Tagged ‘christmas cookies‘
Christmas Cookies: 3 Ways

Christmas Cookies: 3 Ways

Merry Christmas everyone! Its not too late to do some holiday baking! (or am I the only one who actually likes baking?!)

I made 3 different types of cookies, all with different flavors to complement each other.

Peppermint Chocolate Crinkle Cookies

peppermint crinkle cookies


1/3 cup all-purpose flour
2 tablespoon natural unsweetened cocoa powder
7 oz. chocolate, 65% cacao
2 tablespoon unsalted butter
1/4 cup Nutella
2 large eggs
1 egg white
3/4 cup sugar
1teaspoon peppermint extract
1 cup confectioner sugar

  1. Place flour and cocoa powder in a bowl and whisk to combine; set aside.
  2. Place chocolate, butter and Nutella in a heavy-bottom pan over  low heat and stir until ingredients are melted and combined.; set aside.
  3. Place eggs, egg white and sugar in a bowl and beat until the mixture is light in color and thick and fluffy in appearance with large bubbles (mixture will resemble pancake batter). Add in peppermint extract and beat to combine.
  4. Gently fold chocolate mixture into egg mixture until combined. Gently fold in flour mixture until no streaks appear. Chill dough for 20 minutes.
  5. Place confectioner sugar in a large bowl. Remove chilled dough, using a cookie scoop or a tablespoon drop dough into bowl with confectioner sugar. Push dough around to heavily cover it confectioner sugar. Place covered dough balls on parchment lined bake sheet one inch apart. Bake for 350 degrees for about 10-12 minutes. Let cool on cookie sheet for 1-2 minutes, using a spatula press cookie flat.

Triple Gingersnaps

triple gingersnaps


1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground ginger
1 tsp ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8th tsp. ground cloves
1/8th tsp. sea salt
3/4 cup (about 140g.) crystallized ginger, chopped fine
(3oz.) unsalted butter, softened
1 oz canned pumpkin
1/2 cup dark brown sugar, packed
1/2 cup unsulfured molasses
2 tsp. freshly grated ginger
1/4-1/2 cup granulated sugar, for rolling

1.    In a bowl, sift together the flour, baking soda, spices, and salt. Toss in the chopped crystallized ginger, breaking up any clumps with your finger tips.
2.    In a large bowl, or the bowl of your stand mixer, cream together the butter, brown sugar, and fresh ginger. Pour in the molasses and beat well.
3.   Mix in the dry ingredients until just combined (if necessary, remove the beaters and fold the dough with a rubber spatula instead, until all of the flour is just incorporated). The mixture should be thick and somewhat sticky. Turn the dough out onto a sheet of plastic wrap, fold the plastic over itself, and pat into a 1 inch thick disc. Wrap it up and refrigerate until firm (at least 1-2 hours, or up to a few days).
4.   Tear or break the dough into about 20 equal chunks, and roll each into a ball between your palms. Roll each ball in granulated sugar, and return to the fridge to keep cool. (Rolled cookies can be stored in the fridge, or frozen in an airtight container, for future baking).
5. Preheat oven to 325f.. Place the chilled balls of dough onto a parchment or silicone lined baking sheet, spacing them at least 1.5 inches apart. Bake on the middle rack for 10-12 minutes, or until the surface begins to crack – for a crispier cookie, bake a few minutes longer. Let the cookies cool 3-4 minutes before transferring to a wire rack. Once completely cool, cookies can be stored in a baggie or airtight container for several days, or frozen… but trust me, they won’t last that long.

Browned Sugar Cookies

Browned Sugar Cookies


14 tablespoons salted butter (1 3/4 sticks)
1 3/4 cups packed light brown sugar
2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 egg plus 1 egg yolk
1 1/2 Tbsp vanilla
1/8 granulated sugar
1/8 cup light brown sugar
1/2 cup light brown sugar (packed)
3 tablespoons butter
1/4 cup milk
2 cups sifted powdered sugar

1. Preheat oven to 350° and line baking sheet with parchment paper.
2. Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl
the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The
swirling helps it from burning. Let cool for 15 minutes.
3. Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.
4. When butter is cooled mix 1 3/4 cup light brown sugar and browned butter with electric mixer
until no lumps remain, about 30 seconds.
5. Add egg, yolk and vanilla and mix for another 30 seconds, until smooth.
6. Slowly add in your flour mixture and mix on medium-low until incorporated.
7. Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl.
8. Roll cookie dough into balls and then roll in sugar mixture.
9. Place on lined baking sheet about 2 inches apart.
10. Bake approx 10-12 minutes or until edges begin to brown. Do not over-bake.

2 oz butter
2 oz cream cheese
1/4 cup maple syrup
1 teaspoon cinnamon
3/4 cup powdered sugar

Combine butter, cream cheese, maple syrup and cinnamon in a bowl and beat until smooth. Slowly mix in powdered sugar. Feel free to ice cookies however you’d like!


Our table of Christmas cookies at the family Christmas dinner

Our table of Christmas cookies at the family Christmas dinner

Tampa Bay Times “Best Cookie” Recipe: Chewy Pumpkin Gingersnaps

Tampa Bay Times “Best Cookie” Recipe: Chewy Pumpkin Gingersnaps

I can finally say my recipes are being published! The Tampa Bay Times published their annual “Reader’s Best” cookie recipes... and my Pumpkin Gingersnaps made the cut! I told them several times to add my blog, and of course they didn’t but hopefully the readers enjoy the recipe, and for those of you (most of you) who don’t get the Tampa Bay Times, you can have the recipe here!

I love Gingersnaps, but for those that know me, you know that I add pumpkin whenever its (semi)reasonable. Seeing many blogs posting about a pumpkin dipping sauce for gingersnaps, I decided to combine the two together. The pureed raisins and crystallized ginger really give these a chewy texture, so they’re not as “snappy” as some gingersnaps.

Chewy Pumpkin Gingersnaps

1 cup raisins

1 cup (2 sticks) unsalted butter, room temperature

2 cups firmly packed light brown sugar

½ cup pumpkin puree

1 teaspoon finely shredded orange peel

1 teaspoon vanilla extract

3 ⅔ cups all-purpose flour

½ cup pecans, processed in food processor to coarse crumbs

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground nutmeg

1 tablespoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon salt

Preheat oven to 350 degrees. Place raisins and butter in food processor; process until raisins are pureed and completely incorporated. Transfer mixture to extra-large bowl. With electric mixer, beat in brown sugar, pumpkin puree, orange peel and vanilla until creamy.

In medium bowl, combine flour, pecan crumbs, cinnamon, baking soda, baking powder, nutmeg, ginger, allspice and salt. Gradually beat flour mixture into raisin mixture; mix until well combined.

With a 2-tablespoon cookie scoop, drop dough 4 inches apart on ungreased cookie sheet. Flatten tops lightly.

Bake 12 to 13 minutes or until edges are just set. Let cool in pan for 2 minutes; transfer cookies to cooling rack and cool completely.

Yield: About 5 dozen.

Freezeworthy: Yes, but cool completely first.

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