Festive Knit Sweater Cookies
These delightful Festive Knit Sweater Cookies are perfect for any holiday gathering! Adorned with colorful royal icing and shaped like cozy sweaters, they're not only a treat for the taste buds but also a feast for the eyes. Ideal for decorating with kids or sharing with friends, these cookies can be customized in festive colors and designs. Enjoy the fun of baking and decorating these soft, buttery cookies that are sure to become a holiday tradition in your home.
N/A
Servings
100
Calories
12
Ingredients
Ingredients
all-purpose flour
4 cups (plus more for dusting)
baking powder
1 teaspoon
kosher salt
3/4 teaspoon
unsalted butter
1 cup (room temperature)
sugar
2 cups
large eggs
2
vanilla extract
1 tablespoon
confectioners' sugar
2 lbs (sifted, plus more if needed)
meringue powder
1/2 cup
meringue powder
2 tablespoons
water
3/4 cup (plus more if needed)
gel paste food coloring
to taste (if desired)
Instructions
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Cookies Preparation:
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1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside.
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2. In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and sugar together on medium-high speed for about 3 minutes, until the mixture is pale and fluffy.
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3. Add the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
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4. Gradually reduce the mixer speed to low and add the flour mixture, mixing just until the dough comes together.
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5. Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm (up to overnight).
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6. Preheat your oven to 325°F (160°C). After chilling, take one disk of dough out of the refrigerator and let it temper slightly for 10-15 minutes.
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7. On a lightly floured surface, roll out the dough to just under 1/4-inch thick, adding extra flour as needed to prevent sticking. Use cookie cutters to cut out desired shapes and transfer them to parchment-lined baking sheets. Reroll scraps, cut out more cookies, and chill the trays in the refrigerator or freezer until very firm (at least 30 minutes or 15 minutes, respectively).
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8. Bake the cookies for 14-16 minutes, rotating the sheets halfway through. They should be just golden around the edges. Remove from the oven and allow to cool completely on wire racks before decorating.
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Royal Icing Preparation:
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9. In the stand mixer fitted with the whisk attachment, combine the sifted confectioners' sugar, meringue powder, and water, beating on low speed for about 7 minutes until smooth and opaque. The icing should have the consistency of glue, with ribbons disappearing in about 15 seconds.
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10. If the icing is too thick, add water 1 teaspoon at a time; if too thin, whisk in additional confectioners' sugar 1 tablespoon at a time. If desired, color your icing with gel paste food coloring, then transfer to piping bags or squeeze bottles for decorating your cookies.
Nutrition Information
5g
Fat
15g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Festive Knit Sweater Cookies?
Festive Knit Sweater Cookies are soft, buttery holiday treats shaped like sweaters and decorated with colorful royal icing to resemble cozy knitwear.
How long should I chill the cookie dough?
The dough should be refrigerated for at least 1 hour, or until firm, and can be kept in the fridge for up to overnight.
What is the recommended oven temperature for these cookies?
The cookies should be baked in an oven preheated to 325°F (160°C).
How thick should I roll the dough?
Roll the dough out to a thickness of just under 1/4-inch on a lightly floured surface.
How long do the cookies need to bake?
Bake the cookies for 14-16 minutes, rotating the sheets halfway through, until they are just golden around the edges.
What are the ingredients for the royal icing?
The royal icing is made from sifted confectioners' sugar, meringue powder, and water, with optional gel paste food coloring.
How do I know if the royal icing is the right consistency?
The icing should have the consistency of glue, where ribbons of icing trailing from the whisk disappear back into the bowl in about 15 seconds.
How can I fix royal icing that is too thick?
If the icing is too thick, add water one teaspoon at a time until the desired consistency is achieved.
How can I fix royal icing that is too thin?
If the icing is too thin, whisk in additional sifted confectioners' sugar one tablespoon at a time.
Should I chill the cookies before putting them in the oven?
Yes, once cut into shapes, chill the trays in the refrigerator for 30 minutes or the freezer for 15 minutes until very firm.
What type of flour is best for these cookies?
This recipe uses 4 cups of all-purpose flour.
How many eggs are required for the dough?
The recipe calls for 2 large eggs, added one at a time.
Can I use gel food coloring for the icing?
Yes, gel paste food coloring is recommended for vibrant festive colors without thinning the icing too much.
How long should I beat the butter and sugar?
Beat the unsalted butter and sugar on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
Do I need to sift the confectioners' sugar?
Yes, the confectioners' sugar should be sifted before making the royal icing to ensure a smooth texture.
What kind of salt should I use?
The recipe specifies using 3/4 teaspoon of kosher salt.
How long do I beat the royal icing?
Beat the icing on low speed for about 7 minutes until it becomes smooth and opaque.
When should I add the vanilla extract?
Add the vanilla extract after the eggs have been mixed into the butter and sugar mixture.
What should I do if the dough is sticking while rolling?
Use a lightly floured surface and add extra flour as needed to prevent the dough from sticking to the surface or rolling pin.
How should the cookies cool?
Remove the cookies from the oven and allow them to cool completely on wire racks before you begin decorating.
What attachments should I use on my stand mixer?
Use the paddle attachment for preparing the cookie dough and the whisk attachment for the royal icing.
Can I reuse the dough scraps?
Yes, you can reroll the scraps and cut out more cookies, just ensure they are chilled again before baking.
Is baking powder included in this recipe?
Yes, 1 teaspoon of baking powder is whisked into the flour and salt mixture.
How much vanilla extract is used?
The recipe calls for 1 tablespoon of vanilla extract.
What type of sugar is used for the cookie dough?
The recipe uses 2 cups of granulated sugar for the cookie dough base.
How much butter is needed?
The recipe requires 1 cup of room temperature unsalted butter.
Are these cookies suitable for kids to decorate?
Yes, they are ideal for decorating with kids and can be customized with various colors and designs.
How much water is needed for the icing?
The base recipe uses 3/4 cup of water, which can be adjusted slightly to reach the right consistency.
Why is meringue powder used in the icing?
Meringue powder provides stability to the icing and helps it set into a firm, matte finish perfect for detailed designs.
What is the best way to apply the icing?
Once the icing is prepared and colored, transfer it to piping bags or squeeze bottles for precise decorating.