Have you ever seen Olympic medalists pose with their medal as if they’re about to take a bite of it? I absolutely love watching the Olympics, and this year I was inspired to make an edible medal. But of course, this sweet gold medal would not be complete without some Olympic style commentary. Because wouldn’t it be amazing if there really were a baking olympics?! Make sure your sound is on for this one:
To make these, I wanted to create my own chocolate chip cookie recipe that had a little something golden in the mix. I know, I know, maybe you’re thinking: but aren’t there already enough chocolate chip cookie recipes on the internet? Probably. But there’s always room for one more! This one has golden syrup, a British ingredient that I absolutely love. Is it like honey? No comparison. Is it like maple syrup? Not quite. You really have to try it for yourself to find out.
Note that you can just make the chocolate chip cookies in the recipe without decorating them like a medal and they are perfectly delicious on their own.
Olympic gold medal cookies
Deliciously golden chocolate chip cookies decorated with buttercream and luster dust, so that you too can have that Olympic gold medal feeling and take a bite of victory.
90g butter, room temperature
40g white sugar
40g brown sugar
20g golden syrup
2 egg yolks, room temperature (you won’t need the whites)
125g all purpose flour
1 teaspoon corn starch
1/2 teaspoon baking soda
1/4 teaspoon salt
60g chocolate chips
113g butter (1 stick), room temperature
225g powdered sugar
1 – 1.5 tablespoons heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla or almond extract. For perfectly white frosting, skip the vanilla. If you like a hint of almond flavor, add almond extract or another clear flavoring instead!
Luster dust for decorating
Small piping bag
Wilton 1S piping tip
Angled spatula (optional but helpful)
Small paintbrush (optional but helpful)
- In a stand mixer fitted with a paddle attachment, combine room temperature butter, white sugar, brown sugar, and golden syrup on medium speed until combined and light in color.
- Add in both egg yolks and vanilla, and mix on low speed until combined.
- In a separate bowl, whisk flour, corn starch, baking soda, and salt. Add the dry mixture to the wet mixture in the stand mixer in 2-3 installments and mix on low until just combined (be careful not to overmix).
- If you want to decorate these cookies, you may want to add the chocolate chips closer to baking so the tops of the cookies are smooth. See the notes section for details. Otherwise, once combined, pour in chocolate chips and mix with a spoon. Wrap the dough in plastic and freeze for 30 minutes or refrigerate for 2 hours.
- Line a baking sheet with parchment paper and lightly grease with baking spray. Preheat the oven to 350 F.
- Once the dough has chilled, shape into balls weighing about 45g (or 2 heaping tablespoons). Place 3 inches apart (they will spread quite a bit) on your prepared baking sheet and bake for 10-13 minutes until set and lightly browned. Let cookies cool on the baking sheet for 5 minutes and then transfer to a wire rack. If you’re not decorating the cookies, you’re done here! Enjoy your golden moment 🙂
- Make the buttercream: in a stand mixer fitted with a paddle attachment, mix butter on medium high speed until completely smooth. Add about 1/3 of the powdered sugar (doesn’t need to be perfect) and mix on medium speed until combined. Then add a splash of the cream, all of the salt, and the vanilla or almond extract. Then add more powdered sugar, another splash of cream, and repeat until the frosting is smooth and you’ve used all the powdered sugar. Place half of the frosting in a piping bag fitted with a Wilton 1S tip, or another small circular frosting tip.
- When the cookies have cooled completely, add a generous layer of frosting to the top of them and smooth with an angled spatula. If you’re going for the Tokyo 2020 olympic medal look, find a smaller circular stencil and carefully place it towards the top half of your cookie to stamp out a circular shape (you don’t need to push it all the way through the frosting). Using a knife or angled spatula, trace the circular outline to make it more defined. Add another small layer of frosting on top of this small circle and smooth. Using an angled spatula or knife, trace lines spiraling from this smaller circle outwards. Chill in the freezer for about 5 minutes so the frosting sets.
- Using your piping bag fitted with the Wilton 1S tip, in the smaller circle of your cookie pipe the Olympic rings, the text “Tokyo 2020” above it, and a small circular wreath above that. Freeze for 2-3 minutes until the piping has set.
- Take a small paintbrush and luster dust in the color of your choice, and carefully cover your cookie in the luster dust. Make sure to get all the crevices. If the luster dust clumps, you can lightly blow on it to smooth it out. But if you do this, be prepared for it to go everywhere.
- Soak up that feeling of victory and take a selfie with your edible medal. Then take a bite, obviously.
- If you’d like to make the tops of the cookies smooth so they’re easier to decorate, don’t mix the chocolate chips in before freezing the dough. Instead, place a few chocolate chips in a circle on your prepared baking sheet and place each ball of cookie dough on top of those chips. Be sure to press the dough firmly into the chips. Now your chips will be hidden on the bottom and the tops of the cookies will be a smooth canvas for decorating!