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Christmas cookies

Name: Christmas cookies
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: Makes about 30 cookies
Cuisine: British recipes
Ingredients: 250g lightly salted butter, softened; Finely grated zest 1 orange; 1 tsp vanilla bean paste; 250g plain flour, plus extra to dust; 80g unrefined golden icing sugar, plus extra for dust; 80g cornflour; 1 tbsp ground cinnamon, plus extra to dust; 1 tsp ground mixed spice; 1 tsp ground ginger; You’ll also need…; 2 large baking sheets lined with non-stick baking paper

Published: 2 Oct 18
Updated: 13 Sep 24

These lightly spiced cookies can be made in advance, then kept in the fridge for a week. Just slice and bake when you need them. They’re a perfect nibble for festive carol singers.

Take the stress out of festive cooking with more make-ahead Christmas recipes.

Easy
November 2019

Test kitchen approved

Makes about 30 cookies
Hands-on time 15 min, oven time 15-18 min, plus chilling

These lightly spiced cookies can be made in advance, then kept in the fridge for a week. Just slice and bake when you need them. They’re a perfect nibble for festive carol singers.

Take the stress out of festive cooking with more make-ahead Christmas recipes.

Nutrition: For 30

Calories: 114kcals
Fat: 7g (4.4g saturated)
Protein: 0.9g
Carbohydrates: 11.6g (2.8g sugars)
Fibre: 0.5g
Salt: 0.2g

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Ingredients

250g lightly salted butter, softened
Finely grated zest 1 orange
1 tsp vanilla bean paste
250g plain flour, plus extra  to dust
80g unrefined golden icing  sugar, plus extra for dust
80g cornflour
1 tbsp ground cinnamon,  plus extra to dust
1 tsp ground mixed spice
1 tsp ground ginger

You’ll also need…

2 large baking sheets lined with non-stick baking paper

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Method

Using an electric mixer, cream together the butter, orange zest and vanilla in a mixing bowl until pale and fluffy. Sift over the flour, sugar, cornflour and spices, then mix briefly until combined.
Turn out the dough onto a large sheet of cling film, then shape into a 5cm wide cylinder and roll up in the cling film. Wrap well, then chill in the fridge for at least 30 minutes (or see Make Ahead).
Heat the oven to 190°C/ 170°C fan/gas 5. Slice the roll into 1cm-thick discs and put on the prepared baking sheets, spaced 1-2 cm apart. Dust lightly with icing sugar and cinnamon, then bake for 15-18 minutes until golden. Cool on a wire rack then  serve with tea or coffee.

Recipe from November 2019 Issue

Nutrition

Nutrition: per serving

Calories: 114kcals
Fat: 7g (4.4g saturated)
Protein: 0.9g
Carbohydrates: 11.6g (2.8g sugars)
Fibre: 0.5g
Salt: 0.2g

delicious. tips

The cookie roll can be frozen for up to 1 month ahead. Defrost in the fridge overnight and complete the recipe to serve. The baked cookies will keep well for 2 days in an airtight tin somewhere cool.