OMBRE COOKIES RECIPE | MARTHA STEWART
We mixed plant-based food dyes (yellow from turmeric and red from beets) into buttercream to top these painterly sugar cookies.
Provided by Martha Stewart
Categories Cookie Recipes
Total Time 2 hours 35 minutes
Prep Time 1 hours 55 minutes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Whisk together flour, baking powder, and salt in a large bowl. With an electric mixer, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, at least 20 minutes, or place in a resealable plastic bag and freeze up to 3 months (thaw in refrigerator overnight before using).
- Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one disk of dough; let stand 5 to 10 minutes, then roll it out 1/8 inch thick between two sheets of lightly floured parchment, dusting with more flour as needed. Cut out shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, refrigerate 10 minutes.) Reroll scraps; cut more shapes. Repeat with remaining dough. Bake, rotating sheets halfway through, until edges are golden, 10 to 18 minutes (depending on size). Let cool completely on wire racks.
- Place 1/2 cup buttercream in each of four small bowls. For the bright-pink color, add 1/4 teaspoon Berry food color. For the bright-red color, add 1/4 teaspoon Berry and 1/8 teaspoon Sunflower. For the bright-orange color, add 1/4 teaspoon Sunflower and a pinch of Berry. For the bright-yellow color, add 1/4 teaspoon Sunflower. Let stand 10 minutes before using to allow dyes to fully saturate.
- Frost a few cookies using an offset spatula, then add a couple of tablespoons of white buttercream to each bowl to lighten the colors. Continue frosting cookies, then adding more white buttercream to achieve an ombre effect. Reserve remaining buttercream for another use.
OMBRÉ SUGAR COOKIES | HY-VEE
Grab your green food coloring and refrigerated sugar cookie dough to make these gorgeous ombré cookies!
Provided by Hy-Vee Seasons Magazine
Cook Time 20 minutes
Yield 24 1 cookie each
Number Of Ingredients 3
Steps:
- 1.
Preheat oven to 350 degrees. Combine softened cookie dough with flour. Divide dough into three portions. Tint each portion with increased amounts of red or green food coloring to form an ombré effect. Roll each portion into a log.
- 2.
Spray work surface with Hy-Vee nonstick cooking spray. Arrange logs side by side, from lightest to darkest on prepared work surface. Using a rolling pin, gently roll on top of logs to form a rectangle. Wrap rolled dough tightly in plastic wrap and refrigerate for 10 minutes.
- 3.
Cut rolled dough crosswise into 1/4-inch-thick slices. Place slices 2-inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until cookies are set. Cool for 2 minutes on cookie sheets. Transfer cookies to wire racks to cool completely.
Nutrition Facts : Calories 90, FatContent 3.5g, SaturatedFatContent 1.5g, TransFatContent 0g, CholesterolContent 0mg, SodiumContent 110mg, CarbohydrateContent 13g, FiberContent 0g, SugarContent 6g, ProteinContent 1g
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ITALIAN OMBRE LAYER COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 3 hours
- Preheat oven to 350 degrees F; position oven rack in middle of oven.Grease a 9-by-13-inch baking pan. Place a 13-inch-wide piece of parchment paper into baking pan, leaving an overhang on the long edges (this will allow you to remove the cookies from the pan after baking). Lightly grease parchment.Sift together flour and baking powder; set aside.In a food processor, pulse sugar and almond paste until combined and no large chunks of almond paste remain, 20 to 30 seconds. Transfer to the bowl of a stand mixer and add eggs, vanilla and salt. With the whisk attachment, beat on medium-high speed until pale and thickened, about 5 to 7 minutes. Reduce speed to low and drizzle in melted butter, followed by flour mixture, mixing until dry ingredients are just incorporated.Divide batter into 3 bowls, about 2 cups or 14 ounces of batter each. Mix in food coloring as desired. (For classic Italian Rainbow Cookies, color one bowl red and one bowl green and leave the last natural. For ombre cookies, leave one bowl natural, one bowl with one drop of food color, and the third bowl with 2-3 drops [or more as needed to achieve desired hue]. You could also divide the batter in half, color one portion, and then measure out one cup of the natural and one cup of the colored batter to mix together to get the middle shade).With