As we all know, we are right in the thick of the holiday season. It’s a crazy time spent rushing around to get everything done before the holiday celebrations and the chaos of the end of the year. The same can be said for us at NECCO, and on top of that, we’re even getting started on the Sweethearts rush of Valentine’s Day! Even though we are busy as can be, we couldn’t resist the chance to decorate our offices and spread some happy holiday cheer! Take a look at our festive Christmas decorations, many that we made using the wrappers from our candies! Check out our Candy Buttons garland & candy ornaments! Too much fun not to share with you all; we just love this wonderful time of year! =)
Keeping in with the festive spirit of our last recipe: Treelights cupcakes! Today’s sweet surprise brings you an edible Christmas Tree (and one of its most popular accessories) in the form of warm, chewy sugar cookies!
This recipe appeals to all ages, and everyone who tries it will have a hard time stopping at just one cookie! And this baking project is great to do with kids! They’ll have a blast helping you prepare for your holiday celebration, especially when it comes to the decorating stage!
So grab the ingredients and try this time-tested dessert classic as you indulge during this wonderful, happy holiday season! =)
For the cookies:
- 2 & ½ cups of all-purpose flour
- 2 cups of sugar
- 1 tsp baking powder
- 1 cup of unsalted butter
- 2 large whole eggs
- 1 tsp of vanilla extract
- ½ tsp of sea salt
For the frosting & decorations:
- 5 cups of powdered sugar, sifted
- 7-8 Tbsp of milk
- 1 Tbsp of vanilla extract
- 1/3 cup of butter
- green fine sugar crystal sprinkles
- Candy Buttons
- parchment paper
- 1 or 2 flat cookie pans/sheets (depending on size of oven)
- 2 large and 1 medium mixing bowl
- mixer (stand or hand)
- measuring cup
- 1/4 tsp, 1/2 tsp , 1 tsp, and 1Tbsp measuring spoons
- whisk or large spoon
- rolling pin
- Christmas tree shaped cookie cutter
- frosting spatula
- Begin by pre-heating the oven for 350°F or slightly warmer to 375°F depending on the size and strength of your oven.
- In the medium mixing bowl, gently whisk together the flour, baking powder, and salt. Set aside.
- In the large mixing bowl, use the mixer to blend together the sugar and the butter. The speed best used is medium-high, and it should be beat until the mixture is completely blended and has a fluffier texture to it. You want to blend until there are no clumps.
- Add the two large eggs, one at a time, into the large mixing bowl, and again using the mixer beat until the eggs are completely blended.
- Once this is completely combined, blend in the vanilla extract until completely combined. Thoroughly mix to avoid clumps of ingredients.
- Once ready, gradually stir in the dry mixture from the medium mixing bowl in increments to the mix. On a low speed, use the mixer to blend until ingredients are just combined.
- Place the combined dough onto a piece of the parchment paper, and then place another piece of parchment paper on top.
- Use the rolling pin to flatten out the dough until it is your desired thickness for you cookies. About 1/4 of an inch often works best as they will become slightly plumper with baking. Pre-rolling helps cut down chill time and your struggles with shaping and cutting.
- Place this flattened dough into the refrigerator to chill and set for at least 30 minutes to an hour. Be careful that it doesn’t start to harden completely.
- Use the Christmas tree cookie cutter to cut out the shapes for your cookies.
- For the bulb, you can use a bulb shaped cookie cutter or simply form a flattened circle shape and add an extra rectangle of batter on the top for the bulb.
- Line the baking sheets with parchment paper.
- Place the cut-out cookie shapes two inches apart.
- Bake for 8-10 minutes until the edges begin to become golden brown. It’s important to note that they won’t look like fully baked cookies at this time, just slightly golden and set.
- Remove cookies from the oven and let cool completely.
- As the cookies cool, you can prepare the frosting. In the second large mixing bowl, combine the butter, vanilla and powdered sugar. Blend until combined.
- Add in the milk gradually, blending as you do this so you can attain the desired consistency of your frosting.
- Once the cookies are cooled, spread the frosting on them using the spatula to create a semi-thick layer on the cookies.
- Use the sugar sprinkles shaker to coat the frosting in green. Do this over a clean plate so you can shake off excess sprinkles until you achieve your desired look.
- Place the Candy Buttons on the frosted and sprinkle-covered cookies to make lights and a star at the top. Be creative here and make your dream Christmas tree!
- For the bulb, simply frost the cooled cookie and place candy buttons across the diameter of the cookie in any design you like!. (You can also use food coloring for a different colored bulb.)
- Indulge! =)
Cookies can be stored in an air-tight container.