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| White Chocolate Dipped Peppermint Sugar Cookies Via Cooking Classy |
Cookie exchanges, company parties, family parties and cookies for Santa - that's a lot of cookies! Holiday baking is so much fun! Just in case you are looking for some delicious new Christmas cookie recipes to try out this year, we've found some good ones. So, put on the Christmas music, put on your apron and preheat that oven! It's time to bake for the season!
White Chocolate Dipped Peppermint Sugar Cookies
Ingredients:
2 3/4 (390g) cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 1/2 cups (320g) granulated sugar
1 cup (8 oz) unsalted butter, softened
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp peppermint extract
2 1/2 cups (15 oz) white chocolate chips
2 1/2 Tbsp (30g) shortening
1/3 cup (60g) peppermint bits or finely crushed candy canes
Directions:
For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates). Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
For the coating:
Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits. Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature.
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| Chewy Gingersnaps Via That Skinny Chick Can Bake |
Chewy Gingersnaps
Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Serves: 3 dozen
Ingredients:
3/4 cup (1 1/2 sticks) butter, at room temperature
1 cup brown sugar
1/4 cup molasses
1 egg
2 1/4 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
Granulated sugar
Instructions:
Cream (mix) together butter and brown sugar. Mix in molasses and egg till well combined.
Stir in flour, baking soda, salt, ginger, cinnamon and cloves.
Cover the bowl with plastic wrap and chill for at least an hour (I usually chill overnight).
Preheat the oven to 375ยบ.
Scoop out dough with a medium-sized cookie disher (about 1 1/2 tablespoons of dough). Roll dough balls in sugar and place on parchment-lined baking sheet. Bake for 12 minutes.
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| Andes Mint Cookies Via Chocolate with Grace |
Andes Mint Cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Serves: 18 cookies
Ingredients:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon mint extract
1 egg
1 cup flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Andes mint baking pieces
24 Andes mints
Instructions:
In a large bowl, beat the softened butter until light colored. Cream in white and brown sugar. Beat in the vanilla and mint extract and the egg.
In a separate bowl, combine the flour, baking soda, salt and cocoa. Stir into the wet ingredients. Stir in the Andes mint pieces.
Roll the dough into 1 inch balls and refrigerate for at least 2 hours.
Preheat the oven to 350 F. Place the balls on a cookie sheet and bake in a preheated oven for 9-11 minutes. Do not overbake or they will be crunchy.
Remove them from the oven and immediately place 1 and 1/2 Andes mints on the top of the cookie. Let them sit for a minute until the mint has melted and then gently spread on the cookie with a knife. Let them cool completely before storing, Or enjoy them warm.
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