Christmas Sugar Cookies
Christmas Sugar Cookies
Make some tasty treats this Christmas morning with this mouth-watering Christmas cookie recipe!
You will need:
2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
4 large egg, at room temperature
2 teaspoons pure vanilla extract
1 tsp lemon juice
To make the Sugar Cookies you will need to:
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a separate large bowl beat the butter and sugar together on high speed until completely smooth and cream.
Add 1 egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute.
Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft.
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminium foil, then refrigerate for at least 1-2 hours and up to 2 days.
Once chilled, preheat oven to 177°C. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator.
Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
To make the Royal icing – Separate 3 egg whites from the yolk.
Whisk the egg whites until lightly whipped. Add the icing sugar a few tbsps at a time, whisking continuously until all incorporated. Add the glucose and lemon juice.
Continue whisking until the icing is thick enough to hold stiff peaks when you lift the beaters and is smooth and shiny.
Decorate the cooled cookies with Royal Icing