Yay!! Finally I baked my batch of sugar cookies(christmas cookies)…..In the current state of unscheduled power cuts this is my reaction each time when I bake successfully. I baked 2 batches of sugar cookies and kept it ready for decorating. The next day…I packed mittu to school and started with the icing not knowing that it would take so much time…Yes it took me around 2+ hours for just decorating these cookies. And it was already time for my yoga class and I was not prepared in anyway to bunk……so hurried with the clicks and with a great satisfaction hurried myself to the class 🙂 Though I planned to make few patterns/designs I was pressed for time so had to stick with this but still it looked pretty isnt it?!
When I showed these cookies, mittu was awed and loved it saying amma this is for me and just for me. She even started weeping seeing the last 2 cookies then I had to persuade her saying I will make them again for her 🙂 And it was the most precious moment to see her enjoy every bite of these cookies.
Eggless Sugar Cookies Recipe – IngredientsRecipe Reference : Aparna’s space Makes: 20-25 cookiesCooking & PreparationTime: 30mins (without icing)
Maida (All purpose flour) – 1/2 cup
Wheat flour – 1/2 cup
Icing Sugar – 1/3 cup
Butter – 1/3 cup heaped (at room temperature)
Milk – 1 to 2 tbsp
Vanilla Essence -1/4 tsp
Baking Powder – 1/2 tsp
Salt – 1/4 tsp
For Royal Icing:
Icing Sugar – 1/2 cup
Cornflour – 1 and 1/2 tsp
Lemon Juice – 1 tsp
Milk – 2 to 3 tsp
Food Colors – few drops in each color
1.Sieve flour, salt, baking powder together and mix it well,Set aside. In a mixing bowl add butter, icing sugar, milk and vanilla essence and whisk it together to form a cream.
3.Take it carefully with a laddle and place it on the tray with butter paper.I refrigerated it for 15mins before baking and the cookies didnt spread much so you can keep it closer as shown in the pic.Meanwhile preheat oven at 180 deg C for 10mins then bake the cookies for 15-20mins or until the edges turn golden brown.The cookies will look pale only the edges might have turned golden brown, its the right time to stop. Allow them to cool them in tray itself for few mins, then cool them on wirerack.Once cooled store them in airtight container until you are ready to decorate them.
4.I made the cookies the previous day and decorated them the next day. Now for the icing take a large bowl and add icing sugar,cornflour. Then add milk and lemon juice, mix well to form smooth thick paste.
5.The consistency should be thick but flowing as shown below. Divide the icing into equal portions in different bowls, then add few drops of food colors in each bowl for get the required color.Keep it for 5mins for the air bubbles to come on top but not more than that as the icing will harden. So fill it up in the respective icing bags. You can use butter paper / ziplock bags too for making the cone. But make sure to seal it properly.
6.Just cut the tip of the icing bag to get a fine line for decorating. Be creative and decorate your cookies.I just filled them and sprinkled edible color / silver beads.Let them cool then you can store it in airtight container.
You can enjoy your colorful yummy cookies, am sure your kids will enjoy it!
- You can adjust the consistency of this icing….If you need to thin the icing add a bit of milk and mix till you get the desired consistency. If you need it thicker, add more icing sugar as required.
- Keep all your required things on your workarea so that its easier to grab things and also clean it later.
- You can draw a base color then let it dry and draw patters in alternate colors.I was pressed for time so did a simple icing.And I tell you it takes around 2-3 hours for icing alone so prepare ahead.
- You can even sprinkle granulated sugar and bake these cookies as simple sugar cookies.
- You can even use full 1 cup maida. I 1/3rd the orginal recipe and tried and got around 20 cookies.
- If you find cookies uneven in thickness, bake the thicker cookies in a batch and the rest in the next batch.