Name: Technicolor Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 7 h 2 min
Cuisine: American
Ingredients: 2 1/2 cups (320 grams) all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 3/4 teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt (such as Diamond Crystal); 3/4 cup (169 grams) unsalted butter, at room temperature; 1 cup (200 grams) granulated sugar; 2 tablespoons freshly grated orange zest (from about 2 large navel oranges); 2 teaspoons vanilla extract; 1 large egg, at room temperature; 6 cups (680 grams or 1 1/2 pounds) powdered sugar; 6 tablespoons (50 grams) meringue powder; 2/3 cup water (plus more as needed); Gel food coloring in 4 different colors

Ingredients

2 1/2 cups (320 grams) all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

3/4 teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom

1/2 teaspoon baking powder

1/2 teaspoon kosher salt (such as Diamond Crystal)

3/4 cup (169 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated sugar

2 tablespoons freshly grated orange zest (from about 2 large navel oranges)

2 teaspoons vanilla extract

1 large egg, at room temperature

6 cups (680 grams) powdered sugar (1 1/2 pounds)

6 tablespoons (50 grams) meringue powder

4 different colors of gel food coloring

Instructions

Step 1: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder, and salt.

Step 2: In a large bowl, use an electric mixer on medium speed to beat butter, granulated sugar, orange zest, vanilla extract, and egg until combined. Add the flour mixture and beat until mixed.

Step 3: Place a 12-by-16-inch sheet of parchment paper on your work surface. Set the dough on top and cover with another piece of parchment. Roll dough into a ¼-inch-thick rectangle, squaring the edges. Refrigerate the dough, still between parchment sheets, on a rimmed baking sheet until firm, about 30 minutes.

Step 4: Prepare the royal icing by combining powdered sugar and meringue powder in a large bowl. Add 2/3 cup water and beat with an electric mixer on medium speed for about 7 minutes until thick and glossy. Adjust consistency by adding water 1 teaspoon at a time if needed; the icing should take 10 seconds to smooth over itself when drizzled.

Step 5: Divide icing into 5 bowls. Tint 4 of them with gel food coloring, leaving one white. Cover and let stand at room temperature for 30 minutes.

Step 6: Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Step 7: Remove dough from fridge. Quickly cut into 1-by-2 1/2-inch rectangles. If dough is still cold, separate pieces and space them ¼ inch apart on prepared sheets. If too warm, chill again before baking.

Step 8: Bake cookies 10 to 12 minutes, rotating halfway, until golden brown. Cool completely on wire racks for about 30 minutes. Line cooled cookies side by side, touching, in rows of eight on a parchment-lined sheet.

Step 9: Place another rack over a parchment-lined sheet. Spoon different colored icings side by side in a small bowl to create parallel bands. Drizzle thin ribbons of icing back and forth over the rows of cookies to fill gaps. Carefully separate cookies with an offset spatula and transfer to a clean rack.

Step 10: Let the decorated cookies stand uncovered at room temperature until icing sets, at least 6 hours.

Tips & Variations

For extra depth of flavor, try substituting some of the orange zest with lemon zest or adding a pinch of nutmeg to the dough.

If you prefer a less spicy cookie, reduce the ginger and cardamom slightly.

Use gel food coloring sparingly to achieve vibrant hues without thinning the icing consistency.

Keep the dough cold before baking to ensure clean, sharp cookie edges.

Storage

Store Technicolor Cookies in an airtight container at room temperature for up to one week. Make sure the icing is fully set before stacking to avoid smudging. For longer storage, freeze the cookies in a single layer between parchment sheets for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use regular food coloring instead of gel colors?

Gel food coloring is preferred because it provides more intense color without adding extra liquid, which can affect the icing consistency. If using regular food coloring, add it cautiously and adjust the icing thickness if needed.

How do I keep the icing from cracking?

Allow the icing to dry slowly at room temperature. Avoid stacking the cookies until the icing has fully set, which can take several hours. Proper dryness helps prevent cracks and preserves the glossy finish.