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As I sit here writing this, I’m sipping on my favorite Holiday drink: the chestnut praline latte from Starbucks. It’s a good thing they don’t offer these all year round because I find them very difficult to resist while they’re available.
Latte art is always impressive, and if you’ve ever tried pouring steamed milk into a cup of espresso to create a pretty design, you know it’s not as easy as some baristas make it look (just ask Kawaii Sweet World!). I think it’s safe to say that these latte art cookies are a little easier to master than actual latte art, and if you mess up, you can always scrape the icing off and start again 🙂
Here’s what you’ll need for this project:
- Chocolate cut out cookie dough (recipe below)
- Round round cookie cutter
- Flood consistency royal icing in light brown, dark brown, and white
- 12″ piping bags
- Decorating tip 1
- Decorating tip 2
- Decorating tip 3
- Scribe tool
Colors: The Wilton Color Right color system was used to create all of the icing colors in this set of cookies.
Watch the video to see how I made these latte art cookies and scroll down for the recipe.
Yields about 3 dozen 3-inch cookies
4 cups (575 grams) all-purpose flour, plus more for dusting
1 cup (85 grams) cocoa powder
1 teaspoon (4 grams) salt
1 cup (226 grams) butter, softened
2 cups (450 grams) sugar
2 eggs, room temperature
1 teaspoon (5 mL) vanilla extract
1/2 cup (122 grams) milk
1. Sift the flour, cocoa powder and salt into a medium bowl. Whisk to combine.
2. In large bowl, beat the butter and sugar with an electric mixer (handheld, or a stand
mixer fitted with the paddle attachment) on medium speed until the mixture is light and
fluffy, about 5 minutes. Scrape down the bowl and beater with a rubber spatula as
4. Add one egg and mix on low speed until it’s well blended. Stop the mixer, scrape the
bowl, add the second egg, and beat until well blended. Add the vanilla and milk and beat
until well blended.
5. Add the dry ingredients and beat on low speed, stopping once to scrape the bowl, until
they’re incorporated and the dough pulls away from the sides of the bowl, about 15
seconds. Do not over-mix. The dough should be soft and somewhat sticky, but not so
sticky that it’s difficult to handle. If the dough feels too soft, add flour until it stiffens up
(2 Tbs. at a time). If the dough is very dry and crumbly, add another 2 to 3 Tbs. milk to
6. Divide the dough in half and roll each half into a 1-inch-thick rectangle. Wrap each
half tightly in plastic and chill the dough for at least 1 hour in refrigerator. You can also
freeze the dough for later use; the dough can last in the freezer for up to 3 months.
7. Remove the dough from the refrigerator and let it soften slightly for 15 to 20 minutes.
Roll the dough on a floured sheet of parchment or waxed paper to 3/16 inch thick. Layer
the dough on a baking sheet and chill for another 30 minutes.
8. Position racks in the upper and lower third of the oven and heat the oven to 350°F
(175°C) Line two or more rimmed baking sheets with parchment or nonstick baking
9. With a floured cookie cutter, cut the cookies while the dough is cold and arrange the
cutouts on the prepared pans. Freeze until very firm, another 15 minutes.
10. Bake two pans at a time, rotating and switching their positions halfway through, 10
to 12 minutes. Meanwhile, press the dough scraps together, re-roll, chill, and cut more
shapes; freeze. Cool the cookies completely on a rack before decorating.