Christmas Cookies

Hello everyone!

{Spanish Here}

We just have three days left until Christmas and I couldn't leave you without a recipe for this season. And I finally decided to do Christmas Cookies that double up as tree decorations. How is that?

This are cinnamon and brown sugar cookies, my favorite. You can actually find lots of different designs with these cookies on the blog, just go to the "cookies" department and you'll see. Lizards, reindeer cookies, autumn leaves... The recipe is great because it holds its shape very well and the cookies come out of the oven golden and delicious!

Cinnamon and Brown Sugar Cookies


  • 225g butter (room temperature)
  • 135g brown sugar
  • 1 egg 
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 330g flour
  • ½ tsp baking powder


  • Beat sugar and butter with an electric mixer until smooth and fluffy. Add the egg and vanilla and mix until well combined.
  • Mix dry ingredients in a bowl and add them to the other mix gradually. Attention! It is important to mix the ingredients previously, otherwise, the baking powder could form lumps and this would lead to the cookies being baked differently.
  • Pre-heat the oven at 180ºC (350ºF).
  • Roll out the dough between two baking papers with a rolling pin until achieving half a centimeter of thickness (¼ of an inch). Cut out the cookies with your chosen cookie cutter and remove the extra dough so you can roll it out again. Put the cookies in the freezer for two minutes and transfer them into the tray when they are firm. Make sure the cookies have 1 cm between them so they don't bake together. Repeat this procedure until you have used all the cookie dough.
  • Bake the cookies for 10-15 minutes, until they are golden. Let the cookies sit out of the oven for 10 minutes before transferring them into a grid.
  • Let the cookies cool completely before decorating them.

Royal Icing


  • 400g confectioners sugar 
  •  5 Tbs water 
  • 2 Tbs meringue powder 
  • Food coloring


  • Sift the sugar with a cloth covering the bowl to avoid cover everything in sugar. Add water (gradually) and meringue powder and blend with a spoon.

The icing has to be thick to trace the borders and, afterwards, the detailed decorations. However, for the interior of the cookie, the icing has to needs to be more fluid, therefore you will have to add more water to the mix (gradually!).

You can decorate them however you want. Use the bottle or the pastry bag for the big details and a toothpick for the smaller ones. 

I hope you liked them. Merry Christmas!