Christmas Cookies 4 Ways

Name: Christmas Cookies 4 Ways
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons allspice; 2 teaspoons baking powder; 2 teaspoons cinnamon; 2 larges eggs; 867 milliliters all-purpose flour; 3 teaspoons ground ginger; 355 milliliters Royal Icing; 3 teaspoons finely grated lemon zest; 0 teaspoons salt; 394 milliliters sugar; 48 servings White sanding sugar, optional; 227 grams sticks unsalted butter; 237 milliliters unsweetened cocoa powder; 2 teaspoons vanilla extract

Christmas Cookies 4 Ways

Christmas Cookies 4 Ways might be just the dessert you are searching for. This recipe serves 48. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 180 calories. A mixture of flour, sanding sugar, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes. Christmas will be even more special with this recipe.

Instructions

For Sugar Cookies: Cream butter and 1 2/3 cups sugar in bowl of an electric mixer and beat until fluffy, about 5 minutes.

Ingredients you will need

Sugar Cookies

Butter

Cream

Sugar

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Hand Mixer

Bowl

Add vanilla, baking powder and salt and beat at medium speed until mixed.

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Baking Powder

Vanilla

Salt

Add eggs; beat until blended.

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Egg

Add flour and mix at low speed until combined, scraping down bowl once or twice. For Spice Cookies: Beat 2 Tbsp. sugar, ginger, cinnamon and allspice into full batch of Sugar Cookie dough. For Lemon Cookies: Beat lemon zest into full batch of Sugar Cookie dough. For Chocolate Cookies: Follow Step 1, but add cocoa powder after beating in eggs and then add only 2 2/3 cups flour.

Ingredients you will need

Sugar Cookie Dough

Chocolate Cookies

Cocoa Powder

Lemon Zest

Allspice

Cinnamon

Ginger

All Purpose Flour

Sugar

Egg

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Bowl

Divide dough in half. Using hands, shape dough into discs, wrap tightly in plastic wrap and chill until firm, at least 1 hour and up to 2 days.

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Dough

Wrap

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Plastic Wrap

Arrange racks in upper and lower thirds of oven and preheat oven to 350F. Line 2 large cookie sheets with parchment.

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Baking Sheet

Oven

Remove 1 disc of dough from refrigerator.

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Dough

Roll out on a lightly floured surface to 1/4-inch to 1/8-inch thickness.

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Roll

Cut cookies into stars, snowflakes or any other shapes.

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Transfer cookies, with a metal spatula, to baking sheets and chill for 10 minutes.

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Baking Sheet

Spatula

Bake cookies 12 to 15 minutes, depending upon thickness and size, rotating pans halfway through, until golden and firm to touch. Cool for 5 minutes, transfer with a metal spatula to racks and let cool. Repeat with remaining dough.

Ingredients you will need

Dough

Equipment you will use

Oven

Spatula

To decorate cookies with solid icing, put some Royal Icing in a pastry bag with a small plain, round tip. (Or put icing in a sturdy plastic bag and snip a tiny hole in one corner.) Pipe around edge of each cookie and let dry. Stir 1 Tbsp. water into another portion of Royal Icing to soften; put thinned icing in a clean pastry bag or new plastic bag. Pipe icing onto each cookie, flooding inside of border.

Ingredients you will need

Icing

Water

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Ziploc Bags

Pastry Bag

Let dry. Re-pipe border.

Sprinkle cookie with sanding sugar, shake off excess and let dry.

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Sanding Sugar

Shake

To decorate cookies with stripes and dots, use thicker icing and pipe designs as shown in photos. (Cookies may be stored, tightly covered, in a tin for up to 2 weeks.)

Ingredients you will need

Icing