Tis the Season (YAY Finally!)
It is feeling so very festive now, and although we started our Christmas Baking and Shopping back in November, now is definitely time to think about putting your tree up and decorating it, and we have just the thing…..
Say Hello to our Sprinkle Cookie Tree Decorations.
Last year we shared our very pretty and delicious Sweet & Sparkle Christmas Tree Decorations which were something we very very proud to have created. Not only did they taste utterly festive with a hint all spices in the cookies, they were also so much fun to make and share as gifts, and looked AMAZING on the Christmas Tree!
When these adorable Snowy Dream Sprinkles arrived from The Happy Mail we just had to recreate our pretty little cookie trees and cover them with sprinkles…….
Not only will these cookies look beautiful on the Christmas tree, but they also make wonderful gifts to make for Teachers, friends and family and Mila has been sharing ours with her ‘best friends!’
You could make these cookies using our Chocolate Gingerbread Recipe which smell incredible during and after baking!
Please see our notes below the recipe, where you can click to purchase the items we used to bake our cookie trees.
Happy Cookie Baking ♥
Please Tag your bakes #sweetenchanted as we love to see your takes on our bakes!
- Makes 25 Small Cookies
- 125gr Unsalted butter (room temperature)
- 125gr Caster Sugar
- Pinch of Salt
- 285gr Plain Flour
- 1/2 Tsp Ground Mixed Spice
- 1/2 Tsp Nutmeg
- 1 Tsp Vanilla bean paste or extract
- 1 Medium Egg
- 250gr Fondant/Sugar Paste
- Baking Trays
- Cookie Cutters
- Baking or Parchment Paper
- Edible Glue
- 4 Meters of 1cm Thick Ribbon
- Line two large baking trays with parchment paper and set aside.
- Cream together your butter and sugar for 4 to 5 minutes until pale and fluffy, then add your egg, vanilla and salt and mix slowly for a further minute. Scrape down the sides of the bowl with a spatular and mix slowly for another minute.
- Sieve your flour and spices into another bowl and then add to your butter/egg mix mixing slowly until it all comes together like a thick dough mixture.
- Use your hands to bring all of the dough together into a ball and chill for 30 minutes in cling film or foil in the fridge.
- Bring your dough out of the fridge and onto your work surface dusted well with flour.
- Dust your rolling pin with flour and then roll out your dough to 5mm thick.
- Cut out your cookie shapes and place onto your parchment paper at least 1" apart.
- Carefully use a piping nozzle tip to push a small hole through the top of each cookie to make a hole where your ribbon will thread through. *Do not worry if the cookie breaks when making the hole, just press the pastry gently together around the hole.
- Place your trays into the fridge for 30 minutes.
- Preheat your oven to 170C and bake your cookies for 7 to 8 minutes until golden brown and a little darker browning around the edges.
- Leave to cool completely on the trays.
- Lightly brush all of your cookies with edible glue. If you do not have edible glue, mix a teaspoon of sugar with 4 tablespoons of boiled water, stir and leave to cool slightly to use as a sugar water fix.
- Roll your fondant/sugarpaste out to 3mm thick and then cut out your shapes (using the same cookie cutter shape) place each shape on neatly on top of the cookie. Gently use the top of your finger to press down around the edges of each cookie. Using the same piping nozzle press a hole through the top of the fondant where the hole in your cookie is, then press the excess fondant out to make your hole ready for the ribbon.
- Leave your cookies to dry overnight.
- Brush edible glue all over the cookies, then sprinkle over your sprinkles, leave to dry for a few hours or overnight.
- Cut 16cm pieces of ribbon, then carefully thread through each cookie and tie the end together, trimming off the excess and bringing the knot behind the cookie so it is not visible.
- *Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.
♥ You could simply bake these cookies without the fondant or decoration, they taste delicious with just a dusting of icing sugar for the tree.
♥ Your decorated cookies will keep up to 3 days fresh on the tree, you may wish to bake these for decoration purposes only and they should last up to 2 weeks but do not eat after decoration.
♥ I made my cookie mix with my Breville Pick and Mix Hand Mixer