A Mummy Too

Food and lifestyle for busy parents

Loaded festive cookies

Published on 6 November, 2018
Last Updated on 30 January, 2019 by 43 Comments

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If you’re looking for an excuse to get the festive celebrations started early with some Christmas baking, these cookies are just the ticket. They’re loaded with warming spices, cranberries, chocolate and nuts and topped with a citrus icing and a dusting of edible gold glitter.

With a crisp outer and gorgeously soft inner, these festive cookies are packed with the flavours and aromas of Christmas time.

Here’s how to make them.

Ingredients

  • 100g baking margarine
  • 100g caster sugar
  • 100g soft brown sugar
  • 200g plain flour
  • 1.5 tsp baking powder
  • 1.5 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • Zest of 1 orange
  • 2 medium free range eggs
  • 60g blanched almonds, roughly chopped
  • 30g dried cranberries
  • 40g white chocolate chips
  • 40g milk chocolate chips

For the icing

  • 140g icing sugar
  • 2 tbsp juice from your orange
  • Edible gold dust
  • Edible silver balls

Instructions

To make the cookies

Preheat oven to 180C/355F (160C/320F fan). Put both sugars and the margarine in a mixing bowl and beat together.

Add the flour, baking powder, ginger and cinnamon and fold through.

Add the orange zest and eggs and combine into a loose cookie dough.

Add in the almonds, cranberries and chocolate chips and fold together.

Drop separate spoonfuls of the mixture, spaced well apart, onto a greased baking sheet, using more than one baking sheet if necessary. At about 50g per dollop, I got 15 cookies.

Bake in the oven for about 12-15 minutes until golden-brown – since they contain brown sugar and cinnamon, you’ll find they go a little darker than standard sugar cookies.

To decorate

Mix the icing sugar and orange juice together until you have a thick, runny paste.

Drizzle over your cookies in a zigzag pattern.

Spray with the gold dust, as sparingly or generously as you wish, then add a few silver balls to each cookie while the icing is still wet and leave to set.

Once set, eat immediately or store in an airtight container to keep them fresh.

If you’d like to print this recipe to try for yourself at home, just hit PRINT on the recipe card below.

Loaded festive cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 15 cookies
Author: Emily Leary
With a crisp outer and gorgeously soft inner, these festive cookies loaded with cranberries, spices, chocolate and nuts are packed with the flavours and aromas of Christmas.
Print Recipe Pin Recipe
Metric - Ounces

Ingredients

For the cookies

  • 100 g baking margarine
  • 100 g caster sugar
  • 100 g soft brown sugar
  • 200 g plain flour
  • 1.5 tsp baking powder
  • 1.5 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • Zest of 1 orange
  • 2 medium free range eggs
  • 60 g blanched almonds roughly chopped
  • 30 g dried cranberries
  • 40 g white chocolate chips
  • 40 g milk chocolate chips

For the icing

  • 140 g icing sugar
  • 2 tbsp juice from your orange
  • Edible gold dust
  • Edible silver balls

Instructions

To make the cookies

  • Preheat oven to 180C/355F (160C/320F fan). Put both sugars and the margarine in a mixing bowl and beat together.
  • Add the flour, baking powder, ginger and cinnamon and fold through.
  • Add the orange zest and eggs and combine into a loose cookie dough.
  • Add in the almonds, cranberries and chocolate chips and fold together.
  • Drop separate spoonfuls of the mixture, spaced well apart, onto a greased baking sheet, using more than one baking sheet if necessary. At about 50g per dollop, I got 15 cookies.
  • Bake in the oven for about 12-15 minutes until golden-brown - since they contain brown sugar and cinnamon, you’ll find they go a little darker than standard sugar cookies.

To decorate

  • Mix the icing sugar and orange juice together until you have a thick, runny paste.
  • Drizzle over your cookies in a zigzag pattern.
  • Spray with the gold dust, as sparingly or generously as you wish, then add a few silver balls to each cookie while the icing is still wet and leave to set.

Notes

Once set, eat immediately or store in an airtight container to keep them fresh.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 79mg | Potassium: 125mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5.6% | Vitamin C: 1.4% | Calcium: 5.5% | Iron: 5.7%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Festive makes
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Comments

  18. These look so delicious and I love that they’re full of festive flavour! We have been asked to bake some stuff for the school Christmas fair so I might just have to give these a try (although I’d probably have to remove the almonds due to school policy re: nuts!) – I’m sure they’d be very much enjoyed!

    Reply

  19. Why do I always look at your blog when I’m
    Trying to diet? These look amazing. Super simple and easy to make – just up My street. I think these will be on the menu over the weekend x

    Reply
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