Ingredients
Scale
- For the cookies:
- 250g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 170g unsalted butter, softened
- 150g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- For the royal icing:
- 2 large egg whites
- 500g powdered sugar
- 1 tsp lemon juice
- Food coloring (red, green, and any other festive colors)
- Assorted sprinkles and decorations
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together 250g all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat 170g softened unsalted butter and 150g granulated sugar until light and fluffy (about 2-3 minutes).
- Add Egg and Extracts: Mix in 1 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract (if using) until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Chill Dough: Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll and Cut: On a lightly floured surface, roll out dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and place them on prepared baking sheets.
- Bake: Bake cookies in the preheated oven for 10-12 minutes, or until edges are lightly golden. Keep an eye on them to avoid overbaking.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate: Once cooled, decorate cookies with icing, sprinkles, and other festive decorations. Enjoy your beautifully decorated Christmas cookies!
- Royal Icing: In a large mixing bowl, beat 2 large egg whites until frothy. Gradually add 500g powdered sugar, beating continuously until smooth and thick. Add 1 tsp lemon juice and continue to beat until the icing is glossy and forms stiff peaks. Divide and color the icing as desired.
Notes
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Chilling the Dough: Chilling the dough helps to firm it up, making it easier to roll out and cut into shapes. It also prevents the cookies from spreading too much during baking.
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Rolling the Dough: To prevent sticking, lightly flour your rolling pin and surface. If the dough becomes too soft while rolling, place it back in the fridge for a few minutes.
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Uniform Cookies: For even baking, try to cut out cookies of similar sizes and thicknesses. If you have different sizes, bake smaller cookies together and larger ones separately.