Spiced Christmas Tree Cookies

Spiced Christmas Tree Cookies in different shapes on a wooden table decorated with icing
  • 16 servings
  • 35 minutes to prepare
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  • 175g unsalted butter, at room temperature
  • 1 medium egg
  • 350g Booths plain flour
  • 125g Billington's golden caster sugar
  • 125g Billington's light muscovado sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • For the icing
  • icing sugar sifted
  • 1 medium egg white
  • Divine Deli silver pearls


Preheat the oven to 180ºc/gas 4

The cookies

1 Beat the butter with the two sugars in a large bowl until light and creamy.

2 Beat in the eggs gradually, then sift in the flour, salt and spices and mix until everything’s incorporated.

3 Press the mixture into a ball, cover with cling film and rest in the fridge for 30 minutes.

4 Flour the work surface and roll out the dough mixture to about half a centimetre thick.

5 Use Christmas themed cutters to cut out different shapes.

6 Use a skewer to make a hole at the top of each cookie to thread ribbon for the tree.

7 Line two baking trays with greaseproof baking paper and lay the biscuit shapes on them.

8 Prick them lightly with a fork and bake in the oven for 15 minutes, or until the cookies are browned and firm to the touch.

9 Cool the cookies for a few minutes on their trays, then move them to wire racks to cool down.

The Icing

1 Beat the egg white in a large bowl until really frothy, then gradually add the sifted icing sugar until you can make stiff peaks.

2 Fill a fine-nozzle piping bag with icing (Or use a sandwich bag with the corner cut off.)

3 Decorate the cookies with the icing and add the silver pearls.