Ann Reardon

27 Christmas Cookie Recipes

Best Christmas Cookie Recipes
 

Twenty Seven Christmas Cookie recipes for you to try out. It’s not too late to get some baking done and get into the Christmas spirit. I can’t write this post without asking you to pray for the families of those killed in the siege in Sydney, my home town. A gunman held customers at the Lindt cafe in Sydney captive for 17 long hours before he started shooting hostages. The police responded immediately and it all ended with three dead, including the gunman. One of those killed was Ms Dawson, a barrister and a mum of three kids. It makes me cry to think of those little ones who will never again feel the comfort of their mothers words or her warm embrace. It seems so unfair. The youngest is only 4. As a country we must go on. Bake some cookies and give them to someone you love, and if you have kids squeeze them extra tight tonight when you say goodnight.

 

 

Spiral Cookie Ingredients:

(makes approx 30 cookies)

220g (7.76 ounces) or 1 cup of margarine or unsalted butter
350g (12.35 ounces) or 1 1/2 cups plus 2 Tbsp sugar
2 eggs
470g (16.58 ounces) or 3 cups plain/all purpose flour
1 tablespoon vanilla extract
Red gel food colouring
Sprinkles – I used 100’s and 1000’s

Cook at 180c for 10-12 minutes

spiral cookies recipe video
2014

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

87 Comments View Comments

  1. Thx for the recipe! I think mine came out ok!?? Now i’m just a beginner if you’d even call it that, but a few things i noticed… (1) The middle wasn’t sticking together. Like each color row. You can kinda see in the picture. The cookies broke apart easily. (2) I wasn’t exactly sure when they were done bc i didnt want them to brown on the top and ruin the color. My oven is kinda old and I needed to cook them longer. Anyway, I did use the gel food coloring. (Easter colors were the only kind they had at Target) and putting the dough in the fridge is a must!! My roll was very misshapen lol so all the cookies were different sizes. Thanks so much!!! I found the recipe on this girls YouTube channel.

    • THat is a fabulous first effort Danielle.

  2. Hi Ann,
    I Had a few questions on the cookies..
    How do you make the colour stay when you bake the cookies?
    Last time I put colour in the cookie dough and I baked it, the cookies turned brown and the colour faded away. Also, is it okay if I use liquid food colouring? Previously when I used it, the liquid food colouring didn’t change the consistency of the dough.

    Thanks,
    M

    • Hi Mira, To get the quality of colour in your finished bake it is best to use the Gel colours.

  3. how long does the rolled cylinders have to be in the freezer

    • Hi Pearl, Usually about 30 minutes should be sufficient. You want to firm up the dough rather than freeze it solid.

  4. Hi Ann,

    I just watched this video. thanks for sharing. Seeing you use the 2 wooden sticks when you roll the dough. I was wondering how thick are they? thanks.

    • Hi Jacque, the important thing to haves is 2 sticks (or similar) that are roughly the same width. In the video, Ann uses some wooden utensils that help you roll the dough out to about 5mm thickness

  5. Hello Ann,
    I have a question, how fat is the butter you use on this recipe?
    In my country we have butter from 60% fat to 85% fat (60%,65%,68%, 70%, 72%, 75%,82%,85%), what would you recommend for cookies?

    • Hi Alis, Ann recommends using magarine over butter for most recipes. A standard margarine or butter will have about an 80% fat content or higher, though the type of fat in margarine is polyunsaturated which is considered to be better for you.

  6. Hi! Ann
    Can I use salted butter instead of unsalted?
    Thank You!

    • Hi Liane yes you can

    • Thank you so much for this recipe it went down really well with my husbands work colligues

      • Great job Samantha Jones!

  7. Hi it’s first time try this recipes , I have question I do bake as the recipes but unfortunately still row in the middle , may have any suggestions for it ?

    • Hi Stanny, If they are raw in the middle, you need to cook them for longer.

  8. Hey! Is it ok if we don’t dye it at all? And if we don’t dye it do we still have to put it in the fridge?
    Thanks! – Hannah

    • Hi Hannah, You don’t have to colour but you will still need to firm it in the fridge in order to be able slice nice rounds.

  9. hi, my sister and I are trying this recipe and we are unsure as to wether the cookies are they supposed to be hard or soft cookies? Which type of cookie is it? Thank you.

    • Hi Confused, the cooled cookies should be firm not soft.

  10. I dont understand where the other 26 recipes are….

    • Hi Susie, This was a collaboration with other bakers. At the end of the video, a link comes on screen that takes you to a playlist that has the other 26 contributers videos and weblinks as well. Here is the link for you as well: https://goo.gl/v5xAhZ

  11. Hi I’m eager to get started on these, just wanted to know, is 180c for a fan oven?

    • Hi Samantha, Yes, Ann uses a fan-forced oven.

  12. The directions were so understandable. I love how you make instructions so clear and easy to follow. You make a person feel like they can actually accomplish baking these cookies before they’ve even tried.

    • Thanks Yolanda, that is what Ann is aiming for.

  13. Hello Ann x
    What a scrummy recipe x
    Is there any way of making it diabetic friendly? Xx

    • Hi Nicola, Ann hasn’t tested low GI versions, so you will just need to experiment.

  14. Hi! 😀
    Could I just “color” the red part with cacao powder, or should i make two batches than and change quantities?

    Much love,
    Bernadette

    • Hi Bernadette, If you want a chocolate colour instead of the red or green. You can just replace the colouring and add cocoa powder but you will need to reduce the flour quantity by the amount of cocoa you use.

  15. Hi Ann.Can I use self raising flour instead of flour?

    • Hi Sally, You need to use plain or all purpose flour. Self raising flour is not suitable for this recipe.

  16. I’m going to make a halloween twist with cookies by making the red part orange!

  17. Hey Ann I tried these and they were very tasty but my parents found them too sweet can I just decrease the quantity of sugar or do I have to increase the quantity of flour or something else to balance it out. Please help! I want to make them once again! i have attached a pic of my cookies as well:) Thank you for sharing your recipe with us.

    • Hi Hannah, The biscuits look lovely. You could try decreasing the sugar by one third and leaving the rest of the recipe the same. It should be okay.

  18. Hi Ann,
    What do you think? A

    • Great Job! They look yummy!

  19. Hi, my Name is Tanya, i from Germany, and I love you’re recipes.

    • thanks Tanya

  20. hi ann how exactly can i enter your competetion thanx xxxx

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