Hey all of my beautiful people ! Since Christmas is coming up I've decided that a good old Christmas Sugar cookie recipe would be fitting .
Disclaimer : This is not my own recipe I've found it at : Bettycrocker.com if you wanted to check out the original . So here you go , hope you enjoy it and happy baking .
Prep time : 40 min
Total : 1 h 55 min
Servings : 24
* The recipe requires Betty Crocker Ingredients but you can use your own discretion and decide what works for you . *
Ingredients
Cookies:
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
3 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter
melted 1 egg
Frosting :
2 1/4 cups powdered sugar
2 to 4 tablespoons milk
1/4 teaspoon vanilla Betty Crocker™ gel food colors
as desired Betty Crocker™ candy sprinkles and colored sugars
Steps
1Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
2On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
3Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Expert Tips:
If using 21-oz pouch Betty Crocker™ sugar cookie mix, make dough as directed on pouch for cutout cookies. For Frosting, use 2 3/4 cups powdered sugar, 3 to 5 tablespoons milk and 1/4 teaspoon vanilla. Makes 32 cookies.
Cut cookies with a cutter dipped in flour. Cutting shapes as close together as possible on the rolled dough helps you avoid rerolling the dough scraps (rerolled dough will be a little tougher).
Use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.
The end product should look like this , though I haven't tried this one yet it'll be a first for me too . If you tried it let me know how it turned out :)