Saint Nicholas Christmas Butter Cookies

Ingredients

• 250 g Unsalted butter (softened to room temperature)
• 100 g Powdered (icing) sugar (sifted)
• 30 ml Whole milk (room temperature)
• 1 bean Vanilla bean (Papua) (seeds scraped from the pod)
• 300 g All‑purpose flour (sifted)

Instructions

1. Cream the butter

   Place the softened butter in a mixing bowl and beat with a spatula or Maryse until smooth and pale.

   Time: PT2M

2. Incorporate powdered sugar

   Add the sifted powdered sugar to the butter and continue mixing until the mixture is completely smooth and glossy.

   Time: PT3M

3. Add milk and vanilla

   Pour the room‑temperature milk into the bowl, then add the vanilla bean seeds. Mix until the batter becomes creamy.

   Time: PT2M

4. Fold in the flour

   Sift the flour over the mixture and fold gently until a homogeneous, compact dough forms.

   Time: PT3M

5. Prepare the piping bag

   Transfer the dough into a piping bag fitted with a star (cannelée) tip. Twist the top to close securely.

   Time: PT2M

6. Pipe and shape the cookies

   Pipe short, straight logs onto a parchment‑lined baking sheet. Using your fingertips, gently press the tip of each log to create a small point.

   Time: PT10M

7. Rest the dough

   Allow the piped cookies to sit at room temperature for about 30 minutes. This helps the shape stay intact during baking.

   Time: PT30M

8. Preheat the oven

   While the cookies rest, preheat the oven to 170 °C (340 °F).

   Time: PT5M

   Temperature: 170°C

9. Bake the cookies

   Place the tray in the middle rack and bake for 15‑20 minutes, until the edges are lightly golden and the tops are set.

   Time: PT18M

   Temperature: 170°C

10. Cool completely

    Remove the cookies from the oven, let them sit on the tray for a couple of minutes, then transfer to a cooling rack to cool completely before handling.

    Time: PT10M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

9 g

Fat

5 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine, plant‑based butter
• Instead of Powdered (icing) sugar: granulated sugar processed in a blender
• Instead of Whole milk: any plant‑based milk
• Instead of Vanilla bean (Papua): 1 tsp pure vanilla extract
• Instead of All‑purpose flour: pastry flour

Equipment Needed

• Mixing bowl
• Spatula or Maryse
• Whisk (optional)
• Measuring cups & spoons
• Piping bag
• Star (cannelée) tip
• Baking sheet
• Parchment paper
• Cooling rack (optional)
• Oven mitts

Critical Steps — Do Not Skip

• Resting the piped dough for 30 minutes before baking
• Shaping the tip of each log with fingertips
• Baking at the correct temperature (170 °C) for the proper time

Chef Tips from the Video

• For an extra vanilla aroma, add a few drops of vanilla extract in addition to the bean seeds.
• Dust the finished cookies lightly with powdered sugar for a festive look.
• If you prefer a firmer cookie, add an extra 10 g of flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: At room temperature in a sealed tin for up to 5 days.

Make-Ahead Tips

• Pipe and shape the cookies a day ahead; keep them covered and let them rest at room temperature before baking.
• Baked cookies can be stored in an airtight tin for up to a week; they also freeze well.