Christmas Icing Cookies
Adorable Christmas Icing Cookies: Santa and Rudolph Designs (Beginner Friendly!)
Introducing a recipe for Santa and Rudolph shaped icing cookies that will make your Christmas even more special. Express your love with these sweet and beautiful cookies. Perfect for beginners in baking!
Cookie Dough
- 110g unsalted butter, softened
- 80g sifted powdered sugar
- 63g egg, room temperature
- Vanilla extract (optional, to reduce eggy smell)
- 240g sifted cake flour
Icing Mix
- 100g sifted powdered sugar
- 20g egg white
- Lemon juice (for consistency adjustment)
- Food coloring (as desired)
- 100g sifted powdered sugar
- 20g egg white
- Lemon juice (for consistency adjustment)
- Food coloring (as desired)
Cooking Instructions
Step 1
First, cream the softened butter in a bowl until smooth. Then, sift the powdered sugar two to three times to remove lumps and add it to the butter. Mix well with a mixer or whisk until fully incorporated.
Step 2
In a separate bowl, lightly beat the egg. Gradually add the beaten egg to the butter mixture in 2-3 additions, mixing well after each addition. Adding too much at once can cause the mixture to separate. Using room temperature eggs is crucial for proper emulsification. If you wish to mask any eggy odor, add a small amount of vanilla extract and mix.
Step 3
Add the sifted cake flour (sifted 2-3 times) to the dough. Gently mix with a spatula using a cutting motion until just combined and no dry flour is visible. Overmixing can lead to tough cookies, so mix only until the flour is incorporated.
Step 4
Once the dry ingredients are just incorporated, use your hands to bring the dough together into a single mass. Work quickly and lightly to prevent the dough from melting due to your body heat. Minimizing the use of extra flour is recommended.
Step 5
Place the dough between two sheets of parchment paper or in a zip-top bag and roll it out with a rolling pin to an even thickness of about 5mm. Rolling too thin can cause breakage, while too thick will require longer baking. Once rolled, carefully transfer the dough, still between the parchment, to the refrigerator and chill for at least 1 hour. This chilling step helps the cookies maintain their shape during baking.
Step 6
Remove the chilled dough from the refrigerator. Use your desired Christmas cookie cutters, such as Santa and Rudolph shapes, to cut out the cookies. If the dough becomes too soft while cutting, briefly return it to the refrigerator to firm up again for cleaner cuts.
Step 7
Line a baking sheet with parchment paper and arrange the cut-out cookies, leaving some space between them. Bake in a preheated oven at 170°C (340°F) for approximately 10-13 minutes. The cookies are done when the edges are lightly golden brown. Baking time and temperature may vary depending on your oven, so keep an eye on the cookies.
Step 8
While the cookies are baking, prepare the icing. In a bowl, combine the sifted powdered sugar, egg white, and lemon juice for consistency. Mix with an electric mixer until smooth. Add food coloring as desired to achieve your chosen colors and transfer the icing to a piping bag. The icing should be thick enough to hold its shape, forming a soft peak.
Step 9
Once baked, remove the cookies from the oven and let them cool completely on the baking sheet. After the cookies have fully cooled, use the piping bag to decorate them with the prepared icing, creating your desired designs. Allow the icing to dry completely before serving and enjoying your beautifully decorated Christmas icing cookies!
