Mary Berry Christmas Cookies are made with caster sugar, soft light brown sugar, cocoa powder, vegetable oil, eggs, plain flour, salt, baking powder, ground cinnamon, ground ginger, and icing sugar. This delicious Mary Berry Christmas Cookies recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 16 people.
Mary Berry Christmas Cookies Ingredients
- 100g (3½oz) caster sugar
- 100g (3½oz) soft light brown sugar
- 60g (2¼oz) cocoa powder
- 75ml (2½ fl oz) vegetable oil
- 2 free-range eggs
- 200g (7oz) plain flour
- Pinch salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 40g (1½oz) icing sugar
How To Make Mary Berry Christmas Cookies
- Preheat Oven: Preheat to 180°C (160°C Fan) or 350°F. Line a baking tray with baking paper.
- Mix Wet Ingredients: In a large bowl, whisk together caster sugar, brown sugar, cocoa powder, vegetable oil, and eggs.
- Combine Dry Ingredients: In a separate bowl, mix plain flour, salt, baking powder, ground cinnamon, and ground ginger. Fold the dry ingredients into the wet mixture to form a very soft dough.
- Shape Cookies: Roll dough into balls of approximately 40g (1½ oz) each. Flatten them into thick discs and coat them heavily with icing sugar.
- Arrange and Bake: Place cookies about 3 fingers apart on the baking tray. Bake for 16 minutes, or until they have risen slightly and have a crinkled, cracked appearance.
Recipe Tips
- Use Room Temperature Eggs: For better mixing, ensure the eggs are at room temperature before adding them to the mixture.
- Measure Flour Accurately: Spoon flour into the measuring cup and level it off to avoid adding too much, which can make the dough too dry.
- Chill Dough if Necessary: If the dough becomes too soft to handle, chill it in the fridge for 15 minutes before shaping it to make it easier to roll.
- Don’t Overbake: Keep an eye on the cookies as they bake. They should be slightly soft in the middle when you take them out, as they will firm up as they cool.
- Coat Well with Icing Sugar: Ensure the cookies are generously coated with icing sugar before baking for a nice, sweet crunch on the outside.
What To Serve With Christmas Cookies?
These sweet Christmas cookies pair well with a glass of milk, a cup of hot cocoa, or a warm cup of tea. They can also be enjoyed alongside fresh fruit, like apple slices or berries, for a tasty treat.
How To Store Leftovers Christmas Cookies?
- Refrigerate: Let the leftover Christmas cookies cool completely to room temperature. Store them in an airtight container in the fridge for up to 1 week.
- Freeze: Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to an airtight container or freezer bag, and freeze for up to 3 months. Thaw at room temperature for about 15-20 minutes before eating.
Mary Berry Christmas Cookies Nutrition Facts
Serving Size: 1 cookie (out of 16)
- Calories: 170
- Total Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 20mg
- Sodium: 30mg
- Potassium: 90mg
- Total Carbohydrate: 24g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Boulangère Potatoes
- Mary Berry Cherry Madeira Cake
- Mary Berry Marshmallow Icing
- Mary Berry Chocolate Cupcakes
Mary Berry Christmas Cookies
Description
Mary Berry Christmas Cookies are made with caster sugar, soft light brown sugar, cocoa powder, vegetable oil, eggs, plain flour, salt, baking powder, ground cinnamon, ground ginger, and icing sugar. This delicious Mary Berry Christmas Cookies recipe creates a tasty dessert that takes about 30 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Preheat Oven: Preheat to 180°C (160°C Fan) or 350°F. Line a baking tray with baking paper.
- Mix Wet Ingredients: In a large bowl, whisk together caster sugar, brown sugar, cocoa powder, vegetable oil, and eggs.
- Combine Dry Ingredients: In a separate bowl, mix plain flour, salt, baking powder, ground cinnamon, and ground ginger. Fold the dry ingredients into the wet mixture to form a very soft dough.
- Shape Cookies: Roll dough into balls of approximately 40g (1½ oz) each. Flatten them into thick discs and coat them heavily with icing sugar.
- Arrange and Bake: Place cookies about 3 fingers apart on the baking tray. Bake for 16 minutes, or until they have risen slightly and have a crinkled, cracked appearance.
Notes
- Use Room Temperature Eggs: For better mixing, ensure the eggs are at room temperature before adding them to the mixture.
- Measure Flour Accurately: Spoon flour into the measuring cup and level it off to avoid adding too much, which can make the dough too dry.
- Chill Dough if Necessary: If the dough becomes too soft to handle, chill it in the fridge for 15 minutes before shaping it to make it easier to roll.
- Don’t Overbake: Keep an eye on the cookies as they bake. They should be slightly soft in the middle when you take them out, as they will firm up as they cool.
- Coat Well with Icing Sugar: Ensure the cookies are generously coated with icing sugar before baking for a nice, sweet crunch on the outside.
Mary Berry Christmas Cookies