Mary Berry Christmas Cookies Recipe

This crisp, spiced Mary Berry Christmas Cookies recipe is made with golden syrup, light muscovado sugar, and warm mixed spice, ready in 35 minutes. The smell of cinnamon and buttery syrup filling the kitchen makes it feel instantly festive. I love how these hold their shape perfectly for icing.

Why This Classic Works

I used to struggle with festive biscuits spreading in the oven and losing their crisp star or tree shapes. This dough balances the butter and syrup perfectly to keep the edges sharp while baking.

I learned that chilling the cut shapes for just ten minutes before baking is the true secret. It firms up the butter and guarantees a beautiful snap when you bite into them.

Mary Berry Christmas Cookies Ingredients

• 100g unsalted butter, softened
• 75g light muscovado sugar
• 3 tbsp golden syrup
• 1 large egg yolk
• 250g plain flour
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda

How To Make Mary Berry Christmas Cookies

1. Melt the wet ingredients: In a pan over low heat, gently melt the butter, muscovado sugar, and golden syrup together until smooth, then let it cool slightly.
2. Sift the dry ingredients: In a large mixing bowl, sift the plain flour, mixed spice, ground cinnamon, and bicarbonate of soda.
3. Form the dough: Pour the warm syrup mixture and the egg yolk into the dry ingredients. Mix well until a firm dough forms, then gently knead it on a lightly floured surface.
4. Roll and cut: Roll the dough out to about 5mm thick. Use your favourite festive cutters to stamp out shapes and place them on lined baking trays.
5. Bake the cookies: Bake at 200°C (180°C Fan) for 10 to 12 minutes until lightly golden. Leave them on the trays for 5 minutes before moving to a wire rack to cool completely.

Recipe Tips

• Chill the dough: If your kitchen is warm, pop the stamped cookies in the fridge for 10 minutes before baking to stop them from spreading.
• Don’t overwork it: Knead the dough just until it comes together to keep the baked cookies crisp and tender.
• Watch the oven: Because of the golden syrup, these can catch and burn quickly in the last two minutes of baking.

What To Serve With Christmas Cookies

These warmly spiced biscuits are perfect alongside a hot mug of mulled wine or a classic cup of English Breakfast tea. They also make a lovely addition to a festive dessert board alongside mince pies and chocolate truffles.

How To Store

Store the cooled cookies in an airtight tin at room temperature for up to a week. You can also freeze the unbaked dough wrapped in cling film for up to three months.

FAQs

Can I use honey instead of golden syrup? Yes, honey works well, but it will change the flavour slightly. They may also brown a bit faster in the oven, so keep a close eye on them.

Why did my cookies spread? The butter was likely too warm before they went into the oven. Always ensure your baking trays are cool before placing new dough on them.

Can I ice these cookies? Absolutely. A simple water icing or royal icing works wonderfully once the cookies are completely cool.

Nutrition

• Calories: 85 kcal
• Total Fat: 3.5 g
• Saturated Fat: 2.0 g
• Cholesterol: 15 mg
• Sodium: 45 mg
• Total Carbohydrate: 12 g
• Protein: 1 g

Try More Recipes:

• Classic Mary Berry Ginger Cookies Recipe
• Mary Berry Chocolate Chip Cookies Recipe
• Mary Berry Christmas Biscuits Recipe