Iced Choc Chip Christmas Cookies

Download a printable PDF version of the recipe.


Makes roughly 50 cookies

  • 175g softened butter
  • 200g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla paste or essence
  • 400g sifted plain flour
  • 1 teaspoon baking powder
  • 200g chocolate chips

For icing:

  • 250g sifted icing sugar
  • 3 tablespoons hot water
  • Food colouring and sprinkles


  1. Add the butter and sugar to a bowl. Cream together until smooth and pale.
  2. Add the eggs and vanilla. Mix until the batter is smooth.
  3. In a separate bowl, combine the flour and baking powder.
  4. Gradually add the flour into the butter/sugar mix until all the flour is used.
  5. Split dough in half. Add 100g of chocolate chips to each half and mix in. (If only using one type of chocolate chip, they can be mixed in before splitting the dough.)
  6. Wrap dough in cling film; flatten the dough into rough discs to aid the cooling process. Rest in the fridge for 1 hour.
  7. When dough is cooled, preheat oven to gas mark 4/180ºc/160ºc fan.
  8. Sprinkle flour on the bench, place one of the dough halves on the floured surface and sprinkle more flour on top.
  9. Roll dough to roughly half centimetre thickness. Dip cookie cutters in flour before each cut and place cookies onto trays lined with baking paper.
  10. Bake on top shelf for 10-15 minutes. Cookies should be lightly golden around the edges when done. Cool on a rack.
  11. When cooled, begin the icing. Put 3 tablespoons hot water into a bowl. Gradually add sifted icing sugar until you reach the desired consistency.
  12. Add any food colourings. Ice cookies; a silicon spatula dipped in hot water helps get a smooth finish. Sprinkle decorations on top before icing sets.
  13. Leave icing to set for at least an hour before serving.

Download a printable PDF version of the recipe.

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Download a printable PDF version of the recipe.