Jean Philippe Christmas Cookie Recipe

A special sugar cookie recipe appeared in my inbox this week.  It’s from Jean Philippe Patisserie, which you’ve probably seen if you’ve walked through the Bellagio hotel. It’s hard to miss with the long line of people waiting for gelato and the big chocolate fountain, plus it’s the only place I can think of to get coffee around there.    A little less crowded (and more relaxing, in my opinion) is the other shop over in the Aria casino.  What I like to do is play video poker until I’m up and then force myself to stop and go spend the winnings on sweets. But since I can’t do that this year, I just baked some sugar cookies with the Jean Philippe recipe. How do you like them?

Jean Philippe

Oh wait.  These are the ones I made.  Sorry.  The ones above are from the professionals.  Anyhow, I had fun trying to improve my decorating skills and am happy to have a new cut-out cookie recipe for the collection.  The cut-outs puff out a tiny bit, but they still hold their shape nicely, and the bit of sour cream in the dough keeps the centers tender without being soft or cakey. The dough was easy to work with too, which is always a plus, but I did have to flour the board pretty well to keep the cookies from sticking. If you try the cut-outs, let me know. Conversely, if you have any video poke tips, let me know.

Star Cookies

Jean~Philippe Patisserie Christmas Cookie Recipe

Cookies
3 cups (13.5 oz) all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 tablespoons sour cream
1 teaspoon vanilla extract
Additional granulated sugar

Sift first 3 ingredients into medium bowl. Using an electric mixer, beat butter and 1 cup sugar in a large bowl until well blended. Add egg, sour cream, and vanilla; beat 1 minute. Beat in dry ingredients in 2 additions until just blended. Gather dough together; divide in half. Flatten each half into disk; wrap in plastic and chill 1 hour. (Can be made 1 day ahead). Keep chilled. Soften dough slightly at room temperature before rolling out.)
Line 2 baking sheets with parchment paper. Sprinkle work surface and top of dough disks with additional sugar. Working with 1 disk at a time, roll out dough to 1/4-inch thickness (dough will be very soft). Using assorted 2- to 3-inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on sugared surface; cut out more cookies. Repeat until all dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
Preheat oven to 350°F. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.

Icing
4 cups (or more) sifted powdered sugar (sifted, then measured)
3 tablespoons (or more) egg white
1/2 teaspoon vanilla extract
1/2 teaspoon Lemon Juice
Colored sugar crystals, sprinkles, and/or decors
Food-safe water based colors

For icing:
Combine 4 cups powdered sugar, 3 tablespoons Egg white, vanilla and Lemon juice in medium bowl. Stir until icing is well blended, smooth, and spreadable, adding more egg white by teaspoonfuls if too thick or more sugar by tablespoonfuls if too thin. Add the chosen coloring. Using small icing spatula or table knife spread thin layer of icing atop each cookie. If using colored sugar crystals, sprinkle over cookies before icing sets. Decorate cookies as desired. (Can be made 3 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Related posts:

Comments

  1. Pam S says

    Anna — I use a similar recipe for my sugar cookie cut outs. The only difference is that mine uses 3 tbsp milk instead of the sour cream, which is easier for me since I always have milk on hand, and rarely have sour cream! My cookies also come out with a tender texture and don’t puff up. I typically decorate them using the Wilton’s cookie icing.

  2. says

    I think the milk and the sour cream do pretty much the same thing, with the sour cream adding a little more acid. It’s a good recipe. Fuzz was happy to come home to decorated sugar cookies. Maybe by Christmas I’ll be better at it.

  3. says

    I’m not organized completely for my Thanksgiving baking yet, much less Christmas–but those cookies sound tasty, as well as have ‘eye candy’ appeal.

  4. says

    Very nice! Even yours!!!!! haha! ;-) Really! Your cookies do look very nice. I’m glad Fuzz was pleased to come home to those!

  5. says

    I kind of want to run off to Vegas for Thanksgiving, but it looks like we’ll be here making the same meal as usual. I should be planning it, but I do it every year so there’s not much I need to plan. Hence, looking towards Christmas already!

  6. says

    anna you do decorating waaaay better than I.
    i could never be a cake maker nor a decorator. I can bake them but I cannot decorate. bad. I wish I could do as well as you!

  7. says

    Someday I’m going to run off to Vegas for Thanksgiving. I think it’s a GREAT idea. This from someone who doesn’t gamble. I’ll bet I could learn!
    I better work on my cookie decorating. ;-) Your work has certainly paid off.

  8. says

    I love his bakery! I tried his chocolate chip cookie recipe, and it didn’t work out well. I will give this one a try, though. Note from Anna: I checked with Cookie Sleuth and she had the cookies confused. The chocolate chip cookie that didn’t work out for her was the Jacques Torres cookie.

  9. CindyD says

    This is very similar to the cut out cookie recipe I always use, except that mine calls for 3/4 cup of sugar and cream instead of sour cream. I will have to try it with sour cream! Also, I always use 1/2 teaspoon vanilla and 1 teaspoon real almond extract.

  10. CindyD says

    PS – I’m a terrible decorator. I make all stars, put a dab of frosting in the middle and dip them in colored sprinkles.

  11. says

    It’s also the “famous” recipe I use of that my mom has had forever, except that instead of sour cream it calls for either heavy cream or you can use milk. Other than that, I believe it’s exactly the same. It’s my favorite sugar cookie recipe. And you did a great job with the decorating. I usually just flood the whole thing with one color and call it good. ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>