Christmas Cookies – Vanilla Biscuits & Sugar Cookies

Make Christmas Cookies to take a break from the Christmas craziness! These sugar cookies are classic vanilla biscuits that maintain their shape well when cooked, making them ideal for cutting out shapes.

There is no need to chill them; they can be soft or crunchy.

Ice them, dip them in chocolate, coat them with icing sugar, or serve them plain!

Christmas Cookies

Vanilla biscuits cut out in Christmas shapes and coated with colorful festive frosting are what I refer to as “Christmas Cookies.” They have a similar flavor to shortbread biscuits, although they aren’t quite as buttery or crumbly. They’re as traditional as vanilla biscuits get.

This particular biscuit recipe is designed for cutting out forms, such as Christmas ornaments.

Most cookies spread and puff up, making them look nothing like the shape you imagined!

What you need for Christmas Cookies

The wonderful thing about these Christmas Cookies is that they’re created with pantry ingredients, so you won’t have to add to your already long Christmas grocery list!!!

How to make Christmas Cookies

Unlike other cookie doughs appropriate for cutting out shapes, this recipe does not require chilling. Nobody has time to relax during the Christmas season, right?

The dough is easy to work with and maybe crumpled up and rolled up again until all scraps have been used.

These sweet vanilla biscuits are flavorful and sweet enough to be served independently.

Christmas Cookies

There are so many cookies.

This is a sight that will put everyone in the Christmas mood!!

Make these for Santa, your family, or give them as a gift to someone if you’re in the Christmas spirit.

And don’t be concerned. This is a recipe for a large batch. No one will notice if you eat one, two, or five!

Ingredients

  • 225g / 1 cup softened unsalted butter (or use salt, skip the salt)
  • 1 cup (220g) white sugar, caster, or superfine is preferred
  • a half teaspoon of vanilla extract
  • 1 big egg (55-60 grammes / 1.9-2 ounces)
  • 3 cups (450g) plain/all-purpose flour
  • 3/4 teaspoon baking powder
  • l3/4 tsp salt

Icing for Sugar Cookies

Instructions

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) (160 degrees Fahrenheit fan). Preheat oven to 350°F. Line two baking pans with parchment paper.
  • In a large mixing basin, cream together the butter and sugar until smooth (1 minute on speed 5)
  • Beat in the egg and vanilla extract until thoroughly mixed.
  • Combine flour, baking powder, and salt in a mixing bowl.
  • Begin gently combining, then beat until the flour is entirely combined — it will be clumpy.
  • Using a floured work surface, scrape the dough from the bowl. Cut in half and form into two discs after patting together.
  • Roll out the dough to 0.3cm / 1/8″ thickness (for thinner, crispier cookies) or 0.6cm / 1/4″ thickness (for thicker, softer cookies), sprinkling flour beneath and over the dough to keep it from sticking.
  • Using cookie cutters, cut out forms and move to prepared baking sheets using a knife or spatula. (Refrigerate any dough that won’t fit in the oven.)
  • Bake for 10 minutes, switching trays halfway through (Note 2), or until the top is pale golden and the edges are just turning light golden.
  • Allow cookies to cool fully before removing them from the pans (they will finish cooking on the trays).

Decorating Ideas:

  • Icing – check the recipe for Icing for Christmas Cookies.
  • Melt the chocolate and then dip the surface in it.
  • Dot with icing sugar and silver balls to finish.
  • Using icing sugar, dust the cake.
  • Serve on its own! They’re sweet vanilla biscuits, so they’re delicious on their own!

Recipe Notes:

Christmas Cookies

  1. The number of cookies you make will be determined by the size of your cutouts and how thickly you roll your dough. It will fill three baking trays.
  2. Swapping trays halfway in the oven involves putting both trays in the oven, one in the center and the other on the bottom.
  3. Halfway through the baking time, rotate the trays so that the one on the bottom goes to the top shelf and the one on top goes to the bottom bracket. Because the top shelf bakes faster than the bottom shelf, this guarantees that they both bake equally.
  4. Recipe derived from Sugar, Spun, Run’s Sugar Cookies recipe.
  5. Storage – Keeps for a week in an airtight container. They’re still edible and tasty after that, but they tend to dry out a little (I think….I’m a little too picky when it comes to predicting the shelf life of food for recipes I offer!!). I wouldn’t call them stale, but they’re much better in Week 1.

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