Hi everyone,
Welcome to Blogmas Day 17! Today I’m going to be talking about some Christmas cookie recipes. This week I’m going to be doing a lot of baking and these are some of the recipes that I’m going to be using.
The first cookies I’ll be making are super simple Almond Joy cookies. Almond Joys are one of my favorite candies so this was a no brainer for me.
What you need:
- One 14 ounces bag of sweetened coconut flakes
- 2 cups of semi sweet chocolate chips
- 2/3 cup of chopped lightly salted almonds
- One 14 ounce can of sweetened condensed milk
What you do:
- Preheat your oven to 325 degrees Fahrenheit
- Line a baking sheet with parchment paper and set that aside for later
- Combine, in a large bowl, the coconut, chocolate chips, almonds and sweetened condensed milk
- And stir that until fully mixed together
- Take a cookie scoop and scoop out the dough onto the baking sheet
- Dip the tips of your fingers into water and use them to shape the cookies into discs, making sure to flatten the tops
- Bake the cookies for 12-14 minute or until the tips of the coconut are just golden brown
- Let cookies cool on a baking sheet
- To store, put in an airtight container
- Otherwise serve and enjoy!
Next up we have Snickerdoodles, a classic and favorite of many.
What you need:
Cookies
- 1 cup of room temperature butter
- 3/4 cup of granulated sugar
- 1/2 cup of light brown sugar
- 1 egg and 1 egg yolk
- 1 tablespoon of vanilla
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- 1/2 teaspoon of kosher salt
- 1 teaspoon of cinnamon
- 2 3/4 cup of flour
Cinnamon Sugar
- 1/4 cup of granulated sugar
- 1 tablespoon of cinnamon
What you do:
- Preheat your oven to 325 degrees Fahrenheit
- Line a baking sheet with parchment paper and put aside to use later
- You can do this next step in a stand mixer if you have it or with a hand mixer. In a bowl beat your butter and both sugars until light and fluffy, should be about 2 to 3 minutes. On medium speed add the egg, egg yolk and the vanilla and beat for another minute. Scrape the sides as you go
- Turn down your mixer to medium low and add in the baking soda, cream of tartar, salt and the 1 teaspoon of cinnamon
- Then turn down your mixer to low and add in the flour. Mix until it’s just combined
- In a small bowl make the cinnamon sugar
- Using a cookie scoop measure out 2 tablespoons of dough and roll into a ball
- Roll each ball into cinnamon sugar
- Place the cookies on the baking sheet about 2 inches apart and bake for 10-12 minutes. Turn the cookies halfway through
- Serve and enjoy!
Second to last we have Eggnog Cookies. I’ve included something eggnog flavored in every treats/drinks post I’ve done so I thought why not here as well.
What you need:
Cookies
- 2 1/4 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground nutmeg and a little bit more for the topping
- 1/2 teaspoon of cinnamon
- 3/4 cup of room temperature unsalted butter
- 1/2 cup of granulated sugar
- 1/2 cup of packed light brown sugar
- 2 large egg yolks
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of rum extract
- 1/2 cup of eggnog
Eggnog Frosting
- 1/2 cup of room temperature butter. In this recipe the author made a note saying that she used 1/4 cup salted and 1/4 cup unsalted butter. I don’t know what I’ll do when I make these
- 3-5 tablespoons of eggnog
- 1/2 teaspoon of rum extract
- 3 cups of powdered sugar
What you do:
- Preheat your oven to 350 degrees Fahrenheit
- In a bowl add the flour, baking powder, salt, nutmeg and cinnamon. Whisk together for 30 seconds
- For this next part, if you have a stand mixer use the paddle attachment, otherwise use your hand mixer, whip together the butter, brown sugar and granulated sugar until light and fluffy
- Add in the egg yolks one at a time making sure to blend after each addition
- Then add in the vanilla extract, rum extract and eggnog
- Set your speed to low and slowly add in your dry ingredients until they are just combined
- Scoop out the dough, in large tablespoonfuls and drop onto your parchment paper lined baking sheet
- Place the cookies about 2 inches apart
- Bake for 11-13 minutes
- Rest cookies on baking sheet for a few minutes, then transfer to wire rack to cool completely
- Once cookies are completely cooled frost with your eggnog frosting and sprinkle lightly with nutmeg
- Serve and enjoy!
Eggnog Frosting:
- Whip butter until light and fluffy
- Add in rum extract, 3 tablespoons of eggnog and powdered sugar
- Add in the additional eggnog until you reach the desired consistency
And lastly we have a cookie that isn’t strictly for Christmas, but it is my absolute go to when it comes to cookies and they are Raspberry Almond Shortbread cookies. Because I’ve talked about these before I will link that post down below, it has the recipe.
That about wraps it up for this post, if you guys make any of these cookies tweet me a picture or tag me on Instagram. And let me know what kind of cookies are you are making for Christmas.
Until next time, have fun baking and I can’t believe there’s only 8 days until Christmas :).
-K
Raspberry Almond Shortbread Cookies:
https://atomic-temporary-54204526.wpcomstaging.com/2016/03/30/cookies-you-cant-eat-just-one-of/
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Twitter: @KSagerson
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Just my opinion 