Can you believe that it is a week today until Christmas Day!! Crazy how fast the time is going. This week is going to be all about the sweets so get ready!
Cut out sugar cookies with colorful icing just scream Christmas!
I am by no means a cookie decorator!
If you want to see amazing cookies check out Bridget’s site Bake at 350.
Man can this girl decorate! AH-MAZING!
Anyway, here is my favourite sugar cookie recipe and a great icing that dries hard so they don’t stick together.
They are sweet and chewy. I love them!
Here is what you need for the cookies,
1 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 ¾ cups all-purpose flour
¾ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
Start by creaming the butter and sugar together until light and fluffy. Add in each egg and beat until well incorporated. Add in the vanilla.
Carefully sift together the dry ingredients and slowly add them to the butter mixture. The dough will start to come together in a ball.
Divide the dough in half and make each into a disc, wrap tightly in saran wrap and stash them in the fridge for at least 3 hours, I like to leave it overnight.
When you are ready to bake them, remove the dough from the fridge for about 30 minutes to soften slightly. Preheat your oven to 350 degrees and line 2 baking sheets with silpat mats.
Sprinkle a little flour on your counter and roll half the dough out in a circle to about ¼ inch thick. Cut out your cookies using your favourite cookie cutters and place on the baking sheets.
You can re-roll the dough a couple times. Then do the same with the second half of the dough.
Bake the cookies for 8-10minutes until just lightly browned on the bottom.
Place on a rack to cool completely.
For the icing,
2 cups icing sugar
4 tsp. milk
4 tsp. light corn syrup
½ tsp. almond extract
Assorted food coloring
In a bowl stir together the icing sugar, milk, corn syrup and almond extract until smooth. If it needs to be a bit thinner use a little extra corn syrup.
Divide into smaller bowls and color with the food coloring.
Decorate your cookies and let the icing set. Store in an airtight container between layers of parchment paper. They freeze really well.
I love the little bit of almond extract in the icing, it just adds a really nice little flavour.
They are lovely, and festive!