I know I’ve busted out this recipe before, but I feel compelled by Holiday cheer to share it with you again. I think the last time I posted it, they were all pastels and it was Easter, so I assume that makes it fair game to repeat. We had the Christmas Ladies’ Fellowship last night, and it is now a little tradition to decorate cookies together. Anyway, this frosting is a charm to work with, and we put it into those little squirt bottles z9you can buy in cake decorating sections) to make the whole process easier, cleaner, and consequently more fun! If you get busy with multiple colors and some toothpick dragging through the wet frosting (move fast or it might start getting crunchy spots on you) – it is even more fun to play with. Either way, these cookies freeze well, and the frosting keeps well, making it very easy to use multiple days as an Advent surprise (ask me how I know).
Sugar Cookies! With Frosting Too!
Beat 2 c. butter in the bowl of a mixer. Mix in 1 1/2 c. sugar, 2 eggs, 3 egg yolks, and 2 t. vanilla. Tint the dough with paste food coloring if you like (but be prepared that it makes it a wee bit stickier to work with). Add 5 c. flour and 1 t. salt. Separate into two disks , wrap in plastic wrap, and chill  for at least 2 hrs. Roll and cut into shapes, place on a parchment lined baking sheet, and refrigerate for another 25 minutes before baking at 350 degrees for around 10-13 minutes, or until the edges are barely golden. Let cool, and frost as desired.
For Frosting:
Beat together 1 lb. powdered sugar, 4 t. meringue powder, 1/3 c. water, 1 T. lemon juice, and 1 t. vanilla until combined. Increase mixer speed and beat until icing holds stiff peaks. Tint with food coloring paste. If not using immediately, cover surface with a damp paper towel, then tightly with saran wrap. Refrigerate. Can be thinned with water (which you may need to do a bit if you are going to use squirt bottles). Have a party!
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The cookies look delicious, but I am loving the peaks at your Christmas decorations. That penguin is /darling/.
Oooo! Thank you for posting again! I agree with Natalie – I love seeing what you’re doing…and since we don’t know each other apart from cyber-land, I feel completely comfortable shamelessly stealing all your ideas to give Christmas cheer to my house. 🙂
Okay Rachel, I’m asking: how do you know the icing makes great Advent surprises??? 😀
That biscotti recipe you posted ages ago also looks very pretty and Christmas-sy with the red strawberries and green pistachios…
Those cookies are much too pretty to EAT.
Would you believe I clicked on your blog tonight in order to look up that old Easter cookie recipe? Yeah for easy access! I have my Christmas cookie cutters out and I am ready to try this recipe! You read my mind. Thanks!
Just wanted to tell you that I made a batch of these yesterday, and we had to try not to polish them off right away. And that’s a lot of cookies for two adults! 🙂
Thank you for sharing this recipe. I’ve been wondering how to get icing that looks that good… 🙂
I tried this once before, using a similar Martha Stewart recipe, and had to keep the icing pretty runny in order to drag the colors through each other. I’m planning on doing it again this year, but with a few little guys. With the icing that thick, will it still be possible for little hands to manipulate it once it’s on the cookie? I’m also thinking thicker would be better, since spills won’t run as far or as fast!
Oh. Nevermind! Would help if I read instead of skimmed!
The recipe for the cookies and the frosting turned out great. The girls invited a couple of friends over and they decorated cookies for two hours. The squeeze bottles were a big hit. So much easier than a pastry bag. The kids had a blast and I love their masterpieces. Thanks for the recipe and the tips.
About how many cookies does this recipe make?
Denise –
Depending of course on what size cookies you are making, I am pretty sure I get between three and four dozen (but I usually make smallish circles)