Roll-Out Sugar Cookies

Day Three of a Week of Christmas Treats, and today’s recipe has been a long time coming. I feel a little guilty that I haven’t yet shared this recipe. But better late than never!

I’ve been making this particular cookie recipe for 2 years now. The dough rolls out like a dream. The baked cookie holds it’s shape without sacrificing flavor or texture. And It’s the perfect canvas for both beautiful royal icing and tasty buttercream. It’s the same recipe I use when throwing a cookie decorating party and every year for Christmas. In fact, I’ll be tagging this recipe as a Baking Basic, because I think everyone needs a great sugar cookie recipe under their belt.

 

For decorating I used Sugarbelle’s royal icing recipe. I allowed the cookies to rest over night (I feel like decorating the same day leads to a funky royal icing texture/look) and then piped the outlines (with a pastry bag and small round tip) and let it dry for an hour or so. Once the outline was dry, I flooded the cookie with the desired color (using squeeze bottles). To make a the heart and swirl effects, while the flooded icing was still wet, I dropped small drops of a different color and then used a toothpick to drag through the dot. One day I’ll slow down and take pictures of my own process, but in the meantime there are lots of other super helpful tutorials.

To add to the fun I invited the girls I used to nanny over for cookie decorating fun. This was, I think, the third time I’ve decorated cookies with them, so by now they are pros.

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