As I continue to perfect my cutout cookie technique, I figured it was time for an updated video. No hate toward the holiday cookies from 2011, I’ve just changed my recipe for cookies as well as icing. I used the confectioner’s sugar/whole milk mixture for the base layer, let it dry for at least 24 hours, and then used traditional royal icing to decorate.
This recipe is like hitting the jackpot, especially because it can be easily modified depending on what your perfect sugar cookie tastes like. It keeps it’s shape when refrigerated, so cookie cutters are a breeze. Also using half shortening and half butter will also make it keep the shape even better. Lastly, this dough can be cooked into thin crispy sugar cookies or thick cake-like cookies.
Prettiest when paired with the royal icing recipe below, but butter-cream frosting or canned frosting will also work!
Preheat oven to 380 degrees F.
Cream together butter and sugar until smooth. Beat in the eggs and vanilla. Mix in the flour, cinnamon, baking powder and salt. Cover and chill at least one hour.
Roll out dough on floured surface 1/4-1/2 inch thick.
Bake 8 minutes or until edges start to slightly brown. Another indicator that the cookies are ready is when the top no longer looks shiny.
Cool slightly on baking sheets and then transfer to cooling rack and cool completely.
Once cookies are completely cooled, frost with royal icing:
– 5 cups powdered Sugar/confectioners sugar
– 3 Eggs (you will only need the egg whites)
– ½ tsp Vanilla extract
- Mix 4 out of the 5 cups of powdered sugar with 3 egg whites and ½ tsp vanill
- Put ¼ of the mixture in a separate bowl. This should be thickened with remaining powdered sugar as needed and will be used for piping. Add any food coloring now. The royal icing used for piping should be the consistency of toothpaste. When drizzled back into the bowl, it should take about 5 seconds to dissolve back into the mixture.
3. Once the cookies are completely cooled, start piping the outline using a plastic decorating bottle . Let the outline dry and then use the flooding icing (thinned to the consistency of maple syrup (maybe a littttle thicker). This is not an exact science, keep adding powdered sugar and water to your liking.
If you like this style of detail, wait for the base layer of royal icing to dry. If you want the top to be flat, decorate the detail while the base is wet. Happy piping & flooding, please comment with any questions or personal experiences with the recipe!
Just made our Brandyland Holiday cards! I can’t believe it’s already December and this is the last week of classes. My last winter break of college is right around the corner…tear. Anyway we definitely started the holiday season right last night with our big holiday party. I made chocolate covered Oreos and some peanut butter buckeyes, but decided to spend the rest of our budget on a HUGE batch of hard cider that people loved. These are the Buckeyes, I am not including the recipe simply because my mother will be horrified at the amount of butter and sugar in these truffles. Google it, they’re pretty much all the same.
What are your favorite holiday foods? Comment with ideas that I can try out this season!