We paired an orange zest-packed dough with bright Sparkling Wine Royal Icing to create these Mimosa Cutout Cookies for the holidays. This elegant showstopper is surprisingly simple to make thanks to an easy icing method. These cookies are dipped in royal icing, rather than piped and flooded, before getting finished off with a mix of white sprinkles for an easy yet sophisticated look.
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (240 grams) confectioners’ sugar
- 1 tablespoon (8 grams) tightly packed orange zest
- 1 large egg (50 grams), room temperature
- 1 teaspoon (6 grams) vanilla bean paste
- 31/4 cups (406 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- Sparkling Wine Royal Icing (recipe follows)
- Garnish: assorted white sprinkles
- Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and orange zest at low speed just until combined. Increase mixer speed to medium- low, and beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and vanilla bean paste, beating until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on
- low speed, gradually add flour mixture to butter mixture, beating until a dough forms.
- Divide dough in half; shape each half into a 7-inch disk. Wrap each disk in plastic wrap, and refrigerate for 30 minutes.
- On a lightly floured surface, roll half of dough to ¼ -inch thickness. Using desired cutters dipped in flour, cut dough; using a large offset spatula dipped in flour, place cut dough ¾ to 1 inch apart on prepared pans. Reroll and cut scraps as needed. Repeat with remaining dough. (See Note.)
- Bake, one batch at a time, until edges are lightly golden, 8 to 10 minutes. Let cool on pan for 1 minute. Remove from pan, and let cool completely on wire racks.
- Dip tops of cooled cookies in Sparkling Wine Royal Icing; pull straight out, and lightly shake back and forth, letting excess drip off as much as possible. Quickly turn cookies icing side up; using a wooden pick, spread icing into an even layer, popping and filling any air bubbles, if necessary. Garnish with sprinkles, if desired. Let stand until dry, at least 4 hours.
- 16 ounces (454 grams) confectioners’ sugar
- 6 tablespoons (90 grams) warm water (90°F/32°C to 110°F/43°C)
- 21/2 tablespoons (25.5 grams) meringue powder
- 21/2 to 31/2 tablespoons (37.5 to 52.5 grams) sparkling wine, room temperature (70°F/21°C)
- In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar, 6 tablespoons (90 grams) warm water, and meringue powder at low speed until well combined, stopping to scrape sides of bowl. Increase mixer speed to medium; beat until mixture is the consistency of toothpaste, 3 to 5 minutes. Add sparkling wine, ½ to 1 teaspoon (2.5 to 5 grams) at a time, until icing reaches “10-second” consistency. (A ribbon of icing drizzled on surface should take 10 seconds to sink back into icing.)
- Transfer icing to a large shallow bowl; cover with a damp paper towel, and let stand for 20 minutes. Using a wooden pick, pop and fill as many air bubbles that rise to the surface as possible before using.
Feel free to flavor your royal icing with your favorite extract to taste. Thin to 10-second consistency using room temperature water (70°F/21°C).
For a little stronger sparkling wine flavor, place 11⁄2 cups (360 grams) sparkling wine in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1⁄4 cup (60 grams). Transfer mixture to a small bowl, and let cool to room temperature (70°F/21°C). Use reduced sparkling wine as directed to thin royal icing to 10-second consistency.