Christmas Spiced Cookies

18 December 2016



I hope everyone is having a great weekend!

It's been getting a lot colder these past few days so with that in mind I am going to post of few ideas over the next few days to help you stay warm, treat your friends to some goodies and help get those festive juices flowing. Christmas notions be buzzing all up in here!!

It's  my favourite time of year, now that the cookies have started! And with all the hustle and bustle, it's never too late to try bake something simple for the festive season. Especailly with kids, so simple... These cookies might be just your thing. Even if you don't glaze them with the icing, they are a lovely, buttery soft, melt in your mouth morsel of mmmmm.. This week is always my busiest week as I finalise gifts and edibles for friends and family. And I am so glad I made these to nibble on as I keep going...


I hope you'll enjoy them too!


Christmas Spiced Cookie

225g soft salted butter
225g plain flour
125g cornflour
85g dark brown sugar

1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp mixed spiced

Preheat the oven to 150C/ 300F or gas mark 2.
Dry whisk the flour, cornflour, salt, sugar and spices until fully mixed.
Work in the butter a little at a time until it forms bredacrumbs and you can squash it into a dough ball.
On a floured surface, roll out the dough and cut out as many cookies as your cutter will let you (I get about 18)
Place each cookie, a few cms apart on a lined baking sheet.
Bake for 20-25 minutes until firm and just starting to colour.

Allow to cool on tray for 10 minutes then transfer to a wire rack to cool completely before glazing. 





The Icing Glaze - make two batches

250g icing sugar
1 tbsp milk- slowly added using a teaspoon at a time
1 tbsp light corn syrup
1 -3 drops lemon juice (optional)

Sift the icing sugar to remove any lumps. This is important now as lumps are hard to get rid of after.
Add all ingredients to bowl and mix until combined.
Add more milk as needed.. see below for tips.

  • You need to start with a thick icing for outlining your cookies, so add LESS milk. Just add a teaspoon at a time. It should flow very slowly back together if you run a spoon through the bottom of the bowl
  • Once you have outlined your cookies and need to fill in or ‘flood’ your cookies, so suing the same recipe, add MORE milk (as much as you would need) to make your icing glaze really runny.
  • If you want to colour your icing and are using liquid food colouring, use LESS milk. If you are using a gel food colouring, your milk can stay the same.





Using a piping bag and narrow tip, outline your cookies with the thicker glaze. leave them to dry a little while you make the other batch of glaze.

Flood your cookies, by squirting in some of the runnier icing and using a toothpick to help you make it all the way to the corner. Let them dry before stacking and gifting.

If you have leftover thicker icing and once the cookies have dried out, you could squeeze over some extra in a haphazard fashion like like I did for extra decoration. Again, leave to dry out before stacking and gifting.


 So will you give them a try? I think if you are looking for something festive.. and fun and more importantly EASY.. these are the ones for you!

Have a great week folks!

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