Home-baked gifts are always well received and these Goof-proof Christmas Cookies have been family favourites for years as gifts for teachers, friends and family.
Over the years our cookie cutter collection has grown to include everything from ninjas, to Star Wars, to more traditional Christmas designs. However, there’s such a huge range of cookie-cutters available, that you can make them for many occasions including birthday parties, afternoon tea and picnics.
This recipe results in biscuits or cookies that can be enjoyed iced or plain, and they are a perfect home-baked gift for any time of the year.
Christmas Cookie Recipe Notes
The Christmas Cookie recipe below is quick to make as the dough doesn’t require chilling prior to rolling. Your cookies will keep their shape and depending on the size of cookie-cutter used, will make 30-50 cookies.
To make these Cookies I used equipment that I found at a specialist baking store in Tokyo. I’d been after a ‘sweater’ cutter for ages and hadn’t had any luck finding one in Australia. I don’t speak Japanese and the shopkeeper didn’t speak English, so between me doing a bad drawing of a sweater, pointing to some cookie cutters and lots of smiling and laughing, I ended up with exactly what I was after! Yay!
Note: I’m writing this recipe from an Australian perspective, so there may be some differences in baking terms. Here are a few explanations:
- biscuit refers to a cookie
- icing is frosting
- measurements are metric.
What is the difference between Sugar / Butter Cookies and Shortbread?
Sugar cookies are usually a little sweeter, and depending on the recipe used, softer and ‘chewier’ than shortbread.
The recipe below results in a light, crisp biscuit/cookie that is not too sweet.
Christmas Cookie Recipe
- 225 grams butter (softened at room temp, and cut into cubes)
- 1 cup Caster Sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 cups plain (all-purpose ) flour
- 1 ½ teaspoons baking powder
- Mixing Bowls – 1 large, 1 medium
- Electric Mixer
- Rolling Pin – standard
- Embossed Rolling Pin (optional)
- Christmas Cookie Cutters
- Baking Tray /s – lined with Baking Paper or
- Silicon Baking Mat
- Cooling Rack
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Preheat the oven to 170 degrees Celcius (325 Fahrenheit).
Line baking trays with baking paper or a silicone mat.
Mixing the Dough
- Place the butter and sugar in a large mixing bowl and cream until light and fluffy.
- Add the egg, egg yolk and vanilla.
- Beat until combined.
- In a medium bowl, mix together the flour and baking powder.
- Add half of the flour mixture to the butter mixture and beat until just combined.
- Add the remainder of the flour mixture and gently mix until all ingredients are combined. If necessary, scrape the side and bottom of your bowl while mixing.
Rolling the Dough
Divide your dough into four sections.
Lightly flour your rolling pin and a board (or your benchtop) with plain flour.
Place 1/4 of your dough on the floured surface.
Using your standard rolling pin, start in the centre of your dough and roll the dough to approx. 5-6mm thick. Your dough should be an even thickness (so your cookies bake evenly).
Note: If you are using an embossed rolling pin, apply even pressure to the pin and evenly roll it over your dough.
Cutting & Baking your Christmas Cookies
Use your cookie cutters to create shapes and cut the dough.
Place the cookies on your prepared baking trays.
Bake for 12-15 minutes until they are lightly golden brown.
Remove from oven and cool on the baking tray for 3-5 minutes, then transfer to a cooling rack.
Icing your Cookies
Cookies can be left undecorated or iced.
If you choose to ice your cookies, wait until they are completely cool, then ice using the recipe below.
Christmas Cookie Icing
- 1 cup Icing Sugar
- 4 teaspoons Milk
Mix the two ingredients together with a fork.
If you need more than one colour, divide the mixture into smaller bowls.
Add Food Colouring as required.
Pipe onto your cookies.
Have any questions?
I’d love to hear about your Christmas Cookie baking experience, or if you have any questions, please email me.
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