Put the Happy Back in Your Holidays: How to make the perfect Christmas cookie

Put the Happy Back in Your Holidays: How to make the perfect Christmas cookie

The holidays can certainly be a stressful time, especially when it comes to getting all that baking done. So, we reached out to the expert for the perfect Christmas cookie recipe.

Ricky Webster has participated in multiple Food Network challenges, and recently won $10,000 on the Christmas Cookie Challenge. He taught us how to make his toasted coconut wreath cookies. He says it’s a simple and delicious recipe for the holidays.

“A lot of people don’t like coconut, it gets in your teeth and it’s a little chewy, but when you toast it, it makes it a little bit more crispy and gives it this nice nutty undertone,” Webster said.

And when it comes to decorating, that’s where you can really make something special.

“To make it perfect is really just the amount of love that you put into it,” said Webster.

First, you have to make the cookie dough, then cut that dough into circles. You can use either a cookie cutter, or even the lid of a jar. From there, cut a smaller circle out of the center.

Bake your cookies, then decorate the larger circles like wreaths and smaller cookies (from the center) like snowballs. You can use store bought icing, or make your own provided in the recipe.

Here is Ricky Webster’s “perfect” cookie recipe:


1 C toasted finely chredded coconut
2 1/2 C All Purpose flour
1 t baking powder
1 C / 8 oz unsalted butter
1 C granulated sugar
1 L egg
1 t vanilla extract
1/2 t coconut extract/ emulsian
1/2 t kosher salt


350 degree oven
Beat butter, sugar, extracts, coconut and salt until smooth.
Add egg one until incorporated.
Add flour and baking powder and bring together, just until combined.
Divide, wrap and chill.
Roll to 1/4″ thick and cut desired shapes.
Bake on parchment spaced about 1″ apart for about 10 minutes or until edges are beginning to golden.

Royal Icing


1 lb powdered sugar
2 L egg whites
Water, as needed


Combine all ingredients in a mixing bowl fitted with paddle attachment.
On medium mix about 7 minutes until smooth fluffy and opaque.
Add water teaspoon at a time too thin to desired consistency.
If too thin try whipping longer or adding powdered sugar tablespoon by tablespoon.

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