Iced Christmas Cookies

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Chicken Fettucine with Pesto Cream Sauce Recipe by KitchenAid | Minimax

Recipe by KitchenAid

A festive fave, this summer pavlova is sure to impress. Fluffy whipped cream, fresh summer fruits and a delectably light base? That's what we call the ultimate warmer weather dessert!

Makes: 2 cookie trees

Prep/Cook Time: 30 minutes plus icing time


225g unsalted butter, at room temperature

2 cups icing sugar

1 large egg

1 tsp vanilla extract

3 1/4 cups all purpose plain flour

2 tsp baking powder

Pinch sea salt

1 1/2 tsp ground cinnamon

1 tsp ground nutmeg

Royal Icing

1 1/2 cups pure icing sugar, sifted

1 large egg, whites only

1 tsp lemon juice

Food colouring



  • 01

    Pre heat the oven to 180C fan forced.

  • 02

    Line 2 large cookie trays with baking paper.

  • 03

    Attach the paddle attachment to a KitchenAid stand mixer. Add the butter and sugar and turn on a low to medium speed. Beat until light and fluffy, followed by adding the egg and the vanilla extract. Beat further until well combined.

  • 04

    In a seperate bowl combine all the dried ingredients. Turn the mixer on low and slowly add the dry mixture to the butter mixer. Beat until the dough comes together.

  • 05

    Divide the dough in half and cover. Roll out one half of the dough in-between 2 sheets of baking paper until it is roughly 1cm thick. If you are working on a hot day, it is helpful to place the rolled out dough in the fridge for 10 minutes until it is firm and easy to manage.

  • 06

    Using different size star cookie cutters, cut out each cookie. Using a thin spatular, gently transfer each cookie onto the pre lined tray. 

  • 07

    Place in the oven and bake for 10-12 minutes or until lightly golden. Remove from the oven and allow too cool for a few minutes before transferring to a cooling rack.

  • 08

    Repeat the process for the other half of the dough until all cookies have been cooked.

  • 09

    Allow to completely cool before icing.

  • 10

    To make the royal icing; combine the icing sugar, egg whites and lemon juice into a clean KitchenAid mixing bowl, attach the paddle attachment to the stand mixer. Beat on slow speed until the icing is smooth and the consistency of toothpaste. 

  • 11

    Add the food colouring of your liking and mix together.

  • 12

    Transfer the icing into a piping bag with a small piping nozzle attached. Pipe the cookies and sprinkle over with sprinkles.

  • 13

    To build the Christmas trees, layer up the cookies starting with the largest one as the base. Use a little of the icing as glue to help stick them together.

  • 14

    Store in a sealed container.

KSM195 Stand Mixers


Experience the magic of KitchenAid this festive season with the KSM195, a durable tilt-head stand mixer built to last, offering 10 speeds for all your Christmas dessert needs. This model includes a 4.8L and 2.8L bowl, along with an accessory pack, perfect for all your holiday baking and show-stopping Christmas desserts.

Deluxe Cookie Press and Icing Kit


Includes roller for thinning and two cutters for crafting fettuccine and spaghetti, this attachment opens up a world of possibilities for homemade pasta dishes.