Christmas confetti cookies: Christmas Confetti Cookies – Fake Ginger

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Christmas Confetti Cookies – Fake Ginger

Christmas Confetti Cookies – soft and chewy sugar cookies rolled in Christmas sprinkles. Santa is going to love these cookies!

Some of my other favorite holiday treats are No Bake Avalanche Cookies and Crockpot Candy.

I’ve been blogging for a long time and over the years I’ve claimed that many cookies were my favorite Christmas cookies but these Christmas Confetti Cookies are definitely my most favorite Christmas cookie ever.

Sprinkles just make everything better so Christmas sprinkles make everything a million times better. 

Plus, I love a soft sugar cookie. Don’t you? Just a buttery sugar cookie that practically melts in your mouth. The best. 

This is a really easy, simple recipe that would be great for baking with kids. Kids love sprinkles as much as I love sprinkles so I know they’d love rolling the cookie dough through a big bowl of colorful sprinkles.

And I’ve been told that Santa also really loves sprinkles.

 

Ingredients

  • Unsalted butter
  • Sugar
  • Egg
  • Vanilla
  • All-purpose flour
  • Cream of tartar
  • Baking powder
  • Baking soda
  • Salt
  • Christmas sprinkles

Instructions

  • Prepare. Preheat oven to 350F. Line 2 baking sheet with parchment paper.
  • Combine wet ingredients. Using an electric mixer, cream butter and sugar together until light and fluffy. Beat in egg and vanilla until well combined.
  • Combine dry ingredients. In a separate mixing bowl, whisk together flour, cream of tartar, baking powder, baking soda, and salt to remove any lumps
  • Add dry ingredients to wet ingredients. Add flour mixture to butter mixture and beat until just combined.
  • Shape dough. Take 1 tablespoons of dough and roll in sprinklers until dough is covered. Place on the prepared pans. Repeat with remaining dough, leaving about 2 inches between dough balls.
  • Bake and cool. Bake 8 – 10 minutes until they are just beginning to brown on the edges Let cool for 5 minutes before transferring to a wire rack to cool completely.

What Kind of Sprinkles for Confetti Cookies

You can use really any kind of sprinkles. I prefer to use really bright Christmas colored jimmies.

If you want to use one of those fancy sprinkle mixes, my favorite place to find those is Sweets & Treats.

How Long Are Confetti Cookies Good For

These cookies will stay good for about 5 days at room temperature. Make sure to store them in an airtight container.

Can You Freeze Confetti Cookies

Yes! You can definitely freeze Confetti Cookies and you have a couple different options. 

You can freeze the already baked cookies by putting them in a plastic freezer storage bag and squeezing as much air out as possible. They will be fine in the freezer for up to 3 months. To defrost, just let them sit on the counter until they reach room temperature. 

You can freeze the dough once you roll them into balls and through the sprinkles by initially freezing them on a baking sheet for about an hour before transferring the dough balls to a plastic freezer bag. The dough will be fine in the freezer for up to 3 months. 

To bake the frozen dough, follow the recipe instructions but add a minute or 2 to the total bake time. Just keep an eye on them.

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Christmas Confetti Cookies

Yield: 18 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 ½ cups all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup Christmas sprinkles

Instructions

  1. Preheat oven to 350F. Line 2 baking sheet with parchment paper.
  2. Using an electric mixer, cream butter and sugar together until light and fluffy. Beat in egg and vanilla until well combined.
  3. In a separate mixing bowl, whisk together flour, cream of tartar, baking powder, baking soda, and salt to remove any lumps
  4. Add flour mixture to butter mixture and beat until just combined.
  5. Take 1 tablespoons of dough and roll in sprinklers until dough is covered. Place on the prepared pans. Repeat with remaining dough, leaving about 2 inches between dough balls.
  6. Bake 8 – 10 minutes until they are just beginning to brown on the edges Let cool for 5 minutes before transferring to a wire rack to cool completely.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 134mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 1g

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Easy Christmas Confetti Cookies Recipe

Merry Christmas friends! Hope most of you are busy with Christmas brunch. I wanted to post this recipe for easy Christmas confetti cookies aka funfetti cookies yesterday itself, but sadly couldn’t get to it. Hope you were able to select recipes for this year’s cookie swap from the Christmas Baking Recipes page.

Not a big deal though because these Christmas confetti cookies are so easy to bake that you don’t need a lot of prep work except 2 hours of chilling time in the fridge. The original recipe is from here. As usual made changes to make it egg free. If you are seeing the recipe now, you can simply whip up the dough in 15 minutes put it in the fridge and bake it in the evening.

