Simple Christmas cookies with icing. Christmas Cookie Recipe - Cooking traditional sweets. Christmas cookies "Snowflakes"

Ingredients

For cookies:

• 240 g butter;
• 150 g of sugar;
• vanillin - on the tip of a knife;
• 240 g flour;
• 40 g cocoa;
• 1 teaspoon baking powder;
• ½ teaspoon of soda;
• ¼ teaspoon salt;
• 2 tablespoons of milk.

For glaze:

• 90 g butter;
• 3 tablespoons of cocoa;
• 2 tablespoons of milk;
• 250 g of powdered sugar;
• confectionery topping - optional.

Cooking

Beat butter, sugar and vanilla with a mixer. Add flour, cocoa, baking powder, soda and salt and beat until smooth. Pour in the milk and mix well again.

Roll out the dough and cut out circles or figures of the desired shape. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 13 minutes.

While the cookies are cooling, make the frosting. To do this, put the butter, cocoa and milk in a saucepan and cook over medium heat until the butter is melted. Remove from heat, add powdered sugar and mix thoroughly.

Drizzle the cookies with chocolate icing and garnish with sprinkles if desired. You need to do this right away, because the glaze hardens quickly. If the glaze has thickened, simply heat it over the fire for 15-20 seconds, stirring constantly.

Ingredients

• 180 g butter;
• 200 g of sugar;
• 1 egg;
• vanillin - on the tip of a knife;
• 320 g flour;
• 1 teaspoon baking powder;
• ½ teaspoon of soda;
• ½ teaspoon salt;
• ¼ teaspoon ground nutmeg;
• 140 ml sour cream.

Cooking

Beat butter and sugar until creamy. Add egg and vanilla and mix well. Put flour, baking powder, soda, salt, nutmeg and sour cream and knead the dough. Wrap it in cling film and refrigerate overnight or at least a couple of hours.

Roll out the dough and cut out shapes. Put them on a baking sheet covered with parchment and bake in an oven preheated to 180 ° C for 10-12 minutes. The cookies should brown slightly. Let it cool before applying frosting. You will find three glaze recipes at the end of the article.

Ingredients

• 240 g butter;
• 200 g of sugar;
• 60 g of powdered sugar;
• vanillin - on the tip of a knife;
• 1 teaspoon mint extract - optional
• 1 egg;
• 300 g flour;
• 1 teaspoon baking powder;
• ½ teaspoon salt;
• ½ teaspoon red food coloring

Cooking

Beat butter, sugar, powdered sugar, vanillin, mint extract and egg in a mixer. If you can't find mint extract, replace it with a pinch of cinnamon. The cookies will have a different, but no less pleasant winter taste and aroma. Then add flour, baking powder and salt and mix well.

Divide the dough into two equal parts. Add food coloring to one of them to make a bright red dough. Wrap each piece in cling film and refrigerate for 3-4 hours.

Then pinch off some of the dough from both pieces. Using your hands, roll them into thin sausages about 12 cm long. Roll them into a pigtail and form a “candy cane”. Do the same for the rest of the test.

Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180°C for 8-10 minutes until lightly browned. Finished cookies can be decorated with powdered sugar.

Ingredients

• 240 g butter;
• 130 g of sugar;
• 2 eggs;
• vanillin - on the tip of a knife;
• ½ teaspoon salt;
• ½ teaspoon baking powder;
• 1 teaspoon of soda;
• 1 teaspoon cinnamon + more for garnish
• 360 g flour;
• ½ cup chopped walnuts + more for garnish
• ½ cup white chocolate chips + more for garnish
• 1 large apple;
• ¼ cup caramel sauce.

Cooking

Beat butter and sugar with a mixer. Add eggs, vanilla, salt, baking powder, soda and cinnamon. Stir until smooth. Gradually add flour, constantly stirring the dough.

Add chopped nuts and chocolate chips to the dough. You can make it yourself: just finely chop the white chocolate. Peel the apple, remove the core and cut it into small cubes. Add the apple to the batter and stir.

Shape the dough into small balls and place on a foil-lined baking sheet. Slightly flatten the balls with your hand, make a small indentation in the middle of each and fill it with caramel. Sprinkle with nuts chocolate chips and cinnamon. Flatten the cookies with a spatula to make them flat.

