CHRISTMAS SUGAR COOKIES WITH ICING

Simple, golden brown sugar cookies that are crisp and decorated with a simple sugar cookie icing. An absolute favorite this season !

INGREDIENTS

2 and 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, softened to room temperature

3/4 cup powdered sugar

1 egg

2 teaspoons vanilla extract

For the icing

1 cup finely powdered sugar, sieved well

1/2 teaspoon vanilla extract

3 tablespoons water or milk

Gel food coloring and sprinkles ( I used only red and green )

INSTRUCTIONS

Whisk the flour, baking powder, and salt together in a bowl and set aside.

In a mixing bowl, using a hand mixer or a stand mixer fitted, beat butter and powdered sugar together until completely smooth and creamy. Next add the egg and vanilla extract and beat until well combined. Remember to scrape down the sides of the bowl.

Next add the dry ingredients and mix on low speed until combined. Remove the dough from the bowl. Divide the dough into 2 equal parts. Place each dough on a large piece of plastic wrap and wrap around the dough and chill for at least 1 to 2 hours.

Preheat the oven to 180 degrees C. Line a baking tray with parchment paper or a nonstick baking mat.

Carefully remove the two dough piece from the refrigerator and roll them using a rolling pin. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

Arrange cookies on baking sheets 3 inches apart and bake them for 11 to 12 minutes or until lightly browned around the edges. Allow cookies to cool completely.

To prepare the icing, in a small bowl, using hand-held whisker or a fork, beat together the icing ingredients except the gel colour. Divide the mixture into three parts (depending on how many gel colours you are using ). Beat in the food coloring in each portion, one drop at a time, until you get the desired colour of your liking. The mixture should be very thick but still pourable. Add more powdered sugar as needed for the correct consistency.

Begin filling cookies and decorate as desired. Leave the iced cookie to dry for 24 hours. Store the dried cookies in an airtight container.

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