Merry Christmas to you and yours! Why am I posting about Christmas cookies today, when it’s far too late to make these cookies in time for Christmas?
Because maybe you’ll be looking for some ideas on how to keep your favourite little kitchen helpers busy over the next week while school is out. And because, like you, I’ve fallen victim to the holiday rush and I’m sneaking in a Christmas post before this season passes.
Baking is the perfect activity for when you want to unplug from electronic devices and create something yummy. So pull out your favourite winter cookie cutters: May I suggest snowflakes, and snowmen? The Santa and ornament cookie cutters can take a break until next Christmas. 😉
What’s so great about sugar cookies?
Sugar cookies are awesome because they’re simply delicious, they’re so versatile for decorating and they keep well. Depending on your recipe, you can wrap and pack ’em up for two weeks or more and they’ll still have a nice, crunchy texture.
Preservative-free cookies with a long shelf life: It’s a beautiful thing!
White and gold Christmas cookies
I decided on a white and gold colour scheme and white icing on chocolate cookies. I had a lot of help from my friend John. His mini schnauzer Zoe, on the the other hand, wasn’t helpful at all but was an adorable onlooker.
I jokingly told friends that John made all the ugly cookies and I made all the pretty ones. Truth be told, he piped most of the prettiest ones.
In all, it took about two days to complete this baking project that yielded 75 cookies. Without help, I would’ve needed four days to finish it up. Thank you, John!
Sugar cookie and royal icing recipes
Here are the recipes I used for this year’s Christmas baking…
- Grandma’s All-Occasion Sugar Cookies from Dorie Greenspan’s Baking: From My Home to Yours cookbook.
- Wilton’s Royal Icing Recipe.
- Chocolate Sugar Cookie Recipe from Sweetopia.
I’m happy to report that all three recipes turned out perfectly. Woop! Woop!
How to make and decorate sugar cookies
Step 1: Follow the aforementioned recipes to the letter. Yes, you must refrigerate the cookie doughs for their specified chill times. Yes, you must cover your royal icing with plastic wrap or it’ll dry out. Yes, you must achieve the right royal icing consistency or you’ll run into problems.
Step 2: Allow sufficient time for royal icing to dry. For the first layer of flood icing, drying overnight is best.
Step 3: With your royal icing at piping consistency, pipe designs onto your cookie. Allow that layer to dry for about an hour.
I highly recommend finding clip art or cookie patterns online for inspiration. You can stop here and be done or you can move on to the next step.
Step 4: Paint piped details/designs with a mixture of Wilton’s gold Pearl Dust™ and a few drops of vodka. Allow painted cookies to dry for an hour or more.
Step. 5: Enjoy! Or if you’re sharing, wrap, pack and present.
Merry Christmas Eve! Happy baking and may all your sugar cookies be pretty and tasty.