Would you Eat … Christmas Santa Suit Sugar Cookie Cutouts
Ingredients:
– 1 cup granulated sugar
– 1 cup 2 sticks unsalted butter, softened
– 1 large egg
– 2 1/2 cups all-purpose flour
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– Black food coloring gel
– Royal icing red and white
– Food coloring red and green
– Small candy eyes
– Red sugar sprinkles
Instructions:
1. Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
2. Cream the butter and sugar: In a separate large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Combine wet and dry ingredients: Beat in the egg and add vanilla extract, mixing well. Gradually add the flour mixture to the butter mixture, stirring until just combined.
4. Roll and cut: On a lightly floured surface, roll out the dough to approximately 1/4-inch thickness. Use Christmas-themed cookie cutters to cut out festive shapes.
5. Bake: Arrange the cookie cutouts on a baking sheet lined with parchment paper. Bake in a preheated oven at 375F 190C for about 8-10 minutes or until the edges turn golden brown. Allow cookies to cool completely on a wire rack.
6. Decorate: Get creative with royal icing to design Santa suits on your cookies! Use red icing for the suit, white icing for the trim, and black gel for the belt and boots. Dont forget to add candy eyes for a cute face!
Tips:
– For a stronger flavor, consider adding a teaspoon of almond extract to the dough.
– To amp up the holiday spirit, feel free to add red and green food coloring to the dough for extra festiveness.
– Store your delightful cookies in an airtight container at room temperature to keep them fresh.
Nutritional Information:
These festive sugar cookies typically contain about 120 calories per cookie, with 1.5 grams of protein and 7 grams of fat each, depending on decoration methods.
Time: Preparation time: 20 minutes Cooking time: 10 minutes
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