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