Hi everyone! Before we jump in, I wanted to say a huge thank you for joining my Cookies For Santa pro masterclass at the Cake & Bake Show this year. Apart from being useful during the masterclass, this guide is yours forever, so you can continue to bake the best cookies at home!
In this guide, you will find:
Cookie For Santa Decorating Ideas (photographs + tips)
Here are the four decorating ideas to turn simple chocolate chip cookies into the cutest Christmas delights! The designs range from easy to a little more challenging (shown in order below), but overall each design is quick and simple to re-create. Alongside the photographs, I’ve provided a list of all the decorative bits and bobs needed for each design.
Rudolph Cookies
To make Rudolph Cookies you will need:
- Chocolate icing
- Pretzels for the ears
- Edible eyes
- Chocolate button for the nose shape
- Red Smartie/M&M for Rudolph’s flashing nose
TOP TIP: Position the eyes close together and close to the chocolate button nose for a cute reindeer expression.
Fairy Lights Cookies
To make Fairy Lights Cookies you will need:
- White icing for the base
- Black writing icing for the string
- Mini M&Ms for the lights
TOP TIP: Let the white icing dry out fully before drawing the black string on top. This will make the cookies look more 3D and effective.
Melting Snowman Cookies
To make Melting Snowman Cookies you will need:
- White icing for the base
- White marshmallows for the snowman’s head
- Black writing icing for the eyes, mouth and arms
- Carrot sprinkle for the nose
- Smarties/M&Ms for the buttons
- Strawberry lace for the scarf
TOP TIP: Add the marshmallow, buttons and scarf before the icing sets so they stick in place.
Christmas Wreath Cookies
To make Christmas Wreath Cookies you will need:
- White icing for the base
- Green icing for the wreath
- Christmas sprinkles
- Strawberry lace for the bow
TOP TOP: Use a toothpick and shake the cookie after piping the icing to get a smooth finish.
My Cookie Recipe
This recipe will teach you how to make the best Brown Butter Chocolate Chip Cookies. These are the same cookies we decorated in the Cake & Bake Masterclass, so if you love the taste and texture, you can now re-create the cookies at home. I’ve made this recipe countless times, so trust me when I say it’s tried and tested! You will get 15 cookies per batch, but the recipe can be doubled up for larger gatherings, parties or celebrations.
Brown Butter Chocolate Chip Cookies
Ingredients
- 150 grams Unsalted butter
- 150 grams Light brown sugar or light muscovado sugar
- 100 grams White caster sugar or golden caster sugar
- 1 medium Egg room temperature
- 1 medium Egg yolk room temperature
- 1 teaspoon Vanilla extract
- 250 grams Self-raising flour or plain flour + 2 teaspoons of baking powder. To make chocolate cookies, substitute 50g of the flour for cocoa powder.
- 1 teaspoon Salt
- 100 grams Chocolate chips milk/dark/white or a mix of all three!
Instructions
- Start by browning the butter. Measure the butter into a saucepan and place over medium heat. Stir until melted. Continue to heat for another 5 minutes or so, swirling the pan occasionally, until the melted butter is foamy on top, a golden amber colour beneath and has a nutty aroma. There should be brown flecks in the bottom of the saucepan. Pour into a mixing bowl and leave to cool for 10 minutes.150 grams Unsalted butter
- Add both sugars and mix to combine.150 grams Light brown sugar, 100 grams White caster sugar
- Add the egg, egg yolk and vanilla extract and mix to combine.1 medium Egg, 1 medium Egg yolk, 1 teaspoon Vanilla extract
- Add the flour and salt, and fold together to make a cookie dough.250 grams Self-raising flour, 1 teaspoon Salt
- Fold in the chocolate chips.100 grams Chocolate chips
- Cover the bowl with clingfilm and place in the fridge for 1 hour to chill the dough.
- Preheat the oven to 180°C fan / 200°C conventional and line large baking sheets with greaseproof paper.
- Scoop up heaped tablespoons of cookie dough and roll into balls (you should be able to make 15 in total).
- Bake 4 to 5 cookies at a time (so they have room to spread out) for 12 minutes until lightly golden and firm around the edges. The middle should look soft, pale and underbaked. Leave to cool and firm up on the baking tray for at least 20 minutes. Enjoy!
Notes
Top Five Tips for Baking Cookies
- Brown the butter for the best flavour: It adds a toasty, nutty and rich flavour, that perfectly compliments the brown sugar, vanilla and chocolate flavours in these cookies. Browning butter is super simple and involves melting the butter in a saucepan and letting the milk solids caramelise – it’s these brown flecks that give brown butter its name and they hold all the flavour!
- Chill the cookie dough: This develops the flavour and improves the texture of your cookies. The colder and firmer the cookie dough, the less the cookies will spread in the oven. Meaning your cookies will be thicker, softer and chewier. For these brown butter cookies, I recommend chilling the dough for 1 hour.
- Use a dark-coloured baking tray: It conducts heat more quickly than silver baking trays, crisping up the base and outer edge of the cookies and reducing the amount they spread out.
- Underbake cookies for a soft centre: Did you know cookies continue to cook as they cool down? That’s why it’s best to take them out of the oven whilst they’re still slightly underbaked. The outside of the cookies should look lightly golden and the middle soft, pale and underbaked. Remove and leave to cool on the baking tray. You’ll see the colour and texture transform!
- Cookie shaping hack: For perfectly round cookies, use a large round cutter to scoot them into shape. Do this as soon as the cookies are out of the oven and still warm and soft.
Flavour Options & Ideas
Now you’ve mastered baking basic chocolate chip cookies, it’s time to experiment with different flavours and mix-ins! There are endless options, but here’s a few ideas to get you started:
- Citrus combinations: Think chocolate orange, lemon and white chocolate, lime and white chocolate. Simply add the zest of the citrus fruit into the cookie dough for a bright, fresh and zesty flavour.
- Crunchy textures: Try folding in chopped nuts (pecans are my favourite), crushed pretzels or even ready salted crisps (don’t knock it till you try it!) to add a crunchy texture into each bite. For the ultimate treat, give my Viral Dubai Chocolate Cookies recipe a go. A crunchy filo pastry pistachio creme filling is baked into the middle of the cookies… YUM!
- Chocolate bar twists: Cookie dough is a wonderful carrier for any type of chocolate bar or treat. So far I’ve made Mars Bar Cookies, Kinder Cookies and Mini Egg Cookies. Chop up your favourite chocolate bar, chuck in some M&Ms or try folding in mini Reese’s cups!
- Stuffed cookies: What could be better than breaking apart a warm cookie to discover a secret filling? Jams, spreads and preserves are the best options for stuffed cookies. Check out my Biscoff Stuffed Cookies, Cherry Bakewell Cookies and Mince Pie Cookies for inspiration.
My Baking Book: Chocolate Overload!
Chocolate Overload is your essential baking book to make every occasion delicious. It’s filled with easy seasonal bakes made with your favourite chocolate treats, featuring recipes for Christmas, Easter, Halloween, and every occasion in-between! Chocolate Overload is the perfect stocking filler or Christmas gift for bakers of all levels.