CHRISTMAS COOKIES

By   December 23, 2014

Time for Christmas Cookies! Now, that my kids are on Christmas break, they’re trying to entertain themselves by making enormous amounts of crafts, and wrapping them, singing Christmas songs, and of course, Christmas wouldn’t be fun without cookies. I like this recipe because its simple enough for the kids to follow, and uses few ingredients that you probably already have in your pantry. In case you’re leaving some cookies for Santa, I promise these cookies won’t poison him, unlike the ones from the supermarket with a long list of mysterious ingredients 😉 So if you’re looking for some quiet activities that will keep your kids busy, or even last minute gifts for your neighbors or Santa Claus, these Christmas cookies are the best!

Christmas Cookies (19 of 22)

Ingredients for the cookie dough:

  • 2 cups all-purpose flour + a little more for rolling the dough
  • 1+1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dark cocoa
  • 3 tablespoons butter
  • 3+1/2 tablespoons sugar
  • 2+1/4 tablespoons honey
  • 2 tablespoons milk
  • 1 egg

Christmas Cookies (1 of 22)

In a large bowl, mix together flour, spices, cocoa, set aside.

Christmas Cookies (2 of 22) Christmas Cookies (3 of 22)

In a small saucepan, over medium-low heat, combine together butter, sugar, honey, milk, and cook until butter melts, and sugar dissolves, occasionally stirring. Let syrup cool.

Christmas Cookies (4 of 22) Christmas Cookies (5 of 22)

Add 1 egg to dry ingredients, add syrup, and mix the dough until all ingredients are well incorporated. Shape the dough into ball.

Christmas Cookies (6 of 22) Christmas Cookies (8 of 22)

Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll out the dough 1/8 inch thick. To make it easier to transfer cookies to the baking sheet, I roll the dough right on parchment paper.

Christmas Cookies (9 of 22)

With desired shape cookie cutter, cut out as many cookies as possible. Shape the dough scraps into ball, and roll it out again, if you’d like.

Christmas Cookies (7 of 22) Christmas Cookies (11 of 22)

Little hands really enjoyed the process of cutting out the shapes. Fun!

Christmas Cookies (10 of 22) Christmas Cookies (12 of 22)

Transfer shaped cookie dough together with parchment paper on ungreased large cookie sheet. Bake 8-10 minutes. Cookies bake quickly, so I suggest to check for doneness at the end of the minimum baking time given. Correctly baked, the cookies will feel set and dry to the touch. Let the cookies cool on a cooling rack. Meanwhile, prepare the frosting.

Christmas Cookies (13 of 22) Christmas Cookies (14 of 22)

Ingredients for Cookie Frosting:

  1. 1 egg white
  2. 1 cup powdered sugar

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In small bowl, with mixer at high speed, beat egg white until foamy. Reduce speed to medium, add 1/2 cup powdered sugar. Beat for 1 minute, add the rest of powdered sugar, beat for 1 more minute.

Christmas Cookies (16 of 22) Christmas Cookies (17 of 22)

Spoon frosting into decorating bag with small writing tube or just cut tip of the bag to make 1/8 inch diameter hole.

Christmas Cookies (18 of 22)

Pipe decorative outlines and designs on each cookie. Set aside to allow frosting to dry completely, about 1 hour.

Christmas Cookies (20 of 22)

Enjoy!

CHRISTMAS COOKIES

  • Servings: makes about 3 dozen cookies
  • Print
Christmas Cookies (22 of 22)

By: VerasCooking.com

Ingredients for the cookie dough:

  • 2 cups all-purpose flour + a little more for rolling the dough
  • 1+1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dark cocoa
  • 3 tablespoons butter
  • 3+1/2 tablespoons sugar
  • 2+1/4 tablespoons honey
  • 2 tablespoons milk
  • 1 egg

Ingredients for Cookie Frosting:

  1. 1 egg white
  2. 1 cup powdered sugar

Instructions:

  1. In a large bowl, mix together flour, spices, cocoa, set aside.
  2. In a small saucepan, over medium-low heat, combine together butter, sugar, honey, milk, and cook until butter melts, and sugar dissolves, occasionally stirring. Let syrup cool.
  3. Add 1 egg to dry ingredients, add syrup, and mix the dough until all ingredients are well incorporated. Shape the dough into ball.
  4. Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll out the dough 1/8 inch thick. To make it easier to transfer cookies to the baking sheet, I roll the dough right on parchment paper.
  5. With desired shape cookie cutter, cut out as many cookies as possible. Shape the dough scraps into ball, and roll it out again, if you’d like.
  6. Transfer shaped cookie dough together with parchment paper on ungreased large cookie sheet.
  7. Bake 8-10 minutes. Cookies bake quickly, so I suggest to check for doneness at the end of the minimum baking time given. Correctly baked, the cookies will feel set and dry to the touch. Let the cookies cool on a cooling rack. Meanwhile, prepare the frosting.
  8. In small bowl, with mixer at high speed, beat egg white until foamy. Reduce speed to medium, add 1/2 cup powdered sugar. Beat for 1 minute, add the rest of powdered sugar, beat for 1 more minute.
  9. Spoon frosting into decorating bag with small writing tube or just cut tip of the bag to make 1/8 inch diameter hole.
  10. Pipe decorative outlines and designs on each cookie. Set aside to allow frosting to dry completely, about 1 hour.

Enjoy!

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