A few weeks back, I stumbled up on @NutmegandHoneybee and fell instantly in cookie-love! Meghan is the uber talented baker behind NutmegandHoneybee and her sugary creations are the things dreams are made of…long story short… we emailed, I salivated over all kinds of sugary goodness and she decided to create a delicious cookie recipe just for us!
Luckily, it’s simple AND yummy!
Plus, we haven’t been that good this year…so thanks to Meghan, we can leave something extra special for Santa…
I’m going to let Meghan take over from here…
Sugar Cookie Recipe: (yields 2-3 dozen cookies)
1 cup or 2 sticks of unsalted butter (at room temperature)
1 cup of granulated sugar
3 tsp. vanilla extract
1 tsp. salt
5 cups of all-purpose flour
Preheat your oven to 350 degrees F.
Place parchment paper on cookie trays to ensure your cookies will not stick to the pan. This recipe does not call for any baking powder/baking soda, so your cookies will not spread. They will keep their shape.
In a large bowl, add flour and salt. In another mixing bowl, using the paddle attachment, cream together butter and sugar until smooth and fluffy.
On a low setting, add eggs one at a time to the butter/sugar mixture, while scraping down the sides of the bowl.
Add the vanilla to the mixture.
Slowly incorporate the flour/salt mixture into the mixing bowl (keep mixer on low).
Once the dough begins to clump in the middle and the flour is fully incorporated, you can remove the dough and place on parchment paper.
To make your life easier, put the dough in the refrigerator for thirty minutes to an hour. This will harden the dough making it easier to roll out. Once you let the dough chill, you want to roll out the dough with a rolling pin. If the dough feels too sticky, you can add flour to both sides of the dough and begin to roll. You will want to flatten the dough and create a smooth top. You should roll your dough so the thickness is about 1/4 of an inch.
Now you can use cookie cutters to create whatever shape you want! I am working with a circle cookie cutter for this particular set, but you can use whatever you have on hand. You will need to re-roll your dough a few times in order to get as many cookies as possible.
Once you have finished cutting out your cookies, place them on the cookie trays lined with parchment paper.
Bake your cookies for 10 minutes or until the cookies are golden brown. You will need to let you cookies cool for 20 minutes before you can start decorating.
1 lb confectioners sugar
2 1/2 Tablespoons meringue powder
1 1/2 teaspoons vanilla extract
1/3 cup water
In medium mixing bowl, using the whisk attachment, add confectioners sugar and meringue powder.
In a small bowl, add the vanilla to the water.
Slowly add the vanilla water to the confectioners sugar and meringue mixture.
Mix on low for 2 minutes and then increase speed to high for another 5 minutes or until your icing has stiff peaks (when you lift your whisk attachment and there is a peak that keep its shape).
This is your basic royal icing.
You will need…
Food coloring (red and black)
Edible Gold Food Paint
Piping tips (#1 and #3) 2 of each
Spray bottle filled with water
Directions for the Cable Knit Cookies:
Scoop 1 cup of royal icing into a bowl. Fill the icing in a piping bag (cut the tip of the bag and slide the piping tip towards the bottom) with the #3 tip. Slowly outline your cookies with this icing. Let the piping icing dry for 10 minutes. Using the same white icing, you will now want to create “flood” icing to fill in the cookies with. Add water to the icing using the spray bottle so that when you drag your spoon through the mixture, the line immediately disappears. With a spoon, gently scoop small amounts of the white flood icing and place on the cookies. Since you have already created a border of piping icing along the sides of the cookie, the flood icing will not run off the cookie. If you find air bubbles on your cookie, take a tooth pick and gently pop them. Let the cookies dry for two hours or until the tops of the cookies are matte. Once the top of the cookies are hard, you can start adding the cable knit. Use your #3piping tip and white piping icing to achieve the cable knit effect. Pull up a picture online to help guide you.
Directions for the Plaid/Reindeer Cookies:
Make a red and black “20 second icing”. The “20 second” rule means your icing should be thin enough that when you drag a spoon through the middle of the icing, it takes 20 seconds for the line to disappear. Place the red 20 second icing in a piping bag with the #1 tip and the black icing in a piping bag with a #1 tip. You will then start to create the checker board pattern on the cookies. You do not need to let the icing dry between each square because you will want them to mesh together and create a smooth surface. Pull up a picture to help guide you through the pattern. When you have finished, let the cookies dry for 2-3 hours. Then you will use a white 20 second icing with a #1 piping tip to create the deer. You can substitute any type of decoration here. Let this dry for an hour and then use your edible gold to paint over the design.
These may seem like advanced decorating skills, but once you begin to practice you will realize how simple they are. Either way, you have to try this sugar cookie and icing recipe this holiday season!
Thanks for taking the time to read through this recipe and my decorating tips! If you have any questions, feel free to email me at [email protected] and tag me on Instagram
(@nutmegandhoneybee) so I can see what you guys are making!