Go Back
Print

Colors of the Wind Cookies

Help Meeko paint with all the colors of the wind! Inspired my one of my favorite Disney songs these colorful spiced brown sugar cookies are perfectly sweet with a dash of cinnamon and nutmeg! Of course, my favorite raccoon isn’t far behind so make sure to grab them fast!
Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Rest Time 30 minutes
Total Time 1 hour 7 minutes
Servings 24 cookies

Ingredients

Spiced Brown Sugar Cookies

  • 1 cup light brown sugar, packed
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon

Royal Icing

  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • ½ cup warm water
  • yellow gel food coloring
  • red gel food coloring
  • orange gel food coloring
  • black gel food coloring

Equipment

  • piping bags
  • round piping tips, sizes 1-3
  • couplers
  • cookie decorating pick

Instructions

Cookies

  1. In a medium bowl, sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  2. In a separate bowl, beat brown sugar and butter until light and fluffy. Add in egg and vanilla and beat until combined.
  3. Stir in flour mixture, mixing until combined. Dough will be a bit crumbly.
  4. Pour dough out onto a piece of plastic wrap. Press into a large mass and wrap with plastic. Place in the refrigerator to chill for 30 minutes.
  5. Preheat oven to 350 Line two baking sheets with parchment paper.
  6. On a floured surface, roll out the dough, one half at a time, to ¼ inch thickness. Cut into shapes using cookie cutters or a sharp knife.
  7. Place cut cookies onto prepared baking sheets and place in the refrigerator for 15 minutes.
  8. Bake for about 12 minutes or until cookies are lightly golden brown. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.

Icing

  1. In a large bowl, beat sugar and meringue powder until combined.
  2. Add ½ cup water and beat on medium high speed until glossy and holds stiff peaks. Place a small amount of icing into a separate bowl and cover with plastic wrap.
  3. Stir in warm water, a tablespoon at a time, to the large bowl of icing until it creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.
  4. Divide frosting into 5 bowls and add gel food coloring (red, orange, yellow, grey). Save one bowl for white icing and dye the first bowl of stiff icing black.
  5. Transfer icings to piping bags with couplers.

Decoration - Leaves

  1. Using a size 3 round piping tip, pipe an outline around the leaf cookie, leaving a bit of space between the edge of the cookie and the outline.
  2. Fill the cookie in by piping around the inside of the outline. The icing will spread out as you pipe, but use cookie decorating tools, such as a pick to help fill in any corners.
  3. Repeat until all leaf cookies are decorated. Let dry for a couple hours.

Decoration - Meeko

  1. Using a size 1 round piping tip, outline and fill the inside of the ears, the eye mask, and the nose. Let dry.
  2. Using a size 2 or 3 round piping tip, outline and fill the top of the face with grey icing. Let dry.
  3. Using a size 2 or 3 round piping tip, outline and file the top of the ears, eyes, eyebrows, and bottom of the face. Let dry.
  4. Using a size 1 round piping tip, add small dots to the eyes for pupils and a small smile on the lower part of the face, under the nose. Let dry for a couple of hours.