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- Level
- easy
- Prep Time
- 50 mins
- Total Time
- 2 h 55 m
- Serves
- 30
Ingredients
- For the cookies:
- 2 ¾ cups
- all-purpose flour, plus extra for dusting
- 660 mL
- ½ tsp
- cloves
- 2.5 mL
- ½ tsp
- fine sea salt
- 2.5 mL
- 1 cup
- unsalted butter, at room temperature
- 240 mL
- ¾ cup
- granulated sugar
- 180 mL
- 1 tsp
- finely grated clementine zest
- 5 mL
- 1
- large egg
- 1
- large egg yolk
- ½ tsp
- vanilla extract
- 2.5 mL
- For the glaze:
- 2 ½ cups
- icing sugar
- 600 mL
- ¼ cup
- pomegranate juice
- 60 mL
- Sprinkles to decorate
Directions
Step 1
For the cookies, stir flour with cloves and salt in a small bowl to combine. Set aside.
Step 2
Using a stand mixer fitted with the paddle, beat butter, sugar and zest on medium speed until smooth, 1 min. Scrape down sides of the bowl, then add egg, yolk and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Divide dough in half and shape into discs. Wrap in plastic and refrigerate, 1 hr.
Step 3
Position oven racks in the top and bottom third positions. Preheat the oven to 160°C (325°F). Line two baking sheets with parchment.
Step 4
Lightly flour the work surface, then working with one disc at a time, gently knead dough a few times to soften. Roll out dough to ¼ -in. (5 mm) thickness. Using a medium-sized ornament cookie cutter, about 2 x 3-in. (5 x 8-cm) in size, cut into shapes. Arrange on prepared baking sheets, 1 in. (2.5 cm) apart. Gather and re-roll scraps then cut out more shapes, repeating until dough is used up.
Step 5
Bake on the top and bottom third racks, switching sheets halfway through, until cookies have set, 16 to 20 mins. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins.
Step 6
For the glaze, stir icing sugar with pomegranate juice in a small bowl until smooth (glaze should be thick). Using an offset spatula, spread evenly over cookies, pushing to edges. Alternatively, cookies may be dipped. Transfer to rack and immediately top with sprinkles, if using. Let stand until dry to the touch, 20 mins.
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