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
Print Pin
4.8 on 43 votes

Cinnamon Christmas Cookies (+ Frosting)

Small traditional Christmas cookies flavored with cinnamon, to make and decorate with the family!
Preparation50 min
Baking10 min
Total1 h
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 24 biscuits

Ingredients:

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 whole cane sugar
  • 2 eggs
  • 170 g soft butter
  • 50 g of honey

Royal icing

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

Preparation:

Biscuits

  • 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.

Notes:

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

// EQUIPMENT USED //

Emporte pièce gingerbread
Emporte pièces noel big
Emporte pièces noël
Poche à douille petit format
Robot artisan kitchenaid
Douille 2
Emporte pièce gingerbread
Emporte pièces noel big
Emporte pièces noël
Poche à douille petit format
Robot artisan kitchenaid
Douille 2
Emporte pièce gingerbread
Emporte pièces noel big
Emporte pièces noël
Poche à douille petit format
Robot artisan kitchenaid
Douille 2

YOU WILL ALSO LIKE THESE RECIPES:

17 comments

  1. Reply

    Rosehazelnuts

    9th December 2016

    They are cute as everything, really too cute!

  2. Reply

    Chachoualacreme

    9th December 2016

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

  3. Reply

    LadyMilonguera

    9th December 2016

    These little cookies are delicious!

  4. Reply

    Aude

    9th December 2016

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

  5. Reply

    Marie / Madeleines feathers

    12th December 2016

    Very cute these little cookies!

  6. Reply

    Chachoualacreme

    12th December 2016

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

  7. Reply

    May

    17th December 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

      17th December 2016

      Hello, with the same dose of flour :)

  8. Reply

    I am greedy but I take care of myself

    19th December 2016

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

  9. Reply

    nats

    November 16, 2018

    Hi

    Can you replace brown sugar with powdered sugar?

    • Reply

      Lilie bakery

      November 22, 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

    potatotroll

    19th December 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

      20th December 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

    Claude

    4th December 2022

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

    • Reply

      Lilie bakery

      6th December 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

    Claude

    8th December 2022

    Thank you Lily. Very good recipe.
    Happy New Year

LEAVE A COMMENT :

Also leave me a note for this recipe: