Vickys Christmas Pudding Cookies, GF DF EF SF NF

Vickys Christmas Pudding Cookies, GF DF EF SF NF

This is a basic sugar cookie recipe with added cocoa but decorating them in this way is really cute for Christmas


30 cookies

  1. 350 g gluten-free / plain flour (2 & 3/4 cups)

  2. 1/4 tsp xanthan gum if using GF flour

  3. 75 g cocoa powder (3/4 cups)

  4. 2 tsp baking powder

  5. 225 g gold foil-wrapped Stork margarine block (1 cup)

  6. 350 g granulated sugar (1 & 3/4 cups)

  7. 2 tsp vanilla extract

  8. 80 ml light coconut milk, extra if required (1/3 cup)

  9. 1 batch my Royal Icing from my previously posted recipe

  10. Green and red ready roll fondant icing


  1. Whisk the flour, xanthan gum if using, cocoa powder and baking soda together

  2. Cut in the butter to form a breadcrumb mixture then mix in the sugar

  3. Add the vanilla and enough milk to form a soft dough

  4. Wrap and let chill in the fridge for 1 hour.

  5. Let the dough rest out of the fridge for 20 minutes then flour a surface and roll out to around 5mm thick

  6. Cut out the cookie shapes using a 2.5 cm cutter. Place back on the parchment paper-lined baking sheet. Re-roll scraps and repeat. Put back into the fridge for 20 minutes to chill again. This will stop the shapes spreading when baked

  7. Meanwhile, preheat the oven to gas 4 / 180C / 350F

  8. Bake the cookies for 12 – 16 minutes or until the center of the cookie no longer looks wet and they’ve risen slightly

  9. Let cool on a wire rack

  10. Follow my Royal Icing recipe to make the thick cookie glaze. Ice as shown. Cut some holly leaves from some green ready roll icing and roll some berries from some red to complete the topping decoration

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