Holiday Cookies

SUPPLIES & TOOLS:

• Favorite Cut Out Sugar Cookie Recipe
• Baking Supplies:
• Cookie Sheet
• Cookie Cutters
• Parchment Paper
• Rolling Pin
• Optional Decorating Items:
• Decorator Icing
• Royal Icing
• Icing Bag
• Icing Tips
• Assorted Sprinkles
• Food Coloring
• Mini Marshmallows
• Edible Marker
• Edible Glitter

DIRECTIONS:

• Click DOWNLOAD PATTERN(S) for everything you need for this project.


• NOTE:
• The good news is that there is no wrong way to make holiday cookies! We have some handy tips and tricks that will make decorating a bit easier; just remember the goal is to make special holiday memories.

1. BAKING THE COOKIES
• If you have a favorite recipe for cut out sugar cookies, use your tried-and-true.


• If you don't have a go-to, we recommend this simple shortbread recipe:
• 2 cups cold salted butter, cut into 1/2 inch slices
• 1 cup tightly packed brown sugar
• 4 1/2 cups all-purpose flour


• Cream Butter & Sugar: In a stand mixer, combine cold butter and brown sugar. Use the paddle attachment on medium-high speed until pasty. Scrape down the sides.
• Add Flour: Mix in 3 1/2 cups flour on medium-low speed until just combined (do not over-mix).
• Knead Dough: Transfer dough to a floured surface. Knead by hand, adding up to 1/2 cup flour as needed until the dough is soft and pliable, like play dough.
• Chill: Divide dough into 3 balls, flatten into discs, wrap in cling wrap, and chill for at least 30 minutes.
• Preheat Oven: Preheat to 325F. Line baking sheets with parchment paper.
• Shape Cookies: Roll out one disc of dough at a time to 1/2 inch thick. Use cookie cutters to make cut shapes, and place 2 inches apart on the baking sheet. Poke tops with a fork and chill for 15 minutes.
• Bake: Bake for 15-20 minutes until edges are golden. Adjust baking time for smaller or larger shapes. Repeat with remaining dough.
• Cool & Store: Cool completely on a wire rack. Store airtight at room temperature.


2. ICING THE COOKIES
• Choose the icing that is right for you. Below are descriptions of the different kinds you will find in stores, or you can make your own. No matter which kind you choose, here are some tips:
• When coloring icing, food coloring will deepen over time. Start the color lighter than preferred, and add little bits at a time, keeping in mind that it will get darker.
• If taking a break from icing, place a damp paper towel over the tips of bags and bottles so that the icing doesn't dry out. For breaks longer than two hours, store the icing in airtight containers with plastic wrap pressed over the icing to limit exposure to air.


3. DECORATOR ICING
• Creamy decorator icing is spread with a knife or spatula, and has a thick, buttercream consistency. Unlike royal icing, decorator icing won't fully dry all the way through. If you'd like an icing that remains creamy, this is a great option! It allows you to add sprinkles, mini marshmallows, edible pearls, candy, and jimmies on top. It's stiff enough to drizzle Melt 'Ems once the icing has developed a thin crust.


4. ROYAL ICING
• Royal icing dries to a smooth finish, making it ideal for clean lines and detail work. It also dries relatively quickly, is durable to store and transport, and has a longer shelf life. Once it's dry, you can add additional details on top with stencils or edible markers and paint. This kind of icing does require more practice, and it helps to have a couple different consistencies for achieving different looks.
• Consistencies: stiff for outlines, medium for flooding, and thin for detail work. Test with a spoon—if it holds a peak, it's stiff; if it flows slowly, it's medium.
• Use gel food coloring for vibrant colors without changing the icing's consistency. Add gradually until you reach the desired shade.
• Use piping bags fitted with different-sized tips for detailed work.
• Outline the design with a stiffer consistency before flooding the cookie with icing. When flooding, use a toothpick to spread the icing evenly and pop any air bubbles.
• Allow each layer of icing to dry completely before adding more details or decorations. This can take several hours or even overnight, depending on the size of cookie, amount of icing, and consistency.
• Take your time to practice different techniques and designs. Your work will improve with time!


5. FINAL TOUCHES
• Don't be discouraged if your designs take time to get right. Progress is more important than perfection, and having fun is the goal! Experiment with different colors, textures, consistencies, and designs until you develop a style of your own. Enjoy to creative process and the memories you make along the way!