A lot of people in Australia celebrate Christmas also in July to experience the excitement of a cold Christmas. Gifts are not traditionally given but you always take something small for the host such as these easy Christmas cookies. Here is my easy Christmas cookie DIY.
What you need:
- Cookie dough
- Desiccated Coconut
- Royal icing powder
- Gel food colour in brown and red
- Edible paint or pen (if using)
- Icing bags (I use zip locks with clips)
- Meri Meri Christmas cutter set
- Paintbrush (if using paint)
I used some cutters from a Meri Meri Christmas cookie cutter set. I chose these as they are fun Christmas cutters and you can do these three cookies with just two gel colours, red and brown.
1. Cut out your cookies and chill them in the fridge for ten or so minutes while your oven heats up. Bake as in the cookie recipe. While your cookies are cooling make some royal icing into a thick toothpaste outline consistency and some in a thin flooding shampoo consistency. Using the red and brown gel colour make red, beige and brown icings and leave some icing white. Pop them into bags ready to use.
2. Starting with the red icing outline and fill the Santa hats and toadstools, remembering to leave some spots for the white. Use a toothpick to remove any air bubbles.
3. Using the beige icing, outline the reindeer’s head with the thick icing and then flood the cookie with the flooding icing, removing any air bubbles.
4. Santa’s beard is next with the white. Out line the beard with the thick white icing and then flood with the thinner icing. As we are moving around different parts of the cookies that don’t touch another colour you can do these while they are still wet. If the colours were to touch then the colour could bleed into another and you would have a red beard so be careful not to touch the white on the red. Leave the cookies to dry.
5. Once the red has dried you can fill in the white on the toadstools. The white on the tip of the toadstool, will need a little of the thick icing to close the gap but the others can be filled with the flooding icing without any need for an outline. As below.
6. You can add antlers onto the reindeer with the dark brown icing. Drawing an antler shape with the dark brown thick icing and filling it in with the thinner icing. Leave to dry.
7. Once Santa’s beard is dry draw a beige outline across the top of the face and flood with the thin beige icing. Also flood the mouth hole if you have chosen to do one, a full beard also looks great. Remove any air bubbles with a toothpick.
8. Now to add the details, squeeze on a round circle with your red outline icing for Rudolph’s nose and fill it in with the thinner icing. If the shape isn’t perfect you can use a toothpick to wiggle it around a little.
9. Squeeze some of the thick white icing on Santa’s hat trim and pompom, this doesn’t have to be neat as we are going to sprinkle some desiccated coconut onto it to give a fluffy appearance. Using either edible paint, an edible pen or the thick brown icing, give Rudolph some eyes and a face for Santa.
Now you have cute Christmas cookies for the perfect winter Christmas in July. X