I know I don’t have a picture, but my royal icing game isn’t terribly strong cause I don’t get to practice much, but I’ll get one up as soon as I can I promise.
But the recipe is amazing, tastes great, and is super fun to decorate. You can also just use the recipe to make regular sugar cookies as well, it’s up to you really.
Christmas Tree Sugar Cookies
- 2 ¼ Cup All Purpose Flour
- ½ tsp Baking Powder
- ¼ tsp Salt
- ¾ Cup Unsalted Butter Room Temperature
- ¾ Cup Granulated Sugar
- 2 tsp Vanilla Extract
- ¼ tsp Almond Extract Optional
- 3 Oz Egg Whites
- 1 tsp Vanilla Extract
- 4 Cups Powdered Sugar
- Whisk the flour, baking powder, and salt together in a medium bowl. Set Aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high until completely smooth and creamy (about 2 minutes). Add the egg, vanilla, and almond extract (if using) and beat on high until combined (about 1 minute). Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the dry ingriedents to the wet ingredients and mix on low untill combined. Dough will be relitively soft. If the dough seems too soft and sticky for rolling, add 1 more tablespoon flour. Cover with plastic wrap or aluminum foil, then refrigerate for 1-2 hours or over night (or up to 2 days).
- Once chilled, preheat oven to 350F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Roll out the dough to about ¼". Using a cookie cutter, cut the dough into trees. Remember to keep dough chilled between cutting.
- Arrange the cookies on a baking sheet about 3 inches apart. Bake for 11-12 minutes, or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet half way through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies, feel free to tint the icing with gel food coloring. No need to cover the decorated cookies as you wait for the icing to set. Don't forget to add sprinkles as Christmas onement's, you can get as creative as you want, they are yours after all.
- Enjoy cookies right away or wait for icing to set. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days. Plan or decorated cookies also freeze well for up to 4 months.
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
- Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
- Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
- For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.