Holiday Sugar Cookies |
Melted Snowmen, Snow Globe and Snowmen Cookies |
Snow Globe Cookies |
Chocolate Sugar Cookies
Ingredients
2 cups (4 sticks) Unsalted Butter, softened and each stick cut into 8 cubes
2 cups Granulated Sugar
2 Extra Large Eggs
3 teaspoons Pure Vanilla Extract
4 cups All Purpose Flour
1 ½ cups Cocoa Powder
1 teaspoon Kosher Salt
Melted Snowmen, oh oh... |
Melted Snowmen, whoops... |
Directions
Sift flour, cocoa powder and salt in large bowl and combine with spatula; put aside.
Cut each stick of butter into 8 cubes.
Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on low to medium speed. Mix until incorporated, about 1 minute.
Snowmen |
Snowmen |
Add eggs one at a time. Scrape down bowl with spatula and mix again for another 10 seconds.
Add vanilla extract and mix for 1 minute.
Slowly add flour mixture to bowl and mix on low speed for 1 minute. When dough clumps around paddle attachment, it is ready.
Snowy Houses |
Angels |
Cover dough with plastic wrap and cool in fridge for 1-2 hours or overnight.
Heat oven to 350 degrees.
Use rolling pin and take one quarter of the dough and roll out in between two sheets of parchment paper to desired thickness.
Cut out desired shapes and repeat until you have used all the dough.
Holiday Sugar Cookies |
Holiday Sugar Cookies |
Bake cookies for 10-12 minutes, or until center of cookie no longer looks wet. My cookies baked in 10 minutes.
Let cookies cool in baking sheet for 5 minutes and transfer to wire rack to cool completely; about 1 hour.
Let cookie sheets cool completely before you bake again. I put the cookie sheet in the freezer for 5 minutes. Repeat until you have baked all the cookies.
Trees |
Wreaths |
Large Batch Royal Icing
Ingredients
8 Egg Whites
8 teaspoons Lemon Juice, freshly squeezed
12 cups Confectioners Sugar, sifted
Reindeer |
Ornaments |
Directions
In a medium size bowl, whisk together the egg whites and lemon juice.
Transfer to stand or hand held mixer with paddle attachment.
Slowly add sifted sugar and beat on low until smooth.
Holiday Sugar Cookies |
Holiday Sugar Cookies |
I separated the icing in plastic containers with lids according to the different colors I needed for tinting.
I use Americolor Soft Gel Paste Food Color in Super White, Turquoise, Green, Super Red, and Super Black. I made Grey by adding a few drops of the Super Black. I wanted a bright white so I added two drops of Super White.
Santa's Belly, Mrs. Claus' Dress and Candy Canes |
Gingerbread Boys and Girls |
I transferred the icing immediately into Squeeze Bottles using a funnel to prevent it from spilling. Keep the squeeze bottle tips covered. If the Royal Icing hardens due to exposure to air, spray a little bit of water and shake bottle well holding the tip with your finger. Test the icing consistency on a paper towel before decorating the cookie.
I did the white borders around each cookie and waited 1/2 hour before flooding the cookie.
Use a paintbrush or cookie stick to reach edges and use tip of toothpick to pop any air bubbles.
Icing Bottles in the colors I used |
I did all the outlines first and waited about 15 minutes and then filled the cookies and added decorations, sprinkles, sanding sugars, sugar pearls, etc...
For further information:
For the Chocolate Sugar Cookie recipe, please visit Sweetopia:
http://sweetopia.net/2013/12/chocolate-sugar-cookie-recipe-cut-out-cookies/
For the Vanilla Sugar Cookie recipe, please visit Sweetopia:
http://sweetopia.net/2009/12/sugar-cookie-recipe/
For the Royal Icing Recipe and Video Tutorial, please visit Joy of Baking:
http://www.joyofbaking.com/RoyalIcing.html
Enjoy!
-Sophia/Two Frys
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