EXTEND the holidays just a wee bit more in your kitchen when you bake The Maya Kitchen’s Christmas Sugar Cookies. You can make some more to give away to family and friends. But if you’re a little uncomfortable making Christmas cookies after Christmas, you can actually change the shapes and icing designs of these sugar cookies and make them timeless. Or be early for Valentine’s and star making heart, Cupid and flower-themed sugar cookies. Use cookie cutters to do so, or make your own designs, create their cardboard patterns and use to cut your cookie dough before baking them.
For the cookies:
2-1/2 to 2-3/4 cups Maya All-Purpose Flour
2 tsps. baking powder
1 tsp. salt
1 cup unsalted butter, softened
1-1/2 cups confectioners’ sugar
1 tsp. clear vanilla extract
1. Preheat oven to 350˚F or 177˚C. Line two baking sheets with baking paper. Set aside.
2. Sift together flour, baking powder and salt into a bowl. Set aside.
3. Cream together softened butter and confectioners’ sugar. Beat in egg and add desired flavoring. Add the dry ingredients and mix until a dough forms.
4. Roll out dough on a floured surface and use cutters to create preferred shapes.
5. Bake for 10 to 15 minutes in preheated oven or until edges as slightly brown.
6. Let cookies cool down to room temperature before decorating with icing.
For the Royal icing:
2 egg whites
2 Tbsps. lemon juice
3-4 cups confectioners’ sugar
2-3 Tbsps. fresh milk
gel food coloring in preferred colors
1. Whisk egg whites and lemon juice using a mixer until soft peaks form.
2. Add confectioners’ sugar gradually and add 1 Tbsp. of milk at a time.
3. Mix until fluffy.
4. Divide into several bowls, mix in gel food coloring.
5. Decorate cooked cookies. Let icing set for a few hours to harden.
Make 20 to 24 cookies.