Christmas wouldn’t be Christmas without some shaped sugar cookies. Honestly, the chocolate fiend in me prefers chocolate cookies but I make these for my dearest husband. If I’m going to consume the calories, I want chocolate! But really, these are quite good… while I was decorating I looked down to realize I’d eating 3! 
Hope everyone is having a wonderful Christmas. My kitchen has some great new additions that I can’t wait to introduce over the next few days! Merry Christmas!
Martha’s Sugar Cookies
2 c all-purpose flour, plus more for rolling
1/2 tsp baking powder
1/4 tsp salt
1/2 c (1 stick) unsalted butter, room temperature
1 c granulated sugar
1 large egg
1 tsp vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
Preheat oven to 325°F. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.
Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.
Royal Icing
2 egg whites
2 tsps fresh lemon juice
3 c confectioners sugar, sifted
In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted confectioners sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Source: Martha Stewart and The Joy of Baking
{ 3 comments… read them below or add one }
How cute are these!! They look awesome.
your cookies are beautifully decorated!
You did a great job decorating these cookies. We will often just dump on some coloured sugar and call it a day! *smile*