Wednesday, December 16, 2009

Christmas Sugar Cookies

I made a date with 2 girlfriends to make some cookies with the kids this holidays. We finally did it today, and what can be more fun than doing sugar cookies and letting them play with dough and decorate in any which way they liked. The kids had fun and I can't deny the adults did too, with all the fun royal icing pipers and fanciful topping that went on the top. We (adults) really had to get the creative juices flowing, but it was much easier for the kids. I think everyone did a great job!

I browsed for sugar or shortbread cookies online last evening, and found this one by Joy of Baking, for both the cookie as well as the frosting recipes. They were both excellent and I have to admit, way better than the ones we made last year. I guess I was just lucky I picked the right recipes this time. These recipes will stay with me for a long time. I love them that much!

Ingredients for sugar cookies -

1-3/4 cups (230gm) all purpose flour

1/8 tsp salt

1/2 tsp baking powder

1/2 cup (113gm) unsalted butter, room temperature

3/4 cup (150gm) granulated white sugar

1 large egg

1 tsp vanilla extract

Method -

1. Whisk together flour, baking powder & salt. Set aside.

2. Beat butter & sugar till light and fluffy (about 3-4 mins). Add eggs and vanilla extract and beat until combined. Add the flour mixture & beat until you have a smooth dough.

3. Divide the dough in half & put in plastic wrap. Refrigerate for an hour or until firm enough to roll. (I didn't divide dough, just simply put the entire bowl in the fridge).

4. Preheat oven to 177 deg C (350 deg F) and place rack in the centre of oven. Line 2 baking sheets with parchment paper. (I didn't use parchment paper. Just put them direct on tray)

5. On a lightly floured surface, roll dough till a thickness of 1cm. Cut dough out using a lightly floured cookie cutter and transfer cut out shapes to a cookie tray. Put the tray of unbaked cookies in the refrigerator to chill a second time before baking. This is to prevent the dough from losing their shape whilst baking.

6. Bake cookies for about 10mins depending on their size, or until they turn a little brown around the edges. Remove from oven and let cookies cool down. Frost with royal icing if desired. Be sure to let royal icing dry completely before storing them. This may take a few hours.

Royal Icing recipe :

Ingredients -

1 large egg

1 tsp fresh lemon juice

1-1/2 cup (165gm) confectioner's (powdered or icing) sugar, sifted

Method -

In the bowl of an electric mixer, beat egg white with lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or stored in an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Note: I doubled both the cookie as well as icing recipes and cut down on the sugar for the cookie part. I find the cookie is still sweet so can cut down more to maybe 100gm for a single recipe? Try it out.


Miz Young said...

hahhaha I now realise that the first photo was taken with your iphone! GOOD photo, so clear and sharp! Thanks for the "mobile bakery", we enjoyed it thoroughly!

SIG said...

Miz Young - No, dear. The first photo was taken from your email, using your camera. The rest were taken at home this morning. Thanks for providing the venue. Hehe. You're most welcome.

HK Choo said...

I want the pink bikini one in the second photo...for princessD, hahah. Just kidding, it sure was a fun event looking at the beautiful products.

Wonder what's the next 3 gonna be like?

SIG said...

Oh, this is the third cookie my dear, two
more to go. The bikini done by the princess haha.

Peony said...

thanks for the recipe.... will give it a try.

getting sick of gingerbread types now, heehee. Just finished baking a batch of gingerbread cookies with the ikea dough ... again.

SIG said...

Peony - You're welcome... do try it. Haha. Every year is gingerbread man, for a change do this.

Jori said...

never seen a bikini on a gingerperson before. VERY creative indeed!