Christmas recipe – sugar cookies

It’s beginning to look a lot like Christmas – Happy Christmas week folks! ❤️?
Now that we don’t have classes anymore, it’s time for some last-minute Christmas baking. Today’s recipe I don’t want to miss on my Christmas cookie plate. It’s simple, fast but ohhh so delicious. It’s my favorite recipe for cutout sugar cookies ??.




The list of ingredients is short and sweet (just like the countdown to the holidays) (I altered the recipe slightly, as my version is a family recipe, but I’ve also made the cookies from the original recipe and they are super delicious as well! You can decide which version you’d like to try, just know: Neither one is going to fail you!

For the dough:

1 egg yolk
1 cup of flour (125g)
1/8 cup of granulated sugar (30g)
1/4 cup of butter softened at room temperature (62g)
1/8 cup of clarified butter softened at room temperature (25g)
good quality vanilla extract

For decoration/ Royal icing:

1 egg white
1 tbsp granulated sugar
1 cup confectioner sugar (125g)
1/2-1 tbsp of lemon juice/water
good quality vanilla extract



  1. In a bowl, simply combine all the ingredients for the dough (make sure all ingredients are at room temperature). Start by creaming together the butter and the sugar, add the egg yolk and the vanilla, and continue to whisk for about 1 minute.
  2. Add the flour and mix it all in until it’s well combined.
  3. Form the dough to a flat disk and place it in the fridge for at least 1 hour up to overnight.
  4. Take the dough out of the fridge and allow it to sit at room temperature for about 10 minutes, meanwhile, preheat your oven to 355 degrees Fahrenheit (180 Celsius).
  5. On a floured surface roll out the dough to about 1/8 inch thick, cut out any design you like with a cookie cutter (or be creative and use a knife), and place them a couple of inches apart on a baking sheet.
  6. Bake for about 10-15 minutes or until lightly golden around the edges.
  7. If you want to cover the cookies in sugar, simply put them on a plate with sugar and sprinkle some on top, while the cookies are still hot.
  8. If you want to make some more decorations with royal icing: Place the egg white with the tbsp of granulated sugar into a heatproof bowl and put it on top of simmering water (on low burner), and whisk constantly until the egg white reaches the food safe temperature of 160 Fahrenheit (70 Celsius) and whisk for about 10minutes.
  9. Take off the heat and now with a handheld electric whisk, mix while gradually adding the confectioner sugar and a splash of your vanilla extract. If needed (depending on the size of the egg white) add some lemon juice or water until the royal icing gets a thick consistency and is perfect for piping.
  10. Now, let your imagination run free and dye your royal icing in whatever color you want and start decorating your cookies.


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