Christmas Pudding Cookies

image source: vickie liu
image source: vickie liu

Christmas is just around the corner and for me that means plenty of Christmas baking! Even though Christmas may not be a big deal in my family, I will jump at any excuse to create cute festive desserts to share with those important to me.

These simple soft chocolate shortbread cookies disguised as adorable British Christmas puddings are a cheerful way to show appreciation to your loved ones. Let them know you’re thankful for them ‘pudding’ up with you, even through the tough times.

image source: vickie liu
image source: vickie liu

Christmas Pudding Cookies

Makes: 40


  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup cocoa powder
  • 1/4 cup cornstarch
  • 1 1/4 cups flour


  • Circular cookie cutter
  • White royal icing
  • Zip-top bag
  • Jumbo holly mix sprinkles (or round red sprinkles + leaf sprinkles)
  • Black royal icing (optional)


  1. Beat butter, sugar, and vanilla until light and fluffy. Then add in egg until just combined.
  2. Add in cocoa powder and cornstarch, then slowly add flour until a dough forms. Add more flour if needed, just to ensure the dough pulls away from the side of the mixing bowl.
  3. Wrap in cling wrap and refrigerate for at least 45 minutes.
  4. Preheat oven to 350 F and line trays with baking paper. Roll out dough to approximately 1/2-inch thick and use circle cutter to cut out cookies.

    image source: vickie liu
    image source: vickie liu
  5. Bake for 10-12 minutes (it will be a little longer if cookies are larger), then transfer onto a cooling rack.
  6. Prepare a zip-top bag with royal icing and cut a small whole on the corner to create a piping bag.
  7. When the cookies have completely cooled, pipe the white royal icing onto the top 1/3 of the cookies to resemble a drip. While icing is still wet, place 2-3 mini red sprinkles in the top center and 2 leaf sprinkles on either side of them to resemble holly.

    image source: vickie liu
    image source: vickie liu
  8. Optional: using black royal icing with a thin tip, draw cute faces onto the cookies for extra detailing!

Note: These cookies are best stored in an airtight container outside of the fridge. They’re best if eaten within 1 week, but will keep for up to 3 weeks.

Image Source: Vickie Liu
Image Source: Vickie Liu
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Article Posted 3 years Ago

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