Traditional Christmas cookies to cut out

For the Christmas cookies to cut out, first mix the flour, sugar, baking powder, salt and vanilla sugar in a large bowl. I recommend sifting the flour beforehand to avoid lumps and improve the baking result.

Add the butter in small pieces and the eggs to the dry mixture. It is important that the butter is soft but not melted.

Grate the lemon and add to the dough. This is optional, but gives the cookies a fresh note.

Knead everything into a smooth dough. I like to use my hands for this because it gives you a better feel for the dough. If the dough is too sticky, add a little more flour.

Wrap the dough in cling film and place in the fridge for at least an hour. Not only will the dough be easier to roll out afterwards, but the cookies will also keep their shape better in the oven.

Preheat the oven to 180°C (fan oven 160°C). In the meantime, roll out the dough on a floured work surface. The dough should be about 3-4 mm thick.

Cut out with cookie cutters of your choice and place on baking trays lined with baking paper. The gaps between the cookies should be large enough, as they will still rise in the oven.

Bake the cookies for 10-12 minutes until they are golden brown. Always keep an eye on them, as every oven heats a little differently.

Allow the Christmas cookies to cool completely before decorating them. There are no limits to your creativity here.