This Christmas confetti cookie recipe is very versatile. You can dress it up with different colored sprinkles as per your wish for the special occasion of your choice. Being Christmas we are using red and green sprinkles today. You could use red and white sprinkles for Valentine’s Day, green sprinkles for St. Patrick’s Day, multicolored for Easter, orange and black for Halloween and so on.

These funfetti cookies and red velvet chocolate chip cookies are packed and ready for gifting!

I didn’t have the stick like sprinkles and had to use the small ball type ones for these funfetti cookies. I think the stick ones are preferable because it won’t require a lot and hoping that the color won’t bleed like the ball ones while mixing.

Christmas Confetti Cookies Recipe

Prep TimeCook TimeMakes
15 Mins + 2 Hr Chilling08 Mins20-22 Cookies
AuthorCategoryMethod
Baking

Easy Christmas Confetti Cookies4.0 from 1 reviews

You can’t have enough cookie recipes this time of the year. These Christmas confetti cookies recipe is a must have one because of it’s simplicity and versatility. Use your imagination to use different types of sprinkles to make it perfect for the occasion.
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated white sugar
  • 1 and 1/2 teaspoons Ener-G egg replacer
  • 3 tablespoons water
  • 1 and 1/2 teaspoons vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • a pinch salt
  • 1/2 to 3/4 cup sprinkles
  1. In a bowl sift together the flour, cornstarch, baking soda, salt and keep it aside.
  2. In another large bowl beat together the butter and sugar until smooth. It will look a bit dry. Now add Ener-G, water and vanilla extract and beat well again until it’s light and fluffy, for at least 5-7 minutes.
  3. Now stir in the flour mix and combine well. Also include the sprinkles. Mix everything well enough. The dough will be sticky. You cannot bake it immediately. The dough has to be chilled for at least 2 hours before you can bake it. (More about this in My Notes)
  4. After about 2 hours remove the dough from the fridge. Leave it at room temperature for about 10-15 minutes so that you will be able to scoop out the dough. Use about a tablespoon of dough for each cookie. Place it on a lightly greased cookie sheet and flatten in very lightly. (See My Notes)
  5. Meanwhile preheat the oven at 350F/180C.
  6. Once the cookies are ready on the sheet put it in the oven and bake it exactly for 8-9 minutes. Definitely not more than.
  7. Remove the cookie sheet from the oven and let it cool on a wire rack for about 10 minutes for it to set completely. Then transfer the cookies from the sheet to the wire rack for it to cool completely before you can store it in an air-tight container.
  1. Like I always suggest, please do a test bake before baking all the cookies so that you will know how much it spreads, if your baking time is less or more etc. I forgot this myself and was over confident and put all the cookies at once and ended up getting flat cookies. I guess I flattened the dough too much or maybe I shouldn’t have even flattened it. Just scooped out the dough and baked it as it is and it would have spread perfectly. No issues with the taste though. So just try it with one or two cookies first, decide accordingly and bake the rest.
  2. The original recipe the author had suggested to scoop out the dough, flatten it slightly and then chill it in the refrigerator. I don’t know whether if I had done that it would have turned out as picture perfect as the original recipe. So you may want to try that too.

1.2.4

Confetti Cake Batter Cookies – Sally’s Baking Addiction

Quick and easy cake mix cookies loaded with sprinkles.

Today’s post is dedicated to all my fellow sprinkle lovers out there. By one confetti cookie, we unite. 😀

I made you a cake mix cookie. Yes. These cookies began with a box of cake mix. I have a love/hate relationship with cake mix. Love it when I’m making cake batter flavored desserts. Hate it because it is just *not* the same as making something homemade from scratch. Not a fan of cake mix? Make my Cake Batter Sugar Cookies or my Soft-Baked Funfetti Cookies (both no cake mix!) instead of today’s cookie recipe.

The other day I caved and wanted a puffy, fluffy, crinkly-topped, sprinkle overloaded cookie. I actually want those everyday. But stick with me here. Staring back at me was a box of white cake mix I recently purchased on sale in my Target shopping binge. Cake Batter Blondies were intended to be my cake mix’s destiny but oy. Let’s be a little different here, Sally.

A little Cake Batter Chocolate Chip Cookie inspiration, a little Devil’s Food Chocolate Cake Mix Cookie inspiration, and my love for all-things-cookies all came together one day. A miraculously soft confetti cake batter cookie is born. Today’s cookie recipe may be the easiest cookie you’ll ever make. For the result you’ll get, you’ll literally ask yourself HOW on earth a cookie this good can start from a box. Well, it does. The dough comes together easily by hand. No mixer required – no extra dishes dirtied. Hallelujah. All you’ll need is a bit of elbow grease to mix up the cake mix, eggs, oil, baking powder, vanilla, and sprinkles.

