Yes, I am one of those people who get excited about Christmas months in advance, I’m sorry. I’ve been obsessively pinning Christmas recipes on pinterest and was inspired to create my own Christmas cookies!
Last week, I got sent a lovely tin of Christmas Danish butter cookies for my foodie penpal parcel. They were so lovely, in fact, that I ate the entire tin to myself in a rather embarrassingly short space of time. So I have made some “replacement cookies” to fill the tin back up! *whispers* No one will ever know…
And to make these cookies, I bought myself an early Christmas present – a cookie press! These things are amazing. I actually squealed with glee when I first used it because it is just so much fun to use and the results are adorable.
There are a range of shapes you can make with the cookie press but I have chosen the wreath and tree for this Christmas theme.
Of course, you don’t need a cookie press to make great cookies from this recipe. You can either shape them into mounds or use an icing bag with a star shaped nozzle to create a wreath shape.
If you decide to make these using a cookie press, you will end up with about 80 small cookies! (But they won’t last long, trust me.) If you’d like to make a more standard sized cookie (using about 1 tbsp batter) I think you will end up roughly 30.
To store the cookies, they will keep for about a week in an air-tight container. I like to put mine in cupcake cases for easy storage (and because it looks pretty!)
- 200 g unsalted butter, softened
- 130 g icing sugar
- 310 g plain flour
- 1 large free range egg
- 2 tsp vanilla bean paste
- 1 tbsp milk, if needed
- 2 tbsp granulated sugar, for decoration
- Preheat oven to 180c (fan 160c.) Line a baking sheet with greaseproof paper.
- Mix together the butter and icing sugar to create a soft buttercream.
- Add the rest of the ingredients, minus the milk, and combine well. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
- Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
- Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.
- Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!