Beautiful Christmas Cookies

By Tina
In Afternoon Tea
Dec 13th, 2013


The holidays are a busy time of year, but you can still get your Christmas cookie baking done, (and have it look beautiful!) with these delicious, festive sugar cookies

This cookie recipe is extremely basic and will only take you 45 minutes to prepare, cook and clean up! It doesn’t require refrigeration so you can use it straight away.

These cookies will look great as ornaments and they make the perfect gift. Happy Holidays!

2 cups of plain flour (plus 3/4 cup extra)
2 tsp baking powder
1 egg
1 cup of sugar
1 cup (16 tbs) butter, softened (I love the Kerry Gold brand)
2 tsp vanilla extract

Peppermint bark sprinkles
icing tubes suitable for cookies (or you can make your own)
food grade shimmer dust in gold, silver and green (Luster dust)


1.) Using your mixer, beat together the butter and sugar until it becomes light and creamy. Add your egg and the vanilla and beat some more. (Helpful hint: make sure your egg is at room temperature)

2.) Add the baking powder and then fold in the 2 cups of flour using a spatula or a paddle attachment. The extra 3/4 cup can be used for helping you to roll out the dough. You may need to add all of it to the dough mix. Add it in gradually till you have a workable, rollable dough. Use any left over flour for dusting your work bench or rolling pin.

3.) Roll out the dough till its a about 1 cm thick and then cut out shapes using your favorite cookie cutter.


4.) Place in a preheated 400 F over for 6-10 minutes or until cookies are golden. You may need to rotate the tray around the 3-5 minute mark.


5.) Allow the cookies to cool completely before decorating.

6.) To make the green shimmer trees coat your almonds in the different colored luster dusts. Using the icing pen to stick the almonds, place them along the tree.





7.) To make the peppermint decorated tree, simply outline the tree with the icing pen and coat with peppermint sprinkles. Shake off any excess.

The cookies will keep in an airtight container for up to 3 days. You can also refrigerate the dough for future use, just return it to room temperature before using.


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