Bonfire Night Cookies with Firework Icing and Sprinkles Recipe
Introduction
Celebrate Bonfire Night with these festive, spiced chocolate cookies decorated to look like fireworks. They are easy to make, fun to decorate, and perfect for sharing at any autumn gathering.
Ingredients
- 75g unsalted butter, softened
- 100g caster sugar
- 1 large egg
- 250g plain flour
- 2 tbsp cocoa powder, sifted
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 large egg white
- 250g icing sugar, sifted
- ½ tsp lemon juice
- Gel food colourings (blue, yellow, red recommended)
- Star sprinkles (optional)
Instructions
- Step 1: Beat the softened butter and caster sugar together with an electric whisk for 4-5 minutes until light and fluffy. Then mix in the egg until fully combined.
- Step 2: Add the plain flour, sifted cocoa powder, ground cinnamon, and ground ginger. Beat the mixture until it forms a dough.
- Step 3: Place the dough between two sheets of baking parchment and roll it out to about 6mm thickness using a rolling pin.
- Step 4: Preheat the oven to 200°C (180°C fan)/gas mark 6. Remove the top layer of parchment and cut out cookies using a 6cm round or star cutter.
- Step 5: Re-roll the leftover dough and continue cutting until all dough is used, yielding approximately 20-22 cookies.
- Step 6: Arrange the cookies on baking sheets lined with parchment, spacing them at least 2cm apart. Bake for 7-10 minutes until edges are slightly golden.
- Step 7: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8: To make the icing, whisk the egg white with an electric whisk until just starting to froth, about 1 minute. Add the icing sugar gradually, whisking continuously until fully incorporated.
- Step 9: Add the lemon juice and whisk for about 5 minutes until the icing forms stiff, shiny peaks. Add more icing sugar if necessary to stiffen.
- Step 10: Divide the icing into separate bowls. Colour each with gel food colourings as desired (blue, yellow, and red recommended). Leave some icing white if you like.
- Step 11: Spoon the coloured icing into piping bags fitted with small round nozzles or snip the ends. Decorate the cooled cookies with firework-like patterns or swirls.
- Step 12: While the icing is still wet, add star sprinkles for extra sparkle. Allow the icing to set before serving.
Tips & Variations
- Leave out the cinnamon and ginger to make plain chocolate cookies if you prefer a simpler flavor.
- Use different shaped cookie cutters like stars or circles to create a variety of festive designs.
- Try other gel colours like green or purple to make your icing more vibrant.
Storage
Store the decorated cookies in an airtight container at room temperature. They will keep well for up to one week. If the icing becomes soft, allow the cookies to air dry to firm the icing again before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough and refrigerate it wrapped in parchment or cling film for up to 24 hours before rolling and cutting out the cookies.
Is it safe to use raw egg white in the icing?
This recipe uses raw egg white for royal icing. If you are concerned about consuming raw egg, use pasteurized egg whites or an egg white powder as a safe alternative.
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Bonfire Night Cookies with Firework Icing and Sprinkles Recipe
- Total Time: 30 minutes
- Yield: 20–22 cookies 1x
Description
Celebrate Bonfire Night with these festive chocolate cookies spiced with cinnamon and ginger, topped with colorful, shiny royal icing and star sprinkles. Perfect for a fun, delicious treat with a beautiful firework-inspired decoration.
Ingredients
Scale
Cookies
- 75g unsalted butter, softened
- 100g caster sugar
- 1 large egg
- 250g plain flour
- 2 tbsp cocoa powder, sifted
- 1 tsp ground cinnamon
- 1 tsp ground ginger
Icing
- 1 large egg white
- 250g icing sugar, sifted
- ½ tsp lemon juice
- Gel food colourings (blue, yellow, red, and optionally white left plain)
- Star sprinkles (optional)
Instructions
- Make the cookie dough: Beat the softened butter and caster sugar together using an electric whisk for 4-5 minutes until the mixture becomes light and fluffy. Then, beat in the whole egg until fully combined. Add the plain flour, sifted cocoa powder, ground cinnamon, and ground ginger, continuing to beat until the mixture comes together into a smooth dough.
- Roll out the dough: Place the dough between two pieces of baking parchment and roll it out evenly to about 6mm thickness using a rolling pin.
- Prepare for baking: Preheat your oven to 200°C (180°C fan) or Gas mark 6. Remove the top layer of baking parchment carefully, then use a 6cm round or star-shaped cookie cutter to cut out shapes from the dough. Gather the offcuts, re-roll them, and continue cutting until all the dough is used (expect 20-22 cookies depending on the cutter size and shape).
- Bake the cookies: Arrange the cut-out cookies on a large baking sheet lined with baking parchment, ensuring they are spaced about 2cm apart. You may need two baking sheets to avoid crowding. Bake in the preheated oven for 7-10 minutes until the edges are slightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Make the icing: Beat the large egg white with an electric whisk for about 1 minute until it just starts to froth. Gradually add the sifted icing sugar, 1 tablespoon at a time, whisking continuously at medium-high speed until the mixture is combined. Add the lemon juice and continue whisking for about 5 minutes until stiff, shiny peaks form. If needed, add more icing sugar to help it stiffen further.
- Colour and decorate: Divide the royal icing into separate bowls. Leave some plain white and colour the others with blue, yellow, and red gel food colourings. Transfer each coloured icing into individual piping bags fitted with small round nozzles or with the tip snipped off. Pipe fun firework designs, lines, or swirls onto the cooled cookies. Optionally, sprinkle star-shaped sprinkles onto the wet icing. Allow the icing to set slightly before serving.
- Storage: Store the decorated cookies in an airtight container for up to one week to keep them fresh.
Notes
- To make plain chocolate cookies without spice, simply omit the cinnamon and ginger from the dough.
- Ensure cookies are completely cooled before icing to prevent the icing from melting.
- Use gel food colourings as they do not affect the icing’s consistency significantly.
- These cookies keep well in an airtight container at room temperature for up to one week.
- Adjust icing thickness by adding more icing sugar if needed to achieve stiff peaks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Bonfire Night cookies, chocolate cookies, spiced cookies, cinnamon cookies, ginger cookies, royal icing cookies, festive cookies, easy cookie recipe