Place the baking sheet in a preheated oven at 180°C for 12 minutes until the cookies are browned. Cool it completely before serving. By the way, the next day these cookies will be even tastier than immediately after cooking.

5. Cookies "Snowballs"

Ingredients

• 220 g butter;
• 5 tablespoons of sugar;
• vanillin - on the tip of a knife;
• ¼ teaspoon salt;
• 240 g flour;
• 240 g chopped walnuts;
• 200 g of powdered sugar.

Cooking

Beat butter and sugar with a mixer until creamy. Then add vanilla and salt. Gradually add flour, constantly beating the dough. Add nuts and mix thoroughly. Divide the dough in two, wrap in cling film and refrigerate for 45 minutes.

With your hands, form small balls of about 2.5 cm in diameter from the cooled dough. Place them on parchment-lined baking sheets and bake in an oven preheated to 180 ° C for 12-14 minutes, until the cookies begin to brown. Don't bake too long or the balls will break apart.

Roll the still warm cookies in powdered sugar. Let it cool and roll in the powder again.

Ingredients

For cookies:

• 300 g flour;
• 2 teaspoons of baking powder;
• ½ teaspoon salt;
• 250 g sugar;
• 120 g butter;
• 100 g ricotta;
• 2 teaspoons grated lemon zest;
• 2 eggs;
• vanillin - on the tip of a knife.

For glaze:

• 280 g of powdered sugar;
• 3-4 tablespoons of lemon juice.

Cooking

Mix flour, baking powder and salt. In another bowl, beat the sugar, softened butter, ricotta and lemon zest with a mixer. Continuing to beat, add the eggs one at a time. Add flour mixture and vanilla and mix until smooth. Wrap the dough in cling film and refrigerate for half an hour.

Shape the cooled dough into balls about 2.5 cm in diameter. Place the balls on parchment-lined baking sheets, slightly flattening them at the bottom. Bake in a preheated oven at 180°C for 9-11 minutes until lightly browned.

While the cookies are cooling, mix in the icing sugar and lemon juice. If the frosting is too thick, add a little more lemon juice. Drizzle ½ teaspoon of frosting over each cookie. If desired, you can decorate cookies with confectionery sprinkles.

Ingredients

• 120 g butter;
• 30 large marshmallows (can be replaced with soft marshmallows);
• 1 ½ teaspoons green food coloring
• vanillin - on the tip of a knife;
• 350 g corn flakes;
• a little vegetable oil;
• red dragees - for decoration.

Cooking

Melt the butter in a saucepan. Add marshmallows and stir until completely dissolved. If you are using marshmallows, cut them into small pieces and pour a little water into the pan.

Remove saucepan from heat, add food coloring, vanilla and corn flakes. Mix everything thoroughly. Put a tablespoon of this mixture on parchment, greased with vegetable oil. While the mixture has not cooled down, use your hands to form New Year's wreaths from it and decorate the dragee. Leave cookies to cool on parchment at room temperature.

And this video clearly shows the process of making these "wreaths":

Ingredients

For cookies:

• 240 g butter;
• 200 g of sugar;
• 1 teaspoon baking powder;
• ¼ teaspoon salt;
• 1 egg;
• vanillin - on the tip of a knife;
• 270 g flour;
• 1 tablespoon cocoa;
• 1 tablespoon of powdered sugar.

For filling:

• 250 g of powdered sugar;
• 30 g butter;
• 2 teaspoons of ground coffee;
• vanillin - on the tip of a knife;
• some milk.

Cooking

Make the dough first. Mix butter, sugar, baking powder and salt with a mixer. Add the egg and vanillin and achieve a homogeneous consistency. Gradually add flour and knead the dough. Divide the dough into two parts, wrap in cling film and refrigerate for 2-3 hours.

On a floured surface, roll out the dough into thin sheets. Cut out figures from the dough, put them on baking sheets covered with parchment and bake in an oven preheated to 190 ° C for 8-10 minutes.

Mix ingredients for filling, adding milk as needed. You should have a thick cream. Spread a teaspoon of coffee filling on one cookie and cover with a second one. Combine cocoa and icing sugar and sprinkle over sandwiches.

9. Sugar Cookies with Cream Cheese

Ingredients

• 200 g of sugar;
• 240 g butter;
• 80 g cream cheese;
• ½ teaspoon salt;
• vanillin - on the tip of a knife;
• 1 egg;
• 270 g flour.

