small mixing bowl (or two) - for different colors of icing
plastic wrap
Piping bag
Piping tip #4
piping tip #1
Coupler (optional) - keeps the icing from leaking and makes changing tips easier
Ingredients
Sugar Cookies
1egg
1teaspoonvanilla extract
¼teaspoonalmond extract
2½cupsall-purpose flour
¼teaspoonbaking powder
¼teaspoonbaking soda
¾teaspoonsalt
1cupgranulated sugar
1cup2 sticks cold unsalted butter
Royal Icing
2teaspoonscocoa powder or a few drops of brown gel food coloring
3Tablespoonsmeringue
1poundicing sugar
green gel food coloring
sprinkles and sugar pearls
Instructions
Sugar Cookies
In a small bowl, beat an egg. Add in 1 teaspoon vanilla extract, ¼ teaspoon almond extract and ¾ teaspoon salt. Set aside.
In another bowl, mix together 2½ cups of flour, ¼ teaspoon baking soda and ¼ teaspoon baking powder. Set aside.
Cut up 2 sticks (1 cup) of cold (straight from the refrigerator) butter into ½ inch chunks.
Process the butter and 1 cup of granulated sugar in the food processor until combined, about 30 seconds.
Blend in the egg mixture until combined, about 10 seconds.
Then add the flour mixture and process until all of the flour is combined, about 30 seconds.
Divide the dough in half to make it easier to roll.
Put one ball of dough in between 2 large sheets of parchment paper to keep it from sticking.
Use the rolling pin to roll the dough out to about 1/8" thick.
Put the rolled out dough on a cookie sheet or tray, still keeping the parchment paper on both sides.
Repeat with the other ball of dough.
Refrigerate the rolled out dough for 1½ hours, or freeze for 30 minutes.
When the cookie dough is stiff, take the first sheet of cookie dough out of the refrigerator (leaving the other one in).
Peel off the top layer of parchment paper.
Use the Christmas tree cookie cutter to cut shapes in the cookie dough.
Put the cut out cookie dough back in the refrigerator (with the bottom piece of parchment paper still attached).
Repeat the process with the second sheet of cookie dough.
Refrigerate the cut-out cookie dough for another 30 minutes or until the dough is stiff.
Use a thin spatula (or a cake knife) to separate the cookies from the bottom layer of parchment paper.
Put another piece of parchment paper down on a cookie sheet.
Then lay out the cookies about ½ inch apart.
Bake at 300℉ for 14 to 16 minutes, until the bottom of the cookies are slightly brown.
Let cool for 5 minutes on the cookie sheet. Then move to a wire rack and let them cool completely.
Repeat with the other sheet of cut-out cookies.
Roll out the extra dough to create another batch of cookies.
How To Make White Royal Icing
Mix 4 cups icing sugar, 3 Tablespoons meringue powder and ½ cup of WARM water in a stand mixer on low speed
Once they are combined, increase to medium speed.
Mix for 5 to 8 minutes until the icing forms soft peaks.
How To Make Brown Royal Icing
Move about ½ cup of the white icing into a small bowl.
Mix in about 1 to 2 teaspoons of cocoa powder or a few drops of brown food coloring.
Cover the top of the icing with plastic wrap to keep it from drying out.
How To Make Green Royal Icing
Mix a few drops green gel food coloring into white icing a little bit at a time until you get the color you want.
How To Decorate Christmas Tree Sugar Cookies
Put the white (or green) icing in a piping bag with a #4 piping tip.
Outline the edge of your Christmas trees with the icing except for the stem.
Then flood (fill in) the middle.
Use a knife or small spatula to spread the icing out and fill in any gaps.
While the icing is still wet, add some sprinkles and sugar pearls.
Pipe The Tree Trunk
Wait a few hours for the white icing has dried before continuing. Otherwise the brown color could bleed into your tree icing.
Put the brown icing in a piping bag with a #1 tip.
Outline and fill in the stem of the pumpkin. Use a toothpick to spread the icing around if there are any little gaps.
Notes
Refrigerating the cookie dough prevents the cookies from losing their shape while they are baking.
Chilling the dough after cutting the shapes will make sure the cookies keep their shape while being transferred to the cookie sheet.
Parchment paper on the cookie sheet keeps the cookies from spreading
Only bake 1 sheet of cookies at a time since stacking them in the oven will cause uneven heating.
How To Test Icing Consistency
Run a knife through the middle of your icing and count how many seconds it takes for the cut to close.If it takes longer than 15 seconds (or it doesn't close at all), the icing is too stiff. Add in a few drops of water.If it's closing faster than 15 seconds, mix the icing for a little while longer until it gets stiffer.Repeat the test until the cut in the icing closes in about 15 seconds.
How To Store Cookies
The Christmas tree cookies can be stored in an airtight container at room temperature for about 3 days, in the refrigerator for about a week or in the freezer for up to 3 months.To keep your cookies looking their best, place a layer of parchment paper between each layer of cookies.