Domino® Golden Sugar Cookies

September 27, 2019

This post is presented by Domino® Golden Sugar.

 

It’s pretty clear from looking at my instagram account (@bakedideas) that I love making cookies that look like food, so when Domino® Sugar asked me to reproduce their new Golden Sugar packaging in cookie form I was totally on board. Domino® Sugar has always been my go-to sugar for cookie dough and royal icing, and I was excited to try replacing the white sugar in my classic sugar cookie with their new less processed Golden Sugar. Substituting cup-for-cup, the Golden Sugar worked perfectly in my tried and true recipe.  It’s the dough recipe I used when I decorated dog cookies with Ina Garten on the Barefoot Contessa. The fact that this new Domino® Golden Sugar is less processed than classic white sugar is a huge bonus and it adds a pretty golden look to the cookies.

 

My favorite thing about making this cookie is how we made the image of the cupcake on our cookie look like the image of the cupcake on the Domino® Golden Sugar packaging.  On the actual packaging you can see right through to the golden sugar inside!  To mimic that, we used real Golden Sugar for the cupcake on our cookie and actual swirls of icing for the frosting.

 

I also love the colors of the packaging for this product. It has that old fashioned feel that reminds me of baking with my grandmother.

 

We worked hard to duplicate the colors of the packaging, to really give that Domino® Golden Sugar look and feel to our cookie.

 

For the yellow color we used yellow with a touch of gold, the blue is royal and navy, and the white of the bag is white mixed with the tiniest amount of ivory.

 

Here are a few helpful dos and don’ts about mixing colors that will come in handy for any cookies you may be decorating:

 

Do intensify color very gradually. It is far more difficult to lighten a dark color than the other way around. When working with dark gels (blue, green, red, black), add gel to the icing by

toothpick, one dot at a time. Add more color in this fashion until you get the desired shade. In fact, any gel color can have a dramatic effect on a small amount of icing.

 

Do work quickly. Air is icing's nemesis, so if you are mixing several small bowls ot icing simultaneously, cover those that you have not yet colored with plastic wrap so that it touches the surface of the icing. This will prevent a crust from forming. Alternatively, lay a damp kitchen towel over all of the bowls, allowing it to drape over the rims without touching the icing.

 

Do squeeze food color gel bottles carefully. Different colors have different consistencies and

come out of the bottle at different rates, so be vigilant at this step.

 

Do check the color label on the bottle. Dark colors, including green, navy, red, brown, and blue, all look like black in the bottle. It is very easy to grab the wrong one-and discover when it's too late that it's not the color you intended.

 

Don't stir in the color too vigorously...or you'll end up with air bubbles in the icing. Rather, stir gently but thoroughly with a spoon, constantly scraping the icing from the sides of the bowl to keep it together; if icing remains on the sides of the bowl, it will dry out in no time and you'll risk introducing the dried-out pieces into your smooth, wet icing.

 

Do look at your colored icing in daylight, near a window, to get the truest version of the shade you are shooting for.

Recipe:

 

Domino® Golden Sugar Cookies

Makes about 24 (3-inch) cookies

 

This dough is not overly sweet so it pairs well with the royal icing. That said, unfrosted, these cookies taste amazing. If you are new to cookie decorating, this is the perfect dough to get you started. Not only is it easy to work with, but it is sturdy enough to stay intact when using intricately shaped cookie cutters. The Domino® Golden Sugar gives the cookies a beautiful toasted color and a slight hint of molasses flavor.

 

Ingredients:

2 ½ cups plus 2 tablespoons (340 grams) unbleached all-purpose white flour

½ teaspoon baking powder

½ teaspoon salt

¾ cup (1 ½ sticks or 170 grams) unsalted butter, softened

1 cup plus 2 tablespoons (225 grams) Domino® Golden Sugar

1 large egg

1 ½ teaspoons vanilla extract

 

  1. Whisk the flour, baking powder, and salt in a medium bowl and set aside. In the bowl of a standing mixer fitted with the paddle attachment, combine the butter and Domino® Golden Sugar and mix on medium speed for 1 to 2 minutes, until thoroughly combined. Reduce speed to medium low and add the egg and vanilla, mixing until thoroughly combined, about 40 seconds. On low, gradually add the flour mixture, scraping the sides of the bowl as needed and beating just until the dry ingredients are incorporated.

  2. Roll the dough out onto a floured surface, working in three batches. Preheat the oven to 350°F. To cut out cookies, place the cutter as close to the edge of the dough as possible and press firmly to cut through the dough. Lift the shape out of the dough, set it on a parchment lined or ungreased baking sheet, and push the dough out by pushing your index finger around the edge, being careful with the intricate parts. If the design is super-intricate, you may want to dip the cutter into flour first. Don’t forget to gather up the scraps and press them together into a disc. Reroll and cut out as above.

