How To Decorate Easy Christmas Tree Cut Out Sugar Cookies // Lindsay Ann Bakes HD

ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2017/12/video-pink-and-gold-christmas-tree.html The most gorgeous Christmas cookies of the holiday season. These super whimsical christmas tree cookies are covered in sweet pink icing, glittering sugar sprinkles and shiny gold decorations. What do you want to see next?! Let me know in the comments! ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK: http://www.facebook.com/LindsayAnnBakes INSTAGRAM: http://instagram.com/LindsayAnnBakes PINTEREST: http://pinterest.com/LindsayAnnBakes TWITTER: http://twitter.com/LindsayAnnBakes WEBSITE: http://www.LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRecipes ♡♡♡ THE RECIPE! ♡♡♡ Christmas Tree Sugar Cookies Yield: about 2 dozen cookies Roll Out Sugar Cookies 2 3/4 all-purpose flour, spooned and leveled, add up to 1/4 cup extra if needed 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened or cold cut up into cubes 1 cup (192g) white granulated sugar 1 large egg, room temperature 2 teaspoons vanilla extract Cookie Icing 1 cup powdered sugar 2-3 teaspoons milk or water 2 teaspoons corn syrup 1/4 teaspoon vanilla, peppermint or almond extract 1 drop pink food coloring, optional Decorating *Christmas tree cookie cutter: http://amzn.to/2gnqvgT *1/2 cup white or gold sugar sprinkles: http://amzn.to/2xBZeiN *white sugar pearls: http://amzn.to/2wWy7Sj *star sprinkles: http://amzn.to/2etXe7m *clear vanilla extract: http://amzn.to/2wn4NTy *edible gold pearl/lustre dust: http://amzn.to/2wnsyej *food-safe paint brushes: http://amzn.to/2vOwAss DIRECTIONS Cookies: In a small bowl, whisk together flour, baking powder, and salt. Set aside. With an electric mixer, beat together softened butter and sugar on medium speed until smooth and combined, about 1-2 minutes. On low speed, beat in the egg and vanilla. Slowly beat in the four mixture until dough forms and is no longer sticky, adding up to 1/4 cup extra flour as necessary. Roll out dough about 1/3-1/4 inch thick, between two pieces of parchment paper to avoid sticking to your work surface. Refrigerate dough for at least 1 hour or over night. When ready to bake, remove dough from fridge. Preheat oven to 350 degrees F. Cut out shapes with a Christmas tree cookie cutter and transfer to a parchment or silicone lined baking sheet. Chill in the freezer for 10 minutes to firm up, so cookies hold their shape better while baking. Bake for 8-10 minutes, depending on size. Re-roll the remaining dough and continue cutting until all dough is used. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an air tight container until ready to decorate (Up to a week at room temp, or frozen for a few months). Icing: Whisk together all ingredients until smooth and thick. Transfer a few spoonfuls of white icing to a plastic ziploc bag. Add a drop of pink food coloring to t