Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- tsp baking powder
- tsp salt
For the Royal Icing:
- 4 cups powdered sugar
- 3 tbsp meringue powder
- 6 tbsp water plus extra for thinning
- Gel food coloring pink, green, red, and white
Instructions
1. Make the Cookies:
- Preheat your oven to 350F 175C. Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients until combined.
- Roll out the dough on a floured surface to about -inch thickness. Use a scalloped cookie cutter to cut out shapes.
- Place the cookies on the baking sheet and bake for 8-10 minutes or until edges are lightly golden. Let them cool completely.
2. Prepare the Royal Icing:
- In a stand mixer, whisk powdered sugar, meringue powder, and water on medium speed until stiff peaks form.
- – Divide the icing into bowls for different colors:
- – Tint one bowl pink for the base.
- – Tint one green for the leaves.
- – Tint one red for the berries.
- – Leave one white for details.
3. Decorate the Cookies:
- Base Layer: Thin the pink icing to flood consistency slightly runny. Outline and fill each cookie. Let it dry completely 1-2 hours.
- Leaves: Use a piping bag with a leaf tip to create green holly leaves. Practice a quick squeeze-and-pull motion for a realistic look.
- Berries: Pipe red dots in clusters of three for berries.
- Details: Use white icing with a fine tip to add delicate lines or veins on the leaves.
- Allow all decorations to dry for several hours or overnight.
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