  3. Bake the cookies until the edges begin to brown slightly, 9 to 15 minutes, depending on the size. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating.

 

Royal Icing with Pasteurized Egg Whites

Makes 2 cups

 

I invariably use this version of royal icing, simply because it’s the recipe I’ve long been accustomed to. Pasteurized egg whites come in pints or larger cartons in the refrigerated section of grocery stores. You can store the whole carton in the fridge, or you can freeze the egg whites in small containers if not using all at once.

 

Ingredients:

5 ½ cups (562 grams) sifted Domino® Confectioners Sugar

7 tablespoons pasteurized egg whites

½ teaspoon lemon juice, optional

 

  1. Combine the Domino® Confectioners Sugar and egg whites in the bowl of a standing mixer fitted with the paddle attachment. Beat on low speed until moistened and then increase speed to medium for 30 to 60 seconds. Add lemon juice, if using. With the mixer still on medium speed, beat until thick, soft peaks form, scraping down the sides of the bowl, 1 or 2 minutes.

 

How to make Domino® Golden Sugar cookies

 

Step 1: Make the cookies:

Make a template of the shape of the bag of Domino®  Golden Sugar from stiff paper or cardboard. You can find one on the internet and print it out. (Alternately, just cut out rectangles of dough and use your fingers to push the edges a bit to give the shape a softer look). Use the template to hand cut the shapes from the dough rolled out to 1/4 inch thick. Freezing the dough will make it easier to cut out the shapes. Place on a parchment lined cookie sheet and bake at 350 until edges are slightly browned, 10-14 minutes. Let cookies cool.

 

Step 2: Prepare the icing and icing the cookie:

Prepare small bowls of colored royal icing in the amounts you will need, depending on how

many cookies you are decorating . You will need white, yellow, and in lesser amounts, gold,

navy, red and black. Keep your bowls of icing covered with plastic wrap or wet paper towel at

all times to prevent drying out.

 

Put yellow and white each in a piping bag fitted with a small (#1.5) tip.

Make a rough stencil to define the areas on the cookies that you will be filling in with each color.

It does not have to be perfect. Remember to leave a space unpainted where the sugar cupcake

will go.

 

Outline the top area in yellow and the bottom area in white. With a brush, paint in those two

areas so that the icing flows smoothly into the spaces. Allow the icing to dry until hard, possibly

overnight!

 

Step 3: Writing and small decorating details:

Fit piping bags with small tips, #1 or smaller, and fill them with navy, gold and black icings. Write

“Domino” where it belongs on the package. If you like, you can carefully use a fine tipped edible

marker to stencil or draw the letters on first as a guide. Otherwise, just place them as best you

can. Next, use the gold color to write “Golden,” mimicking the font on the package. Then use the

blue icing to write “sugar”. Next, use the gold to write “less processed.” Load the red icing into

a small tip and pipe a tiny star above the letter “i” in Domino. Put the black icing in a small tip

and make a black diagonal dividing line between the white and the yellow areas, being careful

not to line on top the letter “G”of “Golden.”

 

Use the black icing to make two tiny measuring cups with equal signs between them. For the

cup with the golden sugar in it, brush a tiny bit of yellow icing diluted with water, onto one of the

measuring cups. Allow it to dry and finish the black details.

 

Step 4: The cupcake:

Thin out a little white icing with water and with a brush, apply some icing where the cupcake

belongs. Immediately place some Domino®  Golden sugar in that space and let it sit a 2 - 3 minutes until the sugar adheres. For the frosting on the cupcake, take some of the gold icing and with a stiff brush or the tip of a knife, apply the frosting in swirls to give the look of a real cupcake.

 

Step 5; Non GMO label and painting gold (optional)

Use diluted food coloring to paint on the label on the lower right corner of the bag. Painting this

small takes practice. You can just dab on some areas of color to create the general look, or try

using edible markers for this step.

 

For an added touch, I painted edible gold on the word “Golden.” To do this, dilute edible gold

dust with vodka or lemon extract. With a tiny brush, paint each letter with the gold, making the

mixture thick enough to cover evenly.

 

TIP: If you prefer, or you are working with kids, try using edible markers for any details, including lettering!

 

 

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YOU CAN'T JUDGE A COOKIE BY ITS CUTTER

Learn more about Patti Paige's new book:
You Can't Judge a Cookie by Its Cutter. It's all about cookie transformations— using a few cookie cutters and a twist of the wrist to create 100 totally unique
and fun cookie designs.

All designs and products © 2014 Patti Paige

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