This December is the most festive I have felt since I was a kid. All of this sugar and spice is really helping to bring out that extra bit of holiday magic!
Continuing with my Christmas Baking Challenge, I spent all of today in my little kitchen baking the ultimate Christmas cookie – the sugar cookie! Although cookie decorating seems so intimidating when you stare at all of the beautiful cookie art on Pinterest, I promise it’s so easy to create your own decorated sugar cookies! Here’s my favourite sugar cookie and royal icing recipe.
What You Need
- 1 cup sugar
- 1 3/4 sticks (200 grams) of unsalted butter, room temperature
- 1 egg
- 1 tsp vanilla extract
- 3 cups all purpose flour
- pinch of salt
- 6 egg whites
- 4 cups (1 pound) icing sugar
- 1 tbsp lemon juice
- food colouring (I use gel based)
yields 24 cookies using a large cookie cutter / 48 cookies using a small cookie cutter
- Cream the sugar and butter together until smooth. Mix in the egg and vanilla until combined.
- Add in the flour and salt until fully incorporated, and the cookie dough will come together in a big dough ball.
- Turn out the dough onto a floured surface and flatten into your hands into a flat disk. Wrap it up in plastic wrap and put in fridge for 20 minutes (this makes it much easier to work with).
- Preheat oven to 350°F and line your baking sheet with parchment paper or a silicone baking mat.
- Roll out your dough on a floured surface. Using a floured cookie cutter, cut out your shapes (1/4 inch thick) and carefully transfer them to the baking sheet.
- Bake for 10 to 12 minutes until golden brown and then let them completely cool.
- To make the icing, add in the icing sugar, and then add in the egg whites and lemon juice and then blend with a hand or stand mixer on high until light and fluffy (5-10 minutes). Cover with a wet cloth or in an air tight container until ready to use (or it will harden!)
- When ready to decorate, separate your icing into separate bowls and colour as appropriate for your design.
- You will need to further separate some of your coloured icing to do the flooding – that is the thinner icing used to fill in the areas! To do this just add a teaspoon of water at a time into the mixture.
- Put your thicker icing into piping bags and your thinner icing into squeeze bottles and go forth to decorate!
- With a thin piping tip, pipe your outlines using the thicker icing.
- Then with the squeeze bottle, pipe the thinner flood icing. Use a flat knife or toothpick to smooth it out up to those thick icing borders that you made. Add on any sprinkles or decorations at this point.
- Let the icing completely dry (may take a few hours). Then you can add your final top piping if your design calls for it! If you add royal icing on top of royal icing it will spread slightly.
Just be aware that cookie decorating is labour intensive! From the start with baking the cookies, to the final detail of the cookies it took me OVER eight hours of baking (not counting the cleaning)! So if you’re a beginner like me, this is definitely not a quick evening project! But every single minute was enjoyable.
I’m so full of sugar now that I’m definitely going to dream of sugarplums dancing!!
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