Simple White & Gold Christmas Sugar Cookies

Every Christmas I love to make sugar cookies for my friends, family, and kids school classes! I calculated that I needed to make 160 this year, so I started making and freezing them right after thanksgiving to avoid the “last minute hustle” I always seem to very-stressfully get myself into, days before Christmas! Well, I got 30 made, and then was hit by a horrible sickness that set me back a couple of weeks! Long story short– that stressful hustle I wanted SO badly to avoid this year, got me again! And I now had a day and a half to get 130 sugar cookies made. I needed a design that was really simple if I was going to pull this off, so I decided to stick with a “White Christmas” theme, and make them a little extra beautiful and fancy with some gold embellishments. I am really glad I kept to this sweet and simple theme. I didn’t need to make several different colored icings, or sprinkles, or mess with fondant. Just one big batch of white icing and some sprinkles, and I was good to go!! I hope this inspires other busy momma’s out there, who are as last minute as I am!

Ingredients:
{For the Sugar Cookies: adapted from bakeat350} 
3 cups unbleached, all-purpose flour
2 tsp baking powder
1 c sugar
3 sticks salted butter, softened
1 egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract
{For the Royal Icing}
4 cups powdered sugar
4 Tbsp milk
4 Tbsp light corn syrup
4 drops lemon juice

Directions:
Preheat oven to 350degF.
Cream the butter and sugar in the bowl of an electric mixer. Add the egg, vanilla and almond extract and mix for 1 minute until combined. Add the flour and baking powder, and mix, scraping down the bowl, for 3-4 minutes, until the mixture comes together to form a tight ball of dough.

Roll out to about 1/4″ to 3/8″ thick on a floured surface, and cut into shapes. Place on parchment lined baking sheets, then freeze for 5 minutes. Bake in the oven for 10-12 minutes, then transfer to a cooling rack.

TO DECORATE:
For the royal icing: add the sifted powdered sugar, milk, corn syrup and lemon juice to a bowl and mix until combined. Fit a piping bag with a #2 tip (a really small round hole tip). Pour half the mixture into the piping bag, and pipe the outline of the bunnies. Add a little milk to the remaining white icing in the bowl, pour into the piping bag, and “fill” the cookie. Decorate with gold and white sprinkles.

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Packaged up and ready to send! plate02 copy
<3 Sarah