There is also no dough-chilling required. I chill my dough for nearly every single cookie I bake. It allows the flavors to get a little friendly with one another and baking cookies with cold dough allows them to bake up thicker.

However, you can bypass all that and stick these cake mix cookies right into the oven! A simple ingredient list and a simple baking process. Winner, winner, cookies for dinner.

The dough is quite dense and thick; you’ll really need to work it to get rid of all the lumps of dry cake mix. You could try sifting the baking powder and cake mix together, but there’s really no need to take that extra step because you can get all the clumps out by mixing. Why give yourself more work?

If you’d like to “heathify” today’s cookies, you could easily sub the oil for greek yogurt or light sour cream. Before I had a blog, I mixed chocolate cake mix with 1/3 cup vanilla greek yogurt

(and the rest of the ingredients below) and had one fudgy “light” cookie. Deeee-lish.

Texture wise, these cookies are soft and light. While they come from cake mix, they are not cakey in the slightest. They are soft in the center, but very chewy around the edges. Moist, melting in your mouth – no dry crumbs in sight.  They retain a soft-baked consistency I admire so much in cookies.

I adore how thick and puffy they turned out. Little puffy funfetti pillows, if you will. As they bake, the cookies spread to an extent – and then, they just rise. Rise, rise, rise. The baking powder is the culprit behind all that lift. Be sure to roll your balls of dough to be “taller” rather than wide. I talked about the “tall” trick here. If thick cookies are your goal, make sure you don’t miss that!

Quick, easy, painless cookie recipes delivering HIGH results are all I’m looking for this holiday season. Mixed with a little oil, sprinkles, 2 eggs, baking powder and vanilla, white cake mix will be the base of your new favorite cookie. Coming from a cookie snob and very tough cookie critic, that says a lot.

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Description

Quick and easy cake mix cookies loaded with sprinkles.


  • 1 box (18.25 oz) vanilla/white cake mix, such as Duncan Hines
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil or melted coconut oil
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sprinkles

  1. Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles – you do not want to dye the cookie dough by overstirring the sprinkles.
  3. Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.

Keywords: confetti cake batter cookies, cake batter cookies

Christmas Confetti Sugar Cookies – The Cake Chica

I’ve been needing a go-to sugar cookie recipe for some time now. And with the holiday baking season in full effect I thought it was the perfect time to try these Christmas Confetti Sugar Cookies. 

This is my festive take from The Sweetapolita Bakebook by Rosie Alyea, and my go-to recipe for sugar cookies from now on! Keep reading to find out why!

Okay confession time, secretly I kinda like those store bought sugar cookies in the bakery section. You know the ones that are thick with crispy edges and chewy middles and are usually paired with some sort of vibrant colored frosting. Yeah you know the ones.

So why go through the trouble of making them homemade? Because I know that even though store bought is good and easy, there is something about homemade that always one ups store bought. 

These Christmas Confetti Sugar Cookies have the same crisp edges and chewy middles, but the flavor of the homemade version can’t compare to those store bought ones. They’re sweet without being overly sweet. And the use of the Princess Bakery Emulsion gives these cookies a little something extra you don’t get from the premade sugar cookies.

Why You Shouldn’t Overbeat the Butter and Sugar

By not over beating the butter and sugar you can get away with adding baking powder to the dough, which adds a nice airiness to the cookies. Just beat the butter and sugar until it’s the consistency of paste, you don’t want light and fluffy here.

Cut Out Cookie Tips

  1. Rolling out the cookie dough between 2 sheets of parchment paper helps to eliminate the need for more flour while rolling. If your dough sticks try flipping the dough around every few rolls.
  2. For perfectly sized and uniform cookies, invest in some dowels. For thick cookies use 1/4-inch dowels and for thin use 1/8-inch dowels when rolling.
  3. Cut out as many circles or shapes as you can after the first rolling. The more you reroll the cookies, the tougher they get. Don’t roll more than twice for light and tender cookies.
  4. The best way to ensure your cookies keep their shape while baking is using the “triple chill” method. (I’ve used this method with some of my pies as well.) Chill the dough before and after rolling and chill the cookie cutouts before baking.

Royal Icing Tips

  1. Make sure your mixer bowl and paddle attachment are super clean before using. I use a dampened paper towel with lemon juice and whip down my equipment before using.
  2. Meringue powder helps eliminate the concern of serving uncooked egg whites, plus it creates a “dry” royal icing which helps keep your icing from bleeding if it’s colored. 
  3. If you’re looking for a bright white icing you can add a tablespoon or 2 of Americolor Bright White gel. 
  4. I learned the perfect consistency for outlining and filling in the cookies is by using the “10 second” consistency. When you drag a knife through the icing it should leave a line that flows back together and disappears in 10 seconds. No more and no less! Add a 1/2 teaspoon of water at a time until you get this consistency.

