Hi everyone,
Welcome to Blogmas Day Four! Today is all about Christmas cookies, I love baking during the holidays, so I thought I would share with you some recipes that are guaranteed to get you in the holiday spirit and are just plain delicious.
The first cookie we have is Chocolate Cherry Cookies. I love chocolate covered cherries and these cookies remind me of those, so yummy. And this recipe makes about 30 cookies.
What You Need:
- 1/2 cup of softened butter
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 2 eggs
- 1 1/2 cups of all purpose flour
- 2/3 cup of cocoa
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 2 teaspoons of maraschino cherry juice
- 30-36 jarred maraschino cherries
- 1/4 cup of semi sweet chocolate chips
- 2 tablespoons of sweetened condensed milk
- 1 tablespoon of maraschino cherry juice
What You Do:
- The first thing you do is preheat your oven to 350 degrees Fahrenheit.
- Then cream together the butter, white sugar and brown sugar. Once that’s mixed add in the eggs one at a time and make sure that’s well combined.
- In a medium bowl combine the flour, cocoa, salt, baking powder and baking soda. Then take that mixture and add it into the butter mixture 1/2 a cup at a time, mixing well after each addition and scraping the sides of the bowl as needed. After that is well combined add in the vanilla and 2 teaspoons of maraschino cherry juice and mix well.
- Take the bowl from the mixer and pop it in the fridge for about 30 minutes so the dough can chill.
- Once the dough is ready to be rolled, butter your hands so it doesn’t stick. Then roll the dough into 1 inch balls and place on a cookie sheet lined with parchment paper.
- Using your thumb make an indentation in the center of the cookies and place a maraschino cherry in the middle.
- Bake cookies for 10 minutes.
- To create the drizzle on top melt the semi sweet chocolate chips and sweetened condensed milk together on low. Once it’s melted add 1 teaspoon of maraschino cherry juice and mix that together with a spoon.
- Once the cookies are cooled drizzle that mixture over the cookies.
- Serve and enjoy! And if you don’t want to serve these immediately, they do freeze well.
The next cookie we have is Peppermint Shortbread Cookie. These are super easy to make and I love shortbread, so it’s a win-win. And this recipe makes about 2 1/2 dozen cookies.
What You Need:
- 2 1/2 cups of all purpose flour
- 3/4 cups of sugar
- 1 cup of cold butter, cubed
- 1 1/4 cups of Andes peppermint crunch chips
- 1 teaspoon of peppermint extract, although if you wanted a more subtle peppermint flavor you could use vanilla or almond
- Red food coloring, this is optional
- Sugar to coat the cookies before baking for an extra crunch, this is also optional
What You Do:
- In a large bowl combine the flour and the sugar. And using a pastry blender, cut in the butter. Because this is shortbread, you’re looking for a very fine crumb.
- Then stir in the extract, Andes peppermint crunch chips and the red food coloring.
- Using your hands knead the dough until it forms a ball, then shape it into a log about two inches in diameter. Wrap in plastic wrap and place in the fridge for two hours.
- Once the dough is chilled and ready to come out, preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Cut slices of the dough about 1/4 inch thick and place on the cookie sheet. Bake the cookies for 10-12 minutes or until the cookies are set.
- Once out of the oven, let the cookies cool for a few minutes before moving to the cooling rack to cool completely.
- Serve and enjoy! And if you don’t want to serve right away, these will keep in the freezer for up to 3 months.
The second to last cookie we have is Eggnog Snickerdoodles. These are super easy to make and so good. And this recipe makes about 48 cookies.
What You Need:
- 4 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of cream of tartar
- 1 teaspoon of nutmeg
- 1 cup of butter
- 3/4 cups of granulated sugar
- 1 cup of firmly packed brown sugar, you can use light or dark
- 2 eggs
- 1 teaspoon of Eggnog
- 1 teaspoon of vanilla extract and if you want an extra punch you can use rum extract
- For the topping: 6 tablespoons of sugar and 1 1/2 teaspoons of nutmeg
- For the glaze: 2 cups of powdered sugar, 1/4 cup of Eggnog, 1/2 teaspoon of nutmeg
What You Do:
- In a bowl medium bowl, sift together the flour, baking soda, baking powder, nutmeg and cream of tartar, then set that aside.
- In a large bowl, cream together the eggs, granulated sugar and brown sugar until fluffy. To that add the eggs, eggnog and vanilla/rum extract. Mix until well combined. Then add in the dry ingredients and mix until combined.
- You can either cover the bowl in plastic wrap or remove the dough from the bowl and wrap in plastic wrap, but either way, place the dough in the fridge for at least an hour.
- Once the dough is out of the fridge, preheat the oven to 350 degrees Fahrenheit.
- Take the dough and form it into 1 inch balls and roll them in the sugar and nutmeg mixture. Then place them on a parchment paper covered cookie sheet.
- Bake the cookies for 8-9 minutes. Once they’re out of the oven let them sit on the cookie sheet for at least 10 minutes to cool before moving them to a cooling rack to cool completely.
- For the glaze, add the powdered sugar, eggnog and nutmeg together in a bowl and stir until well combined. Drizzle the glaze over the cookies and allow it to set up.
- Serve and enjoy!
The last cookie we have is a cookie my mom always makes during the holidays, so I love it a little bit extra and it’s Ghiradelli Chocolate Peppermint Chunk Cookies and this recipes makes about 2 dozen cookies.
What You Need:
- 1 cup of Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips
- 1 cup of all purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 6 tablespoons of softened butter
- 1 cup of brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 bag of Ghiradelli Peppermint Chunks
What You Do:
- Preheat your oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper.
- Take the 60% Cacao Bittersweet Chocolate Baking Chips and melt them in the microwave in 30 second increments. Once melted, set aside to cool.
- In a medium bowl, sift together the dry ingredients and mix.
- In a large bowl, cream together the butter and sugar until it’s fluffy, then add the eggs one at a time. To that mixture add the melted chocolate and the vanilla extract and mix until well combine.
- Add in the dry ingredients and mix, then add in the peppermint chunks and make sure they’re well distributed.
- This calls for the dough to be scooped into balls that are 1.5 tablespoons and in the couple times I’ve made these cookies, I only measured it for the first couple cookies and then just went from there, but it comes out to enough cookies each time. And then place them about 2 inches apart on the cookie sheet.
- Bake for 9 minutes and they should be soft and fudgy.
- Once cooled, serve and enjoy!
That about wraps it up for this post, if you guys have any Christmas cookie recipes that you love, let me know. You can never have too many cookie recipes.
Until next time, have fun baking and enjoy your cookies :).
-K
2017 Christmas Cookie Post:
https://atomic-temporary-54204526.wpcomstaging.com/2017/12/18/blogmas-day-17-christmas-cookies/
My Links:
Twitter: @KSagerson
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Just my opinion 