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Yields:
36
Prep Time:
20 mins
Total Time:
3 hrs
For adults and children alike, the countdown to Christmas is full of anticipation, excitement, and a whirlwind of events and parties that make the days swirl together like melting whipped cream in a mug of hot chocolate. To help us count down the days to the 25th and remind us to enjoy every fleeting moment, we turn to all shapes and sizes of advent calendars, from the nostalgic thin rectangular boxes filled with waxy chocolate to more grown-up options that feature everything from jam to jewelry. This year, we’re excited to do things a little differently, and bake up a batch of sugar cookies to serve as our countdown. This cookie countdown is as fun to decorate as it is to eat, and makes a delightful gift for the holidays too.
Sugar cookies and royal icing are both straightforward recipes in and of themselves, but combining them can feel intimidating. To make decorating these cookies super easy and highlight the numbers clearly, each cookie is stamped with a small number cookie cutter before baking. The cookies do not spread or puff much, so the imprint holds and creates a guide for piping and an indentation for the icing to settle.
From there, it's baker's choice. Outline the cookies, cover with a different color icing, or top with sprinkles and sparkling sugars while the icing is wet. Make each number the same or totally different. You will have more than 25 cookies, so feel free to use a few to practice on, eat some right away without numbers or decorations, or double up on your favorite days.
Store them in the freezer with layers of parchment in between for up to 1 month until it’s time to celebrate the day.
Made these cookies? Let us know how it went in the comments below!
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Ingredients
Cookies
- 2 1/2 cups
(300 g.) all-purpose flour, plus for dusting
- 1/2 tsp.
kosher salt
- 1/4 tsp.
baking powder
- 1 cup
(2 sticks) unsalted butter, softened
- 3/4 cup
(150 g.) granulated sugar
- 1
large egg
- 1 tsp.
pure vanilla extract
- 1/4 tsp.
almond extract (optional but recommended)
Icing
- 1 lb.
confectioners' sugar (about 4 c.)
- 2 Tbsp.
meringue powder
Red and green gel food coloring (optional)
Sprinkles and sanding sugars, for decorating
Equipment Needed
Holiday-shaped cookie cutters 2 3/4" to 3 1/2" in diameter, small number cutters 1 to 25, a piping bag with a small plain tip (about 1/16" in diameter)
Directions
Cookies
- Step 1In a medium bowl, whisk flour, salt, and baking powder. In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until fluffy and pale in color, 2 to 3 minutes. Add egg, vanilla, and almond extract (if using) and beat until combined. Gradually add dry ingredients and beat on medium-low speed until combined and no dry streaks remain.
- Step 2On a clean surface, divide dough in half, shape into 2 discs, and wrap each in plastic wrap. Refrigerate until firm, at least 1 hour and up to overnight.
- Step 3Arrange racks in upper and lower thirds of oven; preheat to 350°. Working one disc at a time, on a lightly floured surface, roll out dough to 1/4" and 1/8" thick. Cut out shapes with assorted cookie cutters and arrange between 2 parchment-lined baking sheets. Reroll scraps and cut out more, refrigerating dough if it becomes too soft or sticky.
- Step 4Using number cutters, press numbers 1 to 25 into cookies. Leave the others blank or make duplicates of the same numbers.
- Step 5Bake cookies, rotating trays top to bottom and front to back halfway through, until edges are firm and just beginning to brown, 13 to 15 minutes. Carefully restamp numbers if desired for a deeper marking, making sure to line up with the previous stamp. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
Icing
- Step 1In a large bowl, whisk confectioners’ sugar and meringue powder until combined. Add 5 Tbsp. water. Using handheld mixer on low speed, beat until just combined. Increase speed to medium-high and continue to beat, adding more water if needed, until smooth, shiny, and very thick, but can slowly drip off the end of a spatula, about 2 minutes. You can leave the icing white, or divide between bowls and add red and green food coloring until desired colors are reached.
- Step 2Fit piping bag with small plain tip and fill with icing. Pipe over the numbers. Add borders or other decorations. To cover cookies completely, very gradually thin icing with water until it gently spreads on its own. Top with sprinkles or sugars while icing is wet. Let sit at room temperature to set, about 20 minutes.
- Step 3Make Ahead: Decorated cookies can be made 1 week ahead. Store in an airtight container at room temperature.
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