Spring is here. Finally. At least, it was when I wrote that sentence. And hopefully it’ll be back by the time this post publishes, but right now the heat is running and I’m having chilly flashbacks to February. I should have published this recipe last week. Regardless of the bipolar weather, it IS spring now, technically, and I thought these bright and cheery dipped cookies would be the perfect way to celebrate.
Colorblocking may be the latest fashion trend, but I’m out to make it a food trend as well. Rather than tediously piping and flooding royal icing as is typical with decorated sugar cookies, I chose to simply dip them in colorful melted candy wafers.
The base cookie recipe comes from Bake at 350, with a bit of lemon juice and zest added instead of the almond extract (as much as I love almond, I wanted something a bit more springy). The lemon flavor is very subtle, but gives the cookies a little extra something something.
I used Bakerella’s party pink and sunny yellow candy wafers, and then melted and mixed equal parts of each to create a third, pretty salmony orange color. Mixing the two colors to create a third gives the whole color scheme a cohesiveness that you often don’t find with three completely separate colors. You could certainly also use chocolate or white chocolate for your dip if you prefer, or even a simple powdered sugar glaze or loose royal icing. Note that while coloring white chocolate is possible, you will need oil-based or powdered food colorings. Most liquid/gel food coloring is water-based and will cause your white chocolate to seize up on you. Trust me, it’s not pretty.
