Christmas butter cookies. The flavor and texture of these Christmas cookies are fantastic! This recipe is based on the classic Italian style butter cookie recipe.
These Christmas butter cookies are not only easy to make, they require only a few minutes and a few cookie ingredients!
They bake in 10 minutes and are ready to decorate with chocolate, candied fruit , jam once cooled. Simple, easy and delicious!
To create these beautiful shapes, you’ll need to use a sac a poche with a star-shaped mouthpiece.
Ingredients Christmas butter cookies
For decoration
Tools Christmas butter cookies
Steps Christmas butter cookies
Whip the soft butter with the sugar and honey in the bowl of a planetary mixer or with an electric mixer fitted with the whisk attachment, run on high speed beat until creamy. Incorporate first the whole egg and then the yolk.
Add the sifted flour, salt and vanillin, restart the electric whips on medium speed.
Form a well worked dough if too liquid add flour, on the contrary if too solid add a tablespoon of milk.
Remove the dough from the bowl.
Using a sac a poche and a star-shaped nozzle, ( open star tip 6B ) form the cookies on a baking sheet lined with parchment paper. Leave to rest in the fridge for an hour.
Bake at 350° F (180°C ) for 10 minutes, the cookie should be white.
Remove from the oven and let cool on a wire rack.
For decoration
Melt the chocolate for a few seconds in the microwave
Glaze some cookies with melted chocolate
Decorate some cookies with powdered sugar and candied fruit or jam.
Serve them up with this great creamy hot chocolate recipe and enjoy the holiday season!
Storage: Wait for the cookies to cool completely then store in an airtight container. They will stay fresh for up to 5 days. These cookies are sturdy and well-packaged for edible gifts. When the cookies and decorations have cooled completely, add them to the bags and seal them tightly. Do not package the cookie while still warm! You can definitely freeze these cookies, but I would recommend freezing them without the chocolate. Let the cookies cool completely and then wrap them in baking paper in a single layer. Store them in an airtight plastic bag or freezer-safe container. They should be good for up to a month.
Our favorite cookies
Cinnamon ginger cookies
Cookies with apricot jam
Pumpkin Cookies
Cookies with applesauce
Frosted Skull Shaped Cookies
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Varied doses for servings
These are so professional. I love how the dough turns out, how it is to work with and how the finished cookies turn out, making me feel so proficient! Love the butter and honey and egg yolk creating such an enriched dough, too.
One of my favorite Holiday cookies. Had no idea they were this easy to make. Will be baking a batch ASAP!
Great, simple recipe that the children loved making!
These really remind me of Christmas when I was a child and these biscuits came in little tins that nobody could get enough of. Can’t wait to try this recipe!