The sun is slowly setting behind the Flatirons. I am watching it through a window Espresso Roma on the Hill. Small snowflakes speed to the ground as if racing; they cover the dirty black asphalt in a pure white blanket of snow. My Bhakti chai steams in a chipped blue mug in front of me as I breathe in the crisp Boulder air, filling my lungs with it’s slightly marijuana-smelling freshness. The colors of autumn, which were incredibly lovely this year, have been erased and replaced with a new beauty. It reminds me why I love Colorado so very much: the beauty is spectacular for a few fleeting moments before it disappears and is replaced by some other magnificent sight. There’s no way to capture the moment to recall later so the best thing to do is enjoy it while it’s there.
With the fresh snow I am giving myself permission to feel festive, not that I haven’t tried. My personal rule is that Christmas doesn’t exist until Thanksgiving is over so now my Christmas playlist is on repeat and my Holiday movie count is at ten. I’ve also eaten an entire package of Hershey’s candy cane kisses and Christmas cookies are building up. To makes these sugar cookies that don’t spread and keep their shape see the recipe below.
- 2 1/2 cups unsalted butter (at room temperature)
- 2 cups sugar
- 2 large eggs
- 3 tsp vanilla extract
- 5 cups flour
- 1 tsp salt
- Cream the butter and sugar together in a medium bowl with an electric mixer on low to medium speed. Mix thoroughly, scrape down the sides of the bowl with a plastic spatula and mix again. Do not over mix as this aerates the dough and causes the cookies to spread more during baking.
- Add eggs and vanilla extract to bowl, mix, scrape down the bowl with your spatula and mix again.
- In a separate bowl sift flour and salt together .
- Add all of the flour mixture to the sugar mixture bowl. Mix on low speed. Do not over mix at this stage either, the glutens in the flour develop and the dough can become tough.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat, refrigerate again if necessary.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F (176°C).
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature before decorating.
- 1 cup powder sugar (confectioners sugar)
- 1 tablespoon milk
- 1 drop lemon juice (can be fresh)
- Mix all the ingredients together. These amounts are approximate: use more powdered sugar and less milk for the edges so it doesn’t run everywhere, use less powdered sugar and more milk for the insides so it spreads itself. It takes a little practice. The lemon juice isn’t for flavor, it just counteracts the sweet sugary flavor.
- Once mixed you can add food coloring however you’d like.
- Refrigerate the icing for 10 minute before using (and periodically during the process).
- If using an icing bag follow the instructions for using the attachments. Line a glasses with a plastic bag or an icing bag and pour the icing in.
- Cut a small corner off the bag for the icing to come out of. Start very small at first, you can always cut more but you cannot cut less. Add the icing attachments if you have them.
- Use the thicker icing to line the edge of the cookie and make shapes, the fill with the thinner icing.
- Add sprinkles and create a masterpiece. 🙂