Christmas cookies are so much fun to make! Children love decorating them and they definitely bring the family together. They are a must have on any cookie platter as well.
These Christmas cookies do not need to be chilled because they have less butter and more flour than your usual cut-out cookie. This is great because you do not need to wait to cut them and bake them. These cookies are not chewy. They are crisp and definitely delicious.
When you remove these from the oven they will be a little soft. No worries. They will harden as they cool down so let them sit on the baking sheet for a few minutes before you transfer them to a cooling rack. Once they are completely cooled down you can frost them.
I frosted these Christmas cookies with Royal icing that I make with raw egg whites. If this makes you uncomfortable you will have to use pasteurized or dehydrated egg whites for this. If you are using powdered ones you will have to reconstitute them with some water so please read the instructions well.
Here is what you are going to need for these wonderful and delicious Christmas cookies:
Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1 ½ cups (300 grams) white sugar
1 large egg at room temperature
1 tsp. orange zest
2 tsp. vanilla extract
1 ¾ (224 grams) cups all-purpose white flour + more for the counter
2 tsp. baking powder
1 tsp. salt
FOR THE ICING:
2 egg whites at room temperature
A few drops of lemon juice
A pinch of salt
3 cups (384 grams) of powdered or confectioner’s sugar
Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.
Mix the butter and the sugar until you have a uniform cream – about a minute. Add the egg and mix. Add the orange zest and the vanilla and mix.
In a separate bowl, mix the flour with the baking powder and the salt. Add it to the butter and mix it in. Do not over beat. Use your hands to press the dough together and form two balls of dough.
Sprinkle some flour on a clean counter and roll out your dough. Cut the dough into your preferred shapes using a cookie cutter. Make sure to reuse all left over scraps as you go. Carefully pick up your cut cookie (I use a butter knife) and place it inside the cookie sheets.
Bake your cookies for 8 to 9 minutes until the edges are lightly browned. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool.
Transfer them to a cooling rack and cool down completely before icing.
FOR THE ICING:
Place the egg whites in a bowl and add the lemon juice and salt. Whisk them together to loosen the egg whites up. Start beating them until they are frothy.
Start adding the sugar ½ a cup at a time, beating well after each addition, until you have the desired consistency. The more sugar you add the thicker your icing will be.
If you would like, separate the icing into little bowls and add mix in different food coloring into each one. Mix well and decorate your cookies. You will need to keep a damp paper towel over the icing while you work or it will dry up. I kept my icing white and decorated my cookies with colored sugar that I got at the store.
Wait for the icing to dry up completely before you put these away in an airtight container where they will last you for about two weeks.
1 cookie no icing – CALORIES 123.26; FAT 6.37 grs (sat 3.95; mono 1.65; poly 0.29); PROTEIN 1.02 grs ; FIBER 0.20 grs; CARBS 15.78 grs; CHOLESTEROL 22.48 mg; IRON 0.41 mg; SODIUM 105.19 mg; CALCIUM 26.71 mg