Cooking

Mix sugar, softened butter, cream cheese, salt, vanilla and egg yolk until smooth. Gradually add flour, constantly stirring the dough. Wrap it in cling film and refrigerate overnight.

Turn the chilled dough out onto a floured board and roll into a thin sheet. Do not roll too thin, otherwise the cookies will turn out hard. If there is too much dough, just put the excess in the refrigerator until the next time.

Cut out shapes from the dough and place them on a parchment-lined baking sheet. Bake the cookies in a preheated oven at 190°C for 7-10 minutes until lightly browned. Let the cookies cool before decorating.

Ingredients

• 120 g butter;
• 150 g of sugar;
• 100 g of honey;
• 1 large egg;
• 2 tablespoons of water;
• 320 g flour;
• 1 teaspoon of soda;
• ½ teaspoon salt;
• 2 teaspoons ground ginger;
• ½ teaspoon ground cinnamon;
• ½ teaspoon ground nutmeg;
• ½ teaspoon ground cloves.

Cooking

Beat butter and sugar with a mixer. Add honey, egg and water and stir. In another bowl, mix the rest of the ingredients and gradually add them to the dough, stirring constantly. Wrap the dough in cling film and refrigerate for half an hour.

Roll out the dough into a thin layer on a floured surface. Cut out figures of men from the dough and put them on baking sheets greased with vegetable oil or covered with parchment. Bake in a preheated oven at 180°C for 8-10 minutes until the cookies are golden brown.

Now that you've baked delicious fragrant cookies, it's time to make them a real decoration of the holiday table. Thanks to a variety of molds, delicious glaze, food coloring and a culinary syringe, you can create real works of art. Here are some ideas for inspiration:

1. Classic glaze

Ingredients

• 250 g of powdered sugar;
• 4 tablespoons of milk;
• vanillin - on the tip of a knife.

Cooking

Beat all ingredients with a mixer until smooth. The icing should not spread, but at the same time, you should be comfortable decorating the cookies.

If the frosting is too thick, add a little more milk. Keep in mind that it will increase in volume even more. Then, if desired, you can add food coloring.

This glaze dries for several hours. But if you want to decorate cookies with some kind of confectionery topping, then it is better to do this immediately after applying the icing. So the jewelry will grab better.

There are many original designs for New Year's cookies:

2. Protein glaze

Ingredients

• 2 egg whites;
• 2 teaspoons of lemon juice;
• 330 g of powdered sugar.

Cooking

Whisk the egg whites and lemon juice with a mixer. Add the sifted icing sugar and beat until smooth. If the frosting is too thin, add a little more powdered sugar, and if it's too thick, add a little water.

Here are some ideas on how to decorate cookies with egg white frosting:

3. Butter glaze

Ingredients

• 75 g melted butter;
• 500 g of powdered sugar;
• vanillin - on the tip of a knife;
• 5 tablespoons of milk.

Cooking

Beat all ingredients with a mixer until creamy. If the frosting is too runny, add some milk.

See how easy it is to decorate cookies with buttercream icing:

You can decorate a Christmas tree with such beautiful cookies. To do this, you need to make holes in the cookies before baking, and then insert thin ribbons there. And it can also be an unusual gift.

Christmas is one of the most significant and beautiful Christian holidays. An integral part of its traditions is a festive tree, worship and, of course, a feast, to which it is customary to serve Christmas cookies. Christmas cookies are not only a delicious treat for adults and children, they are also original toys for the Christmas tree, and a great gift for loved ones. For many, Christmas is inextricably linked with the aromas of fresh pine needles, citrus and home baking, many get together with the whole family with children and bake Christmas cookies together, and then decorate them. Ease of preparation, excellent taste and an abundance of delicious toppings turn the process of preparing the main Christmas delicacy into a real pleasure.

It is worth noting that there is no single recipe for baking Christmas cookies, each housewife must add something of her own, however, in almost any recipe, ginger, cinnamon, vanilla, nutmeg, honey, chocolate or nuts appear among the ingredients. For decoration, icing, jam, fudge, powdered sugar and confetti are used. If you want to use Christmas cookies as Christmas decorations, tie up a beautiful ribbon, and then this fabulous treat can be eaten right off the tree.

Try making Christmas cookies with the recipe below. The finished cookies will turn out light, tender and excellent in taste, which will perfectly complement the multi-colored icing.

