Holiday Sugar Cookies
Holiday baking is one of my favorite traditions of the season. My background is also is baking, so it makes sense that I love it so much. It’s one of those traditions that my kids always look forward to as much as I do.
I have worked long and hard to develop the perfect sugar cookie formula, and in doing so, learned some tips/tricks along the way. I prefer my cookies to have a light hint of almond extract. I think it really draws out the sweetness of this cookie. I also can’t stress enough… you need to bake sugar cookies just to the point of doneness. Now I know what you are thinking. Duh Megan…. they need to be done. The second I start to see the slightest bit of color on my cookies, I pull them out. Sugar cookies should be soft!! I also like them to be thick. I roll them out slightly thicker than most. To me this make the perfect cookie.
Sugar Cookie
1 cup Butter softened
1 cup Granulated Sugar
1 Egg
2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
2 teaspoon Baking Powder
2 1/2 cups Flour
In the bowl of a standing mixer with the paddle attachment, add the butter. Whip butter until it changes in color, about three minutes.
Add sugar to the butter and mix for another two minutes. (it important the sugar is all the way incorporated to get the right consistency of dough)
Add the egg, vanilla, and almond and continue to mix.
In a separate bowl, add flour and baking powder and whisk it together.
Slowly add the flour into the mixer and mix until incorporated.
Pull dough out of the mixer and wrap in plastic, and chill for one hour.
Now that your dough is chilled, set it on a lightly floured surface to roll out.
Preheat the oven to 350.
If you are doing this activity with children, take a quick shot of tequila and come to terms with the fact you will have frosting and flour everywhere and try to remember we are making memories here, damn't!!!
I like to roll my dough out to about 1/2in thick. I feel like it helps them to stay soft.
I bake my cookies on a baking sheet lined with a silpat. This will keep them from sticking.
Once I have all of my cookies cut out and on my baking sheet, I place them in the freezer for a few minutes to get them good and cold again before I bake them. This will help them keep their shape while they are baking.
I don't like my sugar cookies too crisp but nice a doughy; take the cookies out once they start showing some color on the edges. I usually bake them for 8-15 minutes, depending on how thick and big they are.
When my cookies are done, I allow them to cool on the baking sheet before moving them to the cooling rack. Because I underbaked them, they do not need to be moved to the cooling rack immediately.
They should cool completely before you frost them or your icing will melt off. And after all that work, that’s a mess no one wants.
Royal Icing
4 cups Powder Sugar sifted
3 Tablespoons Meringue Powder (You can find this at the craft store or on amazon). If you don’t have meringue powder you can use 3oz egg whites and no water. You will first have to whip you whites until frothy and then add the powder sugar and vanilla.
9-10 Tablespoons room temp Water
1 teaspoon Clear Vanilla If you don’t have clear vanilla you can use regular. I like the clear because it keeps my white icing a true bright white. But is not going to make or break it.
Add meringue powder and nine tablespoons of water to a mixer fitted with a whisk attachment. Beat until frothy.
Slowly add powder sugar and vanilla.
You want your icing to be a consistency that ribbons when you pour it. If it’s too thin, it will melt right off your cookie. I like to start with less water and add little bits if I need to.
I use a piping bag to decorate my cookies (but once again, I went to pastry school; don’t stress yourself out. They will taste the same; however you frost them). I do recommend adding a small offset spatula to your collection of kitchen utensils. It will make frosting a little easier than using a kitchen knife.
For my little trees I used a #10 tip and pipped in little rain drop shapes, then smooshed each one with my off set spatula.
To me the best part of frosting cookie is being creative, so have fun, try new things, and add all the sprinkles!! So turn on some holiday music, light a candle, maybe pour yourself a little something festive and have fun.
Cheers Babes
XOXO
