Sugar Cookies - Christmas Workshop Week
Using a stand-alone mixer with the paddle attachment, cream the butter.
1
Once it’s creamed, add the sugar.
2
Scrape the bowl as necessary, make sure your butter-sugar mixture is homogeneous and fluffy before proceeding.
3
Add the egg, milk, vanilla extract and almond extract.
4
Make sure your mixture looks homogeneous and smooth before proceeding.
6
Sift the flour, almond flour, baking powder and salt. Slowly add them to your mixture.
7
Make sure to not over-beat and transfer your dough to a plastic wrap. Chill for at least 1 hour before rolling.
8
Roll out your dough into a thin rectangular shape.
9
Using your cookie cutter, cut the desired shapes.
10
Repeat with the leftover dough. (Make sure you chill it for at least 20 minutes before rolling again).
11
Chill your cut-out cookies for 20-30 minutes before baking. Then, bake at 350F for 8-12 minutes.
12
While the cookies are baking, prepare the royal icing. Sift the powdered sugar and add the egg whites and vanilla. Mix well using a whisk.
13
Add gel food coloring.
14
Transfer your royal icing to pastry bags.
15
Get ready to decorate!
16
First, start by outlining your cookies.
17
Then, fill the cookies with more royal icing.
19
Add sprinkles and enjoy!!
20