Vickys Spiced 'n' Iced Christmas Cookies. The traditional recipes use orange juice, zest and more cinnamon and ginger but I just love mixed spice! Soft and cakelike, not at all dense or sticky. The take on a beautiful shape while baking. Iced cookies do more than just taste good. They also satisfy your hunger for beauty with the icings, frostings, and glazes that turn them into mini-masterpieces.
Here's a guide to some our most popular types of iced cookies -- ranging from clever cut-outs to simple drop cookies -- embellished with toppings that take them over the top.
For the cookies: Mix the shortening and sugar with a mixer.
Then add the milk, vanilla, egg, and blend.
You can cook Vickys Spiced 'n' Iced Christmas Cookies using 10 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Vickys Spiced 'n' Iced Christmas Cookies
- Prepare 225 grams of gluten-free/plain flour.
- Prepare 1/2 tsp of baking soda/bicarb of soda.
- You need 75 grams of soft brown sugar.
- You need 60 grams of dairy-free spread such as Vitalite sunflower spread or Stork margarine foil wrapped block.
- You need 1 tbsp of treacle/molasses.
- You need 2 tsp of Mixed Spice, recipe link below.
- You need 1 tsp of cinnamon.
- Prepare 1 tsp of ginger.
- It's 1/2 tsp of ground cardamom.
- It's 2-4 tablespoons of milk or dairy-free alternative.
Gradually add the rest of the dry ingredients until the mix forms a soft dough (when I double the recipe, I cut the flour down a little bit so it doesn't get too dry). Shortbread cookies win for best Christmas cookie because they're basically just a vehicle for getting loads of butter into your mouth. We are forever grateful to this cookie for making that happen. Plus, they come in so many flavors.
Vickys Spiced 'n' Iced Christmas Cookies step by step
- Cream the butter and sugar in a mixer. Add the spices and treacle and beat again, then add 2 tbsp of the milk https://cookpad.com/us/recipes/359496-vickys-sweet-mixed-spice-for-baked-goods.
- Add the flour and baking soda then using your hands, bring the dough together into a ball. Add more milk a teaspoon at a time if you need it but don't let the dough become too sticky. Wrap it in clingfilm and refrigerate for half an hour.
- Lightly flour your surface and roll out the dough 3mm thick. Cut out your shapes and put them on to two lightly greased baking-sheets. Gather the remaining dough into a ball, roll out again and keep cutting until it has all been used.
- Put the baking sheets in the fridge for about 45 minutes, meanwhile preheat the oven to gas 4 / 180C / 350°F. Bake for 12 minutes. They should start to feel hard round the edges as they cool and eventually become really hard. They need to have a nice 'snap'.
- Decorate with icing sugar mixed with a little water or brush with marmalade as I did and cut out the same shapes from ready roll icing and stick on top of the cookies. Be creative with piping icing and embellishments.
Make your gingerbread man cookie cutter do double-duty this season. Use the cookie cutter as normal, bake cookies and allow to cool. As soon as the nights grow long, our minds and stomachs start longing for peppermint-spiked, thumbprint-shaped and ginger-laced cookies. See more ideas about Cookie decorating, Sugar cookies decorated, Iced cookies. See more ideas about Christmas baking, Christmas treats, Christmas food.