Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Christmas Cookies! (Vanilla Biscuits/Sugar Cookies) Recipe
Take a break from the Christmas madness to make Christmas Cookies! These sugar cookies are conventional vanilla biscuits which will be made for slicing out shapes because of they preserve their type fully when baked.
NO CHILL time, make them easy OR crispy. Ice them my EASY means, dip in chocolate, mud with icing sugar or serve them plain!
What I title “Christmas Cookies” are merely vanilla biscuits decrease out in Christmas shapes and iced with vibrant festive frosting. They fashion like shortbread cookies, nevertheless not pretty as buttery or crumbly. They’re as conventional as vanilla biscuits is likely to be.
This specific biscuit recipe is made for slicing out shapes – on this case, Christmas shapes. Most cookies unfold snd puff up in order that they bear little resemblance to the shape you anticipated!
Nonetheless these preserve their type fully – as you might even see by the sharp ridges and corners inside the image beneath.
The nice issue about these Christmas Cookies is that they’re made with pantry staples – so there’s no need in order so as to add to your ever rising Christmas grocery procuring guidelines!!!
Not like most cookie doughs applicable for slicing out type, there’s no chill time required for this recipe. Ain’t no particular person acquired time for chilling all through Christmas madness – correct??!
Bonus: the dough is simple to take care of and is likely to be scrunched up and rolled up as soon as extra time and again until you’ve used up every scrap.
Because of these are sweet vanilla biscuits, they’re flavoured ample and sweet ample to serve plain. Nonetheless in case you might be inclined to ice them, pop over to my Icing for Christmas Cookies (PS I moreover share my quick ‘n easy technique to ice them!)
So. Many. Cookies.
A sight that may catapult anyone into essential Christmas spirit!!
Make these for Santa, your family members, or (for individuals who’re really feeling the holiday spirit) maybe even to current to anyone.
And don’t concern. This generally is a giant batch recipe. Nibble away, no one will miss one or two or 5!! 😉 – Johnsat x
Ingredients
- 225g / 1 cup unsalted butter , softened (or use salted, skip salt)
- 1 cup caster/superfine sugar (granulated/ordinary white sugar ok too)
- 1 1/2 tsp vanilla extract
- 1 large egg (55-60g / 1.9-2oz)
- 3 cups flour , plain / all purpose
- 3/4 tsp baking powder
- 3/4 tsp salt
- Icing for Sugar Cookies
Instructions
- Preheat Oven to 180°C / 350°F (160°C fan). Line 2 baking sheets with parchment paper.
- Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)
- Add egg and vanilla, beat until completely combined.
- Add flour, baking powder, and salt.
- Start mixing slowly, then beat until the flour is incorporated – it will be clumpy.
- Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs.
- Roll out to 0.3cm / 1/8" (for thinner, crispier cookies) or 0.6cm / 1/4" (for thicker, softer cookies), sprinkling with flour under and over the dough so it doesn't stick.
- Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets. (Keep dough that doesn’t fit in the oven in the fridge).
- Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.
- Allow cookies to cool completely on trays (they will finish cooking on the trays).
- Icing – see Icing for Christmas Cookies recipe.
- Melt chocolate then dip the surface into chocolate.
- Dot with icing sugar and decorated with silver balls
- Dust with icing sugar
- Serve plain! They are sweet vanilla biscuits so they are wonderful eaten just as they are!
Notes
1. Number of cookies will depend on cut out size and how thick you roll your dough. It fills 3 baking trays.
2. Swapping trays halfway – this means that you put both trays in the oven with one in the middle of the oven and the other underneath. Halfway through the bake time, switch them around so the one underneath moves to the top shelf, and the tray on top moves to the shelf underneath. This ensures they both bake evenly because the top shelf bakes faster than the shelf underneath.
3. Source – adapted from this Sugar Cookies recipe by Sugar, Spun, Run.
4. Storage – Keeps in an airtight container for a week. After this, they are still edible and totally delicious but they do start to dry out a touch (I think….I may be a bit too picky when I’m estimating shelf life of food for recipes I share!!). I would never describe them as stale, but they are better in Week 1.
Did You Make This Recipe?
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