Holiday Sugar Cookies
Recipe by Beatrix
Beatrix Partner & Executive Pastry Chef Yasmin Gutierrez is sharing her recipe for Holiday Sugar Cookies! Break out the sprinkles, food coloring and cookie cutters, and decorate cookies in your favorite holiday shapes—from snowflakes to Frosty—and share this tradition-worthy recipe with friends and family for years to come.
Get in the spirit with holiday happenings at Lettuce restaurants!
Holiday Sugar Cookies
Your new holiday tradition
Yield: 2 dozen
Ingredients:
FOR COOKIES
1 lb. unsalted butter, softened
1 cup granulated sugar
1 cup confectioners’ sugar, sifted
1 tsp. salt
5 egg yolks
5 cups all purpose flour
FOR ROYAL ICING (Yields 4 Cups)
3 lbs. powdered sugar
1 cup lemon juice
¼ cup water
6 Tbsp. egg white powder
food coloring of your choice
Method:
FOR COOKIES
1. In a stand mixer, or using a large bowl and a hand-held beater, beat butter until smooth and creamy.
2. Add granulated sugar, confectioners' sugar and salt and beat for 2 minutes.
3. Add egg yolks and beat until well incorporated.
4. Add flour and pulse mixer to incorporate. Note, the dough will not fully combine but should be able to form into a ball by hand.
5. Chill dough for 2 hours.
6. Roll out dough until ¼ inch thick.
7. Cut out cookies using holiday-shaped cookie cutters. If you don't have any, print out holiday shapes and use them as a stencil to cut around the dough.
8. Place on a parchment paper lined sheet pan and bake at 350°F for 12-20 minutes. Let cool completely before adding icing.
Note: The dough may be kept in the refrigerator for up to 3 days or in the freezer for up to 2 months.
FOR ROYAL ICING
1. Mix all ingredients on low speed with a paddle.
2. For a thicker icing, add powdered sugar until the desired consistency is reached.
3. To create multiple colors, divide the icing into separate bowls and add food coloring one drop at a time until the icing reaches your desired shade.
