Did you even celebrate Christmas if you didn’t bake sugar cookies? Well, in all honesty, this was actually my first year ever making sugar cookies AND decorating them with icing. Though it took me longer than expected, I had no regrets. ZE-RO. It was REALLY fun! Hopefully it’s not too late for you to start stirring up a batch for a thoughtful gift to give or just indulging them simply for enjoyment. Better yet, share these with your loved ones over a nice cup of coffee or tea beside the fire. It’ll definitely be a sweet holiday memory. Cheers, and wishing everyone a bright and lovely CHRISTmas!
Yield: 24 cookies
- 1 1/8 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 3/4 tsp vanilla
- 2 3/4 cup flour (+ extra to work with dough when rolling)
- 2 tsp baking powder
- 1/8 tsp salt
- 1 earl grey tea pouch
- 1 tsp matcha powder
- Preheat oven to 400F. Line cookie tray with parchment paper.
- In a stand mixer, cream butter and sugar until creamy (around 3-4 minutes).
- Add egg and vanilla. Mix until fully incorporated.
- Halve the butter mixture by measuring out ~1 1/8 cup butter out of the bowl and transferring to another bowl. (This way, you can get two flavors by making one flavor before the other)
- In a separate bowl, sift flour and baking powder. Use a whisk to mix evenly so that both the dry contents are evenly distributed.
- Halve the dry mixture by measuring ~1 1/3 cup of dry contents and transferring it in a separate medium sized bowl. Add matcha powder. Use whisk to mix contents.
- In the bowl of the remaining dry mixture, add in 3/4 pouch of the earl grey tea. Use whisk to mix contents.
- In the bowl of the stand mixer (with halved butter content), add in matcha dry mixture 1/4 cup at a time. Mix until well-incorporated, and dough looks a little sticky. Set aside dough on a clean surface (for rolling out shapes later).
- After taking out matcha dough, add in remaining halved butter content to stand mixer, and stir in earl grey dry mixture 1/4 cup at a time. Mix until well-incorporated, and dough looks a little sticky. Set aside dough on a clean surface (for rolling out shapes later). You now have one matcha and one earl grey dough.
- Grab a handful of flour and brush the surface you are rolling the dough on. (If it gets too sticky, use a little bit more flour as you work the dough, BUT do not over-knead – these cookies can get hard if so!).
- Using a rolling pin, roll out one of the dough into a sheet 1/4 inch thick. Use your favorite cookie cutters to cut out shapes. Keep using the same method until all or most of your dough is used up.
- Repeat with the other flavored dough.
- Transfer these to your cookie tray and bake for 8-10 minutes until cookie edges are golden brown.
- Let it cool on the sheet for 5 minutes before transferring to a cooling rack.
- Serve and enjoy!
Sugar Cookie Icing
Yield: 12-24 cookies
- 1 cup confectioner’s sugar
- 2.5 tsp milk
- 2 tsp light corn syrup
- 1/4 tsp vanilla extract
- food coloring
- In a small bowl, stir sugar and milk until smooth. Add more milk if its too clumpy.
- Beat in corn syrup and vanilla until smooth and glossy.
- If icing is too thick, add more syrup. If it’s too thin, add a bit more icing sugar. Play around and adjust based on consistency.
- Divide icing into bowls and add desired food coloring. Mix, transfer to piping bags, and decorate away!
Adapted from Genius Kitchen