IT’S FINALLY HERE!! The 12TH DAY OF CHRISTMAS COOKIE days ends with Sugar Cookie Barn!! Why a barn? Read on!!
It’s perfect that today I post about the Sugar Cookie Barn because today is National Gingerbread House Day!!! Yes, I know that technically what I made is not a Gingerbread house. But I have 2 great reasons for that. The first one is I do not like Ginger. I know it’s weird. I’m Asian, for goodness sake!! Just the thought of it gives me the shivers!! So I thought, what’s the alternative? One of the most basic and one of the most well-loved cookie. So it’s decided, Sugar cookie. Now why a barn? Well, there are so many gingerbread house out there so I thought I’d do something different. So why not a barn? It will be unique and different. So there’s the reasons why we have a Sugar Cookie Barn!!
Now if you are making this Sugar Cookie Barn, make sure that you have plenty of time to make it or make it in advance. The royal icing needs some time to dry out to make sure you have a sturdy structure. And it does have a lot more steps so I will not say that this recipe is simple like all the other recipes. ? ? ?
The cookie recipe itself is simple to make. It’s just a basic sugar cookie recipe but it taste really good too!! Mix together the butter and sugar, then add the eggs and vanilla. After the butter mixture is nice and fluffy, gradually add the flour the the butter.
Wrap the dough in plastic wrap and chill the dough in the refrigerator for 1 hour or more
After you roll out the dough, use the template to cut all the pieces. Different parts needs to have different thickness.
- For the Front, back and sides, you want to roll it out a little thick. About 1/4 inch thick.
- For the roofs and the fences, you want to cut it thinner.
Before you bake it, you want to brush the dough with the watered down red food coloring.
Bake in a 400 degrees F oven. Now since it’s cut into different thickness, the baking time will be different too. Make sure to check on minute 5 the doneness of the cookies.
On to the Royal Icing!! Now this one I can say it’s sooooooooooo (yes, that many O’s!!!) easy to make. Combine together the meringue powder and powdered sugar in a stand mixer.
Then gently add warm water and vanilla extract.
Then keep on whipping for 5 minutes until you get stiff peak. Easy, right?!?!
When all the baking are done and the royal icing is done, you can start decorating. I use the template as the guide for the decorating.
Use a small ziplock to pipe the royal icing.
Use the large piping tip to glue the sides to the front and back. Leave it to dry for about 2 hours before putting on the roof.
Put the roofs on top. If you have gaps, you can use royal icing to fill it in.
Here’s the finished product!! To be honest with you, this is the biggest challenge out of all the 12 DAYS OF CHRISTMAS COOKIES but I’m so happy that I did it. What a great adventure!! I feel like I can make 10 more!!! Maybe next year!! ?
Here’s to the 12 DAYS OF CHRISTMAS COOKIES!!!
Happy Baking!!
