Bambi-licious fawn and snowflake orange Christmas sugar cookies ( or whatever cutters you prefer), A perfect treat for Christmas!
I love to treat myself with afternoon tea and these little orange Christmas sugar cookies are the perfect treat to add to the afternoon spread, plus the orange extract really just adds that little something special!
Serves: A beautiful tea party/ party sized portion
Cooking & Preparing Time: Around 60 minutes ( not including full ‘cooling’ time for biscuits)
Orange Sugar Cookies:
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 1/3 teaspoons baking powder
- 2/3 cup salted butter, cold and cut into cubes
- 3/4 teaspoon pure vanilla extract
- 1/3 teaspoon orange extract ( or your favourite! other options I like are almond, pistachio and hazelnut)
- 1 egg
- 3 egg whites
- 1 1/2 tsp lemon juice
- 4 cups icing sugar
- Pink, green and orange/brown natural food colourings
- Piping bags
- Also – melted dark chocolate in a squeezy drizzle bottle.
For the cookies:
- Preheat the oven to 180 degrees and line 2-3 medium/large baking trays with baking paper.
- Cream the butter and sugar together in a mixer till fluffy ( you can do this by hand as well but I prefer to use the mixer) then add the egg and extracts till fully mixed.
- meanwhile sift the flour and baking powder into a separate bowl and whisk lightly till combined.
- Once the butter mixture is ready then begin to add the flour mix, one cup at a time till thick and crumbly then knead lightly for a minute with well-floured hands.
- To roll the cookies out my favourite method is to lay a piece of baking paper/cling film onto my surface and then place the dough on top and cover with another piece of paper/film ( although not always necessary) and roll out until about 1/4 inch in thickness then leave to chill in fridge for ten minutes. ( this isn’t 100% necessary but I like to think it help when using the cookie cutters)
- To cut the cookies simple dip the cutters lightly onto a surface of flour then cut out the various shapes ( make sure to keep re-rolling out any scraps to make the most out of the dough). Flour the surface, if needed.
- I like to place the cookies back in the freezer for 5-10 minutes before baking as I think this helps them maintain their shape better in the oven, for an even bake.
- Bake in the oven until lightly browned, around 10 minutes and then leave them to cool completely on wire racks.
Meanwhile, For the Christmas sugar cookies’ Icing:
- Beat the egg whites till light and foamy and then gradually add in the lemon juice and sifted icing sugar until soft and creamy.
- Divide between three bowl and add a couple drops of pink , green and an orange/brown to each bowl. I like to start by adding just a couple drops and building up from there so my colours don’t get too crazy. I chose pink and green for my snowflakes, however feel free to swap these out with other colours of your choice.
Note* Some people like to create a ‘border’ icing which is thicker and then add more liquid to create a ‘flooder’ icing- however i didn’t really find this necessary for these cookies so kept to the one mix of medium consistency.
- Place each colour of icing into a piping bag, twisted at the top, with a narrow nozzle – ready to pipe.
- For the snowflakes I simply piped out the shape that I wanted without any ‘border’ as such and then left to dry
- For the Bambi fawn cookies, I first used an edible pen just to mark out a few areas to help me when piping ( this isn’t necessary but definitely helps!), using brown for the body, white for the various detailing and then melted dark chocolate for the tiny details like eyes and nose. ( See video for method!)
Bambi cookies – orange Christmas sugar cookies
- Leave the cookies to dry completely then transfer to an airtight container and keep in a cool, dry place for up to 3-4 days.
- When serving – these little orange Christmas sugar cookies go deliciously with a cup of tea and some other baked goodies such as myChocolate ‘tarte Soleil’ recipe and the orange extract adds a delicious little extra touch!
To pin this recipe for later!