Ingredients
Ingredients for Sugar Cookie Markers
- 1 c unsalted butter
- 1 c sugar
- 3 c all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp grated lemon peel
- 1-2 c powdered sugar (for rolling)
Ingredients for Faux Coal
- 1 1/4 c unsalted butter
- 2 c sugar
- 2 tsp vanilla extract
- 2 c all purpose flour
- 3/4 c cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c dark chocolate baking chips
- 3/4 c crushed peppermint candy canes
Ingredients for Gingerbread Teddy Bears
- 3 c all purpose flour
- 1 T ground ginger
- 1 T ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 c unsalted butter
- 1/4 c shortening
- 1/2 c packed brown sugar
- 1 egg
- 1/2 c unsulfured molasses
- 2 tsp vanilla extract
- 1 c powdered sugar (for rolling out)
Ingredients for Shortbread Letter to Santa
- 2 1/2 c all purpose flour
- 6 T sugar
- 1 c butter
- 4 tsp vanilla extract
- powdered sugar (for rolling out)
Directions for Sugar Cookies
- Cream butter and sugar.
- Whisk together flour, salt, and baking powder, and set aside.
- Add egg, vanilla extract, lemon, and almond extract to butter mixture until just combined.
- Scrape down bowl, add flour mixture, and mix until combined.
- Roll out to ¼” thick and cut into shapes.
- Bake at 350 for 8-9 min.
Faux Coal
- Cream butter and sugar, scrape down bowl.
- Add eggs and vanilla and mix well.
- Combine all dry ingredients and slowly add to butter mixture.
- Fold in baking chips and candy canes.
- Bake at 350 for 8-9 minutes
Directions for Gingerbread Teddy Bears
- Whisk flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg in a large bowl, and set aside.
- Cream butter, shortening, and sugar until light and fluffy (about 2 min).
- Add in eggs, molasses, and vanilla, and beat on medium speed until combined.
- Reduce mixer to low, and gradually add flour mixture until just combined.
- Divide dough into equal portions and form each into a ball.
- Wrap tightly in plastic wrap, and chill for at least 2 hours.
- Roll out dough to ⅛” thick, cut into favorite shapes, and place on parchment-lined baking sheet.
- Bake 8-10 min at 350 for a softer cookie, and 10-12 min for a snappier cookie.
- Remove from oven, let cool for 5 minutes, and then transfer to wire rack.
- Icing- Whisk all ingredients together in a bowl until smooth and pipe onto cookies.
Directions for Shortbread Letter to Santa
- Combine flour, sugar, and lavender.
- Using a pastry blender, cut in butter until the mixture becomes crumbly.
- Add vanilla and knead until smooth/form into a ball.
- Sprinkle powdered sugar on a flat surface and roll out into a rectangle ½” thick.
- Bake at 325 for 20-25 min.
Covering: Roll out white fondant and trim to cover the entire surface of the cookie.