Blogmas 3 : Christmas Cookie Recipes
Cookies are prety much the best part of Christmas, right? Whether you're making them for a party, Santa, or just a cozy night in by the fireplace, there's always a reason to whip up a batch of cookies during the holidays.
Let's go !
Gingerbread Cookies
INGREDIENTS
3/4 c. (1 1/2 sticks) butter, softened
3/4 c. packed brown sugar
2/3 c. molasses
1 large egg
1 tsp. pure vanilla extract
3 1/4 c. all-purpose flour
1 tbsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
Sugar Cookie Icing, for decorating
Sprinkles, for decorating
DIRECTIONS
In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.
Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.
Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.
Peanut Butter Snowballs
INGREDIENTS
2 c. powdered sugar
1 1/3 c. creamy peanut butter
1/4 c. butter, melted
2/3 c. graham crackers crumbs
1 tbsp. maple syrup
1 tsp. kosher salt
2 c. white chocolate, melted
2 tsp. coconut oil
Sprinkles, for garnish
DIRECTIONS
Line a medium baking sheet with parchment paper. In a large bowl, combine powdered sugar, peanut butter, butter, graham cracker crumbs, maple syrup and salt. Using a whisk or hand mixer, mix ingredients until smooth and fully incorporated.
Using a small cookie scoop, form mixture into balls and place on prepared baking sheet.
In a medium bowl, combine melted white chocolate and coconut oil and stir until smooth. Dip peanut butter balls in white chocolate and place on cooling rack (excess chocolate will drop off).
Top with sprinkles, then refrigerate until set, about 10 minutes.
Peppermint Pattie-Stuffed Chocolate Cookies
INGREDIENTS
1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
1/2 c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for decorating
DIRECTIONS
Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl, whisk together cake mix and baking powder; in another bowl, whisk together eggs and oil. Add wet ingredients to dry and stir until fully combined.
Using your hands, form small balls of dough. Flatten a ball, then place a Peppermint Patty in the center and fold dough over to completely cover. Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
Top with sprinkles and bake until cooked through, 8 to 10 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.
Easy French Macarons
INGREDIENTS
FOR THE MACARONS
Cooking spray
1 3/4 c. (226 g.) powdered sugar, spooned and leveled
1 c. (98 g.) super-fine almond flour, spooned and leveled
3 large egg whites, at room temperature
1/4 tsp. cream of tartar
Kosher salt
1/4 c. (40 g.) superfine sugar
8 drops pink food coloring
FOR THE BUTTERCREAM
1/2 c. (1 stick) unsalted butter, room temperature
3/4 c. powdered sugar, spooned and leveled
1 tsp. pure vanilla extract
DIRECTIONS
Preheat oven to 300°. Lightly grease two baking sheets with cooking spray and line with parchment.
Make macarons: Set a fine-mesh sieve over a large bowl and sift 1 ¾ cup powdered sugar with almond flour. Use a rubber spatula to help push larger pieces through. Keep pressing until less than 2 tablespoons of solids remain. Discard solids.
In a mixer, beat egg whites, cream of tartar, and a pinch of salt until frothy. Increase speed to medium-high and slowly add superfine sugar. Continue to beat on medium-high until egg whites are stiff and glossy, about 2 to 3 minutes.
Beat in food coloring until combined, about 30 seconds more. Fold dry ingredients into beaten egg whites with a spatula until it flows like thick lava, about 2 minutes.
Fit a pastry bag with a a 1/4-inch round tip and transfer batter into bag. Dab some remaining batter in bowl onto the corners of two baking sheets and line sheets with parchment. Pipe batter into 1-inch circles, spacing each circle about 1 inch apart. Tap baking sheet against counter a few times to release any air bubbles. Let piped batter to sit out for 45 minutes before baking.
Bake one sheet at a time, rotating halfway through, until risen and just set, 13 to 14.
Let cool 10 to 15 minutes before gently peeling parchment away to transfer to a rack to cool completely.
Using a mixer, beat butter with remaining ¾ cup powdered sugar and vanilla until fluffy and smooth. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate until ready to serve.
Thanks for reading :)