Thursday, January 3, 2013

Christmas Cookies Galore!

I apologize for the fact that I am posting a Christmas cookie recipe after the holidays but I actually made these cookies on December 26th and handed them out after that so I was a little late but who cares right? They still tasted delicious!

This is pretty much just a basic sugar cookie recipe with royal icing frosting.  I had a package of royal icing that you just add water too until you reach the desired consistency.  Unfortunately it did not make very much so I also just made a lot of plain milk and powdered sugar frosting (continue to add sugar until it is thick enough). 

My mom, my sister and I spent the whole night making these and it was quite fun and quite the project! We had a variety of cookie cutters such as snowflakes, Christmas trees, Santa Claus, birds, bells, hearts, candy canes, gingerbread men, and more!

I used Ziploc bags for piping and had a different bag designated for each color.
Tip: If you are going to do multiple layers of color (which most cookies do have), first outline the cookie, fill it in several minutes later, and allow this base color to dry most if not all the way before moving on to secondary colors.

Feel free to search the internet to get inspired, use sprinkles, create unique colors, and use your imagination!

I am just going to provide a sugar cookie recipe and provide you with this great royal icing recipe from the blog Bake at 350: Royal Icing.  My mom has been making these cookies since I was a little girl so it is definitely a family recipe that will be passed down.


3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter
1.5 cups sugar
2 eggs
2 tsp. vanilla


Preheat the oven to 350.
Combine dry ingredients in a small bowl: flour, baking powder, and salt.
Cream butter and sugar in a mixing bowl with an electric mixer and once it is thoroughly combined add eggs and vanilla.
Slowly add the dry ingredients until blended.
Divide the dough in half and roll out each one between 2 sheets of parchment paper to form a 15' x 11' rectangle about 1/8-1/4 inch thick. Refrigerate until firm.
Remove dough from parchment paper and cut out desired shapes.
Bake on cookie sheets lined with parchment paper.
Baking time varies based on cookie thickness and size so try to bake cookies of apprx. the same size together.  Remove from the oven when the edges begin to turn golden brown.  

Let them cool completely and then go ahead with your decorating!  
These cookies can be used for any occasion, it does not have to be for Christmas... I hope you try them regardless! 

Happy New Year and Happy Baking!

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