Sugar cookies

On the second day of christmas the Food fairy made for me : 72 + iced and hand painted sugar cookies…

And all through the house not a creature was stirring not even a mouse…  Until the food fairy started making endless batches of holiday treats.

I have my Kitchen Aid stand mixer on high and the oven full of cookie sheets. Icing sugar and flour replacing the snow we don’t have and hands stained with food colouring.

Maybe most of you know of the internet sensation cookie maker Sweet Ambs? Well I started watching her cookie decorating videos and I said to myself “well it would be fun to make some of those” Fun it was, time it took. One of her videos is a red christmas tree with a reindeer pattern that she says takes “45 minutes per cookie” and she isn’t joking at all.

I have developed patience through this meticulous art form and maybe it’ll grow on me but let me tell you I’ve spent the last 72 hours making these little devils.

Below you can find a recipe for my Vanilla Orange sugar cookies. I made a vegan coconut oil/gluten free version that is just as tasty but a little healthier. I can post that recipe at a later time as well if any of you want it.

Oh and did I mention you don’t need to chill these !

Vanilla Orange Sugar Cookies

Makes about 24 large cookies

Ingredients:

  • 1 cup of unsalted butter, softened.
  • 1 cup of granulated white sugar
  • 1 1/2 tsp of vanilla extract
  • 1 tsp of orange extract
  • 1 egg
  • 2 tsp of baking powder
  • 3 cups of all purpose flour
  1. Preheat oven to 350º F.
  2. Cream butter and sugar in a stand mixer until smooth.
  3. Slowly add in the vanilla and orange extracts as well the eggs.
  4. In a separate bowl, mix the flour and baking powder together and add to the wet ingredients until the dough forms a ball. If your mixer starts to struggle, knead it on a floured surface.
  5. Start rolling the dough out thick about 1/4 inch and use the cookie cutters that you wish to achieve your shapes.
  6. Place cookies on parchment paper covered baking sheets and bake for 6-8 minutes maybe more depending on your oven.
  7. Let cool on the cookie sheet until they are firm and transfer them to a wire rack.
  8. Ice and decorate only when they are completely cooled.

Royal Icing

  • 8 cups of icing sugar
  • 4 egg whites = 1/2 cup of egg whites (you can use the powdered form as well, this saves you from having to put it in the fridge)
  • about 1 tbsp of fresh lemon juice ( makes the icing as white as snow)

To make the icing:

  1. Start mixing the egg whites in your stand mixer ( with paddle attachment) until they are slightly whipped. Slowly add the icing sugar. When it starts to get too thick, add the lemon juice tsp at a time. You may need to add water to make your icing thinner and achieve different consistencies depending on whether you’re piping designs, flooding the cookie or writing on your cookies.

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And as always here is a song , Have yourself a merry little christmas by the wonderful Sam Smith.

Hope you enjoy this recipe and look forward to the next 10 days of holiday baking.

PS. I am now taking orders if anybody needs cookies because it seems that I’ll be making many more. Shoot me a message if you want some!

Warm holiday wishes ◊

~Lexa

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