Baking & Desserts

Cheer for Team Canada with Olympic Medal Sugar Cookies

By: Irene Fong & The Test Kitchen
Olympic medal sugar cookies

Jennifer Bartoli Author: Irene Fong

Baking & Desserts

Cheer for Team Canada with Olympic Medal Sugar Cookies

By: Irene Fong & The Test Kitchen

Victory has never tasted so sweet! 

We’re showing support for our Canadian athletes with these patriotic cookie medals. Make gold, silver and bronze "plating" by mixing a little bit of edible dust along with a touch of vodka (or other clear alcohol) and painting it onto the icing with a food safe brush.

Team Canada Cookie Medals

  • 3/4 cups butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • ¼ tsp each edible gold, silver, bronze dust (optional)
  • 1-½  tsp vodka or white rum

Royal Icing:

  • 2 tbsp meringue powder
  • 2 1/3 cup icing sugar

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions. Gently knead with hands until dough comes together.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.

Between waxed paper or on lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 3-inch round cookie cutter, cut out shapes, rerolling scraps.

Place cookies, 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets. Using small end of plain piping tip or lollipop stick, make small hole at one end. Refrigerate until firm, about 15 minutes. Bake in 375ºF oven until light golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool completely.

Royal Icing: In large bowl, beat meringue powder with 1/4 cup water until foamy, about 1 minute. Beat in icing sugar until stiff, about 5 minutes. Set aside ½ cup of the royal icing for flooding. Cover with damp cloth to prevent drying out.  

Using piping bag fitted with small plain tip, pipe thick outline around cookies and hole. Set aside to dry, about 20 minutes.

To flood outlined cookies: Thin reserved icing by adding 1/2 tsp water at a time until easily spreadable. Pipe or spoon thinned icing onto centre of each cookie. Using toothpick or skewer, spread to piped edges; burst any air bubbles. Let dry until set, about 30 minutes. Using reserved thick white icing, pipe messages or designs on cookies. Let stand until dry, about 20 minutes.

In separate small bowls, stir together approx. ½ tsp vodka with ¼ tsp edible dust (if using). Using small food safe brush, paint onto tops of cookies; let dry, about 15 minutes.

 

 

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Baking & Desserts

Cheer for Team Canada with Olympic Medal Sugar Cookies

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