Watercolor Graffiti Cookies {Sweetapolita Bakebook}

Watercolor Graffiti Easter Cookies

How gorgeous are these Watercolor Graffiti Easter Cookies? This sweet cookie recipe is from my friend Rosie’s new book The Sweetapolita Bakebook, which comes out next Tuesday, April 7th! I’m so thrilled to get to share this sample recipe, it is so easy and so delicious. I’ll admit, Rosie’s cakes and desserts are like works of art so I was nervous that mine wouldn’t hold up to her elegant designs. I was pleasantly surprised and love my Easter cookies! The book’s instructions are very easy-to-follow and my friends and family loved these cookies. If you want to get lost in a sea of sweet sugar creations, you have to get this book! It will definitely be a new favorite for gifting this year!

Watercolor Graffiti Easter Cookies

The minute I heard Rosie was writing a book, I KNEW it would be ah-mazing. She’s seriously the sugar queen, y’all! Sweetapolita (her blog) is one of my favorites. And Rosie is the SWEETEST! After flipping through the pages and diving into it headfirst this week, I can attest that it is perfection. It’s everything I dreamed of and more! Plus, her sweet editor and I were Chi Omegas at Vanderbilt together, small world! Back to these little cookies (read: works of art!).

Easter bunny cookiesYou’ll find the recipe below. I gave mine an Easter twist, but they would be perfect for any holiday or celebration. I can absolutely see these gorgeous watercolor graffiti cookies as favors at baby showers, weddings, engagement parties, you name it! I bought my daughter a monogram cookie cutter (stay tuned, it’s so cute!) and I think watercolor graffiti monogrammed cookies would be gorgeous! For these, eggs and bunnies it was!

Watercolor Graffiti Easter CookiesWatercolor Graffiti Easter Cookies

Watercolor Graffiti Cookies

Vanilla Sugar Cutout Cookies

3 1/2 cups (470 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (225 g) unsalted butter, room temperature
1 1/4 cups (260 g) superfine sugar
2 teaspoons pure vanilla extract
1 large egg, lightly beaten
3 tablespoons (45 ml) milk

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until it becomes a pale paste (you don’t want it to be super fluffy, or the cookies will expand when baking), 2 minutes. Add the vanilla and beat well. Add the egg and milk and beat until incorporated, about 1 minute. Reduce the mixer speed to the lowest setting, and gradually add the flour mixture, beating until just incorporated (do not over-mix). Wrap the ball of dough in plastic wrap and press it firmly into a disc. Refrigerate for 1 hour.
3. Unwrap the chilled dough and put it on a large piece of parchment. Roll out dough to 1/4-inch thickness. Slide the parchment and dough onto a board and freeze or refrigerate for 15 minutes.
4. Preheat the oven to 350 degrees F. (180 C). Line baking sheet with silicone baking mat or parchment. Remove the dough from the refrigerator and cut into shapes. Freeze again for at least 15 minutes.
5. Bake cookies on center rack just until edges are crisp and very light golden color, 12-15 minutes (varies).

Candy Clay

14 ounces (400 g) candy coating in white
1/3 cup (110 g) light corn syrup
2 tablespoons white gel paste food coloring

1. In a microwave-safe bowl, microwave the candy coating in 25-second intervals, stirring after each interval. Repeat until melted and smooth.
2. Combine corn syrup and white food coloring and microwave for 10 seconds. Add the corn syrup to the candy coating and stir until blended and thick. After about 30 strokes, it looks like magic! It becomes a candy clay. Pour it out 1/2-inch thick on wax paper or plastic wrap. Let dry for 1 hour.
3. Knead for about 1 minute and keep in well-sealed plastic zip-top bag until ready to use.
4. Microwave for 7 to 10 seconds before using and knead until soft and shiny.

Watercolor Graffiti Cookies

1 recipe vanilla sugar cutout cookies (above)
7 ounces (200 g) white ready-to-use fondant
7 ounces white candy clay (above)
confectioner’s sugar, for rolling and dusting
piping jelly or fruit jelly
gel paste food colors (I used pink, aqua, and purple)
disco dust in light blue and purple
24-karat gold luster dust
24-karat gold flakes (optional)

1. Knead the white fondant and white candy clay together until well combined, and seal in a plastic zip-top bag. Dust a work surface with confectioner’s sugar. Pinch a plum-size ball off the candy clay mixture and roll it out to 1/8-inch thickness. Use the cookie cutters from your vanilla cookies to cut out the fondant-clay pieces. Gently press each onto the cookies with a little piping jelly.
2. Dilute one or two drops of each of the three gel paste colors with a splash of vodka-the more vodka you add, the more washed-out the color will be. Using sponges, dab the color onto the cookies, letting them merge and blend. Press a tissue on what you’ve painted and then pull it off to reveal a textured finish. Sprinkled the cookies with a dash of disco dust for sparkle. Using a food-safe paintbrush, mix a small amount of gold luster dust with vodka and paint the edges of the fondant. Spatter a few drops too. Let dry overnight.

Sweetapolita Bake Book!

In addition to trying out some new recipes from Rosie, I’m also participating in The Sweetapolita Bakebook Blog Hop! All this week Rosie is posting clues to a number of blogs where you can find her recipes hidden. When you find one you can enter to win a fabulous prize! So now that you’ve found me, check out www.sweetapolita.com for the full list of prizes and all the official rules to enter!

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