Baking has always been some form of therapy for me, you start with almost nothing and turn it into beautiful and delicious food! Sometimes after a busy working week, time spent in the kitchen can make you feel like days off well spent. Again this fills my need to accomplish something.
With Christmas coming I decided this would be the perfect opportunity to make my first ever batch of sugar cookies and attempt some decorative royal icing.
Possibly due to the frozen epidemic I am also obsessed with snowflakes so I went in search of a snowflake cookie cutter and began my biscuit journey.
This was planned across two days; one for baking and one for icing.
Unfortunately I had ridiculously high icing expectations and thus did not live up to my own expectations but they still turned out cute and quite tasty!
I left my cookies overnight to make sure there was no heat left in them before icing. I used a packet of royal icing that you can buy at the supermarket that just requires water and food colouring added. Use a thicker consistency icing for outlines and designs on top and add a bit more water to create a thinner consistency for flooding. I used a glitter icing pen to create the final detail.
And that’s it! A good activity on the weekend and makes a lot so there is plenty to share around!
Fun and delicious!
- 3/4 cup dairy-free spread*
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups plain flour
- 1/2 tsp baking powder
Using a handheld or standing mixer, cream dairy-free spread* and sugar in a large bowl.
- Add egg, vanilla and almond extracts and continue mixing on high for 2-3mins until fully combined.
- Mix in sifted flour and baking powder slowly until the mixture just comes together. If the dough is too soft add more flour until it is a better consistency for rolling.
- Divide dough evenly into 2-4 parts and roll each out onto baking paper. Place into fridge for at least 1 hour. This will ensure the cookie shapes hold when in the oven.
Remove each piece from the fridge and use a cookie cutter to make shapes, until all the dough is used. Place shapes onto a baking sheet and place in a preheated oven at 180 degrees C for 8 minutes or until cookies start to turn a light golden colour. Let cool completely before icing.
*I always use Nuttelex Lite in my baking which makes this recipe dairy-free.