Recipes
Recipes
Sugar Cookie Recipe
Other sugar cookie recipes result in a finished product that is too soft. Use this recipe instead when making your 3D cookies to ensure they are crisp and stand upright. In addition, use real butter for this recipe, as margarine will not work.
Mix 4 cups of all-purpose flour, 1/2 tsp salt, and 1/4 tsp baking powder in a large bowl and set aside.
In a separate bowl, cream* together 1 cup of butter (softened to room temperature) and 2 cups of sugar. Add 2 eggs, 2 tsp of vanilla, and 2 tbsp water and beat on low until well blended.
Add the dry ingredients to the wet ingredients a little at a time and mix on low until thoroughly combined. If needed, add a little more liquid to make the dough workable. Refrigerate the dough for a short time to set up the butter.
Set your oven to 325 degrees. Roll out the dough on parchment paper and cut out all the same pieces (i.e., all bodies, all antlers, etc.). Bake for approximately 15–18 minutes. Time may vary according to the specific make of your oven, so watch the cookies. You want them slightly tan around the edges but not burnt.
When done, remove the cookie sheet from the oven, slide the parchment paper onto cooling racks, and let the cookies cool completely before removing them. Once they have cooled, they should peel right off.
This recipe makes about 12–14 assembled cookies, depending on your chosen design. *Cream means to beat softened butter and sugar together until light, fluffy and pale yellow.
Mix 4 cups of all-purpose flour, 1/2 tsp salt, and 1/4 tsp baking powder in a large bowl and set aside.
In a separate bowl, cream* together 1 cup of butter (softened to room temperature) and 2 cups of sugar. Add 2 eggs, 2 tsp of vanilla, and 2 tbsp water and beat on low until well blended.
Add the dry ingredients to the wet ingredients a little at a time and mix on low until thoroughly combined. If needed, add a little more liquid to make the dough workable. Refrigerate the dough for a short time to set up the butter.
Set your oven to 325 degrees. Roll out the dough on parchment paper and cut out all the same pieces (i.e., all bodies, all antlers, etc.). Bake for approximately 15–18 minutes. Time may vary according to the specific make of your oven, so watch the cookies. You want them slightly tan around the edges but not burnt.
When done, remove the cookie sheet from the oven, slide the parchment paper onto cooling racks, and let the cookies cool completely before removing them. Once they have cooled, they should peel right off.
This recipe makes about 12–14 assembled cookies, depending on your chosen design. *Cream means to beat softened butter and sugar together until light, fluffy and pale yellow.
Gingerbread Recipe
Combine 5 cups of all-purpose flour in a bowl with 1/4 tsp baking soda. Add 1 tsp ginger, 1 tsp cinnamon, 1 tsp salt, 1/2 tsp nutmeg, and 1/2 tsp ground cloves to the mixture and set aside.
Melt 1 cup of butter in a saucepan and cool slightly. Next, mix in 1 cup of sugar, 1 cup of molasses, and 1 slightly beaten egg.
Add only 4 cups of the flour-and-spice mixture to the wet ingredients and mix well. Turn the mixture onto a lightly floured surface and knead in the remaining flour-and-spice mixture. Add more flour as needed to make the dough stiff.
Roll a portion of the dough onto parchment paper and cut your pieces. Lift the unused dough from around the cutouts to maintain the cookies’ shape. Bake at 325 degrees for 15–20 minutes. Depending on your oven’s temperature, your actual baking time may need to be lengthened or shortened. The cookies must be crisp but not burned. Cool them completely before assembling.
Melt 1 cup of butter in a saucepan and cool slightly. Next, mix in 1 cup of sugar, 1 cup of molasses, and 1 slightly beaten egg.
Add only 4 cups of the flour-and-spice mixture to the wet ingredients and mix well. Turn the mixture onto a lightly floured surface and knead in the remaining flour-and-spice mixture. Add more flour as needed to make the dough stiff.
Roll a portion of the dough onto parchment paper and cut your pieces. Lift the unused dough from around the cutouts to maintain the cookies’ shape. Bake at 325 degrees for 15–20 minutes. Depending on your oven’s temperature, your actual baking time may need to be lengthened or shortened. The cookies must be crisp but not burned. Cool them completely before assembling.
Scented Cinnamon Ornament Recipe
Hang these INEDIBLE ornaments on your Christmas tree, tie them onto holiday packages, or string a garland of them across the fireplace mantle.
Combine 1 cup of cinnamon, 1 tbsp ground cloves, and 1 tbsp nutmeg in a medium bowl. Add 3/4 cup of applesauce and 2 tbsp of white glue to the dry ingredients and stir to combine. Work the mixture with your hands for 2–3 minutes or until the dough is smooth and the ingredients are thoroughly mixed.
Roll out the dough to about 1/4–3/8” in thickness and cut the dough with the cookie cutters. You can use a straw to make a small hole at the top of each ornament. Place the cutouts on wire racks and allow them to dry at room temperature for several days. Turn the ornaments over once each day for uniform drying.
Once the ornaments have completely dried, you can run ribbon through their holes. You can also turn them into 3D decorative “cookies” by using royal icing tinted dark brown. The cutouts will stick together as the icing dries hard.
Combine 1 cup of cinnamon, 1 tbsp ground cloves, and 1 tbsp nutmeg in a medium bowl. Add 3/4 cup of applesauce and 2 tbsp of white glue to the dry ingredients and stir to combine. Work the mixture with your hands for 2–3 minutes or until the dough is smooth and the ingredients are thoroughly mixed.
Roll out the dough to about 1/4–3/8” in thickness and cut the dough with the cookie cutters. You can use a straw to make a small hole at the top of each ornament. Place the cutouts on wire racks and allow them to dry at room temperature for several days. Turn the ornaments over once each day for uniform drying.
Once the ornaments have completely dried, you can run ribbon through their holes. You can also turn them into 3D decorative “cookies” by using royal icing tinted dark brown. The cutouts will stick together as the icing dries hard.