The iced sponge cake cookies are soft, light, and butter-free cookies. A perfect recipe for breakfast or a warm tea, they are fun and colorful, ideal for celebrating Carnival or Epiphany. They are quick to prepare, and as with the Arlecchino cookies, for the final decoration, let your imagination run wild, and if possible, get help from your kids; they will have so much fun.
Let’s see together how to prepare these colorful iced sponge cake cookies.
Here below, I leave you the recipes for other cookies:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 25 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 35.24 (Kcal)
- Carbohydrates 6.68 (g) of which sugars 3.87 (g)
- Proteins 1.19 (g)
- Fat 0.57 (g) of which saturated 0.25 (g)of which unsaturated 0.30 (g)
- Fibers 0.09 (g)
- Sodium 8.39 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Iced Sponge Cake Cookies
- 3 eggs
- 7/10 cup sugar
- 4/5 cup all-purpose flour
- 1 pod vanilla (Seeds)
- to taste sugar sprinkles (Colored)
- to taste dark chocolate
You’ll Need for the Cookies
- Electric Whisks
- Baking Tray
- Piping Bag
Preparing the Iced Sponge Cake Cookies
In the bowl of the stand mixer fitted with the whisk attachment, I beat the eggs with the sugar and the seeds from a vanilla pod, making the mixture fluffy and light; it will take about 15 minutes. I turn off the mixer and gently fold in the sifted flour with a spatula, moving slowly from bottom to top to keep the batter from deflating.
I preheat the oven to 428°F. I line the baking tray with parchment paper and transfer the batter into a piping bag fitted with a round, smooth nozzle, quickly forming well-spaced circles of batter. I bake at 428°F for about 7/8 minutes on the middle rack.
I remove from the oven, let cool, and then proceed with the decoration; I dipped half of them in dark chocolate and then decorated with colored sugar sprinkles, while the rest were decorated with zigzag patterns using the dark chocolate. They are delicious and so much fun 🤡
