Prepare with few ingredients, in an easy and simple way, this incredible glazed ring cookies recipe! Ideal for breakfast, snacks or just treat yourself. Also, a good option for parties, birthdays and school snacks. Dare to try this tempting and exquisite recipe!
Let’s talk about the recipe:
This cookie dough is simple and easy to prepare. Because it is a recipe that does not have great complications in terms of its preparation and has more than one advantage. On the one hand, there is its simplicity, because it is a dough that is not kneaded. And, on the other hand, it is because of the ingredients to be used, which are few, frequently used and easy to find.
About the ingredients:
To make these cookies I used 0000 flour, commonly known in other countries as all-purpose flour. In general, depending on your brand, it can absorb more or less amount of liquid, which is why I recommend incorporating it gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is butter. But you can substitute margarine, sunflower oil, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
About the dough:
A dough is prepared that does not need elasticity, so it is not kneaded. In this way, the gluten does not develop, and a chewy dough is not obtained. It is enough just to combine the ingredients, without the need to be completely homogeneous. By using sunflower oil, for example, all the ingredients are integrated without the need to beat together with the sugar and eggs.
To shape the dough into rings, you can use a round cookie cutter, glass, lid, etc. However, the ring shape is optional, as it will not differ in taste or texture even if it looks different. If you don’t want to get complicated, you can give these cookies whatever look is easiest and most practical for you to make.
The dough for these cookies does not contain a large amount of sugar. Because the icing that covers them will complement that lack, on the contrary, they would be too sweet. So, if you don’t want to cover the cookies with frosting, you must replace this lack by increasing the amount of sugar in the preparation.
One recommendation is to sift all the dry ingredients to obtain a smooth and homogeneous dough before making the recipe. For more delicate results, use powdered sugar, although it is possible to use granulated sugar. In the same way they will look good, but it is always good to know details regarding aesthetics, and even more when they are for sale.
It is recommended to bake them at a suitable temperature. Generally, a medium low temperature is used, around 180 degrees / 356 Fahrenheit for about 8-10 minutes. And once cold, proceed to cover them with the glaze, although it is always better to do this the next day.
About the royal icing bath:
Cookies can be covered with royal icing in different ways, depending on the difficulty of the technique to be used. One of them, the easiest of all, is to place the icing in a bowl, submerge one side of the cookie and then place it on a wire rack. Another is to use a pastry bag. And finally, spread the royal icing with a knife, as if it were toast.
How to prepare the glaze?
On this occasion, to cover the cookies I did not prepare the classic icing, but royal icing. With which a neat appearance and a particular brightness are obtained that make its result much more beautiful. In the same way, the ingredients are exactly the same, powdered sugar (also called icing sugar), water or fruit juice, but with an ingredient that differentiates it.
Royal icing is a thick, white icing made from the addition of egg whites (whipped to stiff peaks). However, today it is possible to find products as a substitute for this traditional way. What not only facilitates and makes the preparation simple, but also safer for bromatological reasons, since raw eggs are not used for it.
As a substitute for egg white, you can use meringue or albumin powder. Both options contain dehydrated egg white and can be used to make homemade royal icing. But if you don’t have any, you can make the traditional one or not use egg whites at all. However, the drying time may also differ.
About the royal icing consistencies:
This royal icing has different points in terms of its firmness, and it can be more or less liquid. For this occasion, I made a medium consistency royal icing, which spreads but stays mostly in place. As you can see, the icing just stayed on top without completely covering the cookie (flood icing 10 seconds to settle flat).
On the other hand, if you want a full cover of the cookies, you’ll need a runnier royal icing. The convenient thing in this case is to place the cookies on a rack. This way, the excess icing will fall off, without sticking to the tray once dry. Depending on the consistency of the icing to be used, you will obtain a more or less dense layer.
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- Flour 0000 - All Purpose Flour 350 / 350g / 3 cups
- Powdered sugar 200 g / 7.05 oz / 1 ¾ cup
- Butter 100 g / 3.52 oz / ½ cup / 1 stick
- Vanilla essence 1 tbsp
- Sodium bicarbonate 5 g / 0.17 oz / 1 tsp
- Eggs M 2
- ROYAL ICING:
- Powdered sugar 200 g / 7.05 oz / 1 ¾ cup
- Meringue powder 20 g / 0.70 oz / 1 tbsp
- Water - Orange juice - Lemon juice c/n
- Food coloring (optional)
- In a bowl, place the sifted powdered sugar and the butter at room temperature. Beat slowly until combined.
- Add the eggs one at a time, then the vanilla essence, beating constantly.
- Add the previously sifted flour and baking soda in batches. With a spatula mix to form a dough. Wrap the dough in kitchen plastic. Store in the fridge for 1 hour.
- Dust with flour and stretch the dough about 5 mm thick. Cut the cookies using a round cookie cutter, glass, lid, etc.
- Place the cookies on a previously oiled or sprayed baking sheet. Then use a smaller round cutter to make the hole in the middle to get the ring shape (I used a piping nozzle).
- To better preserve their shape during baking, store the tray in the refrigerator for 10-15 minutes.
- Bake in a preheated oven at 160-180 °C / 320 - 356 °F for 8-10 minutes. Let cool and then cover with royal icing.
- In a container place the icing sugar and the powdered meringue previously sifted. Add the water, lemon juice or orange juice little by little until the desired consistency is obtained. Beat by hand until a glossy white icing is formed. Use food coloring (optional).
- White sugar can be used.
- Butter, margarine or any other type of edible oil can be used.
- Substitution of butter for sunflower oil: 50 ml / 3 ¼ tbsp
- Consume preferably before 3 days.
- It can be replaced the vanilla essence with lemon essence, orange essence, lemon or orange zest, etc.
- Can be frozen (3 months).
- If the cookies are not coated with royal icing, increase the amount of powdered sugar: 100 g. Also, you can use a preferred sweetener.
- The royal icing bath may take several hours to dry. It is advisable to let it dry overnight before storing.
- Once the cookies are formed, it is recommended to take the tray to the refrigerator for 10-15 minutes before baking. In this way, they retain their shape better during baking.
- The amount of ring cookies that come out with this recipe will depend on the size and / or thickness in which they are prepared.
- The flours, depending on their brand, can absorb more or less amount of liquid. Be sure to incorporate gradually.
Equivalences English measuring cups:
|1 Cup||¾ Cup||½ Cup||⅓ Cup||¼ Cup|
|250 ml||190 ml||125 ml||80 ml||60 ml|
Measuring spoons equivalents:
|1 Tbsp||½ Tbsp||1 Tsp||½ Tsp||¼ Tsp|
|15 ml||7.5 ml||5 ml||2.5 ml||1.25 ml|
Approximate values equivalent to 100 grams of sugar:
|STEVIA POWDER||STEVIA LIQUID|
|3.53 OZ||0.35 OZ |
|54 DROPS||0.39 OZ |
* Adjust to proportion the other ingredients