Dessert
Sprinkle Embroidery Christmas Cookies
2 hServes 24Nutri-Score E€€
E
2 h
2 hSprinkle Embroidery Christmas Cookies
what you need
Ingredients
all-purpose flourGrains375 g
unsalted butter (softened)Dairy230 g
granulated sugarPantry200 g
egg (room temperature)Dairy1 piece- vanilla extractPantry10 ml
- baking powderPantry4 g
saltSpices3 g- powdered sugar (sifted)Pantry480 g
milkDairy60 ml
food coloring (deep jewel tones)Other5 ml- sprinkles (assorted colors)Other100 g
per serving
Nutrition
199kcal
- Carbs
- 29 g
- Proteins
- 2 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl ×2
Rolling pin
Cookie cutter
Baking tray
Piping bag
Oven
step by step
Method
- Step 1
Make the no-spread vanilla cookie dough
- Cream the softened butter with the granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Mix in the flour, baking powder and salt until a smooth dough forms, then chill.
- Step 2
Roll and cut the cookies
- Roll the chilled dough out on a floured surface.
- Cut into ornament, tree, star and snowflake shapes and place on a baking tray.
- Bake at 180 °C until the edges are just set, then let cool completely.
- Step 3
Prepare the buttercream
- Beat the butter with the powdered sugar and milk until smooth and pipeable.
- Divide the buttercream into bowls and dye each one a deep, rich color.
- Step 4
Flood the cookie tops
- Pipe the buttercream onto each cookie.
- Press each cookie buttercream-side down onto parchment paper.
- Freeze until the icing is firm, then peel off the parchment to reveal smooth tops.
- Step 5
Embroider with sprinkles
- Pipe fine lines of buttercream in embroidery-style patterns on the smooth tops.
- Press sprinkles into the buttercream to create the embroidered designs.
- Let the cookies set before serving.