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Beach Christmas sugar cookies

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  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Not just for Christmas, this sugar cookie recipe is a fun one to make at any time of year.

  • Serves10
  • Cook time15 minutes
  • Prep time1 hour, + cooling, setting & 30 mins chilling time
Beach Christmas sugar cookies


  • 125g butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 free-range egg
  • 1½ cups (225g) plain flour
  • 1 tsp vanilla bean paste
  • 1 tsp almond extract
  • 1/2 tsp finely grated lemon rind
  • 1 quantity Royal Icing*
  • Red, blue, pink, black, purple, yellow and green gel food colouring
  • 1 free-range egg white^, lightly whisked
  • Sprinkles, to serve

Nutritional information

Peer Service: Energy: 1164kJ/278 Cals (13%), Protein: 9g (18%), Fat: 8g (11%), Sat Fat: 4g (17%), Carb: 41g (13%), Sugar: 32g (36%), Dietary Fibre: 0.6g (2%), Sodium: 169mg (8%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use an electric mixer to beat the butter, sugar and egg in a large bowl until just combined. Add flour, vanilla, almond extract and lemon rind and beat until the mixture just comes together.

  2. Step 2

    Turn the dough onto a lightly floured surface. Gently knead until smooth. Divide into 2 portions and shape each portion into a disc. Cover and place in the fridge for 30 mins to chill.

  3. Step 3

    Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll out 1 dough portion on a lightly floured surface until 3mm thick. Use a small sharp knife to cut into four 10cm x 13cm house shapes. Place on 1 lined tray.

  4. Step 4

    Roll out the remaining dough portion to a 3mm-thick disc. Cut out a 15cm x 10cm car shape. Use tree and round cutters to cut shapes from the remaining dough. Place on the remaining tray. Bake, swapping the trays halfway through cooking, for 12-15 mins or until the cookies are light golden. Set aside on the trays to cool completely.

  5. Step 5

    Divide royal icing into 10 portions. Reserve 1 portion. Tint the remaining portions red, blue, light pink, dark pink, black, purple, yellow, light green and dark green with food colouring. Alternating between the colours, place some of each portion of icing in a piping bag fitted with a 1mm nozzle. Pipe around biscuits to make outlines.

  6. Step 6

    Gradually add a little egg white to each remaining icing portions until a runny paste forms. Spoon runny icing inside outlines and spread to the edges. Sprinkle tree cookies with sprinkles. Set aside until set.

    *To decorate these cookies, you’ll need to make a batch of our quick Royal Icing.

    ^This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.

Recipe tip

Clever Storage:
Leftover royal icing will start to harden if left uncovered. Between batches, cover with plastic wrap and press it over the surface of the icing.

Smart Save: For a present that’s budget friendly, make batches of these cute cookies, then place in gift boxes to give to loved ones.