Cookies For The Holidays
It’s the holiday season, and I love baking sweet treats for my friends and family. Baking cookies and cakes for friends and family are like giving them a homemade gift made with love. This week, I would like to share another one of my favorite recipes from my kitchen to yours. About three years ago, I discovered a new way of making Christmas sugar cookies even more delicious. These cut-out cookies are tender and buttery, and also keep their shape while baking if you follow my little trick, which I will share later on. The cookies are the perfect vessel to put as much frosting and sprinkles your little heart desires.
Destiny’s Vanilla Almond Sugar Cookies
Cookie Ingredients: Makes about 3 dozens cookies, depending on the size of shapes.
- 6 cups of unbleached, all-purpose flour. (Replace with King Arthur’s Measure for Measure if you need Gluten-free).
- 4 teaspoons baking powder
- 2 cup granulated sugar
- 2 cup (4 sticks) salted butter, cold & cut into chunks
- 2 large egg
- 2 tsp pure vanilla extract
- 1 tsp pure almond extract
- In a bowl, whisk together the flour and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar and butter until light and fluffy, about 2 min. Add the egg and extracts and mix to incorporate fully.
- Switch to low speed. Gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not overbeat.
- The dough will be a bit crumbly; use your hands to form the dough into a smooth ball for rolling.
- Before rolling out the dough, line the cookie sheets with parchment paper.
- Roll on a floured surface to about 1/4″ thick and cut into shapes. Flour your rolling pin and cookie cutters to prevent the dough sticking to the surfaces. Baking tip: If your cookie dough becomes dry and crumbly, put it back in the mixer and add 1/2 teaspoon of heavy cream until it comes back to together.
- Do not place the cookies in the oven right away; place them in the freezer for about five minutes. Do not leave the cookies in the freezer for more than five minutes because they will become frozen.
- While the cookies are in the freezer, preheat the oven to 350 degrees.
- Take the cookies out of the freezer and immediately place them on the middle rack of the oven — Bake cookies for 9-10 minutes.
- Let cookies cool before eating or decorating them.
Ingredients: (You may need to double the recipe if you’re making a lot of cookies).
- 4 cups of Powdered Sugar
- 4 egg whites
- 1 teaspoon of Lemon Juice
- 1 teaspoon of Vanilla Extract
- Gather the ingredients.
- In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites on high speed until fluffy.
- Lower the speed of the mixer and gradually add the powdered sugar until it’s completely incorporated.
- Then add the lemon juice, vanilla extract, and beat on high speed until the icing becomes thick and forms stiff peaks, about 5 to 10 minutes.
- At this point, you may add gel food coloring for decorating. Separate the frosting in different bowls if you are using more than one color and stir.
- Now your royal icing is ready to decorate your yummy in the tummy cookies.
I hope your family and friends enjoy this recipe as much as mine do. Happy Holidays!
Pumpkin Sugar Cookies from Thanksgiving