Christmas Cookies

This is a great sugar cookie recipe for Christmas cookies or other sugar cookies.  Pictured here are assorted Christmas cookies, Easter cookies, and cookies used as wedding favors.  They are all the same recipe, which is really simple, but it does require an investment of some equipment.  You will need:

A rolling pin

A silpat mat to roll the dough on

Cookie cutters

A piping set (tips, bags, and couplers)

Royal icing mix (or make your own)

Gel coloring 

All of these things can be purchased at a cake supply store, some art supply stores, or online at amazon.com (click on the links above).

Sugar Cookie Recipe:

1 3/4 cups (230 grams) all purpose flour

1/8 teaspoon salt

1/2 teaspoon baking powder

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper. 

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface or silpat mat, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out cookies using a cookie cutter and transfer cookies to the prepared baking sheet

Bake cookies for about 10 minutes (depending on size) or until they begin to brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. 

Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container or for months in the freezer. Store between layers of parchment paper or wax paper.

To make your own royal icing, see recipe here.

When you are icing your cookies, feel free to experiment and use your own creativity.  I start with a stiff icing and pipe a border around the cookie using a size 2 tip.  Then I add a few drops of water to create a flood icing, stir, and use a new pastry bag with a size 3 tip to fill in the center.  Add sugar crystals if desired before the icing dries.  For writing or small details I use a 1.5 tip.