So, I should be kicking myself for posting this recipe, as a result of whereas I made 100+ Christmas cookies final yr, I by accident deleted all my photographs documenting all of the exhausting work that cookie making (and consuming) endured. The one picture that is still is the one I saved on Instagram that you just’re seeing now. Out of the blue, a reader emailed me asking for this recipe, and I believed, what higher strategy to revive some Christmas content material than to place this Christmas cookie recipe into phrases and share it with you all.
These sugar cookies are extraordinarily straightforward to whip collectively; The one caveat is that you just need to maintain the dough good and refrigerated earlier than you roll them out and place them on a sheet. Then, as soon as you’ve got minimize out your shapes and positioned them in a silpat (which shall be your saving grace for good bottoms for making a ton of Christmas cookies), you refrigerate them for five minutes after which bake. , guaranteeing that the dough doesn’t unfold. Nobody likes a snowflake that has was a snowball.
The ending touches to the presentation are as much as you! You may retailer them in Christmas tins, or prepare them on a plate in Christmas wreaths like I’ve executed right here. I added some fake holly branches I picked up within the Christmas decor aisle at Goal after which put a cute purple bow on high for additional festivity.
for cookies
-
4
the cup
flour
sifted -
3
teaspoon
Baking powder -
1/2
teaspoon
salt -
1 1/2
the cup
granulated sugar -
1 1/2
the cup
butter
Doesn’t soften at room temperature -
2
teaspoon
Vanilla bean paste -
2
the egg -
1/4
the cup
of milk
for the icing
-
2
tablespoon
Meringue powder
Obtainable within the baking decor aisle of Goal/Walmart/and so on -
1/4
the cup
the water
Extra to dilute -
4
the cup
powdered sugar -
1
teaspoon
Vanilla extract - Elective GEL meals coloring if you wish to shade
for cookies
-
Preheat oven to 350 levels Fahrenheit.
-
Combine collectively the flour, baking powder and salt in a medium bowl.
-
In a stand mixer, mix the sugar, butter, vanilla bean paste, and eggs till creamy.
-
Slowly pour the sugar into the flour combination whereas the mixer beats on low.
-
Add the milk one tablespoon at a time and blend till mixed.
-
Divide between two equal sized dough balls and let relaxation within the fridge for as much as an hour (or the night time earlier than).
-
While you’re able to roll them, flippantly flour a pastry slab and roll to 1/4 inch thickness. Refrigerate for five minutes earlier than popping into the oven for 8-10 minutes.
For the royal icing
-
In a stand mixer, whisk collectively the water and meringue powder till barely foamy. Scale back velocity to low and add powdered sugar and vanilla till icing is mild and fluffy, about 2 minutes. If not skinny sufficient, add water 1 teaspoon at a time till it’s the consistency of pancake batter.
Take a look at these baking objects beneath so that you can make this recipe