Ingredients:
1/2 st. honey,
1 st. Sahara,
120 gr. butter,
3 art. flour,
2 eggs,
1 tsp baking powder
1 tsp ground cinnamon,
1 tsp ground ginger,
1 tsp ground cloves.
For glaze:
1 protein
5 tbsp powdered sugar
1 tsp lemon juice.

Cooking:
Honey by the beginning of January, as a rule, has already become candied, so you need to melt it in a water bath. While the honey is melting, take out the butter, by the time of use it should be melted. Pour the prepared honey into a deep container and add the butter. Stir the honey and butter until you get a smooth, light-colored syrup. In another bowl, beat the eggs, add the sugar and beat until the volume of the mixture has increased by about 3 times. Then pour the eggs into the butter-honey syrup and mix thoroughly. Add spices and baking powder, slowly start adding the sifted flour and knead a tight dough. Wrap the resulting dough in cling film and leave in the refrigerator for 2 hours. Chilled dough will be much easier to work with. Remove the finished dough from the refrigerator in small portions. Roll out the dough to a thickness of about 5 mm and cut out Christmas cookies of different shapes and sizes. You can use special molds or get by with a cardboard template and a sharp thin knife. Make even holes in the cut out cookie, where you will then thread the braid, and transfer the cookie to the greased parchment. Bake in the oven at about 180 degrees until golden brown. The cooking time of such cookies varies from 6 to 15 minutes, so your constant presence near the oven is required during baking. While the cookies are baking, make the frosting. To do this, beat the chilled protein into a strong foam, then add lemon juice, beat a little more. In the resulting mass, add powdered sugar in small portions, without stopping beating. Decorate the slightly cooled cookies with the finished icing. Christmas cookies prepared according to this recipe will turn out very fragrant, tasty and will retain their freshness for a long time.

Very often at Christmas they bake cookies with the name "Christmas Stars". The reason for the popularity of this Christmas cookie lies in its shape, which symbolizes the Star of Bethlehem. However, if we ignore the symbolism and form, this cookie turns out to be very tasty, tender and looks elegant. In addition, you can immediately make cookies with different flavors, you just have to stock up on several types of jam or confiture.

Ingredients:
1 st. hazelnut,
250 gr. butter,
200 gr. Sahara,
2 eggs,
2 yolks,
1/2 tsp cinnamon,
1/3 tsp nutmeg,
1/3 tsp cardamom,
1/3 tsp ginger,
400 gr. flour,
apricot jam,
powdered sugar.

Cooking:
Fry hazelnuts in a dry frying pan and chop with a blender. Add cinnamon, nutmeg, cardamom and ginger to ground nuts. Separately, melt the butter and rub it with sugar. Beat in the eggs one at a time, then add the yolks and mix well. Add a mixture of nuts and spices. Sift flour and knead a soft dough. Shape the dough into a ball, wrap it in cling film and refrigerate for 1-2 hours. Roll out the chilled dough with a layer of 3-4 mm and cut out an even number of stars using a cookie cutter. In half of them, make a round hole in the middle. Place the cookies on a baking sheet covered with baking paper and bake in an oven preheated to 180 degrees for 8-12 minutes. Cool the cookies and sprinkle the stars with a hole in the middle with powdered sugar. Put 1/2 or a whole teaspoon of jam in the middle of the whole star, place the star sprinkled with powdered sugar on top and press down a little. Let the cookies stand for at least 1 night, and then treat them to family and friends.

Christmas cookies are quite a popular delicacy, so there are a huge number of recipes for them, but one of the most famous and common is gingerbread cookies. This Christmas cookie gained its popularity not only due to its pronounced spicy taste, it is quite tough, which allows it to be used as a fragrant Christmas tree decoration.

Ingredients:
175 gr. softened butter,
175 gr. brown sugar
2 eggs,
2 tsp baking powder,
450 gr. flour,
2 tbsp ground ginger,
glaze.

Cooking:
Beat the softened butter with sugar until a soft creamy mass is formed. Add the eggs one at a time, then sift in the flour, baking powder and ginger. Knead a soft dough, then turn it out onto a floured board and knead for some more time. Wrap the dough in cling film and place in the refrigerator for 30-60 minutes. Preheat oven to 180 degrees. Knead the chilled dough again, then roll it out into a layer about 3-4 mm wide and cut out Christmas cookies using the molds. Poke a hole in each cookie for the ribbon, then place on a baking sheet lined with baking paper and bake in the oven for 8-10 minutes. Decorate the finished cookies with icing, thread the braid and decorate the Christmas tree.

