As the holiday season approaches, there’s no better way to spread cheer and indulge in the festive spirit than with beautifully decorated Christmas cookies. These delectable treats are not only a joy to eat but also a delight to make with your loved ones.
In this article, we’ll walk you through a step-by-step recipe for creating these mouthwatering masterpieces that are sure to leave a lasting impression on your guests and loved ones.
Firstly, what Are Decorated Christmas Cookies?
Decorated Christmas cookies are delicious treats that are typically baked and decorated during the Christmas season1https://blog.wilton.com/our-favorite-christmas-cookie-decorating-ideas/.
These cookies are often made using a sugar cookie or gingerbread cookie base and are cut into various festive shapes such as snowflakes, trees, stars, bells, and more.
After baking, they are decorated with colorful icing, sprinkles, edible glitter, and other edible decorations to create intricate and charming designs that capture the holiday spirit. These cookies are commonly enjoyed at holiday parties, as gifts, or simply as a festive treat to enjoy during the Christmas season.
Nutritional Information per Serving
- Calories: 150g
- Total fat: 8g
- Cholesterol: 10mg
- Sodium: 150mg
- Carbohydrates: 25g
- Dietary fiber: 1g
- Sugars: 15g
- Protein: 2g
The Recipe for Decorated Christmas cookies
- Prep Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 4 hours
- Yield: 24 (4-inch) cookies
Equipments and Kitchen Utensils Used in the Recipe
- KitchenAid Stand Mixer
- Rolling Pin
- Christmas Cookie Cutter Set
- Silpat Baking Mat
- Cookie Sheet
- Cooling Rack
- Meringue Powder
- Americolor Gel Paste Kit
- Piping Bags (Reusable or Disposable)
- Couplers
Ingredients
- 2 and ¼ cups (281g) all-purpose flour (spoon & leveled)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1.5 sticks; 170g) unsalted butter
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- Optional for flavor: ¼ – ½ teaspoon
Instruction
- 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 speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
- Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with cookie cutter(s). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway 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. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
- Decorate with royal icing.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. 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.
Recipe Notes
Freezing Instructions:
Plain or decorated sugar cookies freeze well up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container.
To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze.
To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill as directed in step 5– no need to chill for 1-2 hours, 45 minutes should be plenty.
Crafting Edible Magic: Elevate Your Holiday Spirit with Exquisitely Decorated Christmas Cookies
With this delightful recipe for creating beautifully decorated Christmas cookies, you’ll be able to make your holiday celebrations even more special2https://sallysbakingaddiction.com/decorated-sugar-cookies/. Share these edible works of art with friends and family, and watch as they marvel at your creativity and baking prowess.
Get ready to spread joy and cheer this holiday season with these festive treats! Happy baking!
