- Dish type
- Biscuits and cookies
Decorate these cute Christmas biscuits however you like. Use cutters to cut out a variety of shapes - try Christmas trees, reindeer, stars, snowmen and more!
18 people made this
- 350g plain flour
- 1 teaspoon baking powder
- 250g unsalted butter, room temperature
- 300g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch salt
- 80g icing sugar
- 2 tablespoons water
- food colouring
MethodPrep:45min ›Cook:10min ›Extra time:1hr resting › Ready in:1hr55min
- Combine the flour and baking powder in a large bowl. Make a well in the centre and add the butter. Rub the flour and butter together with your fingertips, working quickly.
- In a small bowl, whisk together the sugar, egg, vanilla and salt. Make a well in the centre of the flour mixture and add the wet mixture. Stir together gently till a dough forms. Form a ball, wrap in cling film and place in the fridge to rest for 1 hour, or up to overnight.
- Preheat the oven to 180 C / Gas 4.
- Place a large sheet of parchment on your work surface. Take a portion of the dough, flatten with your hands, then place another sheet of parchment on top. Using cutters, cut out various shapes and remove the trimmings. Transfer the sheet of parchment to a baking tray and spread out the biscuits so that there's about 1 to 2cm space between them. Repeat with remaining dough.
- Bake in the preheated oven for 10 minutes, or till biscuits are lightly golden. Remove and cool completely on a wire cooling rack.
- For the icing, combine the icing sugar and water. Whisk till smooth, adding more sugar or water to achieve your desired consistency.
- Divide the icing between two or three bowls. Stir in food colouring to each bowl as desired - just one to three drops per bowl should be sufficient.
- Spread the icing on the cooled biscuits. You can choose to cover the entire biscuit in icing, or get creative by using the icing to draw onto the biscuit. Set aside for several hours to let the icing dry and set.
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Reviews in English (1)
Raised like cakes. Don't think there should be baking powder in a biscuit-27 Nov 2015
- 100g/3½oz unsalted butter, softened at room temperature
- 100g/3½oz caster sugar
- 1 free-range egg, lightly beaten
- 1 tsp vanilla extract
- 275g/10oz plain flour
- To decorate
- 400g/14oz icing sugar
- 3-4 tbsp water
- 2-3 drops food colourings
- Edible glitter
Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until pale, light and fluffy.
Beat in the egg and vanilla extract, a little at a time, until well combined.
Stir in the flour until the mixture comes together as a dough.
Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.
Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens.
To make honey biscuits, swap the caster sugar for 70g/2½oz honey and 30g/1oz caster sugar. Increase the vanilla extract to 2 teaspoons. Cook at 180C/Fan 160/Gas 4. Pipe on Christmas shapes with 40g/1½oz melted white chocolate instead of using icing.
For reduced sugar biscuits, use 60g/2½oz soft brown muscovado sugar instead of 100g/3½oz caster sugar. Increase the vanilla extract to 2 teaspoons. Add 1 teaspoons ground cinnamon and 1 tbsp finely chopped candied peel with the flour. Decorate with halved blanched almonds instead of icing.
- 2 ½ cups all-purpose flour (about 11 1/4 ounces)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 10 tablespoons butter, softened
- 1 ½ teaspoons vanilla extract
- 2 large egg whites
- 2 cups powdered sugar
- ¼ cup 2% reduced-fat milk
- ½ teaspoon vanilla extract
To prepare cookies, lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place granulated sugar and butter in a large bowl beat with a mixer at medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Divide dough in half. Shape each dough half into a ball wrap each dough half in plastic wrap. Chill 1 hour.
Unwrap 1 dough ball. Press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/4-inch thickness. Repeat procedure with remaining dough ball. Chill dough 30 minutes.
Remove one dough portion from refrigerator. Remove top sheet of plastic wrap turn dough over. Remove remaining plastic wrap. Using a 2 1/2-inch cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool on pans 5 minutes. Remove cookies from pans cool completely on wire racks. Repeat procedure with remaining dough half.
To prepare icing, combine powdered sugar and remaining ingredients, stirring with a whisk until smooth. Working with 1 cookie at a time, spread about 1 teaspoon icing evenly over cookie. Let stand on a wire rack until set.
Easy Iced Sugar Cookies
The PERFECT soft sugar cookie. Plus How to Ice your cookies the EASY way! You definitely need to know this method, anyone can do it!! No complicated ingredients, no raw eggs, this icing is only three ingredients that you probably already have on hand!
My favorite memories of Christmas involve Sugar Cookies. Christmas Eve morning my mom would always make her homemade sugar cookie dough. Chill it. Then she would let me cut out the shapes with our cookie cutters. Then I got to go to town with the sprinkles. There’s nothing better to a child than sprinkles.
This is a tradition I have continued with my own kids. We always make sugar cookies together. Although I will admit that I am more known for making my cookies from the package ? I know I know.
I want my kids to have the same fond memories of sugar cookies that I have. So of course I had to master sugar cookies.
Lucky for all of us, my mom came through with the recipe. Actually to be honest I’ve had the recipe. I tried to make them from scratch before and not had much success. Another follow the recipe blindly failure. Mostly due to me just having a list of ingredients and no instructions to go with them. Baking is all about the instructions.
So much research and several batches of cookies later I am here to impart some wisdom to help you.
First let me tell you about these cookies.. These cookies truly are the best. They are soft, but still firm enough to hold up to frosting and tons of sprinkles. They are slightly sweet, which is perfect since they will be loaded up with sprinkles or frosting to sweeten them up even more. We don’t want to overdo it. They have a wonderful buttery taste. C’mon. Butter makes the world go round. And these cookies hold their shape perfectly! They truly are the perfect sugar cookie.
