This blog is designed to help you eat well and eat healthy. Before I blog about a recipe, I personally try each recipe to ensure it is one you will enjoy.
In some small way, I hope this blog will make your life easier, happier, and always full of flavor.
Saturday, December 14, 2013
Beautiful Christmas Cookies
How are you all doing? I know that Christmas can be busy but please take time to enjoy yourselves and spend quality time with friends and family. I wish everyone a Merry Christmas and a Happy New Year!
These yummy and beautiful sugar cookies are perfect for entertaining at Christmas or as a homemade Christmas gift to friends and family. I truly hope you will try this recipe, for I know you will enjoy the baking and decorating process (and of course devouring the soft, mouthwatering cookies themselves). If you have children, share in the cookie decorating task and make this a delicious as well as fun family activity.
2 ¼ cups unbleached all-purpose
1 teaspoon baking powder
½ teaspoon salt
1 stick of unsalted
butter, at room temperature
¾ cup granulated sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 ½ cups
confectioners’ sugar, plus more as needed
3 tablespoons milk, plus more as needed
Assorted food colorings
Assorted sugar pearls or pearlized sugar sprinkles
In a mixing bowl, combine the flour, baking powder, and salt. Whisk until well blended.
Using an electric mixer, beat the butter and granulated sugar until they are light and fluffy. Beat in the egg, milk, and vanilla until the mixture is smooth.
Gradually stir in the dry ingredients.
Place the dough onto a lightly floured cutting board, and form into a ball. Divide the dough in half and form each piece into a thick disk, smoothing the edges. Place in a zippered plastic bag and refrigerate for a minimum of two hours or for up to two days.
the oven to 350 degrees F. Remove one disk from the refrigerator and let
stand for five minutes on a lightly floured cutting board. Cover cookie sheets with parchment paper.
Roll the disk
a few times with a rolling pin to soften. Roll out the dough to a
thickness of about 1/8 of an inch, turning it over and dusting it and the
board lightly with flour as needed to keep the dough from sticking.
Use your favorite Christmas cookie cutters to cut out your cookies.
Transfer the cookie cut-outs to the baking sheet. They
should be spaced 1 inch apart. Form the dough scraps into a ball, re-roll and
cut into additional cookies. Repeat until all the dough is used.
Bake the cookies until firm. They should be uncolored on the top and lightly browned on the bottom, about 10 minutes. Using a metal spatula, transfer the cookies to wire racks and let cool. Repeat with the second disk of dough.
make the icing, using a fine-mesh sieve, sift the 1 ½ cups confectioners’ sugar
into a bowl. Add the milk and stir until smooth. Add more sifted sugar or milk
as needed until the icing is spreadable. Divide the icing into several separate
bowls. Stir in holiday colored food coloring into each bowl, until a rich, deep
color is achieved. Put the icing into a decorating bottle or a pastry bag.
the pastry bag or decorating bottle until the tip is full. Holding the tip at a 45 degree angle, squeeze
to pipe the icing. Form an outline around the cookie, and then use a
spatula to fill in the icing. While the icing is moist, sprinkle with colored
I purchased these Christmas sugars at Michael's.
I used the Kuhn Rikon 16 piece cookie and cupcake
decorating set. I picked this up at TJ Maxx, but you can also order it
the Williams-Sonoma Christmas cookbook.