I figured since I was unemployed during the holidays this year and had a bit more time on my hands, I’d make some decorated sugar cookies to give away in treat boxes this year. I also made my standard melomakarona, cranberry shortbread bars (recipe forthcoming), and peppermint bark (which I tried making in pretty molds and ended up not so pretty).
Although my decorating skills may still leave a bit to be desired (my snowmen looked like they were wearing pirate hats and had no noses, and some of my outline piping was way too thick, for example), I’m pretty happy with the way they turned out, considering it was only my second attempt at decorating with royal icing.
Like the first time, though, these were definitely a process. I’m sure that those who make these frequently get much better and quicker with time, but man, it can be exhausting! I also made the mistake of doing too many shapes and colors. I only have a few couplers and 2 tips that are decent for outlining so it was a bit of a nuisance for me.
On the first day, I made and refrigerated the dough. Easy peasy.
On the second day, I rolled the cookies out, baked them, and then outlined them once they had cooled. At this point, I was already exhausted and questioning why I chose to do this.
Later that day, I flooded the cookies.
I then let them sit out overnight to dry.
The next morning, I decorated them. And then breathed a huge sigh of relief.
I decided to try a different sugar cookie recipe this time around. I mentioned in my first sugar cookie post that I was planning on trying a few – not that I ever had any issues with that first cookie, not at all. This time around I used Ashlee’s Famous Sugar Cookies, to try a recipe that used both granulated and powdered sugar. I omitted the lemon zest (just never been my thing in cookies) and upped the almond extract a bit. These cookies puffed a bit more than Annie’s, though they still kept their shape pretty well. The surface was just a bit more raised and not as flat. I liked the texture of the cookies a little bit better, though I liked the more pronounced almond extract in the first recipe a bit better. So, it’s a toss up!
I would like to wish all of you the happiest of holidays!
Christmas Sugar Cookies, and Merry Christmas!