Delicious, fragrant, beautiful Christmas cookies can not only treat guests and decorate the Christmas tree, these cookies can be a great decoration for the Christmas table! You just need to choose the right shape, for example, snowflakes, and decorate with multi-colored icing. By the end of the feast, there will be no trace of a delicious festive decoration.

Ingredients:
2 eggs,
200 gr. Sahara,
1/2 st. warm honey,
200 gr. oils,
3 art. flour,
2 tsp cocoa,
1/3 tsp vanilla,
1/3 tsp nutmeg,
1/3 tsp cinnamon,
1/3 tsp ginger,
frosting in different colors.

Cooking:
Mix the melted butter with liquid warm honey, rub the eggs with sugar. Combine honey mixture with eggs, mix thoroughly. Sift the flour and add cocoa, vanilla, nutmeg, cinnamon and ginger to it. Combine the flour with the honey-egg mixture and knead the dough. Put the finished dough in the refrigerator for 30 minutes. Prepare the glaze by adding different food colorings to it. Take the dough out of the refrigerator and roll out into a thin layer. Cut out snowflakes using cookie cutters. If there is no such shape, then you can make a stencil from thick cardboard and cut out snowflakes with a sharp knife. Place the cookies on a baking sheet lined with baking paper and bake in the oven at 180 degrees for 10 minutes. Apply multi-colored icing to the cooled Christmas cookies, wait until it hardens, and decorate your festive table resulting snowflakes.

Christmas cookies can be a great gift for loved ones, you just have to decorate them in an interesting way. Translucent multi-colored glaze in this case is just what you need! Using cookie cutters, cut out figures of Santa Claus, little men, deer, bells, etc., paint them with icing of different colors, wait until it hardens, assemble a whole Christmas series from cookies and give it to each guest.

Ingredients:
180 gr. butter,
200 gr. Sahara,
1/2 tsp lemon zest,
1/2 tsp vanilla,
1 egg
4 tsp milk,
2 tbsp. flour,
1 tsp baking powder,
1/4 tsp salt.
For glaze:
1 yolk,
1 tsp water,
2-3 drops of food coloring.

Cooking:
Leave the butter at room temperature and wait until it becomes soft, then transfer it to a deep bowl, add sugar and lemon zest. Also add egg and milk. Mix everything thoroughly, but rather whisk so that the mass becomes homogeneous and airy. To the resulting mixture, add the sifted flour mixed with salt and baking powder. Knead the dough, wrap it in cling film and refrigerate for 1 hour. While the dough is chilling, prepare the frosting. For each color you will need 1 yolk. Put 1 yolk in different dishes, add 1 tsp to each yolk. water and mix thoroughly. Add 2-3 drops of food coloring and stir. Sprinkle the table with flour, lay out the chilled dough and roll it out with a layer of at least 5 mm. Cut out Christmas cookies using cookie cutters and place them on a baking sheet lined with baking paper. Now grab a soft-bristled brush and paint the cookies with multi-colored icing. Preheat the oven to 190 degrees and bake the cookies in it for 6 minutes.

Christmas cookies always turn out delicious, bake quickly and fill the house with the magical aroma of the holiday. Bake a traditional Christmas treat, decorate your house with it and give your family and friends a piece of your warmth, captured in fragrant Christmas cookies, in honor of one of the most family holidays.

Christmas cookies with icing, in my opinion, is fraught with a certain problem. We make it for a big holiday, and we want it to turn out "wow", and the result often looks more like "alas and ah". Well, at least it happened to me a few times. I decided to show this recipe for Christmas cookies with icing in order to summarize my many years of experience - the experience of many mistakes and a few successful (well, in my opinion) finds. A person who is already satisfied with his cookies with icing will not find anything useful in the material, most likely. I suggest just a "master class for dummies" so that it is not immediately noticeable what the kettle was doing, okay?

