christmas cookies

Claudia Concas

Christmas Sugar Cookies

Fragrant Christmas cookies decorated with icing and sugars are perfect for breakfast or an afternoon snack with tea or coffee.

Christmas cookies are made with a classic shortcrust pastry, but to personalise them you can add lemon zest, grated ginger or ground cinnamon to the dough.

Discover the step-by-step recipe for Christmas cookies with icing below.

03 November, 2021
Average: 4 (2 votes)

serves for

4

ingredients

Butter
170 g
Caster Sugar
150 g
Eggs
2
Vanilla Extract
1 Vial
All Purpose Flour
280 g
Baking Powder
1/2 tablespoon
Salt
A pinch
Water
40 g
icing sugar
250 g

Step 01

Christmas cookies_step one

To prepare Christmas cookies, put the flour on a board. Add the granulated sugar, baking powder, salt and cold butter cut into cubes.

Step 02

Christmas cookies_step two

Work in the butter quickly, until you get a breadcrumb-like mixture.

Step 03

Christmas cookies_step three

Now add the lightly beaten eggs and knead quickly.

Step 04

Christmas cookies_Step four

Collect the pastry in a compact dough, cover it with plastic wrap and let it rest in the refrigerator for a couple of hours.

Step 05

Christmas cookies_step five

After the dough has rested, place it between two sheets of parchment paper and flatten with a rolling pin. Roll out the dough to about 5 mm thick.

Step 06

Christmas cookies_step six

Cut out your biscuits using your chosen festive cutters and arrange them in a baking tray lined with parchment paper.

Step 07

Christmas cookies_step seven

Leave the cookies slightly spaced apart. Bake at 180 ° C for about 15 minutes. Remove the cookies from the oven and let them cool on a wire rack.

Step 08

Christmas cookies_step eight

Meanwhile, prepare the glaze. Put the water in a bowl and add the icing sugar. Stir and when you have obtained a sticky mixture put it in a pastry bag with a very fine tip.

Step 09

Christmas cookies_step nine

Decorate the biscuits with glaze and add the coloured sugars to taste.

Tips

To reduce the rest time of the shortcrust pastry, leave it in the freezer for 15/20 minutes. The pastry contains a lot of butter, so it must be worked very quickly to keep it compact and moldable.

For a more creative version of the glaze, you can add food colouring.

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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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