Does anyone else get slightly nervous about decorating sugar cookies? I was worried about the cookies being perfect but after the first mistake (on the first cookie), I accepted that mine were not going to be like the ones idolized on Instagram and to enjoy the process. As soon as I put it into perspective, it was a blast! We sat with our 4 colors of royal frosting and laughed at our silly designs and sang along to Christmas songs. Who know decorating sugar cookies would lead to advice on life – enjoy the process.
11 Days Before Christmas – Sugar Cookies
This sugar cookie was new to any that we have tried before because of two main reasons, the dough contained cream cheese and we were using royal icing to decorate. We found the recipe for the dough and icing in Taste of Home Magazine’s, Christmas Cookies magazine. We ended up combining the dough of the “Best-Ever Snowman Cookies” on page 43 with the royal icing of the “Christmas Lights Cookies” on page 5. The results were delicious and a must try! Warning though, the dough requires 3 hours of chill time. We pulled the butter and cream cheese out of the refrigerator when we first woke up and made the dough right after breakfast so it was ready by noon to roll out and cook.
- 1 cup butter, softened
- 3 oz. cream cheese, softened
- 1 cup sugar
- 1 large egg yolk
- ½ tsp. vanilla extract
- ¼ tsp. almond extract
- 2 ¼ cups all-purpose flour
- ½ tsp. salt
- ¼ tsp. baking soda
- 1/8 tsp group nutmeg
- Icing (Recipe to follow)
Cream butter, cream cheese, and sugar until light and fluffy. Make sure to be patient so the mixture is fluffy, sometimes it’s easy to get excited and proceed to the next step but this helps the results of the cookie. It took about 1-2 minutes.
Beat in egg yolk and extracts.
Gradually add flour, salt, baking soda, and nutmeg to the mixer.
Cover and refrigerate until easy to handle, about 3 hours.
Preheat oven to 375 degrees Fahrenheit.
On a lightly floured surface roll out ¼ of the dough at a time to about ¼ inch thick. We used Silpat mats to help insure the dough wouldn’t stick (along with the floured surface).
Cut with floured 2 ½ inch cookie cutters. Place on ungreased baking sheets (we used parchment paper because it makes cleanup much easier) 2 inches apart.
Bake until edges begin to brown, 8-10 minutes. Turn the cookie sheets halfway through the cook time if needed. Cool 2 minutes before removing to wire racks to cool completely
Make the icing recipe below and have fun decorating. Maybe even make a cookie decorating party out of it!
- 5 cups confectioners’ sugar
- 1 Tbsp. light corn syrup
- ¾ tsp. vanilla extract
- 5-6 Tbsp. water
- Food coloring paste
In an electric mixer, beat confectioner’s sugar, corn syrup, vanilla extract, and enough water to reach desired consistency. Divide the frosting into 5 bowls, coloring 4 of them with the gel paste and keeping one white. Place frosting into bags with tips for easiest application to the cookies.