Tie-Dye Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 batch cut-out sugar cookies, cooled completely
→ Icing
02 -
2½ cups confectioners' sugar
03 -
3 tablespoons milk, plus more as needed
04 -
3 tablespoons light corn syrup
05 -
½ teaspoon pure vanilla or almond extract (optional)
06 -
Assorted gel food coloring
# Instructions:
01 -
In a medium bowl, whisk together the confectioners' sugar, milk, corn syrup and extract (if using). Add more milk as necessary to achieve a honey-like consistency that drizzles easily off a spoon while remaining thick. Cover the bowl with plastic wrap or a damp towel if not using immediately.
02 -
Use a toothpick, small skewer or chopstick to swirl a small amount of the food coloring through the icing, leaving visible streaks. Avoid overmixing to preserve the tie-dye appearance. Multiple colors can be used, but be mindful that excessive mixing will muddy the final result.
03 -
Working one at a time, carefully dip each cookie face down into the glaze. Turn the cookie right side up and transfer to a cooling rack, allowing excess glaze to drip off. If the colored streaks diminish during dipping, add more food coloring and re-swirl as needed.
04 -
Allow the icing to set completely for at least 4 hours (and up to 12). Store finished cookies in an airtight container at room temperature for up to a week.
# Notes:
01 -
The key to successful tie-dye cookies is gentle swirling of the food coloring without overmixing.
02 -
Use gel food coloring rather than liquid for more vibrant, concentrated colors that won't thin the icing.