christmas sugar cookies
wow, i can’t believe we’re already in the holiday season! i was walking around stanford shopping mall and saw that every store was decorated with twinkling lights, christmas trees, snow, and wreaths. christmas time is here, guys!
to celebrate my favorite season of the year, i decided to make these cute christmas cookies. i came across the inspiration for these cookies while looking at a food blog by molly yeh that i absolutely love. molly yeh is so creative, and all of her treats have something about them that make them unique. when i came across her glazed sugar cookies with buttercream “embroidery", i fell in foodie love. i immediately knew that i neeeeded to re-create them. so, here they are! here’s the product of all of the mixing, piping, and praying (along with some help from my mom) :)
i’m so happy with how they turned out, and they were a lot of fun to make too. cookies really are like blank canvases, and it was fun to let my imagination run wild. if you’re in search for new christmas cookies to make, these are perfect!! they take some patience, but they’re well worth it.
on a side note, my school gets out on december 21st, and my family and i are headed straight for canada. first, we are going to my cousin, adrienne’s, wedding in toronto. this will be the second wedding i’ve been to in my entire life, and i’m really excited! my sister and i will be bridesmaids. it will be a great night. then we’re headed to canmore, where we’ll be skiing a bunch, sipping hot cocoa, and staying toasty-warm inside. we’ll be spending christmas, my birthday, and new years in the most freezing, most beautiful place.
i signed up for a half marathon in january, so hopefully i can get some running in too while i’m in canmore. i was nervous about how i was going to train if i couldn’t go outside (unless i trudged through the 2- foot-deep snow in snow pants, gloves, a hat, and a coat), but i think i’ll use the local gym’s treadmill and pool (that’s more like it). i’m in much need for a break…cannot wait!
i hope that you have a nice holiday break full of relaxation and time with loved ones.
glazed sugar cookies with buttercream embroidery
recipe from molly yeh
makes about 32 (2 1/2") square cookies cookies
ingredients
for the cookies:
4 c (512g) all-purpose flour, plus more for dusting
1 tsp baking powder
3/4 tsp salt
1 c (226g) unsalted butter, softened
2/3 c (137g) sugar
2/3 c (80g) powdered sugar
zest from 1/2 of a lemon
2 large eggs
1 tsp vanilla extract
1 tsp princess emulsion (or another tsp vanilla)
3/4 tsp almond extract
directions
to make the cookies, in a medium bowl, combine the flour, baking powder, and salt and set aside. in the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and the sugars until pale and fluffy, about 5 minutes. add in the lemon zest and mix to combine. add the eggs, one at a time, beating after each, and then add the extracts.
add the flour mixture to the butter mixture, mixing until blended. turn the dough out onto the counter and divide into two large discs. wrap in plastic wrap and refrigerate for an hour, or up to two days. when ready to bake, preheat the oven to 375ºf. line two baking sheets with parchment or a silicone mat and set aside. working with one dough disc at a time, roll it out on a lightly floured surface to 1/4” thick. use a cookie cutter to make 2 1/2” squares and then transfer to a baking sheet, 1" apart. re-roll scraps and cut out more squares. bake for 10 minutes, until they’re thinking about starting to turn brown. let cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
glaze
recipe from molly yeh
directions
to make the glaze, whisk together the powdered sugar, corn syrup, milk, vanilla, almond extract, salt, and a few drops of food coloring until very smooth. you’re going for the consistency of a thick glue. if it’s too thick, add a couple more drops of milk, and if it’s too thin, add a few more spoonfuls of powdered sugar.
ingredients
2 cups (240g) powdered sugar
2 tb (40g) corn syrup
2 1/2 tb whole milk
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of kosher salt
food coloring
buttercream frosting
recipe from molly yeh
directions
to make the buttercream, in a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat together the butter and powdered sugar until smooth. separate out into individual bowls (i’d suggest 5 or 6) and stir food coloring into each. transfer to piping bags fitted with tiny round or star tips.
ingredients
1 c unsalted butter, softened
3 c (360g) powdered sugar
food coloring
to assemble…
dip the tops of the cookies into the glaze, letting any excess drip off, and then place on a wire rack to dry. after a few minutes, once they’re mostly dry to the touch (they don’t need to be completely dry), you can go ahead and pipe on your buttercream decorations. you can go the freehand route or use cookie cutters to press indentations into the glaze which can serve as an outline for your decorations (like the dala horses in the photos).
let dry and enjoy!!
*all recipes and instructions written by molly yeh
