Christmas Cookies are a great festive activity for adults and children alike. Check out my recipe to do the whole thing from scratch!
Take butter out of fridge to soften before starting.
In one bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, add your softened butter and sugar. Beat until light yellow and creamy.
Pour in the vanilla, whole milk, and add the egg. Mix until well combined.
Add the dry ingredients slowly.
In an air tight container, cover the cookie dough with a layer of plastic wrap.
Place the on the container and refrigerate the dough for at least an hour and up to overnight.
Once the dough has chilled, split it into two portions.
Use a rolling pin to roll the dough between two pieces of parchment paper.
Roll each portion of the dough into ¼-inch thick rounds.
Preheat the oven to 350°F (175°C).
Place the cookies on a parchment-lined cookie sheet and bake for 9-10 minutes.
Once the cookies have baked, let them sit on the baking sheet for 3-4 minutes and then place them on a wire rack to cool completely.
While your cookies are cooling, you can whip up the easy icing.
In a medium size bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract. It will be quite thick, and that’s okay. It’s supposed to be thick.
Separate the icing into small bowls and add food coloring as desired.
Once your cookies have cooled completely, you can start to decorate!
You can use a piping bag and a piping tip or a squeeze bottle for precise icing.
Store them at room temperature for about a week or in the refrigerator for up to 10 days.