Sparkling Vanilla Christmas Cookies
These delightful Christmas sugar cookies will add festive cheer to your holiday baking lineup. The buttery vanilla-scented dough cuts into charming shapes and bakes into golden perfection. Topped with colorful icing, edible gold and silver balls, and finished with a ribbon for a touch of whimsy, these cookies are sure to bring joy to all who indulge in their sweet, crispy goodness.
— Constant Cookbook
Ingredients
- 140g icing sugar , sieved
- 1 tsp vanilla extract
- 1 egg yolk
- 250g butter , cut into small cubes
- 375g plain flour , sieved
- 200g icing sugar , sieved
- edible food colouring , optional
- edible gold and silver balls
- approx 2m thin ribbon cut into 10cm lengths
Instructions
- Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
- Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
- Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.
Cook Time
12M
Prep Time
PT10M
Yield
Makes 20 biscuits
Nutrition
- Calories: 233 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.2 milligram of sodium
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