This year I tried my new favorite sugar cookie recipe. A friend recently made them and I couldn’t. stop. eating them. My favorite part of this recipe is that this dough does not have to be refrigerated before cutting out shapes – perfect for impatient bakers like me!
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I wasn’t able to find a source for her recipe, so I went online to find it to give it proper credit. That’s when I stumbled on Bake 350’s Vanilla Almond Sugar Cookie recipe. It is nearly the exact recipe – only hers included the modification I’d already made all on my own – the addition of almond extract. Perfect.
It just so happens that I’d already made my cookies using her royal icing recipe. Two plugs for this fabulous baking site! As it turns out, these cookies look way harder to decorate than they are. I made easy work of it by edging the cookies with just one piping bag, tip, and fasteners using the saran wrap trick!
To flood the rest of the cookies, I slowly diluted the icing to get the right consistency, then I poured my colors into these squeeze bottles and frosted. I love mixing my icing in silicone bowls, which makes it super easy to pour them into the squeeze bottles or my piping bag.
Since we were celebrating Christmas a full month early with one side of our family, I wasn’t quite ready for traditional colored cookies with vibrant reds and greens. I chose pastel pinks, blues and greens, and I love how they turned out!
What is your favorite Christmas cookie recipe? Tell me in the comments below – I’m always looking for something new to try!