I think we all sincerely admire the creations of pastry chefs, all this perfectly smooth glaze, charming pictures no worse than those of artists on paper, and the finest white lace pattern on gingerbread. You can even watch a master class on exactly how all this beauty is done. And try to repeat. And then sigh that you got something on the level " kindergarten because there is a gulf between a person who makes Christmas cookies with icing once a year, and a pro who decorates such things day after day, and at one time (or at a time in a year, even for many years), it cannot be filled in. The question here is not even that we do not have such a glaze, not such dyes or not such nozzles. It's just that most of us are not artists after all. We do not have that sense of balance in the composition that artists, our hand is simply not so trained. For example, my right hand coordination is generally disturbed, and I, in fact, cannot draw a straight line, even with a pencil on paper. And my eye is not enough to draw several parallel lines with the same distance from each other, or the same circles.In general, if I can’t draw a neat pattern on paper with a pencil, then why would I suddenly be able to draw it on cookies with icing?

Let's take shortbread cookies for painting. All the features and tricks of working with the dough are set out in that recipe.

Well, we'll just cut and bake different figures from the Christmas set. For painting with glaze, it is better to take large ones, and not small ones. In general, I choose in advance what the main large figure will be for which color. I make more of it, and I cut what I have to from the rest of the dough. For example, Christmas trees will be big green, hearts will be big pink, stars will be big yellow, etc.

White glaze for painting should be very thick. I recommend clean - I mean, on whipped protein and powdered sugar, without lemon juice. It gives a high relief ornament, does not blur and does not crumble, it holds, I apologize for the comparison, like plaster. For a multi-colored background, let it also be protein, but with a small amount of lemon juice. It turns out so much tastier, and thinner.

Basic white glaze for different colors can be prepared at the same time, then pour it into portions and paint. Glaze that is not used should be kept under the film, and it is best to put the film evenly on the surface of the glaze.

The fastest way to cover cookies with icing is by dipping cookies in the background icing. Pink will be large and small hearts. By the way, about the order of work. First, large figures are painted, and only then - small ones. I think it's clear why. Where there will no longer be enough for a large depth due to the peculiarities of the bottom of the form, small ones can still be done so much!

Trees will be large green, and stars will be small. It is convenient to hold a large Christmas tree when dipped in icing under the upper branches. It must be removed from the plate in the direction from the top to the trunk. Remove excess frosting by shaking it off a plate.

Blue cookies will be crescents and stars of different calibers. Asterisks are conveniently held by opposite rays. The star of Bethlehem is held by the asterisk, first the “comet head” is pulled out, then the “tail”.

Bells and stars of different calibers will be yellow. If there are bubbles on the icing on the cookies, poke them with a needle while the icing is still wet and runny.

All cookies covered with background glaze should be allowed to dry. How long it will take you, I can’t say for sure - it depends very much on the glaze. I try to do the final painting the next day after covering the background.

So, the first and, perhaps, the most important rule for painting cookies with icing for the unskilled!

Don't mess with symmetrical ornaments, try to make them as asymmetrical as possible. Don't mess with straight lines and equal distances. And then no one will ever understand that you just didn’t succeed.

I am best given the ornament of curls. It can start at any point and expand in any direction. Its additional bonus: it is convenient because, if desired, it can also cover some defects in the base glaze. I show on the example of a cookie, on which the remains of icing from the bottom of the bowl. Here it is without painting.

We started drawing from the point that must be closed.

From each curl, you can draw another curl in the other direction. In any direction where there is a free surface.

With or without a rim? In my opinion, the border gives the product a finished look. Even if there is no ornament on the entire surface. Often I deliberately leave a few cookies without an ornament, but with a white border around the edge - they enliven well general form the whole range of finished products. In addition, if you see that you are running out of white icing, and there are no eggs and powder for a new one at hand, start making, except for painted products, unpainted, but with a border - and no one will guess anything. ;)

How to draw a border? Take a close look at where it is in my cookies. Not on the top surface indented from the edge, but exactly at the junction of the top and side. I can’t draw a line so that it has the same indent from the edge of the product everywhere. And if this line looks like the trajectory of a drunk during an alcohol test, it will be immediately noticeable and ugly. Therefore, plant the border exactly at the corner, slightly turning the product. For some reason, she safely glues herself there. It is convenient for me to hold the pastry bag in relation to the product at an angle between twelve and three o'clock (well, or in the first coordinate quarter, if mathematics is closer to anyone than the dial of an ordinary watch). Holding the cookie on the fingers of my left hand, I twist it so that the right one is always in a comfortable working position.

