Christmas Sugar Cookies

I love St. Nick's day. First gifts of holidays are ready and the big Christmas day is just around the corner.

Ingredients

Ingredients
Servings:
Dough
g
Salted Butter
g
Brown Sugar
tbsp
Hazelnut Liquor
optional
tsp
Orange Extract
Egg
g
All-Purpose Flour
tsp
Baking Soda
tsp
Kosher Salt
Vanilla Buttercream
g
Salted Butter
g
Cream Cheese
g
Icing Sugar
tsp
Vanilla Extract

Instructions

Preparing In The Kitchen
  1. In a large mixing bowl, cream together the butter and brown sugar. Add the hazelnut liquor (if using) and orange, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.
  2. Divide the dough in half. Roll out the dough on a floured piece of parchment to 0.5 cm thickness. Cut out the cookies using your desired shape/shapes. We’ve used Christmas stocking and gloves. Carefully transfer the cookies to a parchment-lined baking sheet.
  3. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough.
  4. Preheat the oven to 170 °C. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
  5. Meanwhile, make the buttercream, in a bowl, beat the butter and cream cheese together until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla. Beat together until whipped, about 2 more minutes.
  6. Decorate each cookie as desired with buttercream frosting, but of course also with sprinkles, and or just vanilla sugar.

Preparing In The Kitchen
  1. In a large mixing bowl, cream together the butter and brown sugar. Add the hazelnut liquor (if using) and orange, beat until light and fluffy, about 1 minute. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.
  2. Divide the dough in half. Roll out the dough on a floured piece of parchment to 0.5 cm thickness. Cut out the cookies using your desired shape/shapes. We’ve used Christmas stocking and gloves. Carefully transfer the cookies to a parchment-lined baking sheet.
  3. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-30 minutes. Roll out the leftover scraps, and repeat with the remaining dough.
  4. Preheat the oven to 170 °C. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
  5. Meanwhile, make the buttercream, in a bowl, beat the butter and cream cheese together until extra light and fluffy, about 3-4 minutes. Add the powdered sugar and vanilla. Beat together until whipped, about 2 more minutes.
  6. Decorate each cookie as desired with buttercream frosting, but of course also with sprinkles, and or just vanilla sugar.

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