Let's take easy to another level. Long gone are the days of decorating cookies with royal icing and taking a day off work to decorate. Here is a cookie that anyone can whip up for the Christmas cookie tray. They are colorful and delicious.
As much as I love and admire beautifully decorated sugar cookies, they are not for me. I can spend hours gazing at photos and viewing videos on Instagram, but let's let the true artists make cookies their canvases. I'm all about cookies being tasty first, beautiful second, and easy third! I think these cookie epitomize that philosophy. The sugar cookie recipe is easy to work with and holds its shape well. Plus there is great flavor from the vanilla. Candy melts and some sprinkles add color and more sweetness. These are easy to whip up in an evening. I bet they would great for kids too!
Easy Christmas Sugar Cookies with Candy Melt Decorations
Adapted from Christmas Vanilla Sprinkle Sugar Cookies
Yield - 34 cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 vanilla bean, split
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- candy melts in assorted colors
- coconut oil
- assorted sprinkles
In the bowl of a stand mixer with a paddle attachment, beat the butter until creamy.
Add the sugar and seeds of the vanilla bean to the butter and take a minute to massage the vanilla into the sugar. Beat until pale yellow.
Beat in the egg and vanilla extract, scrape the bowl as needed.
Sift the flour, baking powder, and salt into the butter mixture and mix on the lowest speed until barely combined.
Break the dough into 2 balls and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
Roll out the dough on a well floured surface to 1/4” thickness. Use your favorite cookie cutters to cut shapes and place on a the cookie sheets. The cookies do not spread, so they can be placed close together. Repeat with remaining dough.
Bake for 8-10 minutes or until the edges just begin to brown. Move to a rack.
Let cool completely on a wire rack before storing.
Melt the candy melts in a double boiler with a small spoonful of coconut oil (less than a teaspoon). Pour into a disposable piping bag and clip the end.
Decorate cookies as desired, I preferred the quick back-and-forth. Add sprinkles as desired.
Repeat with different colors.