Iced mitten sugar cookies

Hannah Miles shows you how to make these adorable decorated mitten cookies from her book Christmas Cookies, a perfect way to get you in the Christmas spirit!

Iced mitten sugar cookies Image credit: Steve Painter

This recipe makes 10 iced mitten cookies and is perfect to get the kids involved with. Tie into pairs for a fun gift to give to your friends and family this Christmas!

Top tip!

If you don't have a mitten cutter, simply cut out a mitten-shape template from card and cut the dough around it using a sharp knife. 

Christmas cookies cover

This project is from Christmas Cookies by Hannah Miles, Ryland, Peters & Small. This book contains over 60 delightful recipes for festive cookies, from traditional favourites to creative new ideas, all of which make perfect gifts. If you love this project you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P! 

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  • 60g soft dark brown sugar
  • 115g stick butter, softened
  • 1 heaped tablespoon cream cheese
  • 170g plain/all-purpose flour, sifted, plus extra for dusting

For the decoration

  • 350g royal icing/confectioners' sugar, sifted
  • 4-5 tablespoons soft shredded coconut


  • mitten-shaped cookie cutter (optional)
  • 1 large baking sheet, greased and lined
  • 1 piping/pastry bag with a small round nozzle/tip
  • decorative string/twine


Whisk together the brown sugar and butter until creamy. Add the cream cheese and flour and mix to a soft dough. Wrap the dough in clingfilm/ plastic wrap and chill in the fridge for 1 hour.
Preheat the oven to 180°C (350°F) Gas 4.
On a flour-dusted surface, roll out the dough to 5mm/1/4 inch thickness and cutout 10 mitten shape cookies. Carefully transfer the cookies to the baking sheet. Bake for 10-12 minutes in the oven until the cookies turn light golden brown. As soon as you remove the cookies from the oven, use the icing nozzle/tip to stamp out a hole in each cookie. Leave the cookies on the baking sheet for a few minutes, then transfer to a cooling rack.
To decorate, place one-third of the icing/confectioners' sugar in a bowl and mix with a few teaspoons of cold water to make a stiff, thick icing. Spoon the icing into a piping/pastry bag and pipe a line as close to the edge of the cookie as possible. Leave the outline to dry for a few minutes before flooding the cookies. To do this, mix the remaining icing/confectioners' sugar with a few tablespoons of water to make a runny icing. Spread enough icing onto the cookie so that it looks covered, but not so much that it overflows. Use a round-bladed knife to guide the icing to flood any gaps. While the icing is still wet, sprinkle the coconut across the bottom of each to make a fluffy cuff. Leave to set.
Put the remaining stiff icing in the piping bag to pipe knitted patterns onto each of the mittens. Leave the icing to set before threading onto the string/twine and knotting them in pairs. The cookies will store for up to 5 days in an airtight container. Store them flat, in single layers, between sheets of baking parchment.
Last updated one year ago

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