Description
Celebrate the holidays with these delightful Pink Tree Sugar Cookies, featuring a buttery soft texture and decorated with smooth royal icing for a festive pastel Christmas party treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups (375 g) all-purpose flour
- 1/2 teaspoon salt
Royal Icing
- 1/4 cup white vinegar
- 4 cups (500 g) icing sugar
- 3 tablespoons + 1 teaspoon meringue powder
- 1/2 cup water, plus more as needed
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the vanilla extract and egg, mixing well to combine.
- Incorporate Dry Ingredients: Gradually sift in the all-purpose flour and salt, mixing until the dough just comes together. Avoid overmixing to keep cookies tender.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle and help cookies hold their shape.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use tree-shaped cookie cutters to cut out shapes and place them spaced on prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes, or until edges are just beginning to turn golden. Remove from oven and allow to cool completely on wire racks.
- Make Royal Icing: In a mixing bowl, combine icing sugar, meringue powder, white vinegar, and water. Beat with an electric mixer until the icing forms stiff peaks. If too thick, add small amounts of water until desired consistency is achieved for decorating.
- Decorate Cookies: Use piping bags or spreaders to adorn the cooled cookies with royal icing. Let the icing dry completely before stacking or serving.
Notes
- Ensure the butter is at room temperature for easier mixing.
- Chilling the dough is important to maintain cookie shape during baking.
- Adjust water in royal icing gradually to get the perfect consistency – thicker for outlines, thinner for flooding.
- Store decorated cookies in an airtight container at room temperature for up to one week.
- Use gel food coloring if you want to add pastel shades to the royal icing.
Keywords: Christmas sugar cookies, royal icing cookies, holiday baking, pastel cookies, festive sugar cookies