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!
- 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.
How to make cinnamon Christmas cookies?
- First mix the dry ingredients together.
- Separately, beat the butter with the two sugars, the honey and the eggs.
- Then add the dry ingredients to the dough and refrigerate to make it easier to work with.
- We lower the dough on the work surface then we cut out shapes using cookie cutters.
- Refrigerate again and bake, then let cool completely before decorating.
- Royal icing is prepared by simply mixing the ingredients.
- Fill a piping bag with this mixture and cut the end very finely, like a pencil.
- 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.
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:
- Lemon meringue log
- Crispy chocolate pear speculoos log
- Christmas shortbread with jam
- Matcha white chocolate raspberry log
- Vanilla caramel pecan nut log
- Chocolate Christmas cookies with icing
- 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
- 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.
- 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.