Delicious Christmas Cookie Recipes to Bake and Taste!

Cookies with Red berry Design and ribbons Placed in a Box Featured Image

Anytime is the perfect time for cookies! Get baking now and try out these deliciously festive creations. You’ve got plenty of time to perfect them for the Christmas season.

A big part of perfecting a recipe is the taste test, so make sure you do plenty of taste testing! And if you’re not quite sure, you’d better bake another batch just to check. All purely to make sure you get it “just right” for Christmas of course! 😉

Jammy Dodgers

There’s good reason these Jammy Dodgers are a traditional cookie favourite. Quite simply, they’re delicious and they look amazing too.

A delight on the table at any time of year, the red and white colours and star cut-out make them just perfect as a sweet Christmas treat. Share with your guests or wrap them in clear cellophane and finish with a festive bow for gifts and favours everyone will enjoy.

Prep: 40 Mins
Cook: 10 Mins
Serves: 12


  • 100g unsalted butter, softened
  • 100g caster sugar
  • 1 cup (150g) plain flour, plus extra to dust
  • 1/2 cup (60g) almond meal
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons raspberry jam
  • 2 teaspoons lemon juice


  1. Beat the butter and sugar with an electric mixer or hand-held beaters until the mixture is pale and fluffy. Stir in flour, almond meal and lemon zest. Form the biscuit dough into a disc shape with your hands, enclose in plastic wrap and refrigerate for 20 minutes.
  2. Preheat the oven to 170°C. Grease two baking trays. Roll out the biscuit dough on a floured surface until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds. Using a 3cm-round fluted pastry cutter, cut out the centres of each round to make rings and place the rings on one of the baking trays. Combine the cut-out centres with the remaining pastry and re-roll until 3mm thick. Using a 6.5cm-round fluted pastry cutter, cut out 12 rounds and place on another tray. Bake for 8-10 minutes or until golden. Transfer to a wire rack to cool.
  3. Place the jam and lemon juice in a small saucepan and heat over low heat for 1 minute or until the mixture is combined and slightly runny. Spread each biscuit round with some of the jam, then top each one with biscuit rings.

Recipe source: www.delicious.com.au


Pudding Biscuits

These Pudding Biscuits are sure to impress, on flavour and presentation, and they are so simple to make too. Create a decorative, edible, feature piece by hanging the biscuits on a table top tree or wire frame and let your guests help themselves. Pudding Biscuits could also make a great take-along to a Christmas celebration or as a shared gift to colleagues, children’s school class or teachers – as a feature tree or wrapped and given individually. Mmmmm!

Prep: 2 Hrs
Cook: 15 Mins
Serves: 26


  • 125g butter
  • 1/2 cup caster sugar
  • 1 egg
  • 1 1/4 cups plain flour
  • 1/4 cup cocoa
  • 1 tsp baking powder
  • 600g pkt ready-to-roll white icing
  • Red and green food colouring
  • Ribbon


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Beat butter and sugar together until pale and creamy. Beat in egg until combined. Sift flour, cocoa and baking powder together and stir into butter mixture to form a dough. Transfer dough to a lightly floured surface and knead lightly until smooth. Wrap in plastic and place in fridge to chill for 20 minutes.irm. Transfer to a wire to cool completely.
  3. Roll out dough to 5mm thick. Cut out rounds using a 7cm cutter and transfer to trays. Use a skewer to make a hole large enough for the ribbon. Bake for 15 minutes until just firm. Transfer to a wire rack to cool completely.
  4. To make the decorations, break off a walnut-sized piece of icing and add drops of red food colouring. Wrap tightly in plastic and set aside. Break off another larger piece of icing and colour green. Wrap in plastic wrap and set aside.
  5. Roll out remaining white icing until 3mm thick. Using the same cutter, cut out rounds of icing. Halve each in a wiggly pattern to form the dripping icing effect. Roll out reserved green icing and cut out holly leaves, allowing 2 for each biscuit. Roll reserved red icing into balls for berries.
  6. To decorate, brush the underside of white pieces with a little water and position on biscuits. Make a hole in icing for ribbon. Attach leaves and berries with a little water. Loop ribbon through holes and set aside until icing has firmed.

Recipe source: www.delicious.com.au


Rainbow Doves and Star Wands (Brown Sugar and Hazelnut Cookies)

Rainbow Doves and Star Wand cookies are sure to be a hit this Christmas, especially with the kids! If they didn’t already love cookies enough, a gorgeous looking cookie on a stick will certainly make it feel like Christmas!

Prep: 8 Hrs
Cook: 10 Mins
Serves: 20 of each


  • 200g unsalted butter, softened
  • 3/4 lightly packed cup (165g) brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225g) plain flour, sifted
  • 3/4 cup (75g) hazelnut meal
  • Plain flour, to dust
  • Paddle-pop sticks, edible glitter, silver cachous and ribbon, to decorate


  • 500g royal icing mix
  • 1-2 drops pink food colouring


  1. Beat butter and brown sugar in an electric mixer for 5 minutes or until pale and creamy. On medium speed, add egg and vanilla and beat until combined. Stir in the sifted flour and hazelnut meal until mixed through. Form into a ball, enclose in plastic wrap, then chill for at least 1 hour.
  2. Meanwhile, preheat oven to 180°C. Line 3 large baking sheets with baking paper.
  3. Remove the dough from the fridge. Sprinkle surface with flour and knead for 1 minute, then divide into two. Using a rolling pin, roll out one half to about 5mm thick. Using an 11cm dove cookie cutter, cut out shapes and place them about 3cm apart on the baking sheets. Repeat process with the remaining dough using an 8cm-wide star-shaped cutter, then carefully make an incision about 1.5-2cm deep between two points of each star and insert a paddle-pop stick in each. Place in the oven and bake the cookies for 8-10 minutes until light golden. Remove from the oven. Using a skewer, immediately make 5mm holes in the doves’ wings. Cool cookies completely on a wire rack.
  4. For the icing, place the royal icing mix in an electric mixer and, on a low setting, gradually add enough water (about 2 tablespoons) to form soft peaks. Put 1-11/2 cups of icing in a piping bag (cover remaining icing to stop it drying out). Use to draw an outline around cookies and draw 2 lines on the doves to outline rainbows. Allow icing to set for 2-3 hours.
  5. With the electric mixer on a low setting, add enough water to remaining icing mix to reach a pouring consistency, then fill in outlines on cookies with icing using a spoon, taking care not to cover holes. (If holes block, quickly reinsert the skewer to create a hole.) Add colouring to remaining icing mix and fill in ‘rainbows’ on doves. Immediately decorate with glitter and cachous. Allow cookies to dry completely for at least 3 hours, preferably overnight. Thread ribbon through holes in the dove wings and wrap ribbon around wands.

Recipe source: www.delicious.com.au