Holiday Sugar Cookies and DIY Colored Sugar
User Reviews
3.3
Holiday Sugar Cookies and DIY Colored Sugar
Description
This recipe for Holiday Sugar Cookies begins by creaming unsalted butter and granulated sugar until light and fluffy, then beating in an egg along with vanilla and almond extracts for a fragrant base. Dry ingredients—flour, baking powder, and salt—are sifted and mixed into the butter mixture to form a dough that is gathered, divided, flattened into disks, and chilled to improve handling. After chilling, the dough is rolled out to a thin layer and cut into holiday shapes. Cookies are baked briefly to maintain tenderness and light color. Alongside, DIY colored sugar is prepared by adding gel or paste food coloring to raw or granulated sugar, stirred until evenly tinted and dried for a sparkly coating. Additionally, royal icing made from meringue powder, confectioners sugar, and water offers an option for detailed decoration. These cookies provide a tasty and festive treat with flexibility in ornamentation suited for holidays and celebrations.
Ingredients
cookies
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
royal icing
- 1/4 cup water
- 1/8 cup meringue powder
- 2 1/2 cups confectioners sugar
colored sugar
- raw sugar or granulated sugar
- Food Coloring gel or paste
Instructions
- To make the colored sugar, measure out 1/4 cup sugar into a small bowl and add a drop or two of gel coloring to it. Stir to combine completely. Spread the sugar out on a paper towel to dry, and then break up any lumps with the back of a spoon before storing the sugar in a small jar.
- To make the cookies, cream the butter and sugar together until light and fluffy. Beat in the egg and extracts.
- Sift the flour, baking powder and salt together to blend. Mix it into the butter and sugar mixture until the dough comes together.
- Turn out on to a floured surface and bring together into a ball. Divide the ball in half and flatten each half into a disk. Wrap the disks in plastic and refrigerate for an hour. (Or overnight)
- Preheat the oven to 350F while the dough is chilling.
- Roll out the dough to about 1/8-1/4 inch thick and cut out the shapes. Put them on a baking sheet lined with silocone or parchment paper and bake for about 7-9 minutes. Let cool for 5 minutes on the baking sheet before removing them to a cooling rack.
- Frost the cookies when completely cool.
- To make the frosting, beat together the water and meringue powder until combined. Beat in the sugar and continue beating until it is glossy and smooth. If the frosting seems too thin, add a little more sugar.
- Spoon the frosting into a large zip lock baggie and zip closed.
- When ready to use, cut a very small snip off one corner. Work with one cookie at a time, and pipe a line of frosting along the outer edge, then pipe more into the inside of the cookie. Take a small paintbrush to gently ease the frosting into corners. Sprinkle on your decorations while the cookie is wet. then set to dry while you work on the other cookies.
Notes
- Colored sugar is made by mixing raw granulated sugar with gel or paste food coloring, then drying and breaking up lumps before use.
- The dough benefits from chilling to firm up for easier rolling and cutting.
- Sugar cookie recipe was adapted from the Kitchn for balanced texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 36mg | 2% |
| Potassium | 32mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 165IU | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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