Every year around Christmas, my family has made & decorated sugar cookies.
This year, I decided to do two round of cookies. One with Ahline, and the other with my family (that will be this weekend). Ahline and I made Valentine’s Day cookies last year and we made a BIG mess.
So, in anticipation of both cookie days, I did some research. My mom and I have always followed Martha Stewart’s Basic Sugar Cookie Recipe. It is basic and so simple. We’ve also always used her Royal Icing Recipe but this year, I altered it a bit.
The night before Ahline came over to decorate, I made the cookie dough. I mixed flour, salt and baking powder in one bowl and the butter and sugar into another.
Once the butter & sugar were fluffy, I added the egg and vanilla until combined followed by gradually adding the flower mixture.
I then split the dough in half and made them into two disks. I wrapped both tightly in saran wrap and put them into the fridge over night.
The next day, I took the disks of dough out about ten minutes before I planned to roll them out. Once they were a bit softer, I dusted my surface with flour and began to roll it out. Once the dough was thin enough, I cut multiple differently shaped cookies out with my mom’s cookie cutters 🙂
I baked them at 325 for about 12 minutes until the edges were slightly golden.
While the cookies cooled, I made the frosting. I followed The Kitchn’s tips on border and flood icing to avoid the mass mess that has always occurred during Christmas cookie time at my house.
For each color of icing I wanted, I used 1 cup of powdered sugar, 1/2 tsp of vanilla extract and 2.5 tablespoons of milk. For the border icing, however, I only used 1 tablespoon of milk. In retrospect, it needed at least 2, because it was way too thick once it was bottled. I used a funnel to get the icing into each bottle and there was surprisingly little to no mess.
Once this was all done, the decorating could begin!
Even Jade joined… or rather, she begged!
We may not be the most artistic, or the most patient (in terms of waiting for layers of icing to dry) but we were so impressed with ourselves. The squeeze bottles used for icing were amazing. Look at how there was barely any mess!
As always, these were so delicious and fun to make! Can’t wait for round two this weekend!