Bake at 350 Reindeer Face Cookies Recipe + Tutorial

Make your holiday cookies fun and festive this year with help from Bridget Edwards, the blogger behind Bake at 350. Her cut-out sugar cookie recipe will ensure perfect cookies every time, and her Reindeer Face cookie tutorial will help you create sweet holiday cookies that everyone will love.

Vanilla-Almond Cut-Out Sugar Cookies
Makes 12 to 18
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Ingredients
  1. 1 cup cold salted butter, cubed
  2. 1 cup sugar
  3. 1 large egg
  4. 3/4 teaspoon vanilla extract
  5. 1/2 teaspoon almond extract
  6. 3 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. Royal Icing (recipe follows)
Instructions
  1. Preheat oven to 350°. Line baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugar with a mixer at medium-high speed until fluffy. Add egg and extracts; beat until blended.
  3. In a medium bowl, whisk together flour and baking powder. Gradually add to butter mixture, beating at low speed until combined. Dough will look thick and crumbly.
  4. On a lightly floured surface, roll dough to 1/4-inch thickness. Using 3 1/2 - to 4-inch cookie cutters, cut as many cookies as possible, rerolling scraps as needed. Place cookies 2 inches apart on prepared pans. Place filled pans in freezer for 5 to 10 minutes prior to baking to prevent spreading.
  5. Remove from freezer, and immediately place in oven. Bake until edges are lightly browned, 9 to 12 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
  6. Decorate cookies as desired with Royal Icing, and let stand until set. Store in an airtight container for up to 1 week.
Celebrate Magazine http://www.celebratemag.com/
Royal Icing
Makes about 2 1/4 cups
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Ingredients
  1. 7 tablespoons water
  2. 1/4 cup meringue powder
  3. 1 pound confectioners’ sugar
  4. 1 teaspoon light corn syrup
  5. 1/4 teaspoon clear extract, such as almond or lemon
  6. Food coloring, optional
Instructions
  1. In a medium bowl, beat 7 tablespoons water and meringue powder with a mixer at medium speed until foamy. Sift in confectioners’ sugar; beat at low speed until smooth. Add corn syrup and extract. Increase speed to medium-low, and beat for 5 minutes. Increase speed to medium-high, and beat icing until glossy and stiff peaks form.
  2. Divide icing into small bowls. Add desired amount of food coloring to each bowl to achieve desired colors. Use immediately, or cover with plastic wrap (placing directly onto the surface to prevent crusting) for up to 2 days.
Celebrate Magazine http://www.celebratemag.com/
Reprinted with permission from Decorating Cookies Party: 10 Celebratory Themes * 50 Designs by Bridget Edwards.