Baking Christmas Cookies With Chef Andy
In this two day Christmas baking camp, students will be able to learn how to make cut out christmas cookies from scratch as well as learn how to make their own different icings and colored sugars.
Chef Andy Suarez
558 total reviews for this teacher
8 reviews for this class
Completed by 15 learners
There are no upcoming classes.
Twice per week
over 1 week
learners per class
per learner - per class
How does a “Multi-Day” course work?
Meets multiple times at scheduled times
Live video chats, recorded and monitored for safety and quality
Discussions via classroom forum and private messages with the teacher
Great for engaging projects and interacting with diverse classmates from other states and countries
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In this two day class, students will be learning how to bake from scratch. Topics that will be covered are cut out cookie method and how to make dough from scratch. Dough will need to chill to bake the next day and decorate them. They will also be making their own icing to decorate their christmas cookies. My style of teaching is allowing students to follow along while I demo the recipe. I also believe that keeping things simple when it comes to cooking or baking is the best way to learn. I...
Christmas Cookies Ingredients: 1 1/2 cups unsalted butter room temperature (* set out atleast 1 hour before class or 1.5 hours if home is colder than usual. Not melted please so room temperature), 1 1/2 Cups Granulated white sugar, 1 egg, 2 egg yolks, 1 tsp Vanilla extract, 1 tsp kosher salt or regular salt, 3 1/2 cups All purpose flour *sifted, 1 tsp baking powder, 2 tsp cream of tartar. Royal Icing: 4 cups, powdered sugar, 1/2 tsp salt, water as needed, 1/4 cup egg whites, 1 tsp vanilla, food coloring Extra toppings: Sprinkles, granulated sugar (we can make colorful sugar in class with food coloring) Equipment: Mixing bowls, hand mixer or stand mixer, spatula, measuring cups, measuring spoons, rolling pin, cookie trays, parchment paper, decorating bags or ziploc bags for piping, cookie cutters of choice (christmas tress, snowman or gingerbread man), ruler or bottle caps to measure 1/4 inch thickness, toothpick, plastic wrap, spoons, small bowls to divide icing, cooling rack
3 hours per week in class, and maybe some time outside of class.
Stove/oven or any allergies
Chef Andy Suarez
Chef Instructor- Cook and learn with a Professional Chef :)
🇺🇸Lives in the United States
558 total reviews
209 completed classes
Hi, My name is Andy Suarez. I am a full time Chef instructor from Chicago. I have been teaching kids and adult cooking classes focusing on fun interactive scratch cooking. I especialize in international cuisine which means the possibilities are...