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You May Also Like:

Christmas Confetti Cupcakes

 

Eggnog Layer Cake

 

Champagne Cake with Strawberry Filling

 

Ingredients

SPECIAL TOOLS

COOKIES

ICING

  • 8 cups powdered sugar
  • ½ cup meringue powder
  • 2/3 cup water plus more for thinning
  • 2 teaspoons lemon juice, plus more for bowl
  • 1 teaspoon almond extract

Instructions

COOKIES

  1. In a large bowl, whisk together the flour, baking powder and salt.
  2. In the bowl of a stand mixer, with the paddle attachment attached, beat the butter and sugar together on medium speed until it becomes pale in color and is the consistency of paste, about 2 minutes. You don’t want the butter to be fluffy or the cookies will spread during baking. Add Emulsion or vanilla extract and mix to combine. Add the egg and milk and mix until incorporated, about 1 minute. With the mixer speed on the lowest speed, gradually add the flour mixture, beating until just combined. Add in the Christmas sprinkles and mix in by hand until combined. Wrap the ball of dough in plastic wrap and press out into a disc and refrigerate for 1 hour.
  3. Place a large piece of parchment paper on your work surface and unwrap the cookie dough. Place another large sheet of parchment paper on top and with a rolling pin; roll out dough to about ¼ inch thickness. Remove the top layer of parchment paper and slide the bottom parchment paper with dough onto a large baking sheet or board and freeze the dough for 15 minutes.
  4. Adjust anoven rack to the center position and heat oven to 350 degrees. Line 2 bakingsheets or a full sized baking sheet with parchment paper or silicone mat. Remove the dough from the freezer and using a 3-inch round pastry cutter, cut out dough rounds. Place the rounds on the prepared baking sheets about 1 ½ inches apart from each other. Freeze for 15 minutes.
  5. Bake the cookies one sheet at a time until the edges are light gold in color and the cookies have crisp edges, about 12 to 15 minutes. Let cookies cool on the baking sheet(s) on wire racks for 10 minutes. Then carefully transfer the cookies to wire racks to cool completely.

ICING

  1. Wipe down your mixer bowl and paddle attachment with a paper towel, dampened with lemon juice. Add the powdered sugar, meringue powder, 2/3 cup water, 2 teaspoons lemon juice and almond extract in the bowl and mix on low speed until combined. Add water to the icing a few drops at a time. Take the tip of a knife and run it through the icing. The icing should flow back together and disappear in 10 seconds, no more and not less. This is the perfect consistency to both outline your cookies and fill your cookies.

DECORATE

  1. Fit a piping bag with a piping tip, such as Wilton #2 or #3 and fill the bag with icing for outlining. Pipe a line of icing around the edges of each cookie. Keep a few toothpicks on hand to adjust the icing if needed.
  2. It’s up to you if you would like to outline the cookies and let the outlines dry before filling them. If you go with this option your outlines will have a more pronounced outline, if that’s not what you want, fill the cookies right away for a more seamless look.
  3. Fill the cookies by piping icing back and forth in lines until the cookie is covered. The icing will begin to spread on its own. You can use a toothpick to help guide the icing and pop any air bubbles that appear. Sprinkle Christmas sprinkles on top before the icing sets. Repeat this process with all cookies. Let cookies dry before stacking.

Notes

Store cookies in an air tight container at room temperature for up to 1 week, or in the freezer for up to 2 months.

Royal icing can be stored covered with plastic wrap in the refrigerator for up to 3 days. Stir before using.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 75mgCarbohydrates: 67gFiber: 1gSugar: 51gProtein: 3g

*Nutrition information is an estimate and will vary.*

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Christmas Confetti Cookies Recipe – Christmas Crafts and Recipes

These Christmas Confetti Cookies are so pretty and delicious! These would be great for family get-togethers, holiday parties, or just a special treat for your family and for Santa Claus! You can also package these cookies up really nicely and gift them to a loved one this holiday season. So many reasons to make these yummy cookies!

Christmas Confetti Cookies Recipe

Let’s make these delicious cookies, shall we???

Christmas Confetti Cookies

Kim

These crispy sugar cookies with sprinkles are so delicious and flavorful!

Prep Time 12 mins

Cook Time 11 mins

0 mins

Total Time 23 mins

Course Dessert

Cuisine American

  • 2 1/4 cups AP Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup (2 Sticks) Butter, Softened
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar, Packed
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/4 cup  White Chocolate Chips
  • 1/4 cup Christmas M & M Baking Bits
  • 1/4 cup Christmas Sprinkles, Plus more to sprinkle on top 
  • Preheat oven to 350 degrees F.

