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Holiday sugar cookies+royal icing+peppermint candy platter for Santa

How cute are these swirly whirly Marbleized Christmas trees+stars ⭐️🎄 so much easier than trying to flood and border and get the right consistency or funnel into squeeze tubes. Just add water+splash more of vanilla or peppermint or maple or almond or lemon or just about any extract and a few drops of food coloring and dip your cute cookies away!

A few of our favorite cookie things:

Silpat non stick silicone baking mat- can't bake candy without it makes transferring a breeze and holding moulton lava possible :)

Ready to go Royal icing- just add water!

Favorite holiday collection cookie cutter/play do set

Cutest baker set and on major sale $13

ALL Marble rolling pin

Walnut rolling pin

Flower embossed rolling pin


Sugar cookie TIPS

The texture is medium-soft, but you can bake them longer if you prefer a crisp cookie

No Chilling the dough+Perfect edge lines

A few tips to keep in mind:

  • We like to pull out these cookies at the 8-9 minute mark for large cookies and 6-8 minutes for small cookies. They will continue baking on the cookie sheet for a few minutes while they cool+set then transfer to wire rack

  • BUTTER-If you can press your finger and can easily make a deep indent then the butter is too soft.

  • Incorporating the last cup of flour may look dry and look crumbly. Turn out the dough onto your countertop and work with wet hands and/or more flour until the dough is smooth and ready to roll shiuld feel like play doh.

  • I like to use sifted powdered sugar to roll these cuties out so they don't get to dry with all purpose flour

No chill ready to go SUGAR COOKIE recipe:


2 sticks butter

1 Cup granulated white sugar

2 teaspoon vanilla extract

1/2 teaspoon almond extract/or vanilla/maple/lemon

1 egg

2 teaspoons baking powder

1/2 teaspoon salt

3 cups all purpose flour 360 grams

OPTIONAL- drop sugar cookies add 2 oz cream cheese. Scoop and roll balls of dough, about 1.5 Tablespoons. Roll each ball into granulated sugar then place on the baking sheets about 3 inches apart. Using the back of measuring cup or drinking glass, gently press down on each. Cooks a bit longer 10 min. or until very lightly browned on the edges.


PREHEAT oven to 350° F.

In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes

BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)

In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.

IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.

If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.

DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured/powdered sugar surface, and cut. You want these cookies to be on the thicker side (closer to 1/2 inch rather than crispy 1/8).

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack

For the remainder time until cool.

I love freezing this dough just bring back to room temp before rollling out and cutting into shapes to save your back and your hands from Carpal tunnel.

Three lovely frosting options:

Smooth+Fancy Royal icing

For outlining+flooding:

4Cups powdered sugar

3 Tablespoons meringue powdeR

8-10 Tablespoons room temp water

Pour confectioners’ sugar, meringue powder, and 10 Tablespoons of water into a large bowl. Using a stand mixer fitted with a whisk attachment, beat together on high speed for 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 Tablespoon at a time. I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. Keep in mind that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.

For flooding, thin the icing a bit more + use the same tip from Wilton piping tip #4

Cream cheesy Fluffy Clouds

-That harden a bit so you can package+stack

Want a softer frosting-use less powdered sugar+a splash of heavy cream

1/2 brick cream cheese softened in oven ;)

1 stick butter softened on counter

2 Cups powdered sugar

1 tspVanilla

Brown Butter Icing

1 stick butter

1+1/2 cups (180g) confectioners’ sugar, sifted

3 Tablespoons milk

1 tsp vanilla extract

pinch of salt

MELT the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam.

Keep STIRRING. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat and cool for 5 minutes. Whisk in the remaining icing ingredients until smooth

⭐️Icing sets after a few hours at room temperature, you can easily stack and transport these cookies. Cover and store decorated cookies for up to 3 days at room temperature or up to 10 days in the refrigerator


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