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

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter until creamy.
  2. 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.
  3. Beat in the egg and vanilla extract, scrape the bowl as needed.
  4. Sift the flour, baking powder, and salt into the butter mixture and mix on the lowest speed until barely combined.
  5. Break the dough into 2 balls and wrap in plastic wrap.  Refrigerate for 30 minutes.
  6. Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
  7. 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.
  8. Bake for 8-10 minutes or until the edges just begin to brown.  Move to a rack.
  9. Let cool completely on a wire rack before storing.
  10. 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.
  11. Decorate cookies as desired, I preferred the quick back-and-forth.  Add sprinkles as desired.
  12. Repeat with different colors.

Recipe from Tracy | Pale Yellow

please visit http://www.paleyellow.net