Recipe: Festive Christmas Tree Sugar Cookies with Golden Accents
Ingredients for the Cookies:
2 ½ cups (320g) all-purpose flour
1 tsp baking powder
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp almond extract (optional)
Ingredients for the Royal Icing:
3 cups (375g) powdered sugar, sifted
2 large egg whites or 3 tbsp meringue powder + 6 tbsp water
1 tsp vanilla or almond extract
Edible gold glitter
Red and white food coloring
Pearl-like sugar decorations and edible gold candy balls
Instructions:
Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and almond extract (if using) and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Divide the dough into two portions, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Cut and Bake:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the dough on a lightly floured surface to about ¼-inch thickness.
Use a Christmas tree-shaped cookie cutter to cut out shapes and place them on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are just starting to turn golden.
Let the cookies cool completely on a wire rack before decorating.
Prepare the Royal Icing:
In a large bowl, beat the egg whites and vanilla extract until frothy. Gradually add powdered sugar and beat until stiff peaks form. If using meringue powder, mix it with water and proceed with the powdered sugar.
Divide the icing into separate bowls for different colors. Leave one portion white and color another red.
Adjust the consistency as needed for outlining and flooding the cookies.
Decorate the Cookies:
Outline the cookies with white royal icing and flood the centers. Let it set for about 10 minutes.
Add red bows using a small piping bag with red icing. Use a thin piping tip for precision.
Sprinkle edible gold glitter over sections of the cookies while the icing is still wet.
Attach pearl-like sugar decorations and edible gold candy balls as ornaments.
Allow the cookies to dry completely (preferably overnight) before serving or packaging.
Tips:
For sharp, clean edges, refrigerate the cut cookies for 10 minutes before baking.
Store the decorated cookies in an airtight container at room temperature for up to a week.
Enjoy your elegant and festive Christmas tree cookies! 🎄