Highland-themed Christmas Sugar Cookies from Outlander Kitchen

Highland Christmas Cookies

The idea for this project took seed while I was visiting my friend Lori in Louisiana.  We found a set of barnyard animal cookie cutters on my last day in Baton Rouge, and I've had gingerbread highland cows on the brain ever since! The belted-kilt men are made from a small gingerbread woman cutter I found at the island thrift store soon after I got home.

Considering that I've never attempted cookie decorating before (and that I was given a C in Grade 8 art if I promised never to take another class with the teacher ever again), I'm over the moon with how they turned out.

The cows make me coo whenever I walk by them on the kitchen table...I've even been caught petting one by My Englishman...but you probably don't need to know that.

Highland Christmas Cookies

I made a mix of gingerbread and buttery sugar cookies and decorated them with royal icing.

Aside from the cutters, you'll also need some way to dispense the icing.  Pastry bags and decorating tips are the obvious option, but they can be hard to control for newbies like me.

I decided on squeeze bottles - they're easier to work with, and I just happened to have a couple hanging around.  If you don't have any squeeze bottles, but are going to buy some for this project, I recommend specialized cake-decorating ones, as the tips are smaller than the ketchup/mustard ones in my catering cupboard.

Of course, you can also use ziploc bags and just snip off the corner.  This is a great option if you just want to have some fun and keep the costs down, but they can be hard to control, especially when you're trying to draw a straight line.

Highland Christmas Cookies

After your cookies are baked and cooled, the first step is to outline the shape with royal icing.  While the outline is still wet, you "pool" the interior with more icing.  Fill about 75% of the shape in with icing, then use a toothpick to spread the wet icing to cover the surface completely.

Allow the base layer to dry completely before adding the details.

cows-in-process

Here's an opportunity to learn from my mistakes.  I should have done a base layer of brown on my cows before adding the black hooves, white horns/udders and pink noses/ears/teats (giggle).

I ended up fiddling with a toothpick to spread the brown icing around the details I had already added, and my efforts weren't perfect, especially around the horns and ears.

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I used a box of regular food colouring from the grocery store, as well as a bottle of Super Black, which is the only way to get true black.  You can try mixing all of the colours together to get black, but it will never even get close.

Similarly, getting brown from a mix of colours is almost impossible.  I did what the internet told me: I mixed red and yellow to get a deep orange, then added a couple of drops of green.  The result was a muddy green that I eventually made into black.

My final brown is actually chocolate royal icing, made with cocoa. When the base coat was dry, I squeezed on the first layer of shag and allowed it to dry before adding a few more strands for depth.

Highland  Christmas Cookies Sheep

The sheep are the easiest of the three shapes to make.  Two squeeze bottles and one batch of icing is all you need.  Divide the icing in half, mix super black into one half, and go crazy!

belted-plaid

The gingerbread kilties proved to be a bit trickier. As you can see from my cute, but imperfect attempts, squeeze bottles with tiny decorator tips are what's needed here.  Either that, or a larger cookie cutter so that the stripes don't look so out of proportion.

More colours require more squeeze bottles, and a strategic approach.  Start with the lighter colours, like white and yellow, then add the darker food colouring when you're ready for a new colour.

Highland Coo Cookies

I used this recipe for the gingerbread, and this one for the sugar cookies.  Both are delicious, and I've bookmarked them on my browser for next year.  I cut both recipes in half and rolled the dough out to a thickness of 1/4".  I got a total of about 4 dozen cookies. Tip:  flour the cutters so that the feet don't stick.

I used Martha's royal icing recipe, with real egg whites and NO water.  Meringue powder is not available on my tiny island, but if you have any fear of salmonella, or are making these for young children, pregnant women, or anyone with a compromised immune system, raw eggs are not an option.  Meringue powder is available in specialty baking stores or online.

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Comments

05 Dec 2013 - 12:13pm

Becky

Those are adorable! They take a lot of work....

Theresa


Thank you, Becky! You're right, it was a long day in the kitchen, but it was a ton of fun and very rewarding!

05 Dec 2013 - 1:20pm

Lee Ann Monat

I LOVE them all!!!

