Cute Christmas Cookies that are so easy to make!
360g all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
227g butter, softened to room temp
1 large egg, slightly beaten
3 tablespoons whipping cream
1 teaspoon vanilla
76g of softened butter
454g powdered sugar
About 85g milk
1 teaspoon vanilla
Sprinkles or jimmies
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Using a stand mixer or hand mixer, beat together the softened butter and sugar until creamy.
- Mix in the egg and vanilla, followed by the whipping cream. With the mixer on low speed, mix in the flour mixture just until no more dry streaks of flour remain.
- Divide the dough in two.
- Roll each half out between two sheets of parchment paper. (The parchment makes this sticky dough easier to roll out and the dough also chills more quickly.)
- Transfer the sheets of cookie dough, still sandwiched between parchment, to the fridge. (Place on baking sheets if needed.)
- Heat the oven to 205°C
- Peel off the top layer of parchment from one of the sheets of cookie dough. Use cookie cutters to cut out the cookie shapes. If the dough gets too soft, chill it in the refrigerator for 5 to 10 minutes before continuing.
- Transfer the cookies to a parchment lined cookie sheet. Bake 5-8 minutes at 205°C.
- Remove the cookies from the oven as soon as you see them turning colour at the base of the cookie.
- Let cool completely. Repeat with remaining batches of cookies. You can also gather the scraps, roll them out again, and cut more cookies.
- In a stand mixer or with a hand mixer, beat together butter, powdered sugar, milk, and vanilla extract until smooth.
- If your icing is too thick to spread evenly, add tiny amounts of milk and thoroughly mix until the icing is the consistency you prefer.
- Separate into different bowls, add food colouring to achieve various colours.
- Spread the icing onto the cookies with a butter knife or an offset spatula. Use piping bags to add decorative accents, if desired.
- If you want the sprinkle decorations to stick directly on the cookie, brush the cookie with clear syrup and then sprinkle.
- Chill for at least one hour or up to overnight.
Recipe and Image Credit: Simply Recipes