The most wonderful time of the year calls for some festive baking!! Last year, I made some gingerbread truffles and a few years back I made some watermelon christmas trees (I guess I was a bit healthier back then – HAHA!).
Well this year, I decided to bake some sugar cookies. I remember baking them previously for a valentines one year, and I remember thinking that they were pretty easy.
I found a new recipe online and modified the butter part of it, and also halved it (thank god) – cus it made QUITE A FEW! The actual baking of the cookies part was quick and easy, but the icing – my god. I definitely forgot how long it takes to ice cookies. I think it’s mainly because I don’t have the right tools for it, so instead of being able to whip up four batches of icing (2 white and 2 black, one for piping and the other for flooding) I had to do each batch individually. So it was a lot of mixing required. But I’m rambling. It was still fun, I still felt festive AF and I really enjoyed myself.
I’m going to individually wrap these in some cellophane bags and gift them to family members at our chriismass dinner. Can’t wait.
Pretty simple recipe (scroll to the bottom for the printable version):
250g unsalted butter (softened)
1 cup sugar
1 tbsp vanilla
2 tsp baking powder
3 cups flour
Preheat over to 180C or 350F.
Add the butter and sugar to your mixer. Cream together until completely mixed. Do not over-mix. You want the batter to turn white
Add the vanilla and eggs to the mixture and mix until the dough is light and fluffy
Add the Baking powder and mix
Then mix in the 3 cups of flour, 1 cup at a time.
The flour should be completely mixed through and the dough should be firm but not dry or crumbly.
If dry: add a tiny bit of vanilla or milk and mix again
You don’t need to chill this dough before cutting the cookies, they come out best if the dough hasn’t been chilled! (Also, yay less time to wait!)
Roll a handful of the dough out on a clean, well floured surface until at the desired thickness
Cut out shapes with cookie cutters
Bake at 180C or 350F for 6-8 minutes, depending on the size of the cookie. Make sure you don’t over-bake them. You don’t want them to start browning at the edges – this causes them to seem dry.
Let the cookies cool completely on a wire rack and then you can frost them.
I used this Royal Icing recipe as it’s easy to colour and tastes super yummy on the cookies.
Christmas Sugar CookiePrint This
- 250g unsalted butter (softened)
- 1 cup sugar
- 1 egg
- 1 tbsp vanilla
- 2 tsp baking powder
- 3 cups flour
- Add butter and sugar to your mixer. Cream the butter and sugar until it is completely mixed. Do not over-mix.
- Add vanilla and eggs and mix until completely incorporated.
- Add Baking Powder and mix.
- Mix in the flour two cups at a time.
- Do not chill the dough, the cookies will bake better if the dough is at room temperature.
- Roll a handful of the dough out on a prepared surface and cut out shapes with a cookie cutter.
- Bake at 180C / 350F for 6-8 minutes depending on the size of the cookie. Do not over-bake.
- Frost with Royal Icing Recipe