Christmas Sugar Cookies
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Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 3 cups all purpose flour
- 1/2 teaspoon salt
- Best Ever Sugar Cookie Icing
- Pearl Sugar Balls (dragees)
- Best Ever Sugar Cookie Icing
Details
Adapted from theslowroasteditalian.com
Preparation
Step 1
In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk. Mix until smooth. Add milk as need to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract.
To decorate cookies, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.
DONNA'S NOTES: The icing will dry hard. It can take up to overnight before I would recommend stacking them. I store mine on cookie sheets tented with foil to keep the cookie bottoms from drying out while they are drying.
You absolutely can substitute vanilla extract (or any other extract). Keep in mind, it will give your icing a slightly off white hue but if you are coloring it anyway it won't matter.
This icing will keep for several weeks on the countertop, in a sealed container. I actually keep mine much longer than that.
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