Goof-proof Christmas Cookie Recipe

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

Ingredients

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

Equipment

Mixing Bowls – 1 large, 1 medium
Electric Mixer or
Electric Hand Beaters
Rolling Pin – standard
Embossed Rolling Pin (optional)
Christmas Cookie Cutters
Baking Tray /s – lined with Baking Paper or
Silicon Baking Mat
Cooling Rack

As an Amazon Associate, I earn from qualifying purchases from these links.

Instructions

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.