Ombre Cookies Recipes

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. With an electric mixer, cream butter with sugar until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, at least 20 minutes, or place in a resealable plastic bag and freeze up to 3 months (thaw in refrigerator overnight before using).
• Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one disk of dough; let stand 5 to 10 minutes, then roll it out 1/8 inch thick between two sheets of lightly floured parchment, dusting with more flour as needed. Cut out shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, refrigerate 10 minutes.) Reroll scraps; cut more shapes. Repeat with remaining dough. Bake, rotating sheets halfway through, until edges are golden, 10 to 18 minutes (depending on size). Let cool completely on wire racks.
• Place 1/2 cup buttercream in each of four small bowls. For the bright-pink color, add 1/4 teaspoon Berry food color. For the bright-red color, add 1/4 teaspoon Berry and 1/8 teaspoon Sunflower. For the bright-orange color, add 1/4 teaspoon Sunflower and a pinch of Berry. For the bright-yellow color, add 1/4 teaspoon Sunflower. Let stand 10 minutes before using to allow dyes to fully saturate.
• Frost a few cookies using an offset spatula, then add a couple of tablespoons of white buttercream to each bowl to lighten the colors. Continue frosting cookies, then adding more white buttercream to achieve an ombre effect. Reserve remaining buttercream for another use.

Steps:

• Place racks in upper and lower thirds of oven and preheat to 350°F. Lightly coat three 13x9" baking dishes with nonstick spray and line with parchment paper, leaving overhang on both long sides. Using an electric mixer on high speed, beat butter, sugar, almond paste, oil, and salt in a large bowl until mixture is well combined and fluffy, 5-8 minutes.
• Add eggs, one at a time, beating after each addition to incorporate before adding the next. Continue to beat mixture until pale and fluffy, about 5 minutes. Reduce speed to low and, with motor running, gradually add flour. Continue mixing just until combined. Divide batter evenly among 3 bowls. (Scoop out about 2 1/4 cups per bowl, or weigh out 500 g/1 lb. 2 oz. batter for each.)
• If making matcha cookies, mix 4 drops green food coloring and 1/2 tsp. matcha into batter in first bowl. Mix 3/4 tsp. green food coloring and 1 1/2 tsp. matcha to batter in second bowl. Mix 5 tsp. green food coloring and 3 tsp. matcha into batter in last bowl. (This will create three shades of green batter.)
• If making raspberry cookies, pulse raspberries in a food processor to create a fine powder. Mix 4 drops red food coloring and 1 1/2 tsp. raspberry powder to batter in first bowl. Mix 3/4 tsp. red food coloring and 1 Tbsp. plus 1 1/2 tsp. raspberry powder into batter in second bowl. Mix 5 tsp. red food coloring and 2 Tbsp. raspberry powder into last bowl of batter. (This will create three shades of red/pink batter.)
• Scrape a bowl of batter into each prepared pan and smooth tops. Bake cakes, rotating pans halfway through, until center springs back when gently pressed, 12-15 minutes. Let cakes cool completely in pans.
• Remove lightest-colored cake from pan, turning out onto a surface, and carefully peel away parchment paper. Spread half of jam evenly over top. Remove medium-colored cake from pan, peel away parchment paper, and place on top of light cake. Spread evenly with remaining jam. Remove darkest-colored cake from its pan, peel away parchment paper, and place on top. Press down gently to adhere layers and wrap tightly in plastic; chill at least 1 hour.
• To make cookies, trim edges to square off; about 1/2" on each side should do it. Then, using a serrated knife, cut cake crosswise into 1 1/2"-wide strips (you should have 8 total). Cut strips crosswise into 3/4"-thick pieces.
• Do Ahead
• Cakes can be assembled 5 days ahead; wrap tightly and keep chilled. Cut into pieces just before serving.

Steps:

• Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
• Generously flour a rolling pin and work surface. Working with 1 disc at a time, roll dough to 1/4" thick. Cut out as many cookies as possible with cookie cutters (if dough becomes too soft, chill until firm). Place cookies 1/2" apart on prepared baking sheets. Chill 15 minutes.
• Bake cookies until edges are light golden brown, 10-12 minutes. Transfer to wire racks and let cool.
• Using small offset spatula, frost trees with icing. While still wet, decorate each cookie in 3 sections to create an ombre effect-start by covering bottom third with darkest green sanding sugar. Sprinkle the medium green shade in the center, then the light green shade over the top third. Tap cookie lightly to remove excess sprinkles. Top tips of trees with gold dragees to look like a tree topper. Let icing dry before storing cookies, about 3 hours.
• Cookies can be made 10 days ahead; store in an airtight container at room temperature.