Mother's Day Strawberry Shortbread Cookies Recipe (White Choco & Cocoa Butter Painting) [GF option]
Delicate crumb strawberry butter cookies are topped with a white chocolate disc & painted with natural food colored cocoa butter, green tea & dragon fruit powders. The cherry blossom painted design has hints of Pointillism but there is no limit to your creativity. Your mom will absolutely cherish your edible works of art! Recipe includes gluten free option.
Mother’s Day Strawberry Shortbread Cookies Recipe (with White Chocolate Disc & Cocoa Butter Chocolate Painting) [Gluten Free (GF) Option]
yield 16 cookies
(Strawberry Shortbread Cookies)
1 cup + 2 Tbsp (133g) AP Flour OR Gluten Free Flour
4 Tbsp + 2 tsp (33g) milk powder
1/4 tsp sea salt
1 stick (112g) unsalted butter, soften room temperature
1/4 cup + 1 tsp (55g) granulated sugar
1/2 tsp vanilla paste
3 Tbsp (14g; 1/2 oz) freeze dried strawberry powder
(Coating)
1/8 cup granulated sugar
(White Chocolate Disc & Colored Cocoa Butter )
1 1/2 cup (261g) white chocolate chips
2 to 3 cocoa butter wafers
1/4 to 1/2 tsp green tea (matcha) powder
1/4 to 1/2 tsp dragon fruit powder
Strawberry Shortbread Cookies Instructions:
1) In a small bowl, sift ap flour & milk powder. Then add salt & whisk to combine. Set aside.
2) In a medium size bowl using a mixer fitted with the paddle attachment (or beaters), cream butter, sugar, & vanilla paste till combined.
3) Add strawberry powder to the butter mixture. Continue to mix till combined.
4) On low speed, add flour mixture to the strawberry butter mixture. Continue to mix till the cookie dough comes together.
5) Divide dough in half. Transfer each cookie dough halves onto a plastic wrap. Loosely wrap each into a square pouch. Flip over & flatten with a rolling pin to 1/4”inch in thickness.
6) Refrigerate cookie dough for at least 15 minutes.
7) Unwrap plastic wrap. With a 2.75 inch round cutter, cut out rounds & place onto a parchment paper or silpat lined baking pan with approximately 1 inch space between each cookie. Repeat with remaining cookie dough. Yield 16 total.
8) Refrigerate cookies for at least 15 minutes before baking.
9) Preheat oven to 350ºF.
10) Bake cookies for 8 to 10 minutes, depending on the thickness of your cookies till the edges are golden brown.
11) Transfer baking pan to a cooling rack. If air pockets form, level tops with small offset. Allow cookies to cool for about 5 to 10 minutes till they are firm enough to handle. Transfer cookies to a cooling rack & cool completely.
12) Once cookies are completely cooled, roll the edges into each into granulated sugar.
White Chocolate Discs Instructions:
1)With double boiler method, completely melt the white chocolate chips. Stir occasionally. Careful not to add any water.
Note: Do not discard remaining chocolate. Keep chocolate over double boiler to be used to glue the discs onto each cookie.
2) With a cookie scooper #60 (2 tsp), place 1 scoop onto each individual rounds of a whoopie silpat mat, total 12. Gently bang the mat several times on the table & use a small metal offset to spread the white chocolate evenly. Continue to gently bang the mat on the table a few more times.
3) With a wooden skewer, puncture surface bubbles. Gently bang the mat a few more times on the table to level the chocolate.
4) Transfer mat to a baking sheet & freeze for at least 15 minutes till discs are solid.
5) Unmold the discs from the mat and place onto a parchment paper or silpat lined baking sheet. Refrigerate till ready to assemble the cookies.
6) Repeat Steps #1 to 5 till you get 16 total discs.
Cocoa Butter Chocolate Painting Instructions:
1) With a small metal offset, place a small amount of melted white chocolate to the center of each cookie. Work with 1 to 2 cookies at a time. Adhere a white chocolate disc to each cookie.
2) Boil hot water & place in a medium mixing bowl.
3) Place cocoa butter, dragon fruit powder, & green tea powder respectively into small glass sauce bowls. Place these 3 bowls onto a ceramic plate & then place the plate over the hot water bowl from Step#1. Plate should be larger than bowl. (see video)
4) To paint with cocoa butter, add a small amount of melted cocoa butter into dragon fruit & green tea powder. Do not mix entirely. With a paint brush, mix a small section of the cocoa butter & food powder. The more concentrated the mix is, the darker the color becomes. Less cocoa butter = darker color. More cocoa butter = lighter color.
Note: Recommend synthetic brushes #5 (thicker for blossoms) & #000 (thinner for writing & branches)
5) Dry in room temp for at least 5 - 10 mins till the colored cocoa butter sets.
6) Best refrig for up to a week. Eat at room temp.
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BEST ROYAL ICING RECIPE & Perfect Icing Consistency
Welcome to the quick and easy royal icing recipe that will be the best royal icing you will ever make! This icing is perfect for decorating cookies!
