The holidays are upon us, and we are usually so busy that we don’t have time to enjoy them. After baking and decorating these cute cookies I want you to sit down by the fireplace, and enjoy your hard work with a nice cup of hot cocoa. Stop and take in the season. Look at the beautifully decorated Christmas tree that you worked so hard on decorating. Love it! Enjoy it!
I found a pretty easy recipe to make these penguin cookies. Bonus, you can make snowmen the same way! Use two different size round cookie cutters. Size will depend on how big or small you want your cookies to be. After baking decorate with royal icing. The cookies and cocoa shown here are What Next – Wintertime Cocoa & Cookies.
Sweetopia has a great recipe for The Perfect Peanut Butter Cut Out Cookie. If you don’t want to make peanut butter cookies you can do any type. Her article has great tips on how to keep the shape of the cookie. Definitely go take a look for step by step instructions.
Recipe after the break!
Sweetopia’s The Perfect Peanut Butter Cut Out Cookie Recipe:
- 1 cup (200 g) smooth peanut butter. Sweetopia used SKIPPY Smooth peanut butter.
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (212 g) light brown sugar, packed
- 2 large eggs, cold
- 2 teaspoons (10 ml) vanilla extract
- 4 cups (508 g) all-purpose flour, sifted
- 1/2 teaspoon (4 g) salt
- On low speed, mix peanut butter, butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment, until incorporated.
- On low speed, add eggs and vanilla and mix until just combined.
- Sift salt and flour together and add to the mixture, stirring on low speed. (Tip – Before you mix, cover your bowl loosely with a large tea towel, ensuring the tea towel does not get pulled into the machine, to trap the flour inside and prevent spilling). Mix until the dough collects around the paddle attachment.
- Roll your dough between two sheets of parchment paper and chill in the fridge for at least one hour. For a post on cookie thickness, see here.
- Cut your cookie shapes out and re-roll as needed. Note that shapes which are re-rolled tend not to keep their shape as well, even if you follow all the correct steps. Keep your cookie shapes with most detail for the first round of cutting.
- Place cookie shapes at least 1/2 an inch or 1 cm apart on a baking sheet lined with parchment paper.
- Place tray(s) of cookies in a fridge or freezer until thoroughly chilled; at least one hour.
- Bake at 350 degrees Fahrenheit for approximately 8-12 minutes. Larger shapes will need more time and smaller shapes less. Look for slightly golden brown edges.
- Once cookies have cooled, decorate as desired!
Royal Icing Recipe from Sweetopia. Just for fun, decorate some marshmallows to have a happy cup of cocoa.
- 3/4 Cup Warm Water
- 5 Tablespoon Meringue Powder
- 1 Teaspoon Cream of Tartar
- 2.25 lbs Powdered Sugar
- Add Water + Meringue Powder in a bowl and hand whisk for 30 seconds. If your meringue powder has no vanilla in it you can add a teaspoon of clear vanilla.
- Add in Cream of Tartar and hand whisk for 30 seconds.
- Add All of the Powdered Sugar to the bowl and use your Paddle Mixer on Slow Speed for 10 minutes.
- Tint with Food Color. Prevent Drying Out by placing a damp towel over the bowl when sitting.