Today, we show how to turn our classic sugar cookie dough into 3 Christmas cookies! We start with delicious chocolate and vanilla swirl cookies, continue with beautiful stained-glass window cookies and then bake scrumptious jam-filled biscuits. And as a gift for you, we created an eBook with printable favour tags and various cute cookie packaging ideas. This tutorial is part of a Holiday cookie collaboration with our talented friends on YouTube. Links to check out their delectable creations and to download the printable Christmas gift tags are below. Happy holiday baking!
Who else is already in full Christmas mode? Holiday baking is in full swing at our little Cottage and we’re so excited to share recipes for 3 Christmas cookies! Watch the video tutorial for the step-by-step instructions!
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More cookie and biscuit recipes
Want more scrumptious cookie and biscuit recipes? Of course you do! Click on the links below for sweet and crumbly goodness:
- Meringue Kiss
- Ashley’s Blackberry Macarons
- Oreo Nutella Bites
- Bad Bat Biscuits
- Lemon Shortbread Stars
- Homemade Cookie Butter
- Raspberry Chocolate Whoopie Pies
- Caramel Fudge Biscuits
- Lavender Cookies
- Chocolate Chip Lemon Curd Sandwich Cookies
- Strawberry Rose Meltaways
- Brookies with Candy
- Classic Sugar Cookies
Sugar cookie dough recipe
This tutorial focuses on the different techniques rather than a sugar cookie recipe. We used our classic sugar cookie dough and some variations to bake these Christmas cookies, which you can find in this recipe. The oven temperature for all three versions is 180°C (350°F / gas mark 4).
Chocolate and Vanilla Swirl Cookies
Yields: 25 – 30 cookies
Materials
- 1/2 portion classic vanilla cookie dough
- 1/2 portion chocolate cookie dough
Tools
- kitchen scale or measuring cups and spoons
- 20 cm (8 in) square baking tin (pan)
- rolling pin
- cling film (plastic/Saran wrap)
- cutting board
- paring knife
- non-stick baking mat, wax (grease-proof) paper or baking (parchment) paper
- baking tray (sheet)
- oven mitts or kitchen towel
- cooling rack
Instructions
1) Shape the vanilla and chocolate cookie dough
For black and white swirl cookies, prepare one half portion of each vanilla and chocolate cookie dough. Line a square baking tin with clingfilm and press the vanilla dough evenly into the tin to shape a square. Repeat this step with the chocolate dough.
2) Create the swirl
Then place the chocolate dough onto the vanilla dough and make sure both squares line up. Using your rolling pin, gently roll the layers together. Remove the top piece of clingfilm. Using the bottom piece of clingfilm as an aid, carefully roll the dough into a compact log. The log should have a diameter of 5 cm (2 in).
3) Chill the cookie dough
Use the excess clingfilm to seal the log and tighten with your fingers. Refrigerate for an hour.
4) Preheat the oven
While the dough is chilling, preheat the oven to 180°C (350°F / gas mark 4).
5) Bake the cookies
Using a sharp knife, slice thin rounds of the log and place them on lined baking trays, spacing the cookies 2 cm (1 in) apart. Bake for 10 minutes. Allow to cool and store biscuits in an airtight container.
Stained-Glass Window Cookies
Yields: 20 – 30 cookies
Materials
- 1 portion classic vanilla cookie dough
- flour to sprinkle the working surface and rolling pin
- boiled sweets / hard candies (It’s best to avoid sweets with a soft centre.)
Tools
- kitchen scale or measuring cups and spoons
- rolling pin
- perfection strips (optional)
- large round cookie cutter or another large cookie cutter of your choice
- small cookie cutters
- non-stick baking mat, wax (grease-proof) paper or baking (parchment) paper
- baking tray (sheet)
- oven mitts or kitchen towel
- cooling rack
Instructions
1) Preheat the oven
Preheat the oven to 180°C (350°F / gas mark 4).
2) Roll out the cookie dough
To make stained glass window cookies, roll out the chilled sugar cookie dough between two perfection strips on a lightly floured baking mat to a thickness of approximately six millimetres or one-quarter of an inch.
3) Cut out cookies
Cut out large circles or other ornaments. Using smaller cookie cutters, cut out the centre of each cookie. Remove the excess dough. Transfer the baking mat to a baking tray and place a boiled sweet or hard candy into the hole of every cookie.
4) Bake the cookies
Bake in the preheated oven until the edges turn slightly golden and the sweet has melted, for about 8 to 9 minutes. Let the cookies cool for 15 minutes.
Storage tip: It’s best to wrap these biscuits individually and store them dry, so the candy centre doesn’t soften.
Jam-Filled Sandwich Cookies
Yields: 40 – 50 cookies
Materials
- 1 portion brown sugar and spice cookie dough
- flour to sprinkle the working surface and rolling pin
- 150 – 200 g (1/2 – 2/3 cup) jam of your choice (e.g. raspberry, apricot, strawberry)
- icing (confectioners’/powdered) sugar
Tools
- kitchen scale or measuring cups and spoons
- rolling pin
- perfection strips (optional)
- round scalloped cookie cutter or another cookie cutter of your choice
- mini cookie cutters
- non-stick baking mat, wax (grease-proof) paper or baking (parchment) paper
- baking tray (sheet)
- oven mitts or kitchen towel
- cooling rack
- pastry brush
- small sieve
- teaspoon
Instructions
1) Preheat the oven
Preheat the oven to 180°C (350°F / gas mark 4).
2) Roll out the cookie dough
To prepare jam-filled cookies, roll out the chilled cookie dough on a baking mat as described in the previous step.
3) Cut out the cookies
Cut out circles with a round cutter and remove the scraps. Using small cutter, cut out shapes in the centre of half of the rounds and remove the excess dough with a cocktail stick.
4) Bake the cookies
Transfer the baking mat to a baking tray and bake for 9 to 10 minutes. Remove from oven and let cool completely.
5) Fill and sandwich the cookies
Brush the biscuits without holes with jam. Sandwich with the cutout cookies and sprinkle with icing sugar.
Storage tip: Store in an airtight container and place a sheet of wax paper between each layer of cookies.
