Sometimes, when I need something quick for Christmas or when I'm not in the mood for complicated recipes, I take a pack of sweet tart dough out of the fridge. I let it sit at room temperature, gather my cookie cutters, and get straight to work. The cookies turn out delicate, they come together quickly, and the kids have fun decorating them. It doesn't require anything complicated, just a little patience for the icing and some imagination.
Quick Info
Total time: 30-40 minutes
Servings: 20-25 cookies (depending on size)
Difficulty: very easy
Ingredients
1 pack of sweet tart dough (approx. 300 g)
100 g powdered sugar
1-2 tablespoons water
Food coloring (optional)
Lemon, vanilla, or orange essence (to taste)
50 g chocolate (for filling or decoration)
Sugar decorations (silver balls, confetti, etc.)
Instructions
1. Take the pack of dough out of the fridge and let it sit for 10-15 minutes to reach room temperature. It works much better this way.
2. Roll out the dough on a lightly floured surface to a thickness of 3-4 mm. If it becomes too sticky, sprinkle a little flour.
3. Cut out the cookies using your desired shapes. I like stars and Christmas trees, but any shapes you have at home will work.
4. Place the cookies on a baking sheet lined with parchment paper. If you want to make "double" cookies for filling, cut some with a hole in the middle.
5. Bake in a preheated oven at 180°C (top and bottom heat) for 12-15 minutes. They bake quickly and shouldn't brown too much.
6. Remove the tray and let them cool completely on a wire rack. They are very fragile when warm, so don't move them immediately.
7. For the icing, mix the powdered sugar with 1 tablespoon of water. Stir well until you get a thick but fluid paste. If it's too thick, add a few drops of water. If it's too runny, add more sugar.
8. Add food coloring and essence to taste. I prefer lemon essence for freshness.
9. Brush the cooled cookies with the icing using a small brush or the back of a teaspoon. Decorate with sugar balls or other toppings. The icing dries quite quickly.
10. If you've made double cookies, spread a little icing on one, then stick another cookie cut with a hole in the middle on top. Fill the hole with melted chocolate or jam, after they have completely cooled.
11. Let them sit at room temperature until the icing hardens (20-30 minutes).
Why I make this recipe often
It's one of the few Christmas cookie recipes that doesn't require me to dirty too many dishes or spend a lot of time with my hands in the dough. I love that I can involve the kids, and the cookies keep well for 3-4 days. The icing and decorations can be adapted for anyone—from simple to very colorful or festive. They also make a great snack, not just for the holidays.
Tips
If the dough gets too soft, put it in the fridge for a few minutes to firm up again.
Don't cut the cookies too thin—they break easily when transferring to the tray.
Make the icing in two or three different colors for more decorating options.
For a more complex flavor, you can add grated lemon or orange zest to the icing.
Let the cookies cool completely before icing them; otherwise, the sugar will melt, and the icing won't stick.
Substitutions
You can use any sweet tart dough, even puff pastry if you don't have anything else. The cookies turn out crunchier with puff pastry.
Powdered sugar can be replaced with vanilla powdered sugar for extra flavor.
If you don't have food coloring, leave the icing white. It looks nice and simple, especially with colorful decorations.
The filling between the double cookies can also be made with thick jam, marmalade, or chocolate spread.
Variations
Instead of making double cookies, you can leave them simple and just decorate them with icing and colored sugar.
You can sprinkle the cookies with a little cinnamon or brown sugar before baking for a more intense flavor.
If you want something richer, add a few drops of rum or almond extract to the icing.
Serving ideas
They are perfect alongside coffee, hot chocolate, or flavored tea. For kids, I serve them on a plate with a glass of milk, in the classic "cookies for Santa" style. I also use them as decorations on holiday dessert platters.
Frequently Asked Questions
Can I make homemade dough instead of store-bought?
Yes. You can use any simple sweet tart dough recipe (flour, butter, sugar, egg, a pinch of salt). I often use the store-bought version for speed.
If I don't have food coloring, can I glaze the cookies differently?
Sure. The icing can be left white, or you can use fruit juices (beet juice, orange juice) for subtle shades.
How long do the cookies last after glazing?
2-3 days in an airtight container at room temperature. The icing keeps them delicate; they don't harden too quickly.
Can the cookies be frozen?
Plain cookies (without icing) can be frozen for 1-2 months. After thawing, they can be freshly glazed.
Can I use a different type of chocolate for the filling?
Yes, any chocolate works—dark, milk, or even spreadable chocolate.
Nutritional values
Per serving (approximately 1 cookie, unfilled), we have about:
Calories: 60 kcal
Carbohydrates: 10 g
Fats: 2 g
Proteins: less than 1 g
For double cookies or those with a lot of icing, the values increase slightly, especially for sugar. The cookies are an occasional treat, not too "fit," but not overly high in calories either.
Storage and reheating
After the icing and decorations have dried, store the cookies in a lidded container at room temperature. In very warm places, the icing may soften. They stay fresh for 2-3 days, after which they become harder but not unpleasant. If you want them soft again, place a slice of apple in the container (wrapped in paper), but no more than a day, to avoid them getting soggy. I don't recommend reheating them in the oven as the icing will melt. Plain cookies (without icing) can be frozen and keep well for a few weeks.