  • Combine flour, baking soda, and salt in a medium bowl.

  • Beat together butter, sugar, brown sugar, and vanilla in a large bowl until creamy.

  • Add eggs one at a time. Gradually beat in flour mixture.

  • Stir in chocolate chips, white chocolate chips, baking bit M & M’s, and sprinkles.

  • Drop by rounded tbsp onto the ungreased baking sheet

  • Flatten the dough a little and sprinkle on more Christmas Sprinkles. 

  • Bake 9-11 minutes. 

  • Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Supplies Needed to Make These Christmas Confetti Cookies:

*This post includes my affiliate links

*All-Purpose Flour

*Baking Soda

*Salt

*Butter

* Sugar

*Brown Sugar

*Vanilla Extract

*Eggs

*Semi-Sweet Chocolate Chips

*White Chocolate Chips

*Christmas M & M Baking Bits

*Christmas Sprinkles

*Cookie Sheet

*Wire Cooling Rack

Let me know if you decide to make these cookies! I would love to hear how they turned out!

More Santa-Approved Cookie Recipes to Check Out:

*Marshmallow Peanut Butter Cookies

*Vermont Maple Cookies with Pecans

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Confetti Cookies for Santa | Feverish News

Every Christmas, we make Confetti Cookies for Santa

When Hudson was old enough to talk, we asked him what type of cookies we should make for Santa. “Blue ones!” he said. I grabbed my Toronto Cooks cookbook, which has Christina Tosi’s recipe for Confetti Cookies, and blue food colouring. The cookies turned out more seafoam-green than blue but they were delicious, all the same.

This year, we’re sticking to our tradition of whipping up Confetti Cookies but ditching the blue food colouring.

I should mention: you don’t really “whip” these up so much as put some effort in, but the outcome is worth the work.

The birthday cake crumb makes enough for two batches of cookies, so I usually freeze the second half and keep them at the ready. The frozen crumbs came in handy Saturday morning, when we decided to make a test batch of cookies for Santa.

I.e. We were craving Confetti Cookies and needed an excuse to make them.

We let the cookies sit in the fridge overnight, as per Christina’s instructions, and baked them Sunday morning. To really get in Santa’s mind frame, we poured some milk, sat by the Christmas tree and ate the still-warm cookies.

We think he’ll be pleased.

Confetti Cookies from Momofuku Milk Bar

Christina Tosi’s recipe for Confetti Cookies comes from the Toronto Cooks cookbook published in 2014. We love making these cookies for special occasions (like Christmas!).

Birthday Cake Crumb (makes enough for two batches)
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp tightly packed light brown sugar
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 tbsp clear or pure vanilla extract
Cookies
  • 16 tbsp (2 sticks) butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 tbsp glucose (or 1 tbsp corn syrup)
  • 2 eggs
  • 2 tsp clear or pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2/3 cup milk powder
  • 2 tsp cream of tartar
  • 1 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 1/4 cup rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumb
Birthday Cake Crumb
  • Preheat oven to 300 F. Line a baking sheet with parchment paper or Silpat.

  • In the bowl of a stand mixer fitted with the paddle attachment, mix granulated and brown sugars, flour, baking powder, salt, and sprinkles on low speed until well combined. Add oil and vanilla and mix well (the wet ingredients will act as glue to help the dry ingredients form small clusters; continue mixing until that happens).

  • Drop clusters on prepared baking sheet. Bake in preheated oven for 20 minutes, breaking up clusters occasionally. The crumbs should be slightly moist to the touch (they will dry and harden as they cool). Remove from oven and cool completely on baking sheet before using in a recipe (or scarfing by the handful). The crumbs will keep fresh for 1 week in an airtight container at room temperature or for 1 month in the fridge or freezer.

Cookies
  • Line 2 baking sheets with parchment paper.

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar, and glucose on medium-high speed for 2 to 3 minutes, stopping to scrape down the sides of the work bowl as needed. Add eggs and vanilla and beat for 7 to 8 more minutes. (Don’t skimp on this 10-minute process — the batter should be really fluffy and pale.) Reduce speed to low and add flour, milk powder, cream of tartar, baking powder, salt, and rainbow sprinkles. Mix just until dough comes together, no longer than 1 minute. (Do not walk away during this step, or you risk overmixing the dough.) Scrape down the sides of the work bowl with a spatula. With mixer still on low speed, add birthday cake crumbs and mix just until incorporated, about 30 seconds.

