Elf on the Shelf Sugar Cookies

Elf on the Shelf Giant Cookie – Candy Coated Culinista

I have been on a real decorating kick since the summer and I have seemingly craving to amp up my decorating skills. I don’t know why the sudden push has come upon me, maybe it’s just time and I’m excited to see how I improve and grow. This cookie has been an unused pan in my cupboard for about three years now and this Christmas I’m feeling extra inspired to expand my decorating skills.

Yield/Serving: 3 elves &amp & 6 assorted sugar cookies
Prep Time: 15 min.
Cook Time: 15 min. per cookie
Difficulty level is: Easy to bake, Medium-Hard for decorating & very time consuming

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 ½ cups granulated sugar
• 1 egg
• 1 ½ tsp vanilla extract
• ½ tsp almond extract
• 2 ¾ cups all-purpose flour
• 1 tsp sea salt
• 2 tsp red, green & white nonpareils
• 1 tbsp Dutch processed cocoa
• ¼ cup confectioners’ sugar
• 2 tsp milk
• Food colouring, to desired colour

Sugar Cookies

1. Preheat oven to 350°F.
2. Spray pan with non-stick cooking spray.
3. Using an electric mixer, cream the butter and sugar together using the paddle attachment at medium speed until light and fluffy.
4. Beat egg, vanilla extract and almond extract into mixture.
5. In a separate bowl whisk flour and salt together and combine with butter mixture.
6. Beat until well incorporated.
7. Separate mixture out into 3 equal portions.
8. Press the plain sugar cookie mixture (1/3 of the dough) into the pan filled ¼” deep and bake for 15 minutes or until edges are light brown.
9. Meanwhile add nonpareils to the second portion of sugar cookies and incorporate and then set aside.
10. Finally add the cocoa powder to the finally portion of dough, incorporate and set aside.
11. Let cool in pan for 10 minutes before transferring to a cooling rack.
12. Spray non-stick cooking spray over the cookie pan again and add one portion of the dough, cook for 15 minutes and let cool for 10 minutes.
13. Repeat step 12 again with the cocoa powder portion of the dough.
14. Let all the cookies cool completely and then decorate.
15. Prepare the icing and first outline the cookies and let that icing dry before flooding the interior with icing and then let that dry. (Ensure the icing isn’t too runny as it will run off the cookie. There is a subtle balance regarding the consistency of the border icing and flooding icing. You may want to add a touch more milk after doing the borders to get the icing to flood across the cookie easier.)

• Add more or less milk depending on how your dough is coming together.
• Don’t add vanilla extract to white icing as then the icing will lose its white colour.
• You can make the cookies ahead of time and decorate the next day.
• Remember you will need to set aside a nice chunk of time to decorate.

Please Enjoy

My thoughts
This was a very time consuming task. It was zen like and yet stressful all at the same time as I decorated it. Mind you this was my second attempt at properly decorating a cookie; so in that regard I am very pleased with my outcome. I’m a little mad that I didn’t realize I don’t have Caucasian coloured food colouring or brown food colouring in the house as the other day I grabbed a whole bunch of gel colourings. I had to opt for a pale yellow skin and black hair and I’m ok with that but not really as it’s the perfectionist in me saying do better. I realized my cheeks were a touch too rosey; but again it’s my second try and I need to give myself a break. This isn’t a skill I’m going to acquire in two attempts late at night after putting in ten plus hours at work. On a plus at the last minutes I thought to split the dough three ways and I’m glad I did as I can experiment in one shot and see the outcomes. The nonpareils cookie turned out the best as it was very festive and the sugar cookie as well. The cocoa sugar cookie was a drier mixture as another dry ingredient was added after the fact. I would suggest adding a little milk or water to just slightly moisten it up. As you can see the cocoa cookie didn’t stay together the best. I was still able to decorate it; but it definitely needed a touch more moisture. These will be given to a co-worker the plain cookies for her and her hubby to split and the nonpareils for the kids. I was worried this recipe had too much sugar; but I was told this was the right amount of sugar and I need to just stop worrying about so much sugar as this is a sugar cookie.

Elf on the Shelf Giant Cookie – Candy Coated Culinista

Elf on the Shelf Giant Cookie – Candy Coated Culinista

Elf on the Shelf Giant Cookie – Candy Coated Culinista

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