Christmas Butter Cookies

AuthorLe-ThermiqueCategory
Yields1 Serving
A. Teddy Bear Cookies (12-15 pcs)
(A1) Butter Dough (Beat)
 113 g unsalted butter, softened
 60 g caster sugar
 ¼ tsp salt
(A2) Butter Dough (Beat)
 1 egg yolk
 1 tbsp heavy cream
 1 tsp vanilla extract
(A3) Butter Dough (Mix)
 125 g cake flour , sift (125g = 1 cup)
 16 g cornstarch , sift (16g = 2 tbsp)
(A4) Red food colouring for hat (piping tip 2C)
 2 tsp Beet root red colouring powder
(A5) Frosting for eyes and nose
 20 g dark chocolate, melted (20g = 2 tbsp)
 2 tbsp Icing Sugar (2 tbsp icing sugar + 1 tsp water or lemon juice)
B. Christmas Tree Cookies
(B1 .. 3) Repeat the same 'Teddy Bear Cookies' 's butter dough recipes (A1..3)
(B4) Green colouring (piping tip 2C)
 5 g green tea powder (5g = 2 tsp)
(B5) Brown colouring (piping tip 2C)
 3 g cocoa powder (3g = 1 tsp)
(B6) Frosting
 80 g white chocolate, melted (80g = ½ cup)
 colored chocolate chips sprinkle
COOKING METHODS:
A. Teddy Bear Butter Cookies
1

(A1) Add butter into the mixing jar to beat.
Settings: Timer: 2 Minutes / Speed: 3

2

(A2) Add caster sugar , salt , egg yolk, heavy cream and vanilla extract into the mixing jar to beat.
Settings: Timer: 3 Minutes / Speed: 4

3

(A3) Sift the cake flour and cornflour into the mixing jar.
Settings: Timer: 20 seconds / Speed: 4
Pause at 10 seconds, use spatula scrape down the flour at the sides of the jar, close the jar lid to continue.

4

(A4) Red christmas hat:
Scoop a quarter of the dough in a small bowl. Add beet root food powder colouring and 2 drips of red liquid food colouring if you want more red color.
Transfer the red dough into a piping bag.

5

Transfer the rest of the dough into a piping bag respectively.
Notes: A thin piping bag will cause breaking of the bag, you may add one more bag.

6

Piping the butter dough..
- Pipe dough for the teddy bear face to complete a full circle
- Pipe dough on the centre for the mouth
- Pipe dough on the angle of top left and right for the ears
- Pipe red dough on the top for the red hat.

7

Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 13 minutes
- Let it cool completely.

8

(A5) Frosting icing
- Melt some dark milk chocolate and pipe for the eyes and nose.
- Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice.

Piping the frosting..
Pipe 5 small dots on the bottom for the hat lining and 1 big dot on top for the hat cotton ball.

9

Tips:
How To Keep Cookies Crisp?
- Cool cookies completely before storing.
- Do not store soft cookies together with crispy cookies.
- Glass containers are good for storing crispy cookies.
- Do not store in plastic bags but use a covered container.
- Refrigerating cookies will help keep them crisp.
When does Butter Cookies expire?
- Stay good for 3-4 weeks

B. Christmas Tree
10

(B1..B3) Follow the method of A1 to A3.

11

(B4) Green Christmas trees:
For the trunk:
- Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
Transfer the dough into a piping bag.

For the tree leaves:
- Sift 2 tsp of green tea powder, add 2 drips of the green food colouring if you want more bright green color. Mix until well combined.
Transfer the dough into a piping bag.

12

Piping the butter dough..
- Pipe dough from top to bottom with horizontal lines for the Christmas tree leaves
- Pipe dough on the centre bottom for the tree trunk.

13

Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 2-13 minutes
- Let it cool completely.

14

(B4) Frosting icing
- Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
- Sprinkle some multicolors chocolate chips on the frosting before it dries.

