Vanilla cookies that have been cut into Christmas-themed shapes and covered in festive icing are what I refer to as “Christmas Cookies.” Though not quite as buttery or crumbly, they have a similar flavor to shortbread cookies. They represent the pinnacle of vanilla biscuit tradition. On this occasion, Christmas shapes, this specific cookie recipe is designed for cutting out shapes. The majority of cookies spread and puff up, so they rarely take on the shape you were expecting!
What is required to make Christmas cookies?
There is no need to add to your already lengthy list of holiday shopping items because these Christmas cookies are made with cupboard goods.
- Baking Powder
Instructions to make Christmas Cookies:
- To create these cookies, make sure that you have enough time (and counter space!). The cookie dough must chill, the baked goods must cool entirely, and the frosting must set up completely over the course of 24 hours. You can make them in approximately 4 hours if you don’t mind eating them straight away and having solidified frosting.
- Beat the butter in a big basin with a paddle attachment on a hand-held or stand mixer for approximately a minute, or until it is smooth and creamy. For about 3 to 4 minutes, add the sugar and beat on high speed until it is light and fluffy. As necessary, scrape the bowl’s bottom and sides. Beat on high for two minutes, or until the egg, vanilla, and almond extract are thoroughly combined. As necessary, scrape the bowl’s bottom and sides.
- In a larger basin, combine the salt, baking soda, and flour. Just barely blend all of the flour mixtures after reducing the mixer’s speed to low and adding roughly half of it. Continue mixing after adding the remaining flour until barely mixed. Add 1 Tablespoon extra flour if necessary to make the dough more rollable if it still appears too soft.
- Create two equal portions of the dough. On a piece of parchment, roll out each half to a thickness of about 1/4″. Place the pieces (wrapped in paper) in a stack on a baking sheet, cover loosely with plastic wrap, and chill for up to two days. Relaxing is required.
- Set the oven to 350°F (177°C) after it has chilled. 2 or 3 big baking sheets should be lined with silicone baking mats or parchment paper. How big or tiny you cut your cookies will determine how many batches you need. Take one of the dough pieces out of the fridge, and then cut it into desired shapes with a cookie cutter. Place the prepared baking sheet with the cut cookie dough on it. Reroll the leftover dough and keep slicing until all is gone.
- Bake for 10 to 12 minutes, or until the top and edges are just very slightly browned. Make sure the baking sheet is turned over halfway through the baking period. Prior to frosting, it toocools completely on a wire rack for five minutes on the baking sheet. As the cookies cool, there is no need to cover them.
- In a medium bowl, combine the confectioners’ sugar, vanilla, corn syrup, and 2 Tablespoons of water to make the icing. It will be really dense. The icing ribbon will retain its shape for a short period of time before melting back into the icing if you lift the whisk and allow the icing to drip back into the bowl. When it reaches that consistency and is declared ready for use, you know it is. Add a half extra teaspoon of water if it’s too thick (it happens). Adding gel food coloring is optional. If using multiple colors, you can pour some icing into various dishes. If not decorating right immediately, securely wrap the icing and store it in the fridge for up to two days.
- Make any desired decorations on the cooled cookies. It’s incredibly simple to decorate using squeeze bottles.
- You may eat the cookies before the icing has entirely dried or set. In 24 hours, the icing dries. As you wait for the frosting to set, there is no need to cover the frosted cookies. In order to put the entire cookie sheet in the refrigerator to somewhat hasten the icing set, it may be good to decorate the cookies directly on the baking sheet. These cookies are fantastic for shipping or gifting once the icing has dried.
- For up to 10 days in the fridge or up to 5 days at room temperature, cover, and store decorated cookies.
Some Most Popular Christmas Cookies:
- Cookies with chocolate chips
- Cookies with peanut butter
- Oatmeal Raisin Cookies
- Peanut Butter Blossoms
- Sugar cookies
- Traditional No-Bake Cookies
- Cookies with molasses
- Lemon Cookies
- Cookie cakes etc.