|Snowflakes, gluten free|
Yield: 5 Dozen Cookies
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|
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, 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.
|Santa Hat, Mittens, Stocking|
|Santa Hat, Mittens, Stockings, gluten free|
Take half of the dough leaving unused dough covered with plastic wrap in fridge until ready to use.
Preheat oven to 350°F.
|This Snoopy plate inspired this cookie|
|A Christmas Story Leg Lamps|
|Truck with Tree|
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.
|Gnome, Nutcracker, Mrs. Claus Dress, Santa Belt, Santa Boot, Santa Sleigh|
Wait 2-3 minutes before transferring cookies on cooling racks to complete cooling.
Decorate once cookies have cooled completely.
|Classic Bulb Lights|
|Ornaments, gluten free|
Large Batch Royal Icing
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|
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, gluten free|
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
|Stockings, gluten free|
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.
|Metallic Food Paint I ordered for the Snowglobes|
|Gluten Free Flour I bought|
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.
|Santa's Cookie Haul!!! ;)|
|My new Snowglobe|
|Snowglobe shook up ;|
For further information:
Please visit, Sweetopia for the Vanilla Sugar Cookie Recipe:
Please visit, Joy of Baking for the Royal Icing Recipe and Video Tutorial:
Please visit, The Slow Roasted Italian for the Egg-Free Icing Recipe:
The Santa's Clothesline Cookie was inspired by Celebrate by Woman's World Holiday baking fun! Magazine,(pg. 64)
I ordered the Snowglobe and Gingerbread House wafer paper from Fancy Flours:
The truck with tree is inspired by Bake at 350:
The Winter Wonderland scene cookies are inspired by Glorious Treats:
The Snowman scene cookie is inspired by Life's A Batch:
The Diamond Shape Snowflake is inspired by Better Homes and Gardens:
To make the Candy Canes, I followed the tutorial from Lila Loa:
To make the Peppermints, I followed the tutorial from Christmas Cookies and Blog:
To make the Elf Hats and Elf Stockings, I followed the tutorial from Artfully Delicious (guest post on Sweet Sugarbelle):
|Truck with Tree decoration|
Enjoy! Merry Christmas ;)