How to Make Christmas Cookies

Which your flour, baking soda, and salt together in a bowl.

Put the butter into a big mixing bowl

Using a stand mixer or a handheld mixer, beat the butter at medium speed until it turns creamy and smooth.

Add sugar into the mixture and continue beating for about two minutes or until the combination appears yellow and pale.

Then, bit in the egg and added the egg yolk too into the mixture.

Add vanilla extract and continue eating for 2 minutes.

Turn your mixer to low and add ½ cup of dry ingredients. Mix until they’re incorporated into the mixture. Continue adding your dry ingredients until they are all incorporated into the dough. After that, turn your dough on a cutting board or a clean counter.

Divide your dough into half and then spread each half and cover it with a polythene wrap.

Refrigerator your dough for about 1 hour. This makes the dough to hold together when rolling it.

Using parchment paper, apply a lining on two baking shapes. Then, use a strip of wax paper to cover your counter.

After that, remove the wrap on one disk of your chilled dough and transfer the dough to the wax paper and wrap it with an extra sheet of wax paper.

Roll your dough until it is ¼ inch thick. To ensure your dough rolls evenly, you can lift the wax paper and turn the dough occasionally. Also, you can replace the wax paper and continue rolling.

Get a shallow bowl and place some baking flour in which you’ll be dipping your cookie shape cutter. As such, it prevents the dough from adhering to the cookies’ shape cutters and even tearing off your shaped dough. 

Next, remove the sheet of waxed paper from the top of the rolled out dough.

Press the Christmas tree shape cutters into the dough to produce a Christmas tree-shaped dough. Start cutting from the top-left corner and proceed until all the dough is cut into shapes.   

Transfer the cut shape onto a baking sheet and place it leaving ½ to 1 inch away from the sheet margins to give a space for the cookies to spread when they are being baked.

Dip the cutter into the flour in the shallow bowl and cut another piece of shaped dough close to the first cut leaving a thin strip of dough between the two cuts. Transfer the second piece of fashioned cookie to the baking sheet and place it in such a way that there will be 1- ½ inch space all-round the cookie. Repeat this step until you attain a dozen cookies on a baking sheet.

Wrap the cookies sheets with plastic and place them in a refrigerator. Freeze the cookies for about 15 minutes.  Doing that makes your Christmas cookies to keep their shape by becoming a bit compact to avoid spreading during baking.

Before getting your cookies out of the refrigerator, pre-heat the oven you intend to use to 350°F or 180°C.

After that, remove a tray of cookies from the refrigerator and remove the plastic wrap. Insert the baking sheet full of cookies in the oven and bake for about 5 minutes.

Next, rotate the cookie sheet gently up to 90 degrees and bake the cookies for about 4-6 minutes. Ensure the cookies are firm and do not turn brown.

After that, take the baking sheets out of the oven and leave the cookies to rest for about 2 minutes. After that, use a spatula to transfer the cookies to a wire rack and leave them to continue cooling.

Repeat this procedure with the second baking sheet full of cookies to get the cookies baked.

Put 2 cups of confectionary sugar into a mixing bowl and add the softened butter. After that, beat the mixture using either a stand mixer with a paddle or hand-held mixer to mix the ingredients at a moderate speed.

Add condensed sweetened milk bit by bit as you beat the mixture until the mixture turns light and fluffy.

After that, place your prepared egg white into another mixing bowl and use a mixer to beat your eggs at a relatively high speed.  As the mixer continues to beat the eggs, add ½ cup confectioner’s sugar and beat the mixture for the next 5 minutes.

Using a flat spatula, scoop the egg white mixture and add it into the bowl containing butter mixture.

With your mixture on low speed, beat the eggs and butter mixture until they form a homogeneous mixture.

Then, add a ½ cup confectionary sugar left and vanilla extract into the mixture and continue beating with your mixture set on low speed until everything mixes into a uniform layer.

With your mixer still on low speed, add green food coloring drop by drop and maintain your mixer on low speed. Continue adding the coloring until you achieve your desired shade.

After that, turn your mixture off and get it out of the frosting.

Cover the frosting with a plastic wrap and place the cooking bowl in your refrigerator and wait till the time you’re ready to frost the cookies.

Place a clean sheet of waxed paper on your countertop to cover it before using it. After that, put a batch of cookies on the paper while sparing 1-inch pace all-round and between the cookies.

Take the frosting from the refrigerator and apply a thin layer of green frosting on each cookie using a cheese spreader or a butter knife.