Cookies are one of the best things about the Christmas holidays! And these delicious cookies with colourful fondant images can be a real attraction for kids and adults.
Here I will share a recipe for wonderful Christmas cookies and will give you tips how to decorate them with beautiful prints on fondant paper.
How did I come up with those cookies
I was invited to take part of a charity bazaar. I was glad that I had the opportunity to participate with my baked goods. I wanted to make these charity cookies simple but beautiful and durable.
That's how I came up with the idea to order some holiday prints on icing paper to cut out and place on the cookies. This decoration is really simple and the overall effect is quite impressive.
What is special about the recipe
This is a simple cookie recipe with honey, spices and cocoa powder. The special thing about these cookies is that they get better after a few weeks. The honey inside makes them softer with the time and within 2 or 3 weeks they are at their best.
This is very different case than most sugar cookies out there. But don't worry, you can also eat them right away!
What ingredients you need
You need simple ingredients: all-purpose flour, cocoa powder, baking powder, butter, honey, brown sugar, baking soda, eggs and spices.
Preparation tips
It is easy to make the dough: first you need to melt the honey and brown sugar on the stove. Transfer them to a bowl and add the butter. Let it melt by the heat of the sweet ingredients. Gradually add the rest of the ingredients to make a dough. You don't need to knead, just to mix.
Refrigerating the dough is a crucial moment for perfect cut out shapes. make sure the dough stays in the fridge for about 2 hours before shaping and baking the cookies.
Bake them at 350 degrees F/ 170 degrees C until the edges become golden brown. Don't overbake!
How to decorate
The fondant decoration is very easy.
- You need to buy about 1 pound/ 500 g white fondant and to order few sheets of Christmas designs from one of the shops that offer fondant prints. The fondant prints are completely edible, same as the fondant designs.
- Fist roll the white fondant and cut out shapes same as the cookies. Moisten the fondant shapes lightly on the bottom with a small brush and place them on top of the cookies. Press them gently to stick.
- Using small scissors cut out the fondant paper designs. Brush them lightly with water on the bottom too. Place each one on top of the fondant background. Make sure water doesn't touch the design as it would dissolve the colours.
Storing
Store the cookies in airtight containers for up to 4 weeks.
You can also make them ahead and freeze them without the fondant decoration.
I hope you like this recipe and the tips would be useful for you!
Here is a collection of more Christmas cookie recipes that you may like:
- Honey Maple Cookies with Spelt Flour
- Dried Fruit Cookies
- Ultimate Linzer Cookies
- Red Velvet Crinkle Cookies
- Double Chocolate Cookies with Cheesecake Filling
📝 Recipe
Christmas Fondant Cookies
Ingredients
- ⅓ cup/ 200 g raw honey
- ¾ cup/ 150 g dark brown sugar
- 4 cups/ 500 g all purpose flour
- 2 tablespoon cocoa powder
- 2 eggs
- ½ cup/ 100 g butter, softened
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 10 g baking powder
- ½ teaspoon salt
Instructions
- Combine honey and sugar and heat them in a pan on a low fire until combined well. Pour the mixture in a big bowl and add eggs and butter. Mix well the ingredients until foam starts coming up.
- Sift the flour with baking powder, cocoa, baking soda and salt and combine with the spices. Add the dry ingredients to the honey mixture with continuous whisking. A soft and sticky dough will be formed. Wrap it with a cling film and put it in the fridge for at least 2 hours.
- The dough will get harder when refrigerated.
- Preheat oven to 350°F/ 170°C. Take small pieces of the dough and roll them out over a sheet of baking paper. The thickness of the rolled dough should be around ⅓ inch/ 1 cm. Cut the cookies in desired shapes and place them on a baking pan covered with baking paper.
- Bake around 8-10 minutes. Remove the cookies from the oven and let them cool on a rack. Decorate when completely cooled.
- Store cookies in airtight container or cover with a plastic wrap.
To decorate:
- Order fondant paper prints with Christmas designs. Cut out the designs with scissors.
- Roll out some white fondant and cut out shapes with the same cookie cutters. Brush lightly with water one side of a the fondant shape and then place it on top of a same shape cookie, wet side down. Press gently.
- Brush lightly with water the opposite side of one of the cut out designs. Place the design on the cookie and press gently.
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