05 Dec 2013 - 1:42pm

Lora Hansen


Adorable! The little cows are precious! I got an A in Art, and I don't think I could have done better! These are too cute for words.

05 Dec 2013 - 1:53pm

Taking On Magazines


I'd be petting your cows too. They're adorable! The sheep are too. And the little kilted men. Heck, they all are.

05 Dec 2013 - 2:19pm

Patricia Eichhorn


Love these. Flip over part of the cutout dough before baking to have cows and sheep looking in different directions.

05 Dec 2013 - 2:43pm

meesh1957

I love the cookies, great job!

05 Dec 2013 - 3:34pm

littlewhiteapron

Those are super cute! I love them all! Great job.

05 Dec 2013 - 5:13pm

Lynn Bischoff

those are so cute. Great decorating.

05 Dec 2013 - 5:27pm

Stacy


So BEAUTIFUL!!! It must be so hard to eat such works of art...if it's too difficult for you, just send them my way! :D

Theresa


After the pictures are taken, Stacy, it's every cookie for themselves! I kept my favourite cow aside until the rest were gone, but eventually, she too succumbed. LOL

05 Dec 2013 - 7:22pm

Carolin


Those are just great, I think I have to get yet a few more cookie cutters , especially a gingerbread woman, err, kilted scotsman... Great!!!

Theresa


Nothing wrong with a few extra cookie cutters! They hardly take up any space at all... ;)

05 Dec 2013 - 8:48pm

Jilly Rush (@s…

Those are totally adorable! I love them!

06 Dec 2013 - 12:07am

Nicole

So cute!!!!

06 Dec 2013 - 1:44am

Jeanne


Just awesome Theresa! Love Love Love the Cows...great job!

Theresa


Thank you, Jeanne! It's always great to see your smiling face. :)

06 Dec 2013 - 2:35am

Rev. Samantha Gray


Love it! I'm the Chaplain for Clan Leslie Society International, and I recommended your page to some of the creative souls in CLSI. I'll definitely be doing these. Thank you so much for sharing this excellent idea! I think they would also be a great part of a dessert tray for the Robbie Burns Nicht celebrations. Tapadh Leat!

Theresa


Thanks for the recommendation, Samantha! I hope you have as much fun making these as I did.

06 Dec 2013 - 6:56am

musiance


Reblogged this on .

06 Dec 2013 - 12:55pm

Tanya

Too cute

07 Dec 2013 - 5:22pm

Anne


These are so cute and I love finding new uses for old cookie cutters. Love it!

08 Dec 2013 - 4:23am

Leigh


The cows are brilliant, Theresa! I too think highland cattle are the cutest thing. And ironically, while you had a middle school art teacher tell you harshly, but honestly about your artistic talents, I had one who was clearly delusional! EVERYONE knows I can't even draw stick figures, and she insisted I had "true talent somewhere". I hate to think where that "somewhere" is.nnOne question: why mix the gingerbread cookie dough with butter cookie dough? Did you already answer that, and I'm just being dense, or is it for obvious reasons like colors?

Theresa


I made 2 types of cookie dough, because I wanted 2 types of cookies, Leigh. Some gingerbread and some sugar. nnAs for my artistic prowess, I'd like to think that that teacher missed recognizing my talent within. Tooting my own horn for a minute here, I have learned that I can make food look beautiful, and I'm a pretty good photographer too. Just because one can't draw or paint, doesn't mean they're not artistic. We all have talent...it's just a matter of nurturing it.

Leigh


Well that makes sense. Thanks for pointing it out. Guess I was over-thinking it.

10 Dec 2013 - 3:00pm

huntfortheverybest

these are so cute and creative!

