HOW TO MAKE STAR COOKIES FOR CHRISTMAS

HOW TO MAKE STAR COOKIES FOR CHRISTMAS SPECIAL The best sugar cookies with frosting for the holiday season are Christmas Star Cookies. These cookies are incredibly simple to make, and the icing only needs three ingredients, making them ideal as homemade edible gifts for family and friends. You can use any kind of sprinkles to decorate them, or you can colour your icing with food colouring to create different colours.

This recipe is for you if you're seeking for a simple, foolproof cookie recipe. Only five basic ingredients are required for the dough, and three for the icing. The cookies are still quite good even if they aren't decorated.

INGREDIENTS NEEDED   

Butter, preferably unsalted, softened granulated sugar or caster sugar, plain flour, and a room-temperature egg Vanilla extract or any other flavouring of your choice icing/sugar confectioner's that has been thoroughly sifted to prevent a lumpy consistency Skimmed milk is insufficiently fattening for baking sprinkles/hundreds and thousands optional full-fat milk

FOR DOUGH     

When the sugar and butter are thoroughly combined, add the egg and beat once more.

Mix in the vanilla essence and flour to create a dough that doesn't stick to your hands.

I got 30 cookies from the dough after rolling it out and chilling it for 30 minutes, but depending on the size of your cookie cutter, you might get more or fewer.

Transfer to a baking sheet that has nonstick paper placed on it, cover with clingfilm, and chill once more for 10 minutes.

10 minutes of baking at 180 degrees Celsius (350 Fahrenheit)

To ensure an even baking, place the trays in one at a time rather than all at once. Depending on the size of your cookies, baking time should be between 8 and 10 minutes, but check them after 8 minutes.

They will be softer if you remove them from the oven before 10 minutes, but if you want a strong crunch, leave them in for 12 minutes. Keep them no longer than that or the edges will burn; the

colour should still be a mild golden. Keep an eye on them, although you might need to remove the second batch from the oven earlier given how hot it is at this point.

If you want to colourize the icing, combine the food colouring paste with the remaining ingredients and thoroughly combine. Avoid using liquid food colouring as much as possible; it's inferior to paste colouring.

It's better to add the sprinkles right away since otherwise they won't stick. The icing is really sparkly and simple to spread, but once it's on the cookies, it hardens.

Of course, you are free to omit the sprinkles; it is quite acceptable. Only the frosting is necessary. I spread the frosting using a piping bag with a little round tip, and it worked extremely well.

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