top of the bag. When you’re ready to pipe, cut a tiny corner off the piping bag, about 1/4 inch from the tip. (Start very small as a test.) Decorate cookies! Use icing to pipe patterns on cookies and create beach balls, watermelon slices, and pineapples. For best results, start by outlining your design and then fill it in. Let each color set before adding details with the next color, so the colors don’t bleed together. Enjoy!
|Serv. Size 1 cookie (33g)|
|Servings per container 24|
|Amount Per Serving
|Calories 140||Calories From Fat 35|
|% Daily Value *|
|Total Fat 4g||6%|
|Saturated Fat 2.5g||13%|
|Trans Fat 0g|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 0g||0%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
All-Purpose Flour, Icing Sugar (Sugar, Maltodextrin), Granulated Sugar, Butter (Unsalted), Egg White, Confectioner's Sugar (Sugar, Corn Starch), All-Natural Food Coloring (Yellow, Blue, Red), Vanilla Extract, Salt, Baking Powder.
Manufactured in a facility that processes nuts, dairy, soy, gluten.
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