Two Frys: Christmas Cookies

Christmas Cookies

Christmas Cookies

Snowglobes

Trees

Christmas Cookies

I hope you are all having a wonderful Christmas. We went to my brother's house last night and celebrated Christmas Eve with my family and friends. We had a great time together. I made three batches of this cookie recipe from Sweetopia (see link below), one batch was gluten free. I made over 240 cookies counting the Gingerbread Cookies and decorated each one. Needless to say, I was very busy this week decorating cookies. The photos represent just some of the cookies. My table is not big enough to put them all together for a picture. I used two different icings, royal and egg-free. The only change to the cookie recipe is the addition of 1 tablespoon of milk. See cookie recipe and the two icing recipes below.

Snowflakes

Snowflakes, gluten free

Yield: 5 Dozen Cookies

Ingredients
5 cups King Arthur All Purpose Flour*

2 cups Granulated Sugar

1 teaspoon Coarse Salt

2 cups Unsalted Butter, softened

1 tablespoon Milk

2 XL Eggs

3 teaspoons Pure Vanilla Extract

*To make this recipe gluten free, substitute with gluten free 1 to 1 flour

Winter Wonderland scene, Snowman scene, Tree scene cookies

Tree scene, gluten free

Melted Snowman

Directions
Whisk together flour and salt; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 seconds.

Snowmen

Snowmen, gluten free

Add eggs one at a time, mix until incorporated. Scrape sides of bowl and mix for 5 seconds.

Add milk and vanilla extract, and mix on low until incorporated, about 20-25 seconds.

With mixer on low speed, slowly add flour mixture and incorporate. The dough is ready when it begins to clump around paddle attachment.

Mittens, Stockings

Santa Hat, Mittens, Stocking

Santa Hat, Mittens, Stockings, gluten free

Cut in half and roll dough into 2 balls, cover with plastic wrap and chill in fridge for 1-2 hours or overnight.

Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.

Preheat oven to 350°F.

Snoopy House

This Snoopy plate inspired this cookie

A Christmas Story Leg Lamps

Truck with Tree

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

If needed, dip cutters in flour, shake off excess, and make shapes.

Place onto cookies sheets lined with parchment paper, and put in freezer for 15 minutes. The cookies hold their shape when you do this.

Santa's Clothesline

Gnome, Nutcracker, Mrs. Claus Dress, Santa Belt, Santa Boot, Santa Sleigh

Presents

Bake 12-15 minutes or until the edges have slightly browned. My cookies baked in 13 minutes.

Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.

Decorate once cookies have cooled completely.

Classic Bulb Lights

Ornaments

Ornaments, gluten free

Large Batch Royal Icing
Ingredients

8 Egg Whites

8 teaspoons Lemon Juice, freshly squeezed

12 cups Powdered/Confectioners' Sugar, sifted

1 tablespoon Clear Vanilla Extract

Elf Hats, Elf Stockings

Peppermints, Candy Canes

Directions
In a large bowl, sift powdered sugar, set aside.

In a bowl, add egg whites.

In a bowl, whisk together the egg whites and lemon juice.

Transfer to stand or hand held mixer with paddle attachment and mix on high for 1-2 minutes.

Add vanilla extract and mix for 5-10 seconds.

With mixer speed on low, slowly add sifted sugar and beat on low until smooth.

If needed, you may add 1 teaspoon of water at a time until you reach the right consistency. Watch the Joy of Baking (link at the end) video for both Flooding Consistency and Piping Consistency Royal Icing. If you prefer a recipe using Meringue Powder, it is also available at this link.

Holly

Holly, gluten free

Egg-Free Icing (Double recipe if you have more than 40 cookies)
6 cups Powdered/Confectioners' Sugar, sifted

1/2 cup Whole Milk + 1 tablespoon extra (for flooding cookies)

1/4 cup Light Corn Syrup

2 teaspoons Clear Vanilla Extract

Reindeer

Stockings

Stockings, gluten free

Directions
In a large bowl, sift powdered sugar; set aside.

Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of milk and mix for 1-2 minutes until smooth.

Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need. (I made one batch for the borders, and 1 batch to fill the cookies). For filling the cookies, I added 1 extra tablespoon of milk.

Add corn syrup, vanilla extract and mix for 10 seconds.

Note: The corn syrup gives the icing a lovely shine.

For both icing recipes, I separated the icing in plastic containers with lids according to how many different colors needed for tinting.

I used AmeriColor Soft Gel Paste Food Color in various colors. Use 1-2 drops at a time until you have the color you need.

Keep the containers covered until you are ready to color.

I transferred the icing immediately into squeeze bottles using a small funnel to prevent spilling.

If the royal icing hardens due to exposure to air, use a spray bottle and 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.

Royal Icing

Metallic Food Paint I ordered for the Snowglobes

Gluten Free Flour I bought

I outlined the cookies first and then filled them.

Use a paintbrush or cookie stick to reach edges, and use tip of cookie stick or a toothpick to pop any air bubbles.

Add sprinkles, confetti, sugar pearls, dragees, etc... over wet icing.

I used AmeriColor Gourmet Writer Food Decorating Pens (Certified U.S. food grade) for some of the designs.

Let cookies dry overnight. This is essential so the icing does not stick together when you stack them or place in cookie tins for gifts.

If you are baking and it is humid, you may need more time for the cookies to dry.