Guest post by Beatriz Garcia from Clan Kitchen.
Christmas Cookie Recipe
Christmas Cookies are a sweet seasonal activity that the whole family can take part in. Since they are best made over a few days, it’s worth planning and starting them soon.
Ingredients
Cookie
- Flour (All-purpose)(3 cups)
- 1 Egg
- 2 Sticks Unsalted Butter (1 Cup)
- Milk, whole (2 tbsps)
- Extract of Vanilla (2 tsps)
- Sugar (1 Cup)
- Baking Powder (¾ tsp)
- Pinch of Salt
Icing
- Milk, whole (3-4 tbsps)
- Powdered sugar (3 cups)
- Extract of Vanilla (½ tsp)
- Corn Syrup (light) (2 tsps)
- Food coloring
How to Make
Preparation and Planning
Plan your time:
- Leave an hour for the cookies to chill before baking
- Allow 1-2 hours for the cookies to cool after baking (before icing)
- Ideally, leave 2 hours for the icing to set, but they can be eaten straight away
Soften the butter by leaving it out at room temperature for an hour or two.
Prepare the Cookie Dough
Whisk the flour, baking powder, and salt together in a bowl, and then set aside.
Beat the sugar and butter in another bowl with a mixer (stand or hand) until they are light yellow and creamy.
Then add the egg, vanilla, and whole milk to the creamy sugar/butter mix. Mix until well combined.
Mix in the flour, baking powder, and salt to form the cookie dough.
Chilling the Dough
Place the cookie dough in an airtight container, covered with a layer of plastic wrap.
Then refrigerate for an hour or more.
Cutting the Dough
Split the chilled dough into two.
Roll each portion of the cookie dough into rounds that are ¼-inch thick.
Use cookie cutters to cut the shapes you want.
If you find the cookies hard to remove, chill the dough again. It’s easier and cleaner to remove shapes from chilled dough.
Bake the Cookies
Preheat the oven to 350°F, then bake the cookies on a parchment-lined baking sheet for 9-10 minutes.
Allow the cookies to cool once baked. They will cool faster on a wire rack, but this is not essential.
Creating the Icing
Mix together the powdered sugar, milk, corn syrup, and vanilla extract, then whisk until you have a very thick icing.
If the consistency is too loose, then you can add more powdered sugar one teaspoon at a time, until it has thickened. On the other hand, if it’s too thick, then add more milk, ½ teaspoon at a time.
Divide the icing into a number of small bowls, adding a different food coloring to each.
Icing the Cookies
Wait until your cookies have cooled, then you will be ready to decorate them!
A squeeze bottle is the easiest and most precise way of icing. However, a zip-top bag with a corner cut off to squeeze the icing through, also works in a pinch.
Once finished, leave the icing a few hours to set, then either eat the cookies or place in an air-tight container.
Now it’s your turn
This is a fun activity to do with children, especially the cookie cutting and icing parts. It can bring the whole family together, both in preparing the cookies and in eating them.
For more details and tips, check out the original recipe from Clan Kitchen.
Beatriz Garcia loves cooking for her family, but prefers cooking with them!
She also writes recipes and cookware reviews on Clan Kitchen.
I hope you will enjoy this recipe and check out Beatriz Garcia’s website.
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