There just isn't enough time! Does everyone realize that there are only two short weeks left until Christmas. Two!!! I don't know how that has happened. But here we are the 10th of December and there is too much to do. So, why not take a break and make some cookies. Everyone has time to bake right? I am sure lots of your are laughing at that right about now. Well, these pretty little stars were mostly decorated by my daughter the other day with utter chaos going on everywhere. We took a few hours to do something nice. Sometimes, that's all you need.
The is my basic Sugar Cookie recipe just done with glaze and decorated into these pretty little stars. This is a recipe I have been making since the beginning of time and it is a no fail Christmas favourite with the kids.
To get the right consistency with glaze you always have to start with just a drop of milk and add more when you need it. It goes liquidly quite quickly, so don't add to much at once. As well, you don't want this glaze to be of pouring consistency, as you are kind of spreading it like icing. So, make sure it is quite thick. It will still drip down the sides somewhat. But that you can scrape off with a knife. If you are not bothered about the drippings, you can just leave them alone.
This recipe makes quite a lot of cookies, about 3 dozen to be exact. You might not want to decorate all 36 cookies like this, as it is time consuming. But hey if you have the time and a few Christmas tunes to listen to, you just might be in for it! You can bake these ahead and freeze them for later decorating if you like. They can also be frozen decorated. Just make sure the glaze has completely dried. This will take about 2 hours. Then you can be sure they will not stick to each other and will keep their pretty patterns.
As well, always decorate with the sprinkles when the glaze is still wet. If it has dried, the sprinkles will just fall off.
Now get festive and bake some cookies!
Christmas Star Cookies
Makes 3 dozen / Prep time: 15 minutes / Bake time: 10 minutes / Decorating time: 40 minutes
2 Cups/250 grams flour
1 Cup/200 grams sugar
1/2 Cup/110 grams butter
1 Teaspoon vanilla
1/2 Teaspoon of baking powder
Pinch of salt
For the Glaze:
2 Cups/250 grams Icing sugar
3-4 Tablespoons milk
In the bowl of your electric mixer, mix the butter and sugar on high speed until light and fluffy. This will take about 3-5 minutes. Add in your egg and vanilla and mix well. Sift together the flour, baking powder and salt and stir in into the mixture. Don't over mix. Once you have a cookie dough texture, divide you dough into to equal portions and flatten out to disks. Wrap it in plastic wrap and freeze it for about 15 minutes.
Preheat your oven to 325 degrees F. Line two baking trays. Remove your dough from the freezer and leave it for a few minutes before rolling it out. Roll each disk out onto a floured surface, sprinkling a little flour on top of the dough so it doesn't stick to the rolling pin. Don't roll them too thin or they will likely brown and be too hard. Using star cookie cutters, cut them into shapes. I bake them for around 10 minutes turning the tray half way through baking. They do not need to be golden brown to be baked. They will still look quite pale, but this is how you want them. Once removed from the oven they will set and harden and even have a crisp to them. Repeat for all cookies.
Make the glaze by whisking together the powdered sugar and milk.
Once cookies have cooled completely you can decorate them. Using a butter knife, spread a small amount of glaze on each cookie. It will naturally run to the sides a bit. As it starts to drip off the sides, use your knife to gently scrape it off. Tap sprinkles over cookies as you glaze them, before the glaze dries. Repeat for all cookies. When the cookies have cooled completely, you can use your knife to gently scrape of any dripping down the side of your cookies.
Allow cookies to dry completely before stacking and storing.
Can be stored in an airtight container for up to a week or in your freezer for a month.
Click the downloadable link below to print recipe!
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