Sugar cookies, all so sweet and pretty for Christmas

So pretty and precious. Sugar cookies - a bite breaks the cookie into tender crumbs, a perfect marriage of sweet-buttery-vanillaly treat. Tender on the inside and crisp on the edge. The cheerful colors of red, white and green all celebrating the joy of Christmas. One of the traditions at Christmas is to bake cookies and send it, nicely wrapped to friends and family, nothing beats the nostalgia of classic sugar cookies during Christmas. Sugar cookies are the simplest and tastiest cookies you can ever make. It retains its shape ever so beautifully sharp with a cutter and a perfect platform to decorate or write a christmas greeting.

December marks a full month of baking and is all about Christmas sweets and cakes   I've consume more sweets than the whole year adds up. With less than a week to Christmas and sugar cookies are the last on the list. Everyday, for the weeks upcoming to Christmas my kitchen smells wonderfully of sweet butter. I hope your kitchens are smelling as buttery as mine. Have a Wonderous Merry Christmas.

400g plain flour
¾ teaspoon baking powder
225g caster sugar
250g unsalted butter
1 large egg, 60g
1 tablespoon vanilla extract
¾ teaspoon salt

Cream butter, salt and sugar on med/high speed on the electric mixer with paddle attachment until light and fluffy, about 8-10mins. Add egg and cream further for a minute or two. add vanilla and mix until combine. With mixer on low speed, add flour in 2 batches, mixing until just incorporated.

Divide dough into 2 portions, wrap with plastic and refrigerate until firm, at least 3 hours. Roll out doughs between 2 parchment paper. (This way, when there is no flour added, you can rolled up the scraps again without toughening the cookie.) Freeze the flat cookie dough in the freezer, this gives a clean cut with cookie cutter. Place entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes.  Chilling the cookies this way retains the define shape while baking.

Preheat oven to 170˙c, remove the parchment paper on both sides. Cut dough with cookie cutter. Make sure to put cookies of similar size on each baking sheet to ensure even baking. Place on baking tray 2cm apart and bake on middle shelve for for 9-10 mins or until the sides turn slightly brown. Let cool on baking sheet.

Once cooled, the cookies can be decorated with frosting, royal icing or rolled fondant. You can store the cookies in a air tight container for up to 2 weeks.

Royal Icing
3 tablespoon meringue powder (Wilton)
500g /4cups icing sugar sifted
1 tablespoon fresh lemon juice
6 tablespoon warm water

Beat all ingredients until icing forms a peak (10-12 minutes at high speed with a hand-held mixer).

    Color the royal icing in your choosen color. I have used the same color for both outlining and flooding. Take about 4-5 tbsp of royal icing and make it soft peak consistency by adding few drops of water. Fill it into the piping bag with a no. 2 round piping tube. Next take 1/2 cup of the colored royal icing and mix it slowly with drops of water to a runny consistency. Cover with plastic wrap and let it rest.

-till next post, ss.

Labels: , , , , ,