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Corgi Cookies

Corgi Cookies

Buttery, spiced cut-out cookies flavored with honey, brown sugar, and warming spices, decorated with royal icing to look like corgis. Chill the dough at least 2 hours (or overnight) and finish with multicolor royal icing for party platters or gift tins.
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Prep Time:40 minutes
Cook Time:15 minutes
Total Time:1 minute
Course: Desserts
Keyword: corgi cookies, royal icing, spiced cut-out

Equipment

  • 1Baking Sheet
  • 1Stand-up Mixer
  • 1spatula

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ginger ground
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon cardamom ground
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon black pepper ground
  • 3 tablespoons unsalted butter at room temperature
  • 1/3 cup brown sugar firmly packed
  • 1 large egg yolk
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar about 1/2 bag
  • 1/3 teaspoon kosher salt
  • 2 1/2 tablespoons meringue powder
  • 1/2 teaspoon vanilla extract pure
  • 2 to 4 tablespoons warm water
  • Brown food dye
  • Yellow food dye
  • Black food dye

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground cardamom, ground cloves, and ground black pepper until evenly combined.
  2. In a large bowl, combine the unsalted butter and firmly packed brown sugar and beat with an electric mixer on high speed until creamy. Add the egg yolk, honey, and vanilla extract and mix until combined, then add the flour-spice mixture and mix on low speed until incorporated.
  3. Knead the dough until it comes together in one large mass. Wrap the dough in plastic wrap, press it into a flat disk, and refrigerate for at least 2 hours or ideally overnight.
  4. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. On a lightly floured work surface, roll the chilled dough to 1/2" thickness and stamp out cookies with cookie cutters. Recombine scraps, reroll, and transfer cut cookies to the prepared baking sheet. Bake for 7 minutes, or until the edges are light golden brown, then allow cookies to cool completely on the baking sheet.
  5. For the royal icing, combine the powdered sugar, 1/3 teaspoon kosher salt, meringue powder, 1/2 teaspoon vanilla extract, and 2 tablespoons warm water in a large bowl. Beat on high with the whisk attachment for 5 minutes until thick and glossy, adding up to 1 additional tablespoon warm water if you need to thin it. Divide about 1/2 cup of icing into separate bowls to color: mix 2 drops brown and 1 drop yellow for the corgi brown, and add black food coloring or gel to make black. Transfer each color to separate piping bags.
  6. Pipe a tricolor black strip on a few cookies and allow it to dry. Outline the face and long body areas with the brown icing and flood those sections, allow to dry, then pipe and fill the chest and feet with the white icing. Allow all layers to dry completely before stacking or packaging.

Notes

Chill the dough at least 2 hours or overnight to make rolling and cutting easier and to help the cookies hold their corgi shape. If royal icing is too thick, thin with up to 1 additional tablespoon warm water; allow each color to dry between layers. Recipe yields 8 to 10 large corgi cookies (smaller cutters can make 16 to 18).