Holiday baking always seems like it’s going to be the most satisfying festive activity; an easy way to offer something good and homemade to balance the excesses of consumerism. And then you end up trapped in a hopeless mess with no foreseeable way out. Your life is in shambles. This was supposed to take an afternoon and now you’re on day 3 of icing cookies with bloodshot eyes and a violent twitch.
Rest assured, holiday baking can be easy if you know the pro tips. This sugar cookie + fondant icing recipe from Jelena Jojic Tomic proves that you can make the most impressive baked goods at the party without cursing the day you were born.
2 1/3 cups flour
1 tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp salt
1 cup butter, softened
1 1/4 cups granulated sugar
2 tsp vanilla extract (or one bean)
Preheat oven to 375°F. Mix flour, baking soda, nutmeg and salt; set aside. Beat butter and granulated sugar in large bowl with until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour.
Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut into simple shapes and place on greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute and move to wire racks.
ICING MADE EASY
Royal Icing / Decorator’s Icing
Poking Tool (a toothpick or bbq skewer will do)
Roll out your fondant and use the same cookie cutters to cut out fondant shapes (i.e. cut out a snowflake fondant for your matching snowflake cookie). Lightly brush the icing with water so it will stick to the cookie. Now, depending on your preference, you can either lift the fondant and place on the cookie or flip cookie upside down and press against fondant. Smooth the edges with your fingertips to adhere.
You can easily quit here or use your royal icing + piping bag to add some panache. Just a few lines or filigree touches will be more than enough to impress even the most avid Xmas bakers. Top with a sprinkle of glitter for next level festive flair.