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Five Christmas Cookies recipes that you must try out this season

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It’s Christmas season and we are bound to bake some goodies. Instead of baking the same old plum cakes, why don’t you try baking cookies?
Here are 5 cookie recipies that you must try out during your Christmas break.

Don’t worry if you don’t have an electrical mixer, you can simply use a bowl and a spatula, and work with all the strength in your hands. If you do not have unsalted butter, then you can use salted butter but make sure you don’t add that extra pinch of salt that is mentioned in the recipe. You can simply use a pan and grease it with butter instead of spending extra money on baking sheets or parchment paper.

1. Peppermint Coco Cookies

recipies, Christmas season, plum cakes,

INGREDIENTS:

Cookie-

1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup dark chocolate chips

Peppermint Pattie Cream-

2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract

Ganache-

3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream

DIRECTIONS:

Preheat oven to 350 degrees F OR 177 degrees C.

Mix the flour, cocoa, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add in dry ingredients and mix to form a dough. Fold in chocolate chunks.

Roll dough into 1-1 1/2-inch balls and place on a non-stick baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the middle is just set. Let cool completely.

While cookies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts in a bowl and mix thoroughly. Beat until smooth and creamy. Use a spatula and spread the peppermint cream over the top of each cookie evenly. Drizzle the Ganache mixture all over the cookies.

2. Red Velvet Cream Cheese Cookies

recipies, Christmas season, plum cakes,

INGREDIENTS:

Cookies-

1 cup (2 sticks) unsalted butter, softened
½ cup packed brown sugar
2 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons red liquid food colouring
2 teaspoons natural unsweetened cocoa powder
½ cup granulated sugar

Filling-

4 ounces cream cheese, softened
¼ cup sugar
⅛ teaspoon salt
¼ teaspoon vanilla extract

DIRECTIONS:

Preheat the oven to 300 degrees F OR 149 degrees C.

Beat the butter, brown sugar, and 1 egg yolk in a large bowl with and mix until fluffy. Beat in the vanilla. Add the flour, food colouring, and cocoa and mix to form a dough. Roll the dough into balls.

Place the egg whites in a shallow bowl and beat them lightly with a fork. Place the granulated sugar in a separate shallow bowl. Roll each dough ball in the egg whites and then in the sugar. Place the balls 2 inches apart on baking sheets. Make an indentation in the top of each cookie with your thumb.

For the filling, beat the cream cheese, sugar, the other egg yolk, salt, and vanilla in a bowl with an electric mixer until smooth.

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Bake the cookies for 10 minutes. After taking them out from the oven, use the handle of a wooden spoon to deepen the indentation. Fill each cookie with about 1 teaspoon of the filling and then bake the cookies again till they are set, for another 12 minutes. Cool for 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store the cookies in the refrigerator. Allow the cookies to come to room temperature before serving.

3. Triple Ginger Cookies

recipies, Christmas season, plum cakes,

INGREDIENTS:

2¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoons ground cloves
½ teaspoon ground nutmeg
½ tsp cardamom
⅛ tsp white pepper ( optional)
1 teaspoon ground ginger
¼ teaspoon salt
1 cup brown sugar
⅓ cup vegetable oil
⅓ cup molasses
1 extra-large egg, at room temperature
1 fresh ginger grated finely
1¼ cups chopped ginger (6 ounces)
Powdered sugar

DIRECTIONS:

Preheat the oven to 350 degrees F OR 177 degrees C.

In a large bowl, whisk together the flour, baking soda, spices and salt.

In a bowl, beat the brown sugar, oil, and molasses on medium speed for 2-3 minutes. Add the egg, and beat for 1 minute.

Add fresh grated ginger and candied ginger. Beat for another couple minutes. Slowly add the dry ingredients to the bowl and mix for 2-3 minutes. The mixture will be quite firm.

Roll dough into 1½-inch ball and then flatten them lightly with your fingers coating them with the grounded sugar, and place on parchment-lined sheet pans.

Bake for 11-12 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

4. Coconut Snowball Cookies

recipies, Christmas season, plum cakes,

INGREDIENTS:

1 cup (2 sticks) unsalted butter, at room temperature
¾ cup powdered sugar
¼ cup granulated sugar
2 teaspoons coconut extract
2½ cups flour
¼ teaspoon salt
8 ounces white chocolate bar, chopped, or white chocolate chips
3 cups shredded, sweetened coconut

DIRECTIONS:

In a large bowl, mix butter and sugars until light and fluffy. Add coconut extract and mix. In a separate bowl, mix flour and salt together. Add to butter/sugar mixture and mix just to combine.

Prepare a baking sheet with parchment paper. Shape dough balls, flatten dough in palm of your hand to bring dough together and then reshape into a ball.
Place on baking sheet about 2 inches apart. Refrigerate formed cookies for 30 minutes prior to baking.

Preheat oven to 400 degrees F OR 205 degrees C.
Bake for 8-10 minutes. Remove from oven and allow to cool on cooling rack.

Fill small saucepan ¼ of the way with water and top with small glass or metal bowl. Bring water to low boil over medium-high heat and add white chocolate and melt, stirring often with a wooden spoon or spatula.

Remove chocolate from heat and roll cookies one at a time in chocolate, and then roll in coconut, coating well. Or, dip tops of cookies in white chocolate and sprinkle with coconut. If melted chocolate begins to harden, heat over saucepan again for 1 or 2 minutes until melted. Allow cookies to dry on cooling rack for at least 20 minutes or until chocolate has hardened.

5. Salted Peanut Butter Cookies

recipies, Christmas season, plum cakes,

INGREDIENTS:

1 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 1/2 cups flour
Salt for sprinkling
6 ounces or 170 g dark chocolate, chopped
1 tablespoon coconut oil

DIRECTIONS:

Preheat the oven to 350 degrees F OR 177 degrees C. Line a baking sheet with parchment paper.

In a bowl, beat the butter and peanut butter until creamy and combined. Beat in the sugar until fluffy. Add in the vanilla extract. Beat in the flour. Scoop out the dough and form it into two tubes with your hands. They should be 6 to 7 inches long. Wrap them in plastic wrap and refrigerate for 30 to 60 minutes.

Remove the dough from the fridge and cut 1/4 to 1/2 inch slices off the tube. Place on the parchment. Sprinkle each with salt. Bake for 20 minutes, or until just slightly golden. Let the cookies cool completely before dipping them in chocolate.

To melt the chocolate for dipping, microwave it for 30 seconds at a time on 50% power or heat it over boiling water. Stir after each time until it just melts. Once melted, stir in the coconut oil. Dip an edge of each piece of shortbread and if desired, sprinkle with more salt.

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