Nostalgic Christmas Sugar Cookies

Nostalgic Christmas Sugar Cookies. Buttery, sweet sugar cookies and edible nostalgic Christmas wafer transfers make these cookies delicious and beautiful. [social_share/] Yum

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Happy Holidays!! They are coming up on us quickly and we are having so much fun! I have always loved the holidays, there is something so magical about this time of year. Each night I turn off all the lights and plug the tree in and gaze at its beauty. Then I move the elf (on the shelf), we have part taken in this tradition and I have to admit I get a bit carried away because our daughter loves it so much. Plus I might use it as a ploy to get my daughter into bed and asleep faster by telling her the elf is watching and will report to Santa…so far its working like a charm. So todays post is about a wonderfully fun product I found a few years back and have incorporated into my holidays. Edible wafer/transfer papers. These sweet little transfers are completely edible (potato starch being the main ingredient) and tasteless. They come in a variety of different pics and are easy to use.

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Each year I favor the nostalgic Christmas post card style transfers, bought here. I think the art work is beautiful and everyone really enjoys them. All you need is sugar cookies (my favorite recipe minus the buttercream for this post), royal icing and these transfers and you are good to go. The process goes quite smoothly as long as you are prepared. You will want to lay out your cookies, cut out your transfers (they come on full sheets) and have your royal icing ready in the piping bag. Note that when you cut out the transfers that your hands are dry, they react to moisture.

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First I start by piping a border on each cookie a little bigger than the transfer, the royal icing consistency should be sturdy enough that it does not spread on its own. Once done flood the inside of your border, your royal icing should be a little runnier for this, spread out evenly with in the border to make as flat and even as possible, moving quickly place the cut out transfer into the wet royal icing. Gently press the transfer onto the icing so it adheres and let dry. Next the fun part, the decorative border. Color your royal icing as you wish and make it a stiff consistency so it holds it piped shape, then garnish with sprinkles. Let dry. That’s it. Well of course that is until its time to eat them…then get the coffee and start eating.

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So enjoy this fun way to decorate your holiday cookies! They also look great wrapped in cellophane bags and tied with a ribbon. Enjoy!

Nostalgic Christmas Sugar Cookies

The Sugar Coated Cottage

Nostalgic Christmas Sugar Cookies. Buttery, sweet sugar cookies and edible nostalgic Christmas wafer transfers make these cookies delicious and beautiful.

5 from 2 votes

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Course Cookie

Cuisine Dessert

Ingredients

  

• 1. Batch of your favorite sugar cookies cut out to transfer sizes. Favorite recipe of mine here https://www.thesugarcoatedcottage.com/vanilla-curd-buttercream-sandwich-cookie/.
• 2. Royal icing - I used 2 Tbsp Wilton Color Flow mix + 4 cups of powdered sugar + 1/4 cup water.
• 3. Number of transfers required for however many you choose to make.
• 4. I used the 3 1/4 round and 3 1/4 x 5 rectangle cookies cutters.
• 5. For piping I used Wilton tip#5 for border and flooding. Wilton tip#225 for the scalloped border.
• 6. Gold dragee's for the sprinkles.
• 7. Food coloring as needed for royal icing.
• All of the above will be determined by how many cookies you want to make and how many transfers you have and what size each is. The above is what I used based on the transfers I ordered and their sizes.

Instructions

 

• First I start by piping a border on each cookie a little bigger than the transfer, the royal icing consistency should be sturdy enough that it does not spread on its own. Once done flood the inside of your border, your royal icing should be a little runnier for this, spread out evenly with in the border to make as flat and even as possible, moving quickly place the cut out transfer into the wet royal icing. Gently press the transfer onto the icing so it adheres and let dry. Next the fun part, the decorative border. Color your royal icing as you wish and make it a stiff consistency so it holds it piped shape, then garnish with sprinkles. Let dry.

Notes

* Royal icing dries smooth and harder than a buttercream, it is not soft but can be brittle so be gentle if stacking cookies.
** If royal icing is too runny add powdered sugar 1 Tbsp at a time until desired consistency is met.
***If royal icing is too stiff add water 1 Tbsp at a time until desired consistency is met.
**** Store cookies in air tight container.

Tried this recipe?Let us know how it was!