25 Days of Baking: Day 18
“SANTA! OH MY GOD! Santa’s coming! There’s so much to do!”
It’s that time of year again to make Santa’s cookies. But which are his favorite? Christmas sugar cookies of course. Santa loves seeing all the creativity and love put into decorating his cookies, just ask Buddy the Elf!
When preparing to make these cookies, I ventured down into the basement where I keep a chest, yes a chest, of my miscellaneous baking items. I return from the basement with three tupperwares of just sprinkles and food coloring. Needless to say, these cookies turned out nicely. I will admit Christmas sugar cookies are a labor of love with all the decorating, but I enjoyed every minute of it!
The recipe is for your typical sugar cookie with the following perks…
- You don’t need to refrigerate the dough
- The recipe doubles easily
- The royal icing hardens nicely for cookie stacking and gifting purposes
- If you leave them out for Santa, I guarantee he will return the favor under the tree
Hurry down the chimney tonight… “Santa Baby” by Eartha Kitt
Christmas Sugar Cookies
- 1 cup 226 g or 2 sticks unsalted butter, softened
- 1 1/2 cup 187 g confectioner’s sugar
- 1 egg
- 2-3 teaspoon vanilla extract or almond
- 2 1/2 cups 312 g all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 4 cups 500 g confectioner’s sugar
- 4 tablespoons meringue powder
- 2 teaspoons vanilla extract
- 1/2 cup plus 2 tbsp warm water
Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter and confectioner’s sugar.
Add the egg and vanilla, and beat until thoroughly incorporated. Scrape down sides as necessary. With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched it, it has a little give, but does not stick to fingers.
Flour the work surface and roll dough to about 1/4 inch thick, using flour for dusting as necessary. Use cookie cutters to cut cookies and place on prepared baking sheet. Gather scraps and reroll dough when necessary. Bake for 7 to 8 minutes, rotating halfway through. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, combine confectioners’ sugar and meringue powder on low speed.
Add the vanilla to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Stop the mixer as soon as the icing becomes stiff (mixing times are approximate). Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.
Put icing in different bowls and mix with food coloring of your choice. Transfer to pastry bags with desire tip and ice away!
Recipe NotesIf using different cookie cutter shapes, place cookies of similar size on the same baking sheet as they will bake at the same rate.
Store sugar cookies in an airtight container at room temperature for up to a week.
Recipe from The Sweet Adventures of Sugarbelle