Quick Info
Total time: 30-40 minutes
Servings: 20-25 cookies (depending on size)
Difficulty: very easy
Ingredients
1 pack of sweet tart dough (approx. 300 g)
100 g powdered sugar
1-2 tablespoons water
Food coloring (optional)
Lemon, vanilla, or orange essence (to taste)
50 g chocolate (for filling or decoration)
Sugar decorations (silver balls, confetti, etc.)
Instructions
1. Take the pack of dough out of the fridge and let it sit for 10-15 minutes to reach room temperature. It works much better this way.
2. Roll out the dough on a lightly floured surface to a thickness of 3-4 mm. If it becomes too sticky, sprinkle a little flour.
3. Cut out the cookies using your desired shapes. I like stars and Christmas trees, but any shapes you have at home will work.
4. Place the cookies on a baking sheet lined with parchment paper. If you want to make "double" cookies for filling, cut some with a hole in the middle.
5. Bake in a preheated oven at 180°C (top and bottom heat) for 12-15 minutes. They bake quickly and shouldn't brown too much.
6. Remove the tray and let them cool completely on a wire rack. They are very fragile when warm, so don't move them immediately.
7. For the icing, mix the powdered sugar with 1 tablespoon of water. Stir well until you get a thick but fluid paste. If it's too thick, add a few drops of water. If it's too runny, add more sugar.
8. Add food coloring and essence to taste. I prefer lemon essence for freshness.
9. Brush the cooled cookies with the icing using a small brush or the back of a teaspoon. Decorate with sugar balls or other toppings. The icing dries quite quickly.
10. If you've made double cookies, spread a little icing on one, then stick another cookie cut with a hole in the middle on top. Fill the hole with melted chocolate or jam, after they have completely cooled.
11. Let them sit at room temperature until the icing hardens (20-30 minutes).
Why I make this recipe often
It's one of the few Christmas cookie recipes that doesn't require me to dirty too many dishes or spend a lot of time with my hands in the dough. I love that I can involve the kids, and the cookies keep well for 3-4 days. The icing and decorations can be adapted for anyone—from simple to very colorful or festive. They also make a great snack, not just for the holidays.
Tips
If the dough gets too soft, put it in the fridge for a few minutes to firm up again.
Don't cut the cookies too thin—they break easily when transferring to the tray.
Make the icing in two or three different colors for more decorating options.
For a more complex flavor, you can add grated lemon or orange zest to the icing.
Let the cookies cool completely before icing them; otherwise, the sugar will melt, and the icing won't stick.
Substitutions
You can use any sweet tart dough, even puff pastry if you don't have anything else. The cookies turn out crunchier with puff pastry.
Powdered sugar can be replaced with vanilla powdered sugar for extra flavor.
If you don't have food coloring, leave the icing white. It looks nice and simple, especially with colorful decorations.
The filling between the double cookies can also be made with thick jam, marmalade, or chocolate spread.
Variations
Instead of making double cookies, you can leave them simple and just decorate them with icing and colored sugar.
You can sprinkle the cookies with a little cinnamon or brown sugar before baking for a more intense flavor.
If you want something richer, add a few drops of rum or almond extract to the icing.
Serving ideas
They are perfect alongside coffee, hot chocolate, or flavored tea. For kids, I serve them on a plate with a glass of milk, in the classic "cookies for Santa" style. I also use them as decorations on holiday dessert platters.
Frequently Asked Questions
Can I make homemade dough instead of store-bought?
Yes. You can use any simple sweet tart dough recipe (flour, butter, sugar, egg, a pinch of salt). I often use the store-bought version for speed.
If I don't have food coloring, can I glaze the cookies differently?
Sure. The icing can be left white, or you can use fruit juices (beet juice, orange juice) for subtle shades.
How long do the cookies last after glazing?
2-3 days in an airtight container at room temperature. The icing keeps them delicate; they don't harden too quickly.
Can the cookies be frozen?
Plain cookies (without icing) can be frozen for 1-2 months. After thawing, they can be freshly glazed.
Can I use a different type of chocolate for the filling?
Yes, any chocolate works—dark, milk, or even spreadable chocolate.
Nutritional values
Per serving (approximately 1 cookie, unfilled), we have about:
Calories: 60 kcal
Carbohydrates: 10 g
Fats: 2 g
Proteins: less than 1 g
For double cookies or those with a lot of icing, the values increase slightly, especially for sugar. The cookies are an occasional treat, not too "fit," but not overly high in calories either.
Storage and reheating
After the icing and decorations have dried, store the cookies in a lidded container at room temperature. In very warm places, the icing may soften. They stay fresh for 2-3 days, after which they become harder but not unpleasant. If you want them soft again, place a slice of apple in the container (wrapped in paper), but no more than a day, to avoid them getting soggy. I don't recommend reheating them in the oven as the icing will melt. Plain cookies (without icing) can be frozen and keep well for a few weeks.