Cute Nutcrackers with Royal Icing

Süße Nussknacker aus Mürbeteig mit Eiweißglasur

Today I have some ultra-cute nutcrackers for you guys made from sugar cookies with royal icing. Yes, they do require a bit of work, but for me that’s the best way to relax. Especially since you can make each step on a different day (like make the dough, bake, decorate), which I find super convenient. I love the fact that these cookies keep and will look great in any cookie box. You can also wrap them individually and give them as a gift to somebody. What do you say? You can of course use other cookie cutters, such as ugly sweaters and the like…

Süße Nussknacker aus Mürbeteig mit Eiweißglasur

If sugar cookies are tricky for you, I wrote down many tips in this blog post. It is important that the butter is super cold when using and that you try to create the dough as fast as you can. It is also important that you give the dough time to rest and chill. This will not only harden the butter again, but also help for the gluten to develop. This makes it much easier for the dough to be rolled out as it will be more elastic and flexible.

Royal icing is also much eaiser than you may think. What you do is that you mix egg white with icing sugar until you have the consistency of toothpaste. This is done best with a mixer and may take a few minutes. Depending on your environment, you may need more icing sugar or need to thin out the glaze with some water. If you are concerned about using raw egg white, here in Germany you can buy pasteurized egg white in drugstores. DM carries some that is called pumperlgsund.

Süße Nussknacker aus Mürbeteig mit Eiweißglasur

But other than that I do hope you have some fun and enjoy making these! Let me know how it goes!

Cute Nutcrackers with Royal Icing

Prep Time: 3hrs Cooking Time: 10min Total Time: 3 hrs 10min

These cute little nutcrackers are sugar cookies painted with royal icing. Other shapes are possible as well.


  • Sugar Cookies
  • 150 grams of all-purpose flour
  • 50 grams of regular sugar
  • 100 grams of cold butter
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 1 egg

  • Icing
  • 1 egg white, for pregnant ladies you may consider buying pasteurized egg whites, in Germany these are found in the drugstore
  • 200 grams of icing sugar
  • Food coloring (mine needed red, black and skin color)



For the nutcracker cookies mix together flour and sugar in a large bowl. Add the cold butter cut in small peices and rub into crumbs the size of peas. Add vanilla extract and egg and work into a ball quickly. Wrap and chill for at least half an hour in the fridge. The dough can stay in the fridge for about a week.


Cut dough in half, transfer one part back to the fridge and roll out the second on a floured surface. Be sure to roll out thick (at least half a centimeter) as you don't want the cookies to break. Cut out desired shapes and repeat with second half until no dough is left. Bake on baking sheet lined with parchment paper at 180 degrees Celsius for about ten minutes or until lightly golden. The cookies will not spread, so you can place them close side by side. Let cool.


For the icing whip the egg white with the icing sugar for a few minutes until glossy and consistency of toothpaste. You may need to add a bit of sugar or water depending on consistency. Divide into smaller batches and color as desired. Be sure to cover tightly if not using immediately as it will dry up soon. I immedietaly spoon into piping bags to be sure they don't dry out.


First outline the parts you wish to fill with the piping bag, then flood the part. You can spray a little bit of water when flooding to make the icing easier to work with. Before you add a second layer, such as eyes, beard, etc., be sure to let it dry for at least 15 minutes. Deocrate as desired and keep in an airtight container or cookie box to keep fresh once fully dry.

Süße Nussknacker aus Mürbeteig mit Eiweißglasur

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  • Reply
    Saturday December 11th, 2021 at 08:20 PM

    Die sind Dir ja super gelungen, Komplment!

    • Reply
      Saturday December 11th, 2021 at 08:28 PM

      Ach, danke dir!

  • Reply
    Saturday November 18th, 2023 at 08:24 PM

    Mein Teig ist mir leider etwas zu matschog und weich geraten ( vermutlich hätte ich etwas weniger Ei nehmen müssen). Plätzchen ausstechen ging daher nicht ganz so gut erhofft – die Tipps zu Mürbeteig habe ich erst hinterher gelesen, vielleicht lösen diese beim nächsten Mal dann Problem. Kekse schmecken aber trotzdem gut.

    • Reply
      Saturday November 18th, 2023 at 08:29 PM

      Oh, dann hättest du wohl noch Mehl hinzufügen müssen. Bei mir klappt es eigentlich immer…

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