Cookie advent calendar

Cookie advent calendar

Boutique Baking
24 cookies
Georgia Glynn Smith

This is a lovely idea for a home-made advent calendar. To hang on a wall, stick the cookies to a cake board that has been covered with sugar paste. Alternatively, hang the cookies with ribbon on a christmas tree or wreath.


Quantity Ingredient
1 recipe quantity Gingerbread village, dough only
plain flour, for dusting
600g Royal icing
red, green, pink, ivory, black and orange paste food colour
edible gold lustre
small amount clear alcohol, such as vodka
small amount piping gel


Quantity Ingredient
Basic baking kit
selection of christmas-themed cookie cutters and one square cookie cutter
see method for ingredients
paper piping bags
re-sealable plastic bags
flat, wide paintbrush
Making a paper piping bag


  1. Preheat the oven to 180°C. Line two baking trays with greaseproof paper.
  2. To make the cookies

    Make the gingerbread dough. On a floured surface roll out the dough to a thickness of approximately 4–5mm. Using your selection of Christmas-themed cookie cutters, cut out the various shapes and place them onto the prepared baking trays. Chill for at least 30 minutes.
  3. Bake for 6–8 minutes, depending on size, or until the cookies spring back to the touch and are slightly darker around the edges.
  4. Once the cookies are baked, let them rest for about 30 minutes outside of the oven.
  5. To ice the cookies

    Prepare the paper piping bags. You need two piping bags for each colour of icing: one filled with soft-peak icing to pipe the outlines and one filled with runny icing to flood the outlined shapes. Once prepared, keep each piping bag in a re-sealable plastic bag to prevent the icing from drying out between use.
  6. When icing cookies, always outline and flood one colour at a time, allowing the icing to dry completely before adding the next colour to the cookie. This helps to prevent the different colours from bleeding into each other.
  7. For each colour, take the piping bag filled with soft-peak icing and cut a small section from the tip of the piping bag. Trace the outline of the coloured area onto the cookie. Then take the piping bag filled with runny icing in the corresponding colour and use this to flood the centre of the outlined area.
  8. Once all the cookies have been flooded and allowed to dry completely, use the softpeak icing in various colours to pipe on any additional detail required.
  9. The snowflake cookies are not flooded with icing, instead the detail is piped directly onto the cookies using white soft-peak icing.
  10. To decorate with gold lustre

    Ice the cookies with ivory coloured icing and leave to dry. This provides a good base for gold lustre. Mix small amounts of lustre powder, clear alcohol and piping gel to create a thick paste. Using a flat, wide paintbrush, brush the paste all over the ivory icing and leave to dry.
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