If you're looking for a Christmas-inspired cookie with something extra, then look no further! This is one of those simple recipes that transforms in form and flavour with the whims of the hands that prepare them. 

 

The gently-spiced dough is a food-processor affair and can be jazzed up with various Christmassy ingredients. The possibilities are endless, whether it be bursts of white chocolate and cranberries or topped with a drizzle of dark chocolate and roughly chopped candy canes. You'll find plenty more ideas in our nifty list below. 

 

What we love most about these Christmas cookies is how beautifully nostalgic and comforting they are to enjoy during this festive season. We encourage you to bake a big batch and share the love with family and friends.

 

Let's get started! First you'll need to:

 

1. Pop some Christmas tunes on to set the mood.
2. Peruse your pantry cupboards, and grab the ingredients you need.
3. Dust off your food processor, and rummage around for those cookie cutters in the back of your kitchen drawer.
4. Set your oven to 180°C.

 

Basic ingredients:

 

2 cups spelt or regular flour

1 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp baking soda

1/2 tsp sea salt

1 cup coconut or brown sugar

2 tbsp honey, maple or golden syrup

150g cold butter, cut into cubes

1 free-range egg

 

How to jazz up these cookies:

 

Decorate with pretty coloured icing (see method below)

Ice which dark chocolate ganache and sprinkle over freeze-dried raspberries

Add 1/2 cup finely chopped white chocolate and cranberries to the dough

Cut into circles, and once baked, sandwich cookies together with jam

Drizzle over melted white chocolate and sprinkle with crushed pistachios

Drizzle over melted dark chocolate and top with crushed candy canes

Add the zest of a lemon or orange to the dough, and once baked, dust with icing sugar

 

Method:

 

Preheat the oven to 180°C, and line two trays with baking paper. 

 

Place all ingredients into a food processor except for the egg, and pulse until the mixture starts to come together. Add the egg and continue to pulse until it turns into a dough. Wrap and place in the fridge for about half an hour. 

 

Roll the dough out on a floured surface until about 1/2 cm thick. Cut out shapes using cookie cutters or the rim of a small glass. 

 

Transfer to your prepared baking trays, about 2 cm apart. If you have time, place the trays in the freezer. Freezing the dough at this point helps the cookies keep their shape. 

 

Bake for about 7-8 minutes or until lightly golden. Allow to cool entirely on the trays. They will firm up as they cool. 

 

To make a simple icing, beat one egg white until soft peaks form, then gradually beat in 1 cup icing sugar and any colours if using. You can add a little water until it reaches the perfect piping consistency. Once the cookies have cooled entirely, decorate them with the icing as desired. 

 

Makes about 24 cookies

 

Happy cookie baking, friends!