An ideal recipe to prepare for the holidays: Cinnamon Christmas cookies with icing… Easy to make and delicious with their great cinnamon taste. A great activity while waiting for Santa Claus! I also give you my tips for a successful icing and decorations.
The magic of Christmas operates every year and we always enjoy baking treats like these Christmas cinnamon cookies. It is an ideal activity to do with children. You can give your cookies multiple forms like stars, firs, gingerbread men, snowflakes ...
If you don't have Christmas cookie cutters yet, I recommend this set of cookie cutters in metal that I like a lot, they are very qualitative.
How to make a success with your Christmas cinnamon cookies?
You need a little time in front of you! This is the case for all decorated cookie recipes. At the same time, during this period, we love to take the time to cook, so that's pretty good…
The first step is the preparing the cookie dough. I love adding cinnamon and a mix for gingerbread (four spices): it perfumes the whole kitchen, it's delicious! For the sugar, I use honey, brown sugar and whole sugar to make them even more flavorful.
Before baking Christmas cookies, I advise you to make them refrigerate. This allows them to keep their shape before they are "grabbed" by the heat of the oven. You will also notice that I do not use a leavening agent in the recipe so there is less risk of swelling.
Another tip too, for the icing this time. We sometimes have doubts about the consistency of the icing. So to know if it is not too compact or too liquid, we can draw a line with a knife in the icing. If the line dissipates in less than 15 seconds, add more sugar, if it dissipates in more than 15 seconds, add a little liquid.
How to properly store your cinnamon Christmas cookies?
They are dry cookies, 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, this 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:
- Chestnut cream chocolate tiramisu log
- Matcha white chocolate raspberry log
- Vanilla caramel pecan nut log
- Chocolate Christmas cookies with icing
- Dark chocolate and white chocolate fudge
- Chocolate crinkles, the recipe for cracked cupcakes
If you make these cinnamon Christmas cookies, don't hesitate to tag @liliebakery on Instagram so I can see your cute cookies!
Cinnamon Christmas Cookies (+ Frosting)
- 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 whole cane sugar
- 2 eggs
- 170 g soft butter
- 50 g of honey
- 130 g icing sugar or more as needed
- 2 cs Milk or more as needed
- 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.
- Flour the work surface well and roll out the dough to a height of about 3mm. Cut the desired shapes using a cookie cutter. Place on a baking sheet covered with baking paper, refrigerate 10 minutes (so that the cookies do not warp during cooking).
- Bake each plate for 8-10 minutes, the cookies should be golden. Then leave to cool on a rack.
- Prepare the icing by mixing the icing sugar and milk. Do not hesitate to add one or the other of the ingredients to obtain the ideal consistency (the sugar thickens the texture and the milk makes it more liquid). The consistency should be neither too liquid nor too compact. Fill a pastry bag with this icing, finely cut the end and decorate the cooled cookies.