03 Sep 2014 - 8:11pm

Amy

I'm a new fan to Outlander and I'm super excited to read more of your recipes. I have been bouncing around looking at ones from the past and this one caught my eye. I'm an avid baker of cakes and cookies and I love these little barnyard animals with a twist. I always give my gingerbread men a theme, last year they were Charlie Brown and his gang, but maybe this year they will be Outlander themed! After several very messy attempts to make Royal icing a few years ago, I found CK Royal Icing Mix in my local baking store. It is pretty widely available online and it is cheaper than buying meringue powder (it may be a local issue but meringue powder is pretty expensive here). It's a just add water mix and it's still tasty, you can add extracts to it for flavor, and it takes color very well. My only advice if you do decide to use it is to add water very slowly. But thanks for the great inspiration, can't wait to dig into the rest of the recipes!

Theresa


The problem with lactose free milk is that it is often ultra-pasteurized, which will not work to make cheese. If you can find non-ultra pasteurized milk, I'm told it will work just fine. If you can only find the ultra, then you need to include some lactose-free yoghurt to provide the bacteria cultures needed for the curds to develop. Here's a recipe for ricotta cheese that uses a small container of yogurt: http://deliciousliving.com/special-diets/how-make-lactose-free-cheese

18 Sep 2014 - 2:58am

http://inflata…


I almost never comment, but i did a few searching and wound up here Highland Christmas Cookies - Outlander Kitchen. And I actually do have 2 questions for you if you do not mind. Is it only me or does it give the impression like a few of these comments come across like coming from brain dead folks? :-P And, if you are posting on additional places, I'd like to follow everything new you have to post. Could you make a list of the complete urls of your communal pages like your linkedin profile, Facebook page or twitter feed?

Theresa


If you look to the banner at the top of each page, you'll see little icons for all my social media links. Your idea to put them on a page is a good one though! I'll add it to my list. :)

22 Sep 2014 - 8:05pm

Antje


When I initially commented I clicked the "Notify me when new comments are added" checkbox and now each time a comment is added I get four emails with the same comment. Is there any way you can remove people from that service? Appreciate it!

01 Dec 2014 - 6:49pm

LizL


Too cute...I'm pretty sure I'll be making decorated cookies this year...just have to find that cow though!

Theresa

Have a look on Amazon...he was there last year. :)

04 Dec 2014 - 3:58am

Beth


I'm a big fan of you and your kitchen, and I really enjoy how you've been inspired by the books to create such beautiful food. These cookies are whimsical, and look like a lot of work, but are lovely. and, I bet, delicious, too. I hope you're planning to publish a book of Outlander recipes. I'll buy it!

Theresa


Thanks very much, Beth! We are talking about a cookbook now...I'll let you know what happens. :)

04 Dec 2014 - 1:45pm

Jan Mayr


I'm allergic to royal icing. Is there a good alternative for the icing?

Theresa


Is it the eggs you're allergic to? In that case, a buttercream icing is your best option, although it won't harden like the royal.

Juanita


Since I was young we always frosted our Christmas cookies with powdered sugar mixed with either milk or plain water. Mix it to the desired consistency for spreading by adding more sugar or liquid. Setting the decorated cookies out, they would harden in one to two days and it tasted great.

09 Dec 2014 - 12:36am

Carol Mackey


Theresa, did you add the link for the cookie cutters recently? If not, I totally missed it!! But thanks a bunch--my cookie cutters are ordered, and if they get here soon enough, the g-grands and grands in NC and IN will be getting them; otherwise, just the local grands here in CO this year--and I'll have an up on 2015!! I'll definitely use Royal Icing on them for long distance shipping. And cupcake papers. Moren Tiang!! =D P.S. --I'm looking forward to that cookbook!!

05 Dec 2015 - 4:00pm

Kate


Hello! Did you know that Heiland Coos come in different colors? I recently saw a photo of some calves that were ginger red, chocolate brown, a light tan/blonde, and white! The white one is the one I found most interesting. Its ears were black inside, it had a black nose, and black hooves. So cute! Thanks so much for sharing your wonderful recipes. They're amazing! Happy Holidays!

05 Dec 2015 - 6:29pm

Dorianne Reinh…


These are adorable! What a great idea to use the gingerbread "girl" cookie cutter to make a kilted Highlander! I'll have to keep my eyes out for barnyard animal cutters.

08 Dec 2015 - 12:11am

Marte Lawrence


These are absolutely adorable!! What a cute fun idea for something different for Christmas Cookies!

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