Cinnamon Christmas Cookies

Cinnamon Christmas cookie icing - Lilie Bakery

An ideal recipe to prepare for the holidays: Cinnamon Christmas cookies with royal icing… Easy to make and delicious with their good taste of cinnamon and spices. A great activity while waiting for Santa Claus! I also give you my tips for successful icing and decorations.

What You'll Love About This Cinnamon Christmas Cookie Recipe

  • flavors : we feel the taste of Christmas spices, with a touch of honey.
  • Texture : these are dry, crunchy biscuits that keep for a very long time in an airtight box (or to give as a gift).
  • Difficulty level : I would say rather easy. This is an ideal activity to do with children, for example. The longest part will be decorating each cookie one by one with royal icing. But know that they can also be eaten without icing!

Ingredient details

  • Cinnamon + 4 spice mix : these are the spices I use to bring out the Christmas flavors as much as possible (and it will smell very good in your kitchen too!)
  • brown sugar + whole sugar cane : I mix these two sugars because they bring a caramel side that the classic powdered sugar does not bring. Whole sugar is the most fragrant of the two.
  • Honey : it brings a gourmet and comforting side that works very well with spices.
Zoom cinnamon christmas cookies icing - lilie bakery

How to make cinnamon Christmas cookies?

  1. First mix the dry ingredients together.
  2. Separately, beat the butter with the two sugars, the honey and the eggs.
  3. Then add the dry ingredients to the dough and refrigerate to make it easier to work with.
  4. We lower the dough on the work surface then we cut out shapes using cookie cutters.
  5. Refrigerate again and bake, then let cool completely before decorating.
  6. Royal icing is prepared by simply mixing the ingredients.
  7. Fill a piping bag with this mixture and cut the end very finely, like a pencil.
  8. We decorate the cookies as we wish!

NB: the detailed recipe with a complete list of ingredients is given to you at the bottom of the page.

My tips for perfectly successful cinnamon Christmas cookies

  • to roll out the dough more easily on your work surface (without adding flour), I advise you to spread the cookie dough between two sheets of baking paper.
  • so that your cookies keep their shape while baking (and do not spread): it is very important to refrigerate them before putting them in the oven.
  • to find out if your royal icing is the right consistency to use : we draw a knife line in the icing. If the line disappears completely in less than 15 seconds, you must add icing sugar. If it fades more slowly, a few drops of water should be added.
Christmas cookies icing with cinnamon hands - Lilie Bakery

How to properly store your cinnamon Christmas cookies?

Those are dry biscuits, so they have the advantage of keeping well. This is why they are easily offered at Christmas! I advise you to place them in an airtight box at room temperatureaway from any heat source. They keep this way up to 2 weeks.

To avoid damaging their decor, you can arrange them in a box on several levels, interspersed with a sheet of baking paper. On the other hand, I do not recommend the cookie box: it is better not to put them in bulk, it would damage their decor.

Other recipes to try

If you like these kind of homemade Christmas treats, I suggest you take a look at these other recipes from the blog for the holidays:

If you make these cinnamon Christmas cookies, don't hesitate to tag @liliebakery on Instagram so I can see your cute cookies!

Zoom cinnamon christmas cookies icing - lilie bakery
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4.8 on 89 votes

Cinnamon Christmas Cookies (+ Frosting)

Small traditional Christmas cookies flavored with cinnamon, to make and decorate with the family!
Prep time50 minutes
Cook time10 minutes
Total1 time
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 24 biscuits



  • 330 g of flour
  • 125 g cornflour
  • 1 pinch of salt
  • 1,5 tsp four spice blend
  • 2 tsp cinnamon
  • 40 g light brown sugar
  • 100 g dark brown sugar
  • 2 eggs
  • 170 g soft butter
  • 50 g of honey

Royal icing

  • 1 egg white
  • 2 cc lemon juice
  • 280 g icing sugar



  • Mix the dry ingredients (flour, cornstarch, salt, spices, cinnamon).
  • In the bowl of the food processor, beat the diced butter and the sugars (brown sugar and wholemeal) to obtain a creamy mixture. Then add the honey and the eggs.
  • Gradually incorporate the dry ingredients. It will stick but it's normal! Form a ball with the dough and place it in plastic wrap. Refrigerate 1 hour.
  • Preheat the oven to 190 ° traditional heat.
  • Roll out the dough to a height of about 3mm between two sheets of baking paper. Cut the desired shapes using a cookie cutter. Place on a baking sheet lined with baking paper, refrigerate for 10 minutes (so that the biscuits do not deform during baking).
  • Bake each plate for 8-10 minutes, the cookies should be golden. Then leave to cool on a rack.

Royal icing

  • Mix the egg white and lemon juice. Gradually add the icing sugar while mixing. Add a few drops of water if the mixture is too compact.
  • Little tip: when you draw a line in the bowl of icing, wait 15 seconds for the line to disappear: if it disappears too quickly, it is too liquid (add icing sugar), if it disappears too slowly it is too compact (add a little water).
  • Fill a piping bag with this icing, very finely cut the end and decorate the cooled cookies.


Store in an airtight box, at room temperature, away from heat for up to 2 weeks.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    December 9, 2016

    They are cute as everything, really too cute!

  2. Reply


    December 9, 2016

    I love baking little Christmas cookies. I keep your recipe!

  3. Reply


    December 9, 2016

    These little cookies are delicious!

  4. Reply


    December 9, 2016

    How beautiful are your cookies !! I discovered gingerbread cookies not long ago and love it :)

  5. Reply

    Marie / Madeleines feathers

    December 12, 2016

    Very cute these little cookies!

