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Iced Chanukah Cookies

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Iced Chanukah Cookies

Festive and delicious, our iced Chanukah cookies are delicate, delicious, and topped with easy-to-make, Royal Icing. Perfect for dessert or holiday gifts!

Delicious butter cookies are the perfect base for decorating for Chanukah. The cookies are crisp and thin and you and your family will love making them together for the holidays!

These iced Chanukah cookies roll out perfectly and are light and delicious. Although Shirlee’s recipe doesn’t state it, you can add colored sugar to the tops of the cookies before baking, or keep them plain and bake as is, and decorate after they cool with Royal Icing or any kind of icing or decorations you choose. They bake up think, crisp, and absolutely scrumptious.

Another thing I love doing at the holidays is baking up batches of my favorite cookies and bars and packaging them for holiday gifts. Just stack the cooled cookies on top of the other in a clear treat bag or pack in short stacks in a festive gift box (I love the boxes you can get at Michael’s that look like old-fashioned bakery boxes but have see-through windows on top so you can see the treats), and with with festive ribbon. Delish.

Prep Time: 24 minutes

Cook Time: 8  minutes

Servings: 24 cookies

INGREDIENTS

For the Cookies

  • 1 cup butter or vegetable shortening
  • 1 cup sugar
  • 2 eggs
  • 2 cups all purpose flour sifted
  • 1/2 tsp. Salt
  • 1/2 tsp. baking powder
  • 1 tsp. pure vanilla or almond extract

Royal Icing (Optional)

  • 1 lb. confectioner's sugar
  • 3 large egg whites
  • 1/2 tsp. fresh lemon juice
  • food coloring, sprinkles, candies, if desired

INSTRUCTIONS

  1. Using an electric mixer, cream butter well, beating in sugar gradually. Add eggs and beat until fluffy. Add dry ingredients, sifted together, a little at a time. Add vanilla or almond extract.
  2. Chill dough to make rolling easier. Roll very thin on lightly floured board. Cut out symbol shaped with Chanukah cookie cutters.
  3. Preheat oven to 375 degrees. Bake on ungreased cookie sheets for 8-10 minutes. Remove from oven and let cool on wire racks.
  4. When cool, decorate with Royal Icing (Optional)

    Place the confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the egg whites and lemon juice. Beat at medium speed until the sugar and eggs are thoroughly
    combined and the icing is thick and white. Place small amounts of icing in separate bowls and add a few drops of food coloring to each to create different colors.

  5. Brush or pipe on icing. Add decorative sugars, candies, or sprinkles and let dry.

Thank you (again), cousin Lennie, for permission to re-publish this recipe.

The post Iced Chanukah Cookies appeared first on The Jewish Kitchen.

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  • Jodi Luber