an offset spatula, spread the first bowl of batter in an even layer in prepared pan. Bake until top is set and edges are just starting to brown, 10 to 12 minutes. Let cool for 5 minutes, then carefully lift cake from pan using parchment overhang. Place on a wire rack to cool completely.Repeat with remaining two colors of batter, letting the baking pan cool completely and lining it with a new piece of parchment for each layer (or if you have more than one 13-by-9 pan you can bake one right after the other).Once all layers are baked and cooled, invert bottom layer (the darkest color if you are doing ombre) onto a parchment-lined cutting board. Gently remove parchment. Spread 1/3 cup of jam evenly over top of cake. Invert second layer on top, positioning it so edges line up fairly evenly. Remove parchment and spread with remaining 1/3 cup of jam, followed by final layer of cake.Gently melt chocolate and butter in the microwave at half power or a double boiler until smooth. Spread melted chocolate evenly over top of layered cake. If desired, you can leave the chocolate smooth on top or you can run a fork through it for a swirled effect.Let chocolate set at room temperature for 1 to 2 hours. Using a sharp serrated knife, trim edges, then cut lengthwise into 5 strips (approximately 1 1/2 inches wide) and then crosswise into 12 1-inch pieces.Serve immediately, or store cookies in an airtight container for up to 1 week.
OMBRE CHRISTMAS TREE COOKIES RECIPE RECIPE | EPICURIOUS
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ITALIAN OMBRE LAYER COOKIES | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 3 hours
- Preheat oven to 350 degrees F; position oven rack in middle of oven.Grease a 9-by-13-inch baking pan. Place a 13-inch-wide piece of parchment paper into baking pan, leaving an overhang on the long edges (this will allow you to remove the cookies from the pan after baking). Lightly grease parchment.Sift together flour and baking powder; set aside.In a food processor, pulse sugar and almond paste until combined and no large chunks of almond paste remain, 20 to 30 seconds. Transfer to the bowl of a stand mixer and add eggs, vanilla and salt. With the whisk attachment, beat on medium-high speed until pale and thickened, about 5 to 7 minutes. Reduce speed to low and drizzle in melted butter, followed by flour mixture, mixing until dry ingredients are just incorporated.Divide batter into 3 bowls, about 2 cups or 14 ounces of batter each. Mix in food coloring as desired. (For classic Italian Rainbow Cookies, color one bowl red and one bowl green and leave the last natural. For ombre cookies, leave one bowl natural, one bowl with one drop of food color, and the third bowl with 2-3 drops [or more as needed to achieve desired hue]. You could also divide the batter in half, color one portion, and then measure out one cup of the natural and one cup of the colored batter to mix together to get the middle shade).With an offset spatula, spread the first bowl of batter in an even layer in prepared pan. Bake until top is set and edges are just starting to brown, 10 to 12 minutes. Let cool for 5 minutes, then carefully lift cake from pan using parchment overhang. Place on a wire rack to cool completely.Repeat with remaining two colors of batter, letting the baking pan cool completely and lining it with a new piece of parchment for each layer (or if you have more than one 13-by-9 pan you can bake one right after the other).Once all layers are baked and cooled, invert bottom layer (the darkest color if you are doing ombre) onto a parchment-lined cutting board. Gently remove parchment. Spread 1/3 cup of jam evenly over top of cake. Invert second layer on top, positioning it so edges line up fairly evenly. Remove parchment and spread with remaining 1/3 cup of jam, followed by final layer of cake.Gently melt chocolate and butter in the microwave at half power or a double boiler until smooth. Spread melted chocolate evenly over top of layered cake. If desired, you can leave the chocolate smooth on top or you can run a fork through it for a swirled effect.Let chocolate set at room temperature for 1 to 2 hours. Using a sharp serrated knife, trim edges, then cut lengthwise into 5 strips (approximately 1 1/2 inches wide) and then crosswise into 12 1-inch pieces.Serve immediately, or store cookies in an airtight container for up to 1 week.
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