Desserts · Photography

Christmas Cookies

I know Christmas is gone, but let me show you my cookies recipe which is great for Christmas and New Year’s Eve.  The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! These cookies are so beautiful, they can stand alone. This recipe has been in my family for a long time and I added dry ginger, because long time ago you couldn’t find it in my country. The smell will send friends and family running for the warmth of the kitchen. Put the cookies on the table with hot cocoa or cinnamon and apple tea and all the friends will leave the next day.



150 g unsalted butter, room temperature, cut into chunks

3 tablespoons brown sugar

2 tablespoons powdered sugar

250 g flour

1 teaspoon pure vanilla extract

1 tablespoon ground dry ginger

1/2 teaspoon ground nutmeg

2 teaspoons ground cinnamon

100  g white chocolate


Preheat the oven to 200 degrees C. In a large bowl, combine butter, sugar and flour. Use your hand to mix it. When  butter and sugar are integrated add the eggs, vanilla extract, dry ginger, nutmeg and cinnamon. Put the cookie dough in the fridge for minimum 4 hours for tenderness. I left it 24 hours and it was great.  Divide the cookie dough in half. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. If the dough starts to get sticky, give up and cool it again. I did this with the scraps, too. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

For frosting put 50 g chocolate in the microwave to melt it. When is a little bit liquid and easy to work with it paint the cookies. I used for decoration chocolate chips. You can use anything you like: silver pills, sugar pearls or sparkling sugar.



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