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Last Updated on 13th August 2021 by Vicki
Giant Christmas pudding cookies! This is such a fun kids’ Christmas baking and decorating idea. My girls loved making them and were really pleased with how they turned out. The good thing about this activity is that if you are short on time, you could even use shop bought cookies and jump straight to the decorating part. If you did want to bake the cookies, I have included the recipe we used to make our giant cookies in this post. You could, of course, use your own favourite cookie recipe and they don’t have to be giant cookies either.
Giant Cookie Recipe
This recipe makes three giant cookies!
- 170g self raising flour
- 85g unsalted butter (cut into cubes)
- 30g granulated sugar
- 30g light brown sugar
- 1 egg (beaten)
- Half a teaspoon of vanilla extract
- A handful of chocolate chips.
- White cooking chocolate
- A few drops of vegetable oil
- Green and red fondant
Preheat your oven to 180° (FAN)
Sieve the flour into a bowl. Rub in the butter until you get a breadcrumb consistency, just like in the image above. Next, mix in both sugars.
Make a well in the centre. Add the vanilla extract and about half of the egg. Bring the mixture together to form a dough. I do this with my hands. Add more egg if needed, you may not use all of the egg.
Refrigerate the dough for about 20 minutes. Divide the dough into three equal portions, roll into balls and place on a baking tray lined with greaseproof paper. Make sure they are spaced well apart.
Flatten the ball of dough with your hands.
Gently push chocolate chips into the dough. It’s a good idea to leave a little space at the top, so the chocolate chips won’t show though the white chocolate topping.
Bake the cookies in the middle of the oven for 10-15 minutes until they start to brown. When cooked, leave to cool.
Decorating The Cookies
To decorate the cookies, simply melt your white chocolate according to the packet instructions. Once the chocolate is melted, mix in the vegetable oil a few drops at a time, until you get a nice smooth dripping consistency.
Place a cookie on a piece of greaseproof paper and use a spoon to drip the melted chocolate onto the top part of the cookie.
Once you have finished adding the white chocolate to the cookie, tap the cookie gently to help smooth out the chocolate and then leave the chocolate to set.
Making The Holly
Roll out your green fondant and use a pizza cutter to cut out a large leaf shape.
Next, take a small circle cutter (we used the bottom of a piping nozzle) and cut out small sections from the side of the leaf.
Keep cutting out sections all down the side of the leaf and then repeat on the other side. You will see the shape of a holly leaf forming.
Next, mark veins onto your leaf with a cocktail stick or something similar. Be careful not to press too hard or you will tear the fondant.
Once you have marked all the veins onto your leaf, repeat the process again to make a second leaf.
When the white chocolate is set, you can place your holly leaves onto the cookie. Lastly, roll some red fondant into three balls and place on your cookie for berries.
All posts and tutorials are also always added to Pinterest, which you can follow here. Happy baking!