See what happens when you let the 2 year old get her hands on the sprinkles?! Fun happens. She was so excited, especially with the snowman and kept saying “I color Hoo-Laf!!” Followed by “Let It Go Song”. Not the actual song, that’s just what she says, “Let It Go Song”. And of course you can see where her little finger swiped the sprinkles in the middle of the star cookie, which of course went into her mouth which led to an excited, “I liiiike it!”
Now onto some more goodness. Icing the cookies!! For the longest time I have been wanting to decorate cookies with icing. I always see those videos on Facebook, you know the ones. Just watching those videos make me feel like I could totally do that..in my dreams.. And while my decorated cookies are NO WHERE near that amazing, I had so much fun making these. However, when I first looked into decorating cookies, the icing that most cookie decorators use contains either meringue powder (who has that on their shelves. Not me!!) or raw eggs (who wants Salmonella. Not me. )
So I found another solution. Powdered sugar, milk, and a little vanilla. Because seriously, who needs anything more than that? I made two different consistencies. A thicker one, which we just use a little less milk, to do the outline. And then a flood icing, which is thinner and is used to fill in our outline. It kind of pools there on the cookie and just use a toothpick to push it around to the edges of the outline. It’s really so easy! I made a white outline color. And red, white, and green flood icings. I put the flood icing into two plastic bottles I have. The third one I just left in the bowl and used a baby spoon to spoon it onto the cookie. Classy I know. Then a toothpick to spread it around.
Tips & Tricks
- Don’t Overdo It– Giving the dough a workout by kneading it will make it strong and tough! And not in a good way! Keep the dough out of the gym to keep the cookies nice and soft. Do your best to knead and mix the dough as little as possible once the flour is added.
- Chill Yo Roll– chilling the dough works magic and helps to ensure our cookies will hold their shape. I found it easiest to roll it out before chilling. Warm dough=easier to roll. Cold dough= better cookies. So roll first, then chill.
- Thickness– I like thick cookies and I cannot lie . Seriously tho, if our dough is too thin our cookies will be hard, brittle, and sad . Keep the dough about 1/4 inch thick. This makes for fluffy, soft, and happy cookies.
- Baking time is KEY– if the edges are turning golden brown then it’s already been too long! This was a shocking revelation for me, I always used to bake them til the edges were slightly golden. You guys. They are so much better when baked correctly! Who would have thought huh.
I hope you enjoy the recipe! You can follow along with me and never miss a recipe by signing up for my newsletter. Follow me on Instagram and tag #houseofyumm so I can see all the HOY recipes you make. And if you want to follow along in my everyday life on snapchat (username: houseofyumm) ?
Keeping a log of cookie dough in your fridge or freezer is the true genius move. It let's you have dessert ready in just a moment's notice for those last minute guests or the ability to bake off only a cookie or two for yourself. This recipe is the perfect base so you can mix in your favorite things for a custom cookie. Here are some of our tried and true favorites.
Peppermint Bark: Mix in chopped chopped chocolate and crushed candy canes for a festive holiday treat!
Double Chocolate: Mini chocolate chips and cocoa powder is our personal favorite.
Sweet 'n Salty: Mix in crushed pretzels for an unexpected combo!
Chocolate Chip Espresso: Espresso powder and mini chocolate chips is the perfect pick me up.
Cutting out Cookies: Rolling the dough between two sheets of floured parchment keeps it from sticking to the rolling pin. Dip the cutters in flour as well before each cut, and dust the spatula, too, before transferring the uncooked dough to the baking sheets.
Royal Icing: If you want an icing with thinner consistency, which is usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. If you're decorating cookies for children, pregnant women, or anyone with a compromised immune system, use meringue powder instead of egg whites.
What I call “Christmas Cookies” are simply vanilla biscuits cut out in Christmas shapes and iced with colourful festive frosting. They taste like shortbread cookies, but not quite as buttery or crumbly. They are as classic as vanilla biscuits can be.
This particular biscuit recipe is made for cutting out shapes – in this case, Christmas shapes. Most cookies spread snd puff up so they bear little resemblance to the shape you expected!
But these hold their shape perfectly – as you can see by the sharp ridges and corners in the photo below.
How to make icing for biscuits
The making part is a cinch (the icing part is the painful part!!):
beat the icing sugar, egg whites and water until smooth and glossy
divide between bowls, then mix in colouring. Go by eye until you achieve the colour you want – different brands, gels vs liquid all require different amounts
make sure the icing is the right thickness – use the “figure 8” test ie draw the number ” across the surface, it should hold for 2 seconds before it disappears. The icing needs to be thick enough so decorations you pipe hold their shape, but thin enough so you can spread the icing across the surface of the biscuit
transfer into piping bags OR ziplock bags. See below re: piping nozzle (I don’t use one!)
WHAT MAKES THIS THE BEST SUGAR COOKIE RECIPE EVER
For this cookie, I chose to cut the sugar just a tad. To add more flavor, I used almond extract in addition to vanilla, as well as using a little more salt than you might traditionally see in a sugar cookie recipe. Don’t get me wrong, it still tastes like a sugar cookie and is made using the conventional method, it just has more of a pronounced flavor and isn’t quite as overwhelmingly sweet.
1. Preheat oven to 400 degrees F.
2. Sift together the flour, baking powder and salt.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla.
4. Chill the cookie dough in the refrigerator for at least 1 hour.
5. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness and cut it into desired shapes with a cookie cutter.
7. Place the cutout cookies 2 inches apart on an un-greased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies retain their shape. (You can roll out the scraps to make a few more cookies.)
8. Bake for 8 to 10 minutes, or until just before the edges of the cookies start to brown.
9. Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.
From: Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends by Trisha Yearwood, with Glen Yearwood and Beth Yearwood Bernard