Iced Christmas Sugar Cookies

One of my favorite things to do is bake with the kidos, and with winter break we have plenty of time.  

We love making these iced cookies, and the kids can't get enough of them. I have used this recipe for many years, because the cookies always keep their shape and the royal icing actually tastes good. 

Cookie Dough

Ingredients:

1 1/2 cups butter (softened)

2 cups white sugar 

4 eggs

1 tsp vanilla extract

5 cups of flour

2 tsp baking powder

1 tsp salt

Directions:

In the bowl of a stand mixer, cream together the butter and sugar until smooth. 

Beat in the eggs and vanilla. Stir in the flour, baking powder and salt. 

Chill dough for atleast an hour or overnight.

( I like to split the dough into 3-4 parts and wrap them up in seram wrap. It is easier to work with small portions of dough. Plus when I don't use all of it, I can just freeze the wrapped up dough till next time)

Preheat oven to 350. 

On a floured surface, roll out the dough 1/4 inch thick. 

Cut into shapes with any cookie cutters. Place cookies 1 inch apart on greased cookie sheets. 

Bake 9-10 minutes. 

Cookie Icing

Ingredients:

4 cups powdered sugar

8 tsp milk

8 tsp light corn syrup

2 tsp almond extract

food coloring of your choice

Directions:

In your stand mixer, stir together the powdered sugar and milk until smooth. Beat in the syrup and almond extract until the icing is smooth and glossy. 

If the icing is to thick, add more corn syrup and milk (a tsp at a time)

Divide the icing into small separate bowls, add the food coloring to each desired intensity. Use piping bags to decorate the cookies. Let cookies harden overnight before stacking them. 

Yield: 12-24 (varies on size of cookie cutters)

Author: Margarita

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Iced Christmas Sugar Cookies

We love making these iced cookies during the holidays. I have used this recipe for many years, the cookies keep their shape and the royal icing actually tastes good.

Ingredients

• 1 1/2 cups butter (softened)
• 2 cups white sugar
• 4 eggs
• 1 tsp vanilla extract
• 5 cups of flour
• 2 tsp baking powder
• 1 tsp salt

Icing

• 4 cups powdered sugar
• 8 tsp milk
• 8 tsp light corn syrup
• 2 tsp almond extract
• food coloring of your choice

Instructions

1. In the bowl of a stand mixer, cream together the butter and sugar until smooth.
2. Beat in the eggs and vanilla. Stir in the flour, baking powder and salt.
3. Chill dough for atleast an hour or overnight.
4. ( I like to split the dough into 3 parts and wrap it up in seram wrap. It is easier to work with small portions of dough. Plus if I don't use all of it, I can just freeze the wrapped up dough till next time)
5. Preheat oven to 350.
6. On a floured surface, roll out the dough 1/4 inch thick.
7. Cut into shapes with any cookie cutters. Place cookies 1 inch apart on lined or greased cookie sheets.
8. Bake 10-11 minutes.

Icing directions:

1. In your stand mixer, stir together the powdered sugar and milk until smooth. Beat in the syrup and almond  extract until the icing is smooth and glossy.
2. If the icing is to thick, add more corn syrup and milk (a tsp at a time)
3. Divide the icing into small separate bowls, add the food coloring to each desired intensity. Use piping bags to decorate the cookies.

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