This is not even CLOSE to the first time I’ve shared these – seriously I make these cookies for like every party! Always the same recipe, it’s easy to make and tastes great! So here are my Christmas cookies with a VIDEO! YAY! Videos are such a great way to show techniques like frosting cookies!
It’s all about getting the texture right! at first the frosting is thick – good for spreading with a knife – more grocery store style and GREAT for kids! Thin it down a little for a still thickish icing you can pipe but holds it’s shape – great for outlines and details! Finally thin it enough that it self smooths! perfect for a great base, swirling and stripes!
Now this isn’t royal icing – so while it crusts over and gets fairly hard it will still crush – BUT it tastes so much better than royal icing! so as long as you don’t need them to be rock hard this is a great option! if your going to add sprinkles do it when the icing is still fresh and wet and before it crusts over.
Perfect Christmas Sugar Cookies and Icing recipes and decorating tips - video tutorial
- 6 1/2 C all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. nutmeg
- 2 tsp. baking powder
- 1 C Butter
- 2 C granulated sugar
- 2 egg
- 2 tsp. vanilla
- 1 C full fat sour cream
- 4 C powdered sugar
- 1/4 C whole milk
- 2 Tbsp butter
- 2 Tbsp light corn syrup
- 1 1/2 tsp vanilla
- 1 tsp extract peppermint or almond
- Food coloring optional
- Preheat oven to 350
- Sift flour, soda, salt, nutmeg and powder in a bowl.
- In separate bowl cream the butter and sugar (use cookie paddles or dough hook this will get thick)
- Add the egg and beat again
- then add the vanilla and sour cream and beat it smooth
- Mix in dry ingredients and beat smooth - it will be thick.
- wrap up in wax paper or parchment paper and chill in fridge for 3-4 hours
- preheat oven to 350
- roll out to 1/4 inch and cut holiday shapes
- bake for 8-10 mins, until the edges get a slight golden color to them (don't over bake) let cool
- Mix butter, powdered sugar, milk, vanilla and peppermint in your mixer.
- it will be thick at first - great for spreading
- thin with milk to get a "toothpaste" thickness good for piping - great for outlining cookies
- thin more to create a icing you can fill in "color flow' style for a smooth finish. The perfect thinness is when stop stirring the icing and count to 10 it gets smooth.
Now I use this dough year round – with the nutmeg – and love it, it holds it shape great so I can get a lot of detail in my cookies. The icing I prefer peppermint but SOME people don’t like peppermint year round (crazy) so you can always switch up the flavor – almond is another classic option! but really you could do anything!
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