Courtesy of Pacific Institute of Culinary Arts.

Try This Easy Recipe for Holiday Sugar Cookies

For a festive treat, here is a simple recipe for holiday sugar cookies that you can bake and decorate at home, courtesy of the up-and-coming chefs at Granville Island’s Pacific Institute of Culinary Arts. (Or, if baking isn’t really your thing, you could also pick some up at PICA’s Blue Hat Bakery until Dec. 24 at 1 p.m.)

This winter, PICA’s culinary, baking and pastry students are also offering a Taste of Canada prix-fixe menu showcasing recipes from Canada’s most celebrated chefs, including Jonathan Gushue of Fogo Island Inn, and a gelato workshop by Uno Gelato’s James Coleridge starting in January.

This recipe makes 12 medium-sized cookies.


320 g all-purpose flour

1 g salt (a pinch)

145 g sugar

160 g butter

40 g eggs (approximately 1 egg depending on size)

30 ml milk

½  tsp vanilla


Pre-heat oven to 180°C/350°F.

Sift flour with salt and set aside. Cream the butter and the sugar together until light and fluffy.

Combine the milk and eggs then add alternately with the dry mix to the butter-sugar mixture. Once cookie dough comes together, wrap in plastic and chill in refrigerator until firm.

Roll out dough to a thickness of approximately 6mm/.25 inches. Cut into desired shapes with cookie cutters. Bake until cookies are lightly golden on the edges (approximately 8 -12 minutes depending on cookie shapes and thickness).

Royal icing instructions

as needed                Icing sugar

as needed                Water

as needed                Food coloring in assorted holiday colors

Place the icing sugar in a bowl and add a drop or two of colour. Add a very small amount of water and stir. Add a few more drops of water and stir until the paste thickens to an almost toothpaste-like consistency. This paste will be used for the outline of your shaped cookies. Fill pastry bag with some of the paste and pipe along the outline of the cookies. Make as many batches as required for different colors.

Once the cookies are outlined, add a few drops of water to the remaining icing until it is the consistency of honey. Flood spaces between the outlines. Once hardened, pipe on any additional details as desired.

Taste more from our recipe archive.


Post Date:

December 19, 2019