Where to start and where to finish planting a border? It is most convenient to do this not on a straight line, but on the corners. This issue is especially acute when painting stars.

Among the Christmas cookie cutters, there are three for which I can't figure out a worthwhile curlicue ornament. The first of them is the "Star of Bethlehem". Well, here, I offer a couple of ideas, maybe someone will like something.

The second is "Bell". When filling a bell with an ornament from curls, some kind of garbage is incomprehensible, at least it turns out to be different from itself. So it’s better to draw bells with bells after all.

The third is "Angel". I just don’t mess with him - personally, I usually get clumsy freaks. If you really want angels - put a border on the edge for them, and that's it!

Well, here is the finished result. Unassuming, but cute.

Yes, there are Christmas cookies with icing prettier and neater, I do not argue. However, it just seems to me that even someone who makes cookies for the very first time in their life can do this.

Happy New Year and Merry Christmas to you!

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The New Year mood is already hovering everywhere, and so you want to bring a piece of the holiday to your home.

site offers to cook New Year's cookies and surprise loved ones with his skill. It's not that difficult - but how beautiful!

Step 1: Cooking cookies.

Here is an easy shortbread cookie recipe that works great.

We will need:

• 200 g flour
• 63 g powdered sugar
• 100 g butter
• 1 small egg
• a pinch of salt

Cooking:

1. Mix flour, powdered sugar and salt. Add butter cut into small cubes. Mix the ingredients well - by hand or in a food processor, whichever is more convenient for you.
2. Knead the dough until fine crumbs form, then add the egg. Turn on the processor and watch until the dough starts to come together.
3. Gather the dough into a ball with your hands and roll out to a thickness of 3 mm.
4. You can put an openwork napkin on the dough and roll it on top with a rolling pin - for patterns. Place the dough in the freezer for 20-30 minutes.
5. Cut out shapes from the chilled dough and place back in the freezer for 15 minutes. Then bake the cookies in the oven at 180 degrees for about 5-8 minutes.

Step 2: Prepare the frosting.

Now we proceed to the most interesting stage - we prepare the icing to decorate our cookies. Here are 5 simple recipes glazes that are easy to make at home.

classic glaze

We will need:

• 200 g powdered sugar
• juice of 1 lemon
• 1 egg white

Cooking:

1. Mix all the ingredients and beat the mass with a mixer until the volume increases by 2-3 times.
2. Multi-colored glaze options will be obtained if lemon juice is replaced with juices of various vegetables. So, by adding beet juice to its composition, you can get shades from pale pink to lilac (from 1 to 5-6 tsp beet juice). Orange color will give carrot juice, yellow - tincture or decoction of sage, green - spinach or broccoli juice, blue or blue - red cabbage juice. A red tint will give redcurrant or strawberry juice.

caramel icing

We will need:

• 1/2 cup brown sugar
• 1 cup powdered sugar
• 2 tbsp. l. butter
• 3 art. l. milk
• 1 pack of vanillin

Cooking:

1. Melt the butter in a saucepan (saucepan), pour milk into it and dissolve brown sugar. Boil one minute.
2. Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, add vanilla and remaining powder.
3. Beat again until you get the finished glaze.

Professional colored glaze

We will need:

• 1 cup powdered sugar
• 2 tsp milk
• 2 tsp sugar syrup
• 0.4 tsp almond extract
• food colorings

Cooking:

1. Mix powdered sugar with milk until a soft paste. Then add sugar syrup to it and beat until the icing is shiny and smooth.
2. Divide the icing among the cups and add the desired coloring to each cup. The more dye, the richer and brighter the color will turn out.

orange glaze

We will need:

• 3/4 cup powdered sugar
• 3–4 tbsp. l. orange juice

Cooking:

1. Pour freshly squeezed juice into a saucepan and gradually add powdered sugar to it, but not vice versa.
2. Mix the powder with orange juice, adding it to the desired consistency. The orange icing should be a little runny so it spreads easily over the cake.

