This Holiday Cookie Recipe Is Victoria's Secret Angel—Approved
While you may not expect a Victoria's Secret Angel to also be an avid baker, supermodel Devon Windsor is here to prove you otherwise. "I'm a really bad dieter," she admitted to Elle in late November. "Honestly, I don't need to diet or cut things out to stay fit because I work out a lot." Instead, Windsor creates dessert recipes from scratch, showcasing her baking talents on Master Chef and in collaboration with Elle + Delish. The model, who has also walked the runway for Prada, Tom Ford, Alexander McQueen, Chanel, Calvin Klein, and more, recently shared her favorite holiday cookie recipe with MyDomaine. While the cookies take a minimum of four hours to make, the finished product is a perfect personalized holiday gift. Try your hand at Devon Windsor's holiday cookie recipe below, and share your favorite holiday dessert with us in the comments.
Ingredients for Cookies:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Ingredients for Icing:
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon light corn syrup
- 2–2 1/2 tablespoons water, room temperature
- Pinch of salt
Directions for Cookies:
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth, about 1 minute. Add the sugar, and beat on high speed until light and fluffy, about 3 or 4 minutes. Add the egg and vanilla, and beat on high until fully combined, about 2 minutes.
- Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low, and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour, and continue mixing until just combined. If the dough still seems too soft, you can add 1 tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper to about 1/4-inch thickness. Stack the pieces (with paper) onto a baking sheet, and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
- Once chilled, preheat oven to 350ºF. Line 2 to 3 large baking sheets with parchment paper or a silicone baking mat. The number of batches will depend on how large or small you cut your cookies.
- Remove one of the dough pieces from the refrigerator and, using a cookie cutter, cut into shapes. Transfer the cut cookie dough shapes to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
- Bake for 9 to 12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as they cool.
Directions for Icing:
- Whisk the confectioners' sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. If desired, add liquid or gel food coloring. If not decorating right away, cover the icing tightly, and keep in the refrigerator for up to 2 days.
- Decorate the cookies however you'd like. You may enjoy right away or you can wait 24 hours for the icing to set and harden—no need to cover the cookies as the icing sets. These cookies are great for gifting or for sending—I find they stay soft for about 5 days at room temperature.
For more baking inspiration, check out the most-pinned holiday cookie of 2016.
Opening image credit: Half Baked Harvest