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This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.
One thing I miss about Christmas time is making decorated sugar cookies. Before J was born I used to get orders for 20 dozen decorated sugar cookies every single Christmas. I could have made more but 20 dozen was always my limit because of how long they take to make.
Since J has been born I’ve made exactly 2 orders of decorated sugar cookies. One was for J’s first birthday party and the other was for a friend. I enjoyed making them both times and have been wanting to get back into making them. I have a sugar cookie dough recipe that is the best I’ve found and it works wonders every time.
I knew I wanted to make a decorated sugar cookie for Christmas Cookies Week. However, since I’ve already made plenty with the recipe I have I tweaked it a bit to make it a little better for the holidays. I made a Cinnamon Spice Sugar Cookies this time. I received a cute ornament cookie cutter and a stocking cookie cutter from YumGoggle and couldn’t wait to use them.
For these cookies I used the ornament cookie cutter. I simply made the dough in the morning before I went to work and then rolled it out and baked the cookies once I got home. The hardest part for me was deciding on how to decorate them. Thankfully, since they are ornaments, I was able to decorate them in many different ways based on all of the different sprinkles I had in my cupboard.
I whipped up a batch of royal icing and piped it on the top. I used gold sprinkles to make the metal portion of the ornament. Then I piped the royal icing on the rest of the cookie and used the sprinkles to make different patterns on each one. I think they turned out really cute! Plus, I like that I could use the sprinkles I already had in my cupboard instead of going out and buying more.
I really liked the spiced flavor of these cookies. They had the same texture as a traditional sugar cookie but the spices really made it taste like it was for the holidays. Add in the sweetness from the icing and sprinkles and these were the perfect holiday cookie.
For the cookies:
- 1 1/2 c. flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6 Tablespoons butter, softened
- 1/2 c. sugar
- 1 egg
- 1 teaspoon vanilla
For the royal icing and decorations:
- 1 c. powdered sugar
- 1 Tablespoon meringue powder
- 1-2 Tablespoons water
- In a medium bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Mix well and set aside.
- In a large bowl cream together the butter and sugar. Add in the egg and vanilla and mix well.
- Add the flour mixture to the butter mixture and mix until a dough has formed.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- When ready to make the cookies preheat the oven to 350 degrees.
- Remove the cookie dough from the refrigerator.
- Dust a surface with flour and roll out the dough to 1/2 inch thickness.
- Use a cookie cutter and cut out shapes. I used an ornament cutter.
- Bake for 9-10 minutes or just until cookies are set.
- Remove cookies to a wire rack and cool completely.
- To make the royal icing place the powdered sugar and meringue powder in a small bowl. Add in the water a little at a time, mixing after each addition, until a thick icing forms.
- Put the icing in a zip top baggie, cut off the end, and pipe onto the cookies to decorate. Sprinkle with the sprinkles.
A Hezzi-D Original recipe
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