11 sugar icing recipes for decorating Christmas cookies Vanilla icing Ingredients: - powdered sugar - 0.5 tbsp - milk - 1 tsp. - salt - a pinch - butter - 1 tsp - vanillin - 1 pack. Preparation: Melt the butter and add the rest of the ingredients. Mix until creamy. Melt the butter in a saucepan, add milk and salt to it, dissolve the powdered sugar. We mix everything until the consistency of sour cream or cream. We put vanilla in the finished glaze. If the mass is too thick, you can add milk to it, if liquid - powdered sugar. Custard glaze Ingredients: - sugar - 1 tbsp. - egg whites - 4 pcs. Preparation: Organize a water bath. Pour the whites into a bowl, add sugar to them and beat in a water bath for five minutes. After that, we take the icing off the heat and continue to beat for another five to seven minutes Caramel icing Ingredients: - brown sugar - 0.5 tbsp. - powdered sugar - 1 tbsp. - butter - 2 tbsp. l. - milk - 3 tbsp. l. - vanillin - 1 pack. Preparation: Melt the butter in a saucepan (saucepan), pour milk into it and dissolve brown sugar. Let it boil and boil for one minute. Remove the sugar-butter mixture from heat and add half a glass of powdered sugar. Beat well, cool, put the vanilla and the remaining powder. Beat again until you get the finished glaze Lemon glaze Ingredients: - icing sugar - 3 tbsp. - butter - 100 g. - lemon juice - 2 tbsp. Preparation: Mix butter, freshly squeezed lemon juice and icing sugar and beat thoroughly until fluffy. If necessary, add a little more juice or powder. Orange icing Ingredients: - icing sugar - 0.8 tbsp. - orange juice - 3-4 tablespoons Preparation: Pour freshly squeezed juice into a saucepan and gradually add powdered sugar to it, and not vice versa. Mix the powder with orange juice, adding it to the desired consistency. The orange icing should be a little runny so it spreads easily over the cake. Creamy glaze Ingredients: - powdered sugar - 2 tbsp. - fat cream - 0.5 tbsp. - butter - 1 tbsp - vanillin Preparation: Pour the cream into a saucepan, put the butter there and heat everything over medium heat until the butter melts. Then pour powdered sugar into hot cream, add vanillin and beat everything with a mixer. Beat until the icing is completely cooled and the consistency is thick and uniform. Professional colored icing Ingredients: - icing sugar - 1 tbsp. - milk - 2 tsp - sugar syrup - 2 tsp - almond extract - 0.4 tsp - food colorings Preparation: Mix powdered sugar with milk to a soft paste. Then add sugar syrup (corn or invert) and flavoring to it and start beating until the glaze becomes shiny and smooth. We spread the icing in cups and add the desired dye to each cup. The more dye we put, the richer and brighter the color will turn out. To glaze cookies, dip them in colored icing or spread it with a brush. To draw, put the icing in a confectionery syringe and apply color drawings to the cake or cookies. Gingerbread glaze Ingredients: - granulated sugar - 1 tbsp. - water - 0.5 tbsp. Preparation: Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the icing and add flavorings (vanilla, almond, rum). We cool to a still quite hot state: the finger endures, but it is very hot. Let's start glazing. On large gingerbread and gingerbread, apply glaze with a brush. Small gingerbread cookies are simply immersed in syrup, mixed and carefully removed with a slotted spoon. We spread the gingerbread cookies on the grate so that the excess syrup is stacked, and the remaining one is frozen, turning into gingerbread glaze. Coffee icing Ingredients: - powdered sugar - 2 tbsp. - strong coffee - 3 tablespoons - butter - 1 tbsp. Preparation: Brew strong coffee. To heighten the effect, you should take not soluble, but freshly ground. We cool the coffee. Let the butter melt a little so that it becomes soft. Mix butter, sugar and coffee until smooth. Chocolate icing Ingredients: - powdered sugar - 2 tbsp. - milk - 4 tbsp. l. - cocoa powder - 2 tbsp. l. - butter - 1 tbsp. l. - vanillin - 1 pack. Preparation: Add powdered sugar, cocoa and vanillin to soft butter. Mix well and gradually add milk, stirring until smooth. Yolk glaze Ingredients: - powdered sugar - 0.5 tbsp. - sugar - 0.5 tbsp. - egg yolks - 2 pcs. - water - 2 tbsp. l. Preparation: Pour the yolks into a saucepan, pour the powdered sugar into the same place and beat until foam appears. We mix sugar and water in another saucepan and cook the syrup (cook until the test for a thread). We cool the finished syrup to a warm state and gradually introduce whipped yolks into it. Ready glaze can not be stored. It cures very quickly and therefore must be used immediately.