These soft vanilla Christmas sugar cookies are naturally sweetened and paired with the best tasting, naturally dyed sugar cookie icing!
Pipe and Flood Method: To pipe the borders, add one colour to a piping bag fitted with a small round tip (I used a Wilton #4) and pipe around the edges of each cookie. Allow the border icing to dry for at least 30 minutes before flooding. To flood the cookies, add ½ tsp of milk to each of the remaining icings to make them a bit runnier. Drop a teaspoon of flood icing into the centre of each cookie and carefully tilt the cookie to fill all the gaps. Add more icing as needed. Use a toothpick to pop any air bubbles and spread the icing to the edges. Allow the cookies to dry for 5 minutes and then dunk them, carefully but confidently, into a plate of raw cane sugar. Turn over and leave to dry on a cooling rack for 24 hours.
Dunk and Dip Method: Add 1-2 tsp of milk to each bowl of icing and whisk to combine. This should bring them to the consistency of flood icing. Dunk the top of each cookie, one by one, into the icing. Lift the cookie and hold it flat, allowing the excess icing to drip off. Dip each cookie into a plate of raw cane sugar. Turn over and leave to dry on a cooling rack for 24 hours.