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Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff and does not hold together in a ball, add water, a teaspoon at a time). Divide dough into 4 balls, wrap in plastic wrap and chill for 20 minutes.
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Let sit at room temperature until the butter is softened. Meanwhile, place 3 cups all-purpose flour and 1/2 teaspoon baking soda in a medium bowl and whisk to combine. Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes.
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8. Remove the dough from the refrigerator, and preheat oven to 400ºF. 9. Roll dough on a lightly floured board to desired ¼-of-an-inch thickness. 10. Cut with cookie cutters or knives into shapes. 11. Bake on an ungreased cookie sheet in preheated 400ºF oven for 8-10 minutes. 12.
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Preheat oven to 300°F and line several baking sheets* with parchment paper. Move oven rack to the second to lowest position. Cut out tree cookie shapes and place on prepared baking sheet. Bake for 15 minutes or until edges just start to turn golden. Thickness of the cookies will vary the baking time.
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Enjoy the festive season with some delicious Christmas tree sugar cookies. These cookies, made from homemade sugar cookie dough, offer a wonderful blend of sweet and buttery flavors.Once cooled, these sugar cookies are decorated to resemble Christmas trees, complete with green buttercream frosting and decorations.
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Let cool. Prepare royal icing and tint one or two shades of green. Prepare decorating bags with couplers and size "4" tips. Fill with your half of the green icing (s) and close tightly with rubber bands. Cover and reserve remaining icing. Pipe an outline on the cookie with green icing and let set about 15 minutes.
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Add diced cold butter, flour, and salt to the bowl of a food processor. Process for a few seconds until the mixture resembles "sand.". Add the sugar, spices, orange zest, and pulse again until combined. Add the egg and vanilla extract, and pulse for a few seconds until the pastry dough comes together.
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Style 2: Swooping Branches. Fit a piping bag with tip #22. Starting at the bottom of the cookie, pipe a row of swoops to form the bottom row of branches. Repeat with a second and third row, finishing at the top of the cookie. Lightly sprinkle coarse sparkling sugar along the bottom edge of each row of branches.
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You can also use petal or leaf tips to decorate Christmas tree and wreath cookies. You can learn more about round, star, petal and specialty piping tips in our post, Piping Tips 101 - A Guide to Get You Started. You can write messages on cookies using royal icing and a very thin round tip (tips 1 or 2 work well for this).
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Preheat the oven to 350° F. Line a baking sheet with parchment paper. 3. Divide the dough in half. Roll the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour, or your dough will stick. Cut out the shapes using a 2-3 inch Christmas tree or snowflake cookie cutter.
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STEP 2: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter over medium speed for two minutes. STEP 3: Add the sugar and beat for 2 minutes, scraping the bottom and sides of the bowl with a rubber spatula as needed. STEP 4: Add the eggs and the almond extract.
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Separate out the royal icing into as many colors as you want to decorate with and put into piping bags. Outline the Christmas tree base in brown and immediately flood in with brown. Outline the Christmas tree in green and immediately flood in with green. Wait 2 to 3 hours and then decorate the tree using garland, striples, polka dots, and stars.
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Preheat oven to 325 F. Cream butter and sugar in mixing bowl with paddle attachment. Add eggs, vanilla, and mix well. Add baking powder, salt and flour and mix just until combined. Empty mixture onto parchment paper dusted with flour.
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Make the Sugar Cookies. Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy - about 2 minutes. Next add the egg, vanilla extract and salt. Mix to combine. With the mixer on low speed, gradually add the flour.
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Whisk the flour, salt, and baking powder in a medium mixing bowl. In a separate bowl, cream the butter and sugar using an electric hand mixer. Add the eggs, one at a time, and beat until light and creamy. Then mix in the vanilla extract. Add the dry ingredients to the wet ingredients and beat until thoroughly blended.
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In a medium mixing bowl whisk together flour, baking soda and salt. Set aside. In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and granulated sugar until combined. Scrape down bowl. Mix in egg, then mix in 1 tsp vanilla and the almond extract.