  6. Reply


    December 12, 2016

    I also just posted a gingerbread cookie recipe! Yours are so cute!

  7. Reply


    December 17, 2016

    I want to achieve these little wonders today, we have to put cornstarch… I don't have any. Can we replace it with koi?

    • Reply

      Lilie bakery

      December 17, 2016

      Hello, with the same dose of flour :)

  8. Reply

    I am greedy but I take care of myself

    December 19, 2016

    Cute and seasonal! I get started as soon as possible!

  9. Reply


    16th November 2018


    Can you replace brown sugar with powdered sugar?

    • Reply

      Lilie bakery

      22th November 2018

      Hello, here I do not recommend it (unrefined sugar has more taste) for the cookies it's great. But if you only have that, go ahead, but put in less.

  10. Reply


    December 19, 2021

    5 stars
    Good. I made Christmas cookies for the first time so I am so happy! On the other hand, I had difficulty getting rid of all the sugar crystals (mixer not powerful enough I think) so they come out on top of the cookie ^^ And for the icing, it was super duuuur to draw, I admire people who do nice things because all my guys have a mean smile and a mean look and my reindeer look like goats.
    Overall, I'm happy with your recipe but phew it was long, I'll have to practice to reach a good level hahaha.
    Thank you very much and have a great holiday season!

    • Reply

      Lilie bakery

      December 20, 2021

      Hello, glad you liked the cookies! It's an activity that takes up a whole afternoon, it's perfect in winter :) For your crystals, it depends on several things: the sugars you used, your creaming with the butter ... is a skill that is acquired over time :) In any case, children always love to do it, adults too! See you soon :)

  11. Reply


    December 4, 2022

    Hello, is it possible to leave the dough for 3 hours in the fridge? Thanks

    • Reply

      Lilie bakery

      December 6, 2022

      Hello Claude, 3 hours is a bit long: the dough will harden. It will therefore be necessary to leave it at room temperature longer to be able to lower it without too much difficulty. Goodbye :)

  12. Reply


    December 8, 2022

    Thank you Lily. Very good recipe.
    Happy New Year

  13. Reply


    6th November 2023

    Can you specify the 4 spices present in the 4 spice mix?
    Thank you!

    • Reply

      Lilie bakery

      10th November 2023

      Hello Laura, in a 4 spice mix sold commercially, you have: cinnamon, ginger, cloves, nutmeg. See you soon :)

  14. Reply


    19th November 2023

    5 stars
    Recipe made today, the smell that fills my living room is succulent and the shortbread delicious. This recipe will become my favorite, thank you!!

    • Reply

      Lilie bakery

      20th November 2023

      Thank you Cindy for your feedback! Glad you like them so much :) See you soon

  15. Reply


    22th November 2023

    5 stars
    I made this recipe to test it before Christmas. I've made it twice already for my family who ask for more and certainly not the last. Many thanks to you.

    • Reply

      Lilie bakery

      27th November 2023

      Thank you very much Nanette! It's time to make lots of batches of cookies, you're right :) See you soon

  16. Reply


    December 10, 2023

    5 stars
    Great recipe!
    Well I'm not putting photos because they were made with children but we loved it!
    I replaced the unrefined sugar with moscavido and added half t80 and half t65 flour to have a rustic side.
    Quick question: I doubled the quantities and it ended up being too much, can this dough be frozen?

    • Reply

      Lilie bakery

      December 11, 2023

      Thank you Elise for your feedback! Yes you can freeze freshly made dough. You wrap it well in cling film then in aluminum foil to protect it from humidity in the freezer. You will defrost in the refrigerator or at room temperature when you want to use it. See you soon :)

  17. Reply


    December 12, 2023

    5 stars
    A very good recipe, it caused a sensation! And with your recipe I finally made the frosting which was delicious!

    • Reply

      Lilie bakery

      December 13, 2023

      Oh thank you very much Nadège!

  18. Reply


    December 14, 2023

    Thank you for this recipe! The cookies are very good, and they smell like Christmas!!! :)
    My husband asked me to make him some for the office Christmas party with his colleagues :)

    • Reply

      Lilie bakery

      December 14, 2023

      Thank you very much Oxana! I'm glad you like them, see you soon :)

  19. Reply


    December 20, 2023

    5 stars
    Hello, I would like to know how many biscuits for this recipe? THANKS

    • Reply

      Lilie bakery

      December 20, 2023

      Hello Sabera, it’s written in the “24 biscuits” recipe card, see you soon :)

  20. Reply


    December 21, 2023


    I don't have a mixer but just a whisk (old fashioned) can that still do it?

    • Reply

      Lilie bakery

      December 22, 2023

      Hello Céline, you're going to need strength and patience to properly cream the butter by hand with the sugars :) If you're not afraid, go for it! Happy holidays :)

  21. Reply


    December 23, 2023

    The cookies were made last night, I'm continuing this morning and I'm wondering:
    I didn't have any cornstarch so I replaced the equivalent with flour, i.e. 455g, and when tasting I feel the taste of flour and they are a little heavy...
    Other than that they are very fragrant!
    Thank you ☺️

    • Reply

      Lilie bakery

      December 23, 2023

      Hello Elodie, you already have the answer: you must always follow the instructions on the ingredients if you want to make your recipe a success. I can't say anything more! Happy holidays :)

  22. Reply

    Anne Laure

    December 25, 2023

    5 stars
    These shortbreads are delicious! I have made them several times with or without frosting and it is very good. Thank you for this recipe !

    • Reply

      Lilie bakery

      December 28, 2023

      Thank you very much Anne-Laure, glad you like the biscuits decorated or not :) See you soon

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