Christmas is almost here, so I’ve decided to share this nice idea with you: a classic sugar cookies recipe that will instantly evoke Christmas memories. To create a festive feeling, I’ve added spices like cinnamon, cloves, ginger and nutmeg and I’ve decorated the cookies with an apple and cinnamon flavored royal icing.
for sugar cookies:
320 g all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ginger
a pinch of nutmeg
225 g butter or margarine (at room temperature)
130 g white sugar
1 large egg
1 teaspoon vanilla extract
for royal icing:
2 large egg whites (approx. 60 grams)
310 g powdered sugar
20 g cornstarch
1 teaspoon apple and cinnamon extract (or vanilla or almond extract)
How It’s Made?
for the sugar cookies:
Step 1: In the bowl of your mixer, cream butter and sugar until smooth.
Step 2: Beat in vanilla extract and egg.
Step 3: In a separate bowl, sift the flour, baking powder and spices.
Step 4: Add the flour (a little at a time) into the wet mixture. You should use your hands to mix the dough if it becomes too stiff for your mixer.
Step 5: Wrap the dough in plastic foil and refrigerate until firm, at least 1 hour.
Step 6: Line a baking sheet with parchment paper and preheat oven to 175°C.
Step 7: Roll out the dough on a floured surface until about 3 mm thick. Cut out shapes and bake for 8-10 minutes or until slightly golden.
Step 8: Let cool for 3 minutes before transferring to racks to cool completely.
for the royal icing:
Step 9: In the bowl of a mixer, beat the egg whites until firm.
Step 10: Add the sifted powdered sugar and cornstarch and beat on low speed until combined and smooth.
Step 11: Add apple and cinnamon extract and mix.
How To Decorate?
Step 12: Divide your royal icing into small bowls and use food coloring (preferably soft gel paste) to color the icing as desired.
Step 13: Now, you have a slightly thicker icing for tracing the outline around the cookies.
Step 14: You can make a slightly looser icing (flood icing) to fill the area in the middle of the cookie. Just add a little water to make it more fluid.
Step 15: Use different piping bags for decorating and let your imagination run wild. You can decorate the cookies as you wish. Make sure your cookies are completely cool before you start decorating or the icing will melt as you decorate.
Leave the cookies undisturbed for at least 8 hours to fully dry. Once dry you can store them in an airtight container at room temperature (below 25°C) for several weeks.
I love these cookies and could probably eat a dozen of them. I hope you have enjoyed this Christmas recipe and if you decide to try it, please come back with a comment and tell me how it was.