There has to be one fun cookie you must make every year and this year, this is mine. Decorating these was always a fun event in our house. But the grown up kids won’t be here until Christmas day and that is too late for my last treat! This is a great sugar cookie recipe – I’ve baked a lot but none have pleased me more than this one. I’ve also included the glaze recipe – which I’ve never tried before but has just become my new favorite way to decorate sugar cookies. Use your favorite recipe, this is just another one I’ve added to my collection and is 2021 Christmas Treat #12 – Glazed Sugar Cookies.
It’s from the NYT Cooking site and what actually intrigued me was the glaze recipe. Those of you that know me are aware that decorating isn’t really my thing. I admire my friends that are in the business and even ones that aren’t that produce these stunning works of art on a cookie (sweet_enuf, katies1kitchen and aint.she.sweet to name a few – check their talents on Instagram!). It’s not for lack of trying, I think it’s just a talent you either have or don’t. But this glaze thing, oh my goodness you will be seeing a lot more glazed treats from me. If you have a better recipe – share it with me puhlease, and use it to decorate.
The trick is to get the glaze to the right consistency. So what does that mean??? It should be pouring consistency as this is dipped decorating and not piped decorating. The icing shouldn’t run over the sides and should dry up fairly quickly – 10 minutes to the touch – longer, before you store them in an airtight container in a cool place. Test one before dividing and coloring. Hold the cookie by the edges and dip into the icing. Gently shake and scrape off the excess blob using the side of the bowl or a small knife. It should settle down and cover the top of the cookie. If too thick, adjust with a tablespoon of warm water and stir – test again. If too thin, thicken with additional icing sugar. It takes practice but it works. I would do this again!
Have fun with these cookies, they look delightful, taste delicious and will look great on your sweet table. Take pics for your family and friends to see, or do a “drive-n-drop” with a plate of cookies. Our numbers to socialize responsibly been reduced, and yet, there is still so much to be thankful for! Get the booster (because you’ve already got the vaccine doses), wear a good mask, wash your hands and above all, please stick to the socializing guidelines. As always – enjoy!
Ingredients for the Cookie:
2 ½ cups/320 grams all-purpose flour
½ tsp baking powder
½ tsp kosher salt
1 cup/227 grams unsalted butter (2 sticks), softened
¾ cup/150 grams granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
Ingredients for the glaze:
500g icing sugar, plus more if needed
3 tbsps light corn syrup
2 tsps fresh lemon juice
3 to 4 tbsps warm water, plus more if needed
Instructions
1. In a medium bowl, combine the flour, baking powder and salt – whisk and set aside
2. In your stand mixer with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes – scrape the bowl frequently
3. Add the egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed
4. Add the flour mixture – cover the bowl and beaters carefully with a towel to prevent getting flour all over your kitchen – no of course it never happened to me ever 7 or 8 times this season!
5. When the dough comes together – stop – you now have 2 choices – if rolling the dough for cutouts is your thing, then bring the dough together into a disc, wrap in plastic and chill for least 1 hour or more
OR divide the dough into two or more portions, shape and wrap in parchment – chill for 1 hour or more this is my preferred method and wrap in parchment, I did one portion as a log and the other in a triangular shape
6. Preheat the oven to 350f and get two baking sheets with parchment paper ready
7. If rolling the dough, roll it between two sheets of parchment to a ¼” thickness and cut out using shapes
OR – remove the logs from the fridge and cut into ¼” thick slices, place on the tray
8. Bake for 12 – 14 minutes, the cookies will harden up more as they cool
9. Let cool then transfer to a cooling rack
10. While the cookies are cooling, make the glaze by combining all the ingredients into a medium sized bowl and stir to get a smooth spreadable consistency – this makes more than enough for this cookie and others you may want to try
11. Divide the icing into smaller bowls (depending on how many colors you are doing – I did 5 in total – red, green, yellow, natural, and a Jackson Pollock bowl)
12. When the cookies have cooled completely
13. Hold the cookies by the edges and dip the flat surface into the icing, shake and gently scrape off the excess using the side of the bowl or a small knife/spatula and turn over to dry on parchment
14. If decorating with sprinkles or dragees, this is when you want to sprinkle them on
15. Continue and allow to completely dry before storing
Well Why Not (tips and suggestions)
Dip the cookie rims in icing and use sprinkles on the sides – looks great for all shape cookies
These would make great sandwich cookies with Nutella, jam or dulce de leche
Chocolate chips are always a welcome addition to anything
Dip one half in melted chocolate and top it with some chopped thyme or rosemary or crushed nuts