Michelle Lu’s Christmas Mug Cookies

Published on 20 December 2017

What better way to spread some Christmas cheer than with these adorable Christmas cookies that hang right off your mug. Michelle Lu, 17-year-old baking whizz and Instagram star, shows us how.

Michelle’s love of baking kicked off when she was just nine-years-old after she devoured the first season of MasterChef Australia. Since then, she’s become an Instagram baking queen.

Instantly recognisable for their super cute touch of Japanese ‘kawaii’, each of Michelle’s creations has a special character theme. Michelle created this special Christmas themed cookie recipe just for us. We hope you enjoy whipping up your own little characters as much as we enjoyed eating them.

You can see more of Michelle’s gorgeous critters over on her Instagram feed @sweet_essence_


¾ cup caster sugar
230g unsalted butter
1 tsp vanilla extract
3 cups plain flour
1 egg
Instant coffee (as much as is needed to form a paste)

1. Preheat the oven to 180ºC.
2. Cream the butter and the sugar until pale with an electric mixer. Add the egg and vanilla extract and mix until combined.
3. Fold in the plain flour and knead until a dough forms ¬¬– you can add a drop or two of water if you’re finding the dough isn’t quite coming together.
4. Once combined, divide the dough into two balls.
5. In a bowl, add about 1-2 tsp of hot water to the instant coffee and mix to form a paste. Knead the coffee mixture a little bit at a time into one half of the dough until the desired colour is reached.
6. Refrigerate the cookie dough for about 30 minutes to make it easier to handle.
7. Dust your work surface and rolling pin with flour, and roll out the dough.
8. Cut out the bear shapes using a cookie cutter and place on a lined baking tray. For the hook (which will allow the cookies to hang on the mug), use a small round cookie cutter to stamp out a circle and cut out a section from your dough so it resembles a crescent moon. Then, cut this moon shape in half horizontally to form the hook.
9. Bake the cookies at 180ºC for 15-20 minutes or until golden brown.
10. Once baked, place the cookies on a cooling rack until they reach room temperature.

1 egg white
1 ½ cups icing sugar
Cocoa powder, as needed
Red, blue and yellow food colouring

1. Whisk the egg white until foamy and add in the icing sugar. Add a couple spoonfuls of icing into a separate bowl to use for the hooks later
2. For the eyes of the characters, take a small amount of icing and add in cocoa powder until a dark brown colour is achieved. If the mixture is too thick, add in more egg white. If the mixture is too thin, add in more icing sugar. Then place this cocoa icing into a small piping bag.
3. Split the remaining icing into three other bowls, leaving some plain icing. Place the plain icing into a piping bag. Colour the remaining two bowls of icing red and green, and the coloured icing into separate piping bags.
4. Once the icing is ready, pipe on the bear’s snout with white icing and create the eyes of both characters with cocoa icing. Using the red, green and white icing pipe on the clothing details. (Be creative with this part!) After the snout is fully dried, pipe on the mouth of the bears.
5. Once the cookie icing has dried, attach the hooks with the icing reserved earlier. If the icing isn’t quite thick enough, add in more icing sugar so the hook will stay in place as the icing dries.
6. Once fully dried, hang on a mug and enjoy the cookies with a hot or cold drink!

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