Christmas chocolate chip cookies
- 1 glass of butter;
- ¾ glasses of sugar;
- 1 teaspoon vanilla
- 2 cups of flour;
- ⅓ glasses of cocoa powder;
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon of salt;
- 2 tablespoons of milk.
- 2 tablespoons of butter;
- 3 tablespoons of cocoa powder;
- 2 tablespoons of milk;
- 1 ¾ cup icing sugar.
- Preheat oven to 175 degrees. Line a baking sheet with parchment.
- Beat butter, sugar and vanilla with a mixer until a pale creamy consistency. Add flour, cocoa powder, baking powder, baking soda, salt and continue whisking until smooth. Then add milk and stir again.
- Roll the dough into small balls (about 3 cm in diameter), spread on a baking sheet at a distance of 5-7 cm and lightly press the dough with your hand or with the bottom of a glass that you dipped in sugar before.
- Bake for 13 minutes. Allow the cookies to cool on a baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- Place butter, cocoa powder, and milk in a small saucepan and cook until the butter is melted. Remove from heat and add powdered sugar.
- Place 2-3 teaspoons of frosting on each cookie, spreading over the edges, then sprinkling dry decorations on the cookies immediately.
- The frosting gets thick pretty quickly, so it’s important to pour the frosting and sprinkle the decorations on just one cookie.
- If the frosting suddenly starts to freeze, just put the pot back on the stove and heat it up.
Snow balls with lime
- 3 cups flour;
- ½ teaspoon baking powder;
- ¼ teaspoon of salt;
- 220 g soft butter;
- 3 cups powdered sugar;
- 1 large egg yolk;
- ¼ glasses of lime juice;
- 1 tablespoon lime zest
- Preheat oven to 175 degrees. Line two baking sheets with parchment paper.
- In a small bowl, combine flour, baking powder, salt, and set aside.
- In a large bowl, beat the butter and one cup of powdered sugar until fluffy (about 2-3 minutes). Then add the egg yolk, lime juice and zest to it. Continue whisking on low speed until smooth.
- Add dry ingredients to the oil mixture and beat again until smooth. The dough will be very crumbly! Carefully begin kneading it with your hands until you can assemble it into a ball.
- Then divide the dough into small 2.5 cm balls and place them on prepared baking trays, keeping a small distance.
- Bake at 175 degrees for 15-20 minutes or until light golden brown. Check the doneness after 15 minutes as the oven temperature changes.
- Dip the cooked biscuits, which are still warm, in the remaining two cups of powdered sugar and transfer them back to the baking sheet to cool completely.
- Sprinkle the remaining powdered sugar over the cookies. It can be stored in an airtight container for up to two weeks!
- 3 ¼ cups flour;
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ¾ teaspoon of baking soda;
- ¾ teaspoon of ground cloves;
- ½ teaspoon ground nutmeg;
- ½ teaspoon of salt;
- ¾ a glass of butter, softened to room temperature;
- ½ cup brown sugar;
- 1 large egg
- ½ glass of buckwheat honey;
- 1 ½ teaspoon vanilla extract
- zest of one small orange (optional).
- 2 cups powdered sugar;
- 2-3 tablespoons of milk;
- ¼ teaspoon of vanilla extract.
- In a large bowl, combine flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside.
- In a large bowl, beat the butter and sugar (over 2 minutes) on medium speed until fluffy.
- Add eggs, molasses and vanilla and beat again until smooth. Reduce mixer speed to minimum and gradually add flour mixture until completely mixed with oil mixture.
- Divide the dough into two equal portions and form each into a ball. Gently flatten each ball with your hands into a 1-inch disc, wrap in plastic wrap and refrigerate for two hours or overnight.
- Once the dough has cooled, heat the oven to 175 degrees and line a baking sheet with parchment paper.
- Unroll the dough and place it on a large, hard surface lightly floured. Roll out the dough evenly with a rolling pin to a thickness of about 2 cm. Then cut the gingerbread cookies with cookie cutters. Transfer the gingerbread cookies to parchment-lined baking sheets.
- Bake for 8-10 minutes, or until cookies are crispy on top and edges. Remove from oven and let cool for at least 5 minutes, then transfer to wire rack.
- When the gingerbread cookies have cooled to room temperature, decorate with icing.
- To make the frosting, whisk all ingredients in a bowl until smooth. If it turns out to be too liquid, add a little more powdered sugar, if it’s too thick, dilute it with milk. You can also add food coloring!
- Use a piping bag or cropped corner zipper bag to apply the icing to the gingerbread cookies.
- The gingerbread cookies are stored in a container for up to 4 days.
Mexican chocolate chip cookies
- 1 ¾ cup flour
- ½ cup almond flour;
- ½ cup unsweetened cocoa powder;
- ½ teaspoon ground cinnamon;
- ½ teaspoon of salt;
- ⅛ teaspoon of cayenne pepper;
- 1 cup butter at room temperature
- 1 cup brown sugar
- ½ teaspoon vanilla extract;
- ¼ teaspoon of instant coffee;
- 2 tablespoons of white sugar.
- Preheat oven to 175 degrees. Line a baking sheet with baking parchment.
- In a medium bowl, combine the wheat flour, almond flour, cocoa powder, salt, cinnamon and cayenne pepper.
- In a large bowl, beat the butter, brown sugar, vanilla, and instant coffee until smooth.
- Add the dry ingredients to the butter mass in two steps, stirring after each time until smooth. This will make the cookie dough look like large crumbs – that’s fine, so don’t worry.
- Spoon the dough in one tablespoon portion on a prepared baking sheet. Knead it with your hands and roll it into a ball. Repeat with the rest of the test.
- Dip each ball completely in sugar and return it to the baking sheet. Using the bottom of the glass, roll out the cookies to a thickness of about 0.8 mm.
- Bake the cookies for 8-10 minutes. Remove from oven and let cool first on a baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
As you can see, all the recipes are quite simple to prepare, you don’t need to mess around with them for too long. A pleasant result – a delicious New Year’s mood smelling of honey and cinnamon!
Featured image credit: unsplash.com
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