Vanilla Sugar….check, Candy Canes….check, Christmas spices….check, Hot Chocolate and Marshmallows….check! Ok so we are all set and ready to let the Christmas baking begin!
I have returned home from a full on Morning of Christmas Shopping, with a well earned stop at Starbucks for a Toffee Nut Latte and a trip to Fenwicks Toy Department which was fun too, but now I am feeling very festive, just slightly shattered!
I wanted to kick off with a festive bake for you all, wish a sparkly twist of course. These pretty little cookies have a hint of Christmas spice and are absolutely delicious. They can also be decorated to hang on your tree, or wreath ready for a special festive occasion, or simply to make and enjoy at home.
After cutting out my cookie shapes, I made a small hole in the top of the cookie before baking them which would allow me to thread a small ribbon through to hang our cookies up. I covered all of them off with rolled out fondant icing and decorated them with glitter and some white piping and sugar pearls, so so pretty!
You could make your cookie recipe with any flavours you wish. If you prefer cinnamon simply replace the nutmeg and ground mix spices in this recipe with 1/2 tsp cinnamon, or add another teaspoon of vanilla instead of the spices for extra vanilla flavour in your cookies.
When making cookies that you would like to decorate it is important that they hold their shape. You simply need to chill the dough mix in the fridge, then cut out your cookie shapes and then re chill your baking trays in the fridge before placing into the oven. They will hold their exact shape, not shrink or expand when baking in the oven.
To pretty to eat? Of course not!
You can make these cookies without all the decoration. When freshly baked out of the oven they fill you home with the smell of Christmas.
Happy cookie baking! I will be back with more festive recipes very soon.
- Makes 14 Large or 25 Small Cookies
- 125gr Unsalted butter (room temperature)
- 125gr Caster Sugar
- Pinch of Salt
- 285gr Plain Flour
- 1/2 Tsp Ground Mix 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
- Edible Glitter
- Food Colouring
- Paint brush
- Wilton White Decorating Gel Tube
- Sugar Pearls
- Strong Craft Glue
- 4 Meters of 1cm Thickness 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 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 1 hour.
- Preheat your oven to 170C and bake your large cookies for 13 to 15 minutes, small cookies for 7 to 8 minutes or medium size cookies for 10 to 12, 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.
- You can colour your fondant any colour you wish or leave it white, I used Sugarflair Baby Pink to colour half of my fondant a pale pink.
- 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.
- Lightly brush your cookies that you want to decorate with glitter with some edible glue, or your sugar water on top of each snowflake and then sprinkle over your glitter. For those you wish to decorate with white piping icing lines, gently squeeze your tube starting at one edge of the cookie, and drag across to pipe your lines, then finish with pearls as you wish.
- 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.
Sweet Enchanted Notes:
♥ You could simply bake these cookies without the fondant or glitter/piping and pearl decoration, they taste delicious with just a dusting of icing sugar.
* A quick note about edible glitter: Although the glitter I have used on my cookies is non-toxic it is advised that this type of glitter should be used for decorating purposes only. Although I still use this very sparkly type of glitter at home and for decorating purposes as it far more sparkly. I only use a 100% edible glitter for cakes that I make for my customers which unfortunately is not as sparkly. If you are going to make your cookies to consume and give away as treats or gifts, you can purchase the 100% Edible Glitter here if you would prefer to.
♥ 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
*Please note this Recipe is courtesy of Sweet Enchanted, please give credit if duplicating or reposting.