Little Cookie Co's Royal Icing
2 pounds powdered sugar (1kg)
3 tablespoons meringue powder (30 grams)
2/3 cup of water (158 ml)
1/4 cup corn syrup (60 ml)
1 tablespoon butter bakery emulsion (15 ml)
1 tablespoon vanilla extract (15 ml)
1 teaspoon white color (5 ml)
Make sure your bowl and beater are grease free. You can wipe down the bowl and beater with vinegar if needed.
In mixing bowl, add powdered sugar and meringue powder and mix on low speed. Once combined, add half of the water, corn syrup, butter and vanilla flavours and mix on low speed. Scrape sides and bottom of bowl. If the icing is still dry and thick, add some more water until combined and slightly glossy looking. Add white food coloring. Scrape down bowl again and mix on medium speed for 30-45 seconds or until the icing is light and fluffy. Be careful not to overmix as the icing can become crumbly once dry.
If the icing is too stiff, add a few more drops of water and mix until you reach a soft peak. If the icing is too soft, and cannot hold a soft peak, add a few tablespoons of powdered sugar and mix until the peak is soft but holds steady.
To pair with the perfect sugar cookies, see my tutorial here:
For the products I use, please see below.
Please note: As an Amazon Associate I earn from qualifying purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, however does help me keep my content free for you by supporting my business
Butter Emulsion:
Chef Master White:
Americolor Bright White:
For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -
Scribe tool:
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Thank you for watching & Happy Baking
Pumpkin Sugar Cookies Recipe and Tutorial
These pumpkin cookies are very cute and are really easy to make! This video will teach you how to make the sugar cookies, as well as two options for decorating them: using a glaze, or using royal icing to flood the cookies.
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Royal icing tutorial:
Music Credits:
Porch Swing Days (Faster) - Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0
Egg Yolk Paintbrush Sugar Cookies | Easy Kid-Friendly Easter Cookie Recipe by Forkly
Using the yolks of raw eggs, you simply food dye the yolks and paint the cookies BEFORE baking. They come out with bold, saturated designs, ready to eat the moment they’re cool enough to handle. Plus, everyone gets the opportunity to custom paint their creations, which makes a super fun craft to do with kids.
Get the full recipe here:
EASY Sugar Cookie Icing Recipe
Decorating cookies is always super fun and thanks to my easy sugar cookie icing anyone can do it! There are no fancy ingredients and it takes no time at all to make plus you can make as many fun colors as your heart desires and create all kinds of fun designs.
RECIPE:
Cut Out Cookie Recipe:
During the holidays, in particular, I love to decorate sugar cookies with this icing recipe. Using my tried and tested recipe they are not only crispy, buttery and delicious but they keep their shape wonderfully so you can use any fun cookie cutter you like, check out my Christmas stockings and snowflakes below!
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How to Make The BEST ROYAL ICING (Quick & Easy Tasty Recipe)
If you wanted to know how I make my icing from start to finish, you´ve come to the right place! This is a very easy and forgiving recipe.
Royal Icing Recipe:
1 bag of icing sugar (1kg) *see note below
3 tablespoons of meringue powder (30 grams)
2/3 cup of water (158 ml - do not use all at once)
1/4 cup corn syrup (85 grams)
1 tablespoon of vanilla extract (15 ml)
1 tablespoon of butter bakery emulsion (15 ml)
1 teaspoon of Americolor bright white (15 ml)
*Please note that I use a 1kg (2.2 lbs) bag of powdered sugar. If you are using a 2lb bag, all you need to do is reduce the amount of water you are using by a little bit.
Directions:
Place the powdered sugar and meringue powder in your mixing bowl. Using the paddle attachment or regular beaters, stir the ingredients together on the lowest speed.
While you continue on low speed add HALF of the water, corn syrup, vanilla and butter emulsion. You can use any single or combination of flavourings you want, this is my go to flavour (I will link the butter emulsion below).
Add in your white colour. You can use more than 1 teaspoon if it is not enough to bring it back to a bright white. I normally give it a good squeeze instead of measuring. Make sure to scrape your bowl down. If you find the icing needs a bit more water to come together, you can add another teaspoon or so until all the powdered sugar is incorporated.
Once everything is incorporated nicely, you can put your mixer to medium speed and mix it up for 1 minute, scrape the sides down and then mix for another 30 seconds to minute. Make sure not to mix for too much longer because if you over mix your icing will become crumbly or chalky.
If you find your icing is too thin, you can always add more powdered sugar and stir it in to thicken it up again. If your icing is too stiff, you can add a bit of water at a time to thin it down. Once you make it a few times, you´ll get the hang of how much water you need to make the consistency you like.
Meringue powder can be found at your local cake or craft supply stores!
If you'd like to donate to help support my channel, you can use this link (thank you so much!)
For the products I use, you can see below.
Please note: As an Amazon Associate I earn from qualifying purchases and may receive a small commission if you buy from one of my links below. This is no extra cost to you, however does help me keep my content free for you by supporting my business
Butter Emulsion:
Americolor Bright White:
Chef Master White is can be an alternative
For tipless bags that I use:
YOTIPP Piping Bags (regular) -
Master Piping Bags (thin) -
Scribe tool:
Projectors:
AAXA Projector:
Stand for Projector:
Please see my channel for all my tutorials, tips & tricks to make the perfect decorated cookies!
Happy Baking & Cookie Decorating!