Christmas Cookies – just saying those two words fills the air with the warm, spicy aroma of ginger and promises good times spent baking with loved ones. This classic recipe creates cookies that are crispy on the outside yet delightfully soft and chewy inside. They’re the perfect treat to get you into the Christmas spirit.
About the Recipe
If the smell of freshly baked gingerbread doesn’t get you into the holiday mood, I don’t know what will. These Christmas cookies are a yearly tradition in many households, and for good reason. The inviting aroma combined with the crunchy-yet-soft texture is just divine. And they’re so simple to whip up, even beginner bakers can master them.
Why You’ll Love This Recipe
Not only do these cookies taste like Christmas in edible form, but they’re also incredibly foolproof to make. No fancy techniques or equipment required – just bowl, spoon, and an eager appetite for all things gingery and nice. The lemon icing adds a bright, tangy contrast to the rich, molasses-y cookies. One bite and you’ll be smitten.
Christmas Cookies
Cooking Tips
For evenly baked cookies, rotate the tray halfway through baking. Let the butter soften at room temperature, but don’t melt it – this affects the texture. Most importantly, don’t overbake. Pull them out while still a little soft in the middle for max chewiness.
Serving and Storing Suggestions
These Christmas gems will disappear fast, so bake up an extra batch. They make about 20 cookies and keep fresh in an airtight container for up to 5 days. Prep time is only 15 minutes, plus 10-12 minutes to bake.
Similar Recipes
- Gingerbread Cookies
- Pfeffernusse (German Spice Cookies)
- Speculaas (Dutch Spice Cookies)
- Snickerdoodles
- Molasses Cookies
Nutrient Benefits
While not the most wholesome treat, these cookies do provide some nutritional perks. The ginger is anti-inflammatory, aids digestion, and may help regulate blood sugar. Honey is a natural sweetener with antioxidants. And eggs deliver protein and nutrients like vitamin D.
Christmas Cookies
Ingredients
- 175 gms Maida
- 1 1/2 tbsp Ground Ginger
- 1/2 tsp Soda Bicarb
- 3 1/2 tbsp Butter (softened)
- 5 1/2 tbsp Brown Sugar
- 1 Egg (small, beaten)
- 2 tbsp Honey
- 1 tsp Icing Sugar
- 1 tbsp Lemon Juice
Instructions
- Sift together flour, ginger and soda bicarb in a bowl.
- Add the butter and rub till the mixture resembles breadcrumbs.
- Add the brown sugar and gently mix.
- In another bowl beat the honey and egg together and pour it into the flour mixture.
- Knead well to make a smooth dough.
- Roll the dough on a lightly floured surface and cut into desired shapes.
- Place them on a baking tray lined with sheet.
- Keep the tray in a preheated oven at 180C for 10 minutes or until golden brown.
- Remove and cool.
- Mix the icing sugar and lemon juice till smooth.
- Place them into a piping cone with a fine nozzle.
- Spread the icing on each cookie and keep aside to set for 60 to 90 minutes.
- Serve when set.
Tip: You can also decorate the cookies with small gems or candies or sugar.
Note: image is for illustration purposes only and not that of the actual recipe.
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Frequently Asked Questions
Can I make the dough in advance?
Yes, you can make the dough up to 3 days ahead. Just wrap it tightly and refrigerate until ready to roll and bake. You may need to let it sit at room temperature for 15-20 minutes to soften up before rolling.
My dough seems too dry and crumbly – what went wrong?
If your dough seems too dry or isn’t coming together, try kneading in an extra teaspoon or two of honey or even a bit of milk or cream until the texture becomes smooth and pliable. Humidity levels can affect the moisture content.
What’s the best way to decorate the cookies?
You can get as creative as you like. For easy decorating, just drizzle or pipe the lemon glaze over the tops. Or decorate with sprinkles, sanding sugar or candies before the glaze sets. Let the kids have fun with it.
How long do these last? Can I freeze them?
Stored in an airtight container at room temperature, the baked cookies will keep for up to 1 week. For longer storage, you can freeze them for up to 3 months. Just make sure to glaze after thawing.
The recipe calls for brown sugar – is that light or dark?
Either light or dark brown sugar will work nicely here. Dark will give you a richer molasses flavor, while light brown sugar lends a more delicate taste. Use your preference or whatever you have on hand.
