Christmas cookies cinnamon Christmas cookies without eggs, delicious spiced cookies ideal for gifting during the most anticipated holiday of the year. Easy to make, tasty, and very scenic, to make these delightful cookies we actually need few tools, such as inexpensive reusable cookie cutters, even plastic ones. For the rest, let your imagination run wild and get creative. Meanwhile, I’ll leave you with my delicious decoration. And two small tips to make this recipe the best it can be. Being without eggs, the shortcrust pastry will be very delicate to work with. So, between steps while rolling out and forming the cookies, always put the dough back in the refrigerator for easier handling. For baking, use parchment paper and place them with a spatula on the tray. Once baked, the cookies will easily come off the parchment paper. Let them cool completely before decorating. Below I’ll leave you other ideas for making different types of Christmas cookies, while at the bottom of the complete recipe with step-by-step photos, I’ll leave some of the answers to the most frequently asked questions about this recipe.

#adv

Difficulty: Medium
Cost: Inexpensive
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 12-14
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Christmas

Ingredients

3.5 oz butter
1/4 cup sugar
1.2 cups all-purpose flour
Half teaspoon ground cinnamon
1 teaspoon cornstarch
3/4 cup powdered sugar
7 teaspoons lemon juice
as needed colored sprinkles

Tools

1 Parchment paper
1 Bowl
1 Baking tray
1 Rolling pin
1 Cookie cutter
1 Small bowl
1 Fork
1 Piping bag

Steps

To make the Christmas cookies cinnamon cookies without eggs, first soften the butter in the microwave for 30 seconds or at room temperature
In the bowl, combine the sugar with the softened butter.
Work it with electric whisks until the two ingredients are incorporated.
Add the flour.
Also add the ground cinnamon.
Next, add a teaspoon of cornstarch.
Mix again with the electric whisks until you get a sandy dough.
Then proceed to work it by hand.
Once you have obtained a smooth and homogeneous dough, transfer it to the refrigerator, wrapped in film or parchment paper, and let it rest for 30-35 minutes.
Subsequently, retrieve the dough and roll it out between two sheets of parchment paper.
Create a base about 0.4 inches thick.
With the chosen steel or plastic star shape, cut out the cookies.
Remove the excess dough and put it back in the fridge, covered again, to proceed to a new operation.
Using a spatula, transfer the cookies to a baking tray lined with parchment paper and bake them in a preheated convection oven for a total of 17 minutes.
If you want to make holes to hang the cookies on the Christmas tree, after 11 minutes of baking, remove the tray and make holes gently piercing with a toothpick, then bake again completing the baking with the indicated times.
Remove the cookies and let them cool. In the meantime, you can prepare the icing. In a small bowl, pour the powdered sugar and eliminate any lumps.
Add the seven teaspoons of lemon juice little by little.
Stir with a fork or a stick.
Once the ingredients are mixed, you should get a shiny and homogeneous icing. Transfer it to a piping bag.
Decorate the cookies as you prefer.
It will be nice to add colored sprinkles in the most common Christmas colors to make the cookies even more delicious.
Store the cookies in airtight containers. This way they will last up to seven days. Let the icing dry well before storing them.