Christmas Cookies

Christmas Cookies

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Christmas cookies


For cookie:
225g unsalted butter (softened)
180g sugar
1 teaspoon vanilla extract or 1 vanilla pod (grated)
1 egg
430g plain flour (sifted)
3/4 teaspoon salt
3/4 teaspoon baking powder

For icing:
500g icing sugar (sifted)
60ml egg white
30g glucose syrup
Water (as necessary)
Food colouring (powder or liquid)



Mix flour, butter, add sugar, vanilla, eggs, salt, and baking powder until all incorporated. Divide into 2 and shape into 2 disks. Cover with cling film and rest for 1h.

Preheat oven to 180°C.
Lay cling film on a table and place 1 dough disc, cover with a second piece of cling film. It can also be rolled between 2 piece of baking paper. Roll out the dough to about 0.3cm for thin, crispier cookies or 0.6cm for thicker, softer cookies.

Remove the top layer of cling film or baking paper and cut the cookie using a cookie cutter.
Place on a baking sheet lined with baking paper.
Bake for 10 min until pale golden. Remove from the oven and let the cookies cool down before decorating.


Combine all the ingredients (except food colouring) in a large bowl and mix until smooth. Divide the icing in small bowls (according to the numbers of different colors you want to use) and add the desired food colouring to each bowl. Transfer to small piping bag with nozzle and decorate cookies as desired.

Tip from Chef Emmanuel:
“The icing consistency may vary due to the use of different brands, humidity, etc. If the icing is too thick, add a small amount of water as necessary to obtain the right consistency. If the icing is too thin, add a small amount of icing sugar water as necessary to obtain the right consistency. You can test the icing consistency by drawing a zigzag on a surface, the zigzag should hold its shape for 2 seconds before it sinks. I personally love to use melted chocolate to decorate cookies, but my kids prefer icing.”