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Christmas Sugar Cookies + how to easily decorate them using royal icing in the colorflow frosting technique. How easy? My 12 year old made these. They look ready for a “Frozen” themed Christmas party.
Easy Christmas Sugar Cookies …and how to decorate with colorflow frosting.
2016 UPDATE: Don’t these Christmas Sugar Cookies look like they came from a “Frozen” themed Christmas party? Olivia was certainly ahead of her time because she made these in 2012, a full year before the now famous Disney movie was released.
Here’s the original post from December 23, 2012.
One of my favorite little cookie elves, Olivia, has been in the kitchen creating these cute little sugar cookies, which she shared with her schoolmates on the last day of classes before the Christmas break. Everybody loves a good sugar cookie and it is much easier than you may think to add this simple decorators frosting which will dry hard and preserve whatever design you want to use. Switch up the colors and designs to whatever you like or just sprinkle onto the wet royal icing some colored sugars, silver dragees or other little candy decorations. This is another great cookie to have fun making with the kids too and would be a wonderful choice to leave for Santa.
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Easy Christmas Sugar Cookies …and how to decorate with colorflow frosting.
Easy Christmas Sugar Cookies ...and how to decorate with colorflow frosting. Print Prep time Cook time Total time Easy Christmas Sugar Cookies - and how to decorate them using colorflow royal icing. Author: Barry C. Parsons Recipe type: Cookies Serves: Makes about 2½ dozen 3 inch cookies. Ingredients For the Sugar Cookies 1½ cups butter 2 cups sugar 1 tbsp vanilla extract 4 eggs 5 cups sifted flour pinch salt 2 tsp baking powder For he Royal Icing 2 large egg whites ¼ tsp cream of tartar 3 cups icing sugar (powdered sugar) icing colour paste/s Instructions To make the Sugar Cookies Cream together well the butter, sugar and vanilla extract well. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour, salt and baking soda and fold in until a soft dough forms. Chill the dough for an hour or two to make it easier to roll out on a floured board to about ¼ inch thick. Cut out cookies with 2½ inch cookie cutter. Bake on a parchment lined cookie sheet at 375 degrees for about 10 minutes or until the cookies start to brown at the edges. Cool on a wire rack. To make the Royal Icing Beat together the egg whites, cream of tatar and icing sugar to firm peaks. You may need to add another couple of tablespoons of icing sugar to make sure the frosting is stiff but able to be piped onto the cookies. To decorate the cookies Remove about ⅓ of the frosting and put it in a piping bag with a #3 or #4 tip or in a Ziploc bag with the corner shipped off. Pipe a circle around the top of each of the cookies. Add the color paste to the remaining frosting, for these cookies we used Wilton Cornflower Blue color paste. Beat in a teaspoon of cold water at a time to thin the frosting down just to a point were the frosting falls to a smooth surface when the whisk or electric beaters are removed. Don't over thin the icing, use only enough water as it takes to get the frosting to that point and only a teaspoon at a time. The thinned colored frosting can then be placed in a piping bag with a #3 or #4 tip or in a Ziploc bag with the corner shipped off and piped into the middle of the circles on the cookies just until the surface is covered. Let the cookies dry for a half hour or so before piping on the white frosting to complete your design of snowflakes, trees , stars or whatever your imagination creates. Let the cookies dry overnight before storing them in an airtight container. 3.4.3177
