Thursday, December 24, 2020

Mini Christmas Cookies

Mini Christmas Cookies

I made Mini Christmas Cookies for my nephew Matthew with an Dairy-Egg Free Icing. I love this icing as it has a lovely shine, tastes great, and have used it for many years. I highly recommend it if you cannot use egg whites.

Mini Christmas Cookies

Dairy-Egg Free Icing (Double recipe if you have more than 40 cookies)

6 cups Powdered/Confectioners' Sugar, sifted

1/2 cup Coconut Milk  (or Almond Milk) + 1 tablespoon extra (if you need to flood cookies)

1/4 cup Light Corn Syrup

2 teaspoons Clear Vanilla Extract

Mini Christmas Cookies



In a large bowl, sift the powdered sugar; set aside.

Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of milk and mix for 1-2 minutes until smooth.

Add remaining 1/4 cup of milk and combine.  


Mini Christmas Cookies

Add corn syrup, and vanilla extract, and mix for 20 seconds.

If the icing is too stiff, add 1 tablespoon (or less) of milk and combine.

For both icing recipes, I separated the icing in plastic containers with lids according to how many different colors needed for tinting.

Keep the containers covered until you are ready to color.

Mini Christmas Cookies


I transferred the icing immediately into squeeze bottles and tipless bags.

I outlined each cookie and then immediately flooded it.

Decorate as desired.

For the Egg Free Icing Recipe visit, The Slow Roasted Italian:


-Sophia/Two Frys 

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