because every dessert is a little decadent

Sugar Plum Gelatin Cookies with Royal Icing Leaves

Whether you are celebrating Christmas or you just fancy making something extra special, these Christmas sugar plum cookies are truly mouthwatering. If you leave some out as a bribe for Santa, he is sure to bring you some great gifts!

Strawberry gelatin, coconut, vanilla and more are used to flavor these delicious treats. The icing leaves are made by combining egg and powdered sugar with a little lemon juice. These are a wonderful garnish but royal icing starts to set immediately so you will have to work quickly to make the leaves before the icing sets. In fact, if you are making a lot of these, you might prefer to make the icing in batches or keep it in a sealed container until you are ready to use it. It will stay soft as long as you do not expose it to the air.

The little sugar plums gelatin cookies can be molded into any shape you fancy – squares, circles, strawberry shapes or anything else, depending on how creative you are feeling. The gelatin keeps the cookies moist as well as giving them a fruity flavor, and the coconut and vanilla make them taste simply wonderful.

Sugar Plum Gelatin Cookies
Cuisine: American
Recipe type: Dessert
Serves or Makes: 6
Prep time: 
Cook time: 
Total time: 
For the Cookies:
  • 3 oz strawberry gelatin
  • 2 cups flaked coconut
  • 1 cup crushed vanilla wafers
  • 1 can condensed milk
For the Icing Leaves:
  • 1 large egg white
  • 1 ½ cups powdered sugar or icing sugar, sifted
  • 1 teaspoon fresh lemon juice
  1. Blend the gelatin, coconut, condensed milk and wafers together, reserving a tablespoon and a half of gelatin.
  2. Refrigerate this mixture for 3 hours.
  3. Roll the mixture into small balls and then into the reserved gelatin. You can shape the gelatin cookies into strawberry shapes if you wish.
  4. Top each sugar plum cookie with an icing leaf.
  5. To make the leaves, beat the egg white and lemon juice with a hand mixer or electric mixer. Add the powdered sugar and beat on a low speed until smooth.
  6. Make the leaf shapes immediately because royal icing hardens when exposed to the air.
  7. Gently press an icing leaf on to each cookie.
  8. Cover any unused royal icing in plastic wrap for later use.
If you prefer to frost the cookies with other shapes, just use your imagination. Leaves are just one idea you can start with.

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