  • Using a 2 1/4-oz ice cream scoop (or a 1/3-cup measure), portion out dough onto prepared baking sheet. Pat the tops of the cookie dough domes flat. Wrap the baking sheet tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. (Do not bake cookies from temperature — they will not bake properly.)

  • Preheat oven to 375 F.

  • Arrange chilled cookies a minimum of 4 inches apart on parchment- or Silpat-lined baking sheets. Bake one pan at a time on the middle rack in preheated oven for 18 minutes (the cookies will puff, crackle, and spread). After 18 minutes, the cookies should be very lightly browned on the edges and golden brown on the bottom. The centres will show just the beginning signs of colour. Leave the cookies in the oven for an additional minute or so if they don’t match this description or still seem pale and doughy on the surface. Remove from oven and cool completely on the baking sheets. Repeat with second pan. The cookies will keep in an airtight container for 5 days at room temperature or for 1 month in the freezer.

Related

Must-Make Holiday Confetti Cookies!

Don’t they just scream holiday and happy? I’ve been working on these twinkling little sprinkle poofs for a few months and I’m SO excited to finally share them with you!

The past few weeks have been quite the whirlwind in Buttercream Blondie land. I just arrived home from a fabulous holiday cruise, where I was lucky enough to enjoy all the Christmas cookies my heart desired, all while sipping mai tais in the Caribbean, am prepping to bake up a storm in my mom’s kitchen over the next few days, and am packing up once more to make my biggest move to date! The only thing I’m 100% sure of at this point are that these cookies are on the agenda this weekend 🙂

But these cookies, well these cookies deserve all the attention today. They’re easy to make, easy on the eyes, and maybe a little too easy to eat!

The secret ingredient that makes these cookies all sorts of magical is the cream cheese. It lends a beautiful texture to the cookies, keeps them lush yet light at the same time, and makes them completely irresistible! The cookies are filled with vanilla beans and just the right amount of almond extract to make you smile upon that first bite. It’s not knock you down almond, but a soft note that floats around adding that little extra sparkle.

Speaking of sparkles, these little gems get a generous coating of festive sprinkles before baking, which not only makes them Instagram worthy, but also adds a crunch that balances out the beautiful meltaway texture. They’re definitely more than just a pretty face!

Sprinkle  cookie cheat sheet:
1. Make cookie dough tonight so you’re ready to roll (literally) in the am.
2. Use a cookie scoop to yield even size cookies.
3. Fill a bowl with more nonpareils than you’ll need for coating, as it makes life easier when you’re not scrounging.
4. Under bake cookies by about 30 seconds because they will continue to firm up as they cool.
5. Store completely cooled cookies in an airtight container at room temperature. They’ll stay for about 5 days, but they usually don’t make it past 2!
6. Cookies are even better the next day – just trust me 👍

I hope you guys love these! Thank you to all of you who’ve already made the Raspberry Almond Thumbprints, Homemade Milanos, and so many more! I’m so happy they’ve become part of your holiday traditions, and thank you for sharing your photos with me!

I want to wish you a very Merry Christmas! I hope you all have a beautiful holiday filled with lots of laughter, wonderful company, great food and even better dessert!

Happy baking! Xo

Must-Make Holiday Confetti Cookies!

Ingredients

  • 6 ounces unsalted butter
  • 3/4 cup granulated sugar
  • 4 ounces cream cheese
  • 1 egg
  • 1/2 tsp. vanilla bean paste
  • 1 tsp. almond extract
  • 2 tbsp. Amaretto
  • 2 and 1/4 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup holiday nonpareils

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream butter, sugar and cream cheese until light and fluffy, about 3-5 minutes.
  3. Add egg, followed by vanilla, almond extract and Amaretto, and mix until combined.
  4. Add flour, baking powder and salt, mixing until combined, making sure to scrape the bowl down once to ensure everything is mixed.
  5. Wrap dough in plastic wrap and chill for at least 2 hours.
  6. Scoop tablespoons of dough (I use a small scoop yielding 1/2 ounce portions), roll in nonpareils, and place on parchment lined pan.
  7. Bake cookies for about 12-13 minutes until just set. Allow cookies to cool on pan for about 5 minutes and then transfer to cooling rack.

Notes

I recommend baking 2-3 cookies off as a test run for time due to the fact that all ovens are not created equal.

I recommend using a small cookie scoop so your cookies are all the same size and bake evenly.

If you make larger cookies, you will have to adjust the bake time.

