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.
A delicious Christmas sugar cookie recipe and my favorite icing along with a video filled with tips and tricks for frosting these sweet treats
- 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!
MORE SUGAR COOKIES
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