Cookies are ready to serve.

Ingredients

A. Teddy Bear Cookies (12-15 pcs)
(A1) Butter Dough (Beat)
 113 g unsalted butter, softened
 60 g caster sugar
 ¼ tsp salt
(A2) Butter Dough (Beat)
 1 egg yolk
 1 tbsp heavy cream
 1 tsp vanilla extract
(A3) Butter Dough (Mix)
 125 g cake flour , sift (125g = 1 cup)
 16 g cornstarch , sift (16g = 2 tbsp)
(A4) Red food colouring for hat (piping tip 2C)
 2 tsp Beet root red colouring powder
(A5) Frosting for eyes and nose
 20 g dark chocolate, melted (20g = 2 tbsp)
 2 tbsp Icing Sugar (2 tbsp icing sugar + 1 tsp water or lemon juice)
B. Christmas Tree Cookies
(B1 .. 3) Repeat the same 'Teddy Bear Cookies' 's butter dough recipes (A1..3)
(B4) Green colouring (piping tip 2C)
 5 g green tea powder (5g = 2 tsp)
(B5) Brown colouring (piping tip 2C)
 3 g cocoa powder (3g = 1 tsp)
(B6) Frosting
 80 g white chocolate, melted (80g = ½ cup)
 colored chocolate chips sprinkle

Directions

COOKING METHODS:
A. Teddy Bear Butter Cookies
1

(A1) Add butter into the mixing jar to beat.
Settings: Timer: 2 Minutes / Speed: 3

2

(A2) Add caster sugar , salt , egg yolk, heavy cream and vanilla extract into the mixing jar to beat.
Settings: Timer: 3 Minutes / Speed: 4

3

(A3) Sift the cake flour and cornflour into the mixing jar.
Settings: Timer: 20 seconds / Speed: 4
Pause at 10 seconds, use spatula scrape down the flour at the sides of the jar, close the jar lid to continue.

4

(A4) Red christmas hat:
Scoop a quarter of the dough in a small bowl. Add beet root food powder colouring and 2 drips of red liquid food colouring if you want more red color.
Transfer the red dough into a piping bag.

5

Transfer the rest of the dough into a piping bag respectively.
Notes: A thin piping bag will cause breaking of the bag, you may add one more bag.

6

Piping the butter dough..
- Pipe dough for the teddy bear face to complete a full circle
- Pipe dough on the centre for the mouth
- Pipe dough on the angle of top left and right for the ears
- Pipe red dough on the top for the red hat.

7

Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 13 minutes
- Let it cool completely.

8

(A5) Frosting icing
- Melt some dark milk chocolate and pipe for the eyes and nose.
- Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice.

Piping the frosting..
Pipe 5 small dots on the bottom for the hat lining and 1 big dot on top for the hat cotton ball.

9

Tips:
How To Keep Cookies Crisp?
- Cool cookies completely before storing.
- Do not store soft cookies together with crispy cookies.
- Glass containers are good for storing crispy cookies.
- Do not store in plastic bags but use a covered container.
- Refrigerating cookies will help keep them crisp.
When does Butter Cookies expire?
- Stay good for 3-4 weeks

B. Christmas Tree
10

(B1..B3) Follow the method of A1 to A3.

11

(B4) Green Christmas trees:
For the trunk:
- Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
Transfer the dough into a piping bag.

For the tree leaves:
- Sift 2 tsp of green tea powder, add 2 drips of the green food colouring if you want more bright green color. Mix until well combined.
Transfer the dough into a piping bag.

12

Piping the butter dough..
- Pipe dough from top to bottom with horizontal lines for the Christmas tree leaves
- Pipe dough on the centre bottom for the tree trunk.

13

Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 2-13 minutes
- Let it cool completely.

14

(B4) Frosting icing
- Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
- Sprinkle some multicolors chocolate chips on the frosting before it dries.

Cookies are ready to serve.

Notes

Christmas Butter Cookies

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