3.1

https://buttercreamblondie.com/must-make-holiday-confetti-cookies/
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90,000 Christmas Cookies – Christmas Cookie Recipes. How to make cookies

Christmas is one of the most significant and beautiful Christian holidays. An integral part of its traditions is a festive tree, divine service and, of course, a feast, to which it is customary to serve Christmas cookies. Christmas cookies are not only a delicious treat for adults and children, they are also original toys for the Christmas tree, and an excellent gift for loved ones. For many, Christmas is inextricably linked with the aromas of fresh pine needles, citrus fruits and homemade baked goods, many gather with the whole family with children and bake Christmas cookies together, and then decorate them.Ease of preparation, great taste and an abundance of delicious fillings make the process of preparing the main Christmas delicacy a pleasure.

Christmas Cookie Recipes

It should be noted that there is no single recipe according to which you can bake Christmas cookies, each housewife must add something of her own, however, in almost any recipe, ginger, cinnamon, vanilla, nutmeg, honey, chocolate or nuts appear among the ingredients. For decoration, glaze, jam, fondant, icing sugar and confetti are used.If you want to use Christmas cookies as Christmas decorations, pick up a beautiful braid, and then this fabulous delicacy can be eaten straight from the tree.

Try the recipe below for Christmas cookies. The finished cookies will turn out to be light, delicate and excellent in taste, which will perfectly complement the multi-colored glaze.

Christmas cookies

Ingredients:
1/2 tbsp.honey,
1 tbsp. sugar,
120 g butter,
3 tbsp. flour,
2 eggs,
1 tsp baking powder,
1 tsp ground cinnamon,
1 tsp ground ginger,
1 tsp ground cloves.
For glaze:
1 protein,
5 tbsp icing sugar,
1 tsp lemon juice.

Preparation:
Honey by the beginning of January, as a rule, has already been candied, so you need to melt it in a water bath.While the honey is melting, take out the butter, it should be melted by the time of use. Pour the prepared honey into a deep container and add the butter. Stir the honey and butter until a smooth, light-colored syrup is obtained. Beat eggs into another container, add sugar and beat until the mixture has increased by about 3 times. Then pour the eggs into the butter and honey syrup and mix thoroughly. Add the spices and baking powder, slowly add the sifted flour and knead the dough.Wrap the resulting dough in foil and leave in the refrigerator for 2 hours. It will be much more convenient to work with chilled dough. Remove the finished dough from the refrigerator in small portions. Roll out the dough into a layer about 5 mm thick and cut out different shapes and sizes of Christmas cookies. You can use special molds or get by with a cardboard template and a sharp, thin knife. Make even holes in the cookies you cut out, where you can thread the tape, and transfer the cookies to oiled parchment.Bake in the oven at about 180 degrees until golden brown. The cooking time for such cookies varies from 6 to 15 minutes, therefore, during baking, your constant presence near the oven is required. While the cookies are baking, make the frosting. To do this, beat the cooled protein into a strong foam, then add lemon juice, beat a little more. Add powdered sugar to the resulting mass in small portions, without stopping whipping. Decorate the slightly cooled cookies with the finished icing.Christmas cookies prepared according to this recipe will turn out to be very aromatic, tasty and will keep their freshness for a long time.

It is very common for Christmas cookies to be baked with the name “Christmas Stars”. The reason for the popularity of this Christmas cookie lies in its shape, which symbolizes the Star of Bethlehem. However, if we ignore the symbolism and form, these cookies turn out to be very tasty, delicate and elegant. In addition, you can immediately make cookies with different tastes, you just need to stock up on several types of jam or confiture.

Christmas Stars

Ingredients:

1 tbsp. hazelnuts,
250 g butter,
200 gr. sugar,
2 eggs,
2 yolks,
1/2 tsp cinnamon,
1/3 tsp nutmeg,
1/3 tsp cardamom,
1/3 tsp ginger,
400 gr. flour,
apricot jam,
powdered sugar.

Preparation:
Fry the hazelnuts in a dry frying pan and chop with a blender.Add cinnamon, nutmeg, cardamom and ginger to the ground nuts. Melt the butter separately and rub it with the sugar. Beat in the eggs one at a time, then add the yolks and mix well. Add the nut and spice mixture. Sift flour and knead to a soft dough. Shape the dough into a ball, wrap it with cling film and refrigerate for 1-2 hours. Roll out the chilled dough in a layer of 3-4 mm and cut out an even number of stars using a mold. In half of them, make a round hole in the middle.Place the cookies on a baking sheet covered with baking paper and bake in an oven preheated to 180 degrees for 8-12 minutes. Cool the cookies and sprinkle with powdered sugar on the stars with a hole in the middle. Put 1/2 or a whole teaspoon of jam in the middle of a whole star, put a star sprinkled with powdered sugar on top and press down a little. Let the cookies sit for at least 1 night, and then treat them to family and friends.

Christmas cookies are quite a popular delicacy, therefore there are a huge number of recipes for it, but gingerbread cookies are considered one of the most famous and widespread.These Christmas cookies have gained their popularity not only due to their pronounced spicy taste, they are quite tough, which allows them to be used as a fragrant Christmas tree decoration.

Gingerbread Christmas Cookies

Ingredients:
175 g softened butter,
175 g brown sugar,
2 eggs,
2 tsp baking powder,
450 gr. flour,
2 tbsp.l. ground ginger,
glaze.

Preparation:
Whisk the softened butter together with sugar until a delicate creamy mass is formed. Add eggs one at a time, then sift flour, add baking powder and ginger. Knead a soft dough, then place on a floured table and knead for a while. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes. Preheat oven to 180 degrees. Knead the cooled dough again, then roll it out into a layer about 3-4 mm wide and use the molds to cut out the Christmas cookies.Make a hole for the string in each cookie, then place on a baking sheet lined with baking paper and bake in the oven for 8-10 minutes. Decorate the finished cookies with icing, thread the braid and decorate the Christmas tree.

Delicious, fragrant, beautiful Christmas cookies can not only treat guests and decorate the Christmas tree, these cookies can be an excellent decoration for the Christmas table! You just need to choose a suitable shape, for example, snowflakes, and decorate with multi-colored glaze. By the end of the feast, there will be no trace of the delicious festive decoration.

Christmas Snowflakes

Ingredients:
2 eggs,
200 gr. sugar,
1/2 tbsp. warm honey,
200 gr. oils,
3 tbsp. flour,
2 tsp cocoa,
1/3 tsp vanilla,
1/3 tsp nutmeg,
1/3 tsp cinnamon,
1/3 tsp ginger,
glaze of different colors.

Preparation:
Mix the melted butter with liquid warm honey, mash the eggs with sugar.Combine honey mixture with eggs, mix thoroughly. Sift flour and add cocoa, vanilla, nutmeg, cinnamon and ginger to it. Combine the flour with the honey-egg mixture and knead the dough. Put the finished dough in the refrigerator for 30 minutes. Prepare the icing, add different food colors to it. Remove the dough from the refrigerator and roll out into a thin layer. Using cookie cutters, cut snowflakes out of the dough. If there is no such shape, then you can make a stencil out of thick cardboard and cut out the snowflakes with a sharp knife.Place the cookies on a baking sheet lined with baking paper and bake in an oven preheated to 180 degrees for 10 minutes. On the cooled Christmas cookies, apply colorful frosting, wait until it hardens, and decorate your holiday table with the resulting snowflakes.

Christmas cookies can be a great gift for loved ones, if you just need to decorate them in an interesting way. In this case, translucent multi-colored glaze is just what you need! Using cookie cutters, cut out figures of Santa Claus, little men, deer, bells, etc.etc., paint them with glaze of different colors, wait until it hardens, collect a whole Christmas series from the cookies and present to each guest.

Christmas Cookies

Ingredients:
180 g butter,
200 gr. sugar,
1/2 tsp lemon zest,
1/2 tsp vanilla,
1 egg,
4 tsp milk,
2 tbsp. flour,
1 tsp baking powder,
1/4 hl. salt.
For glaze:
1 yolk,
1 tsp water,
2-3 drops of food coloring.

Preparation:
Leave the oil at room temperature and wait until it becomes soft, then transfer it to a deep bowl, add sugar and lemon zest. Also add the egg and milk. Mix everything thoroughly, or better beat, so that the mass becomes homogeneous and airy. Add sifted flour mixed with salt and baking powder to the resulting mixture.Knead the dough, wrap it with cling film and refrigerate for 1 hour. While the dough is cooling, prepare the frosting. For each color, you will need 1 yolk. Put 1 yolk in different dishes, add 1 tsp to each yolk. water and mix thoroughly. Add 2-3 drops of food coloring and stir. Sprinkle flour on the table, lay out the chilled dough and roll it out in a layer of at least 5 mm. Cut out the Christmas cookies using molds and place them on a baking sheet lined with baking paper.Now arm yourself with a soft-bristled brush and paint the cookies with the multicolored icing. Preheat the oven to 190 degrees and bake the cookies in it for 6 minutes.

Christmas cookies are always delicious, bake quickly and fill the house with a magical holiday aroma. Bake a traditional Christmas treat, decorate your home and give your family and friends a piece of your warmth, captured in fragrant Christmas cookies, in honor of one of the most family holidays.

Alena Karamzina

Sweet Christmas cookies – recipe with photos

Ingredients:

240 g 360 g
1 piece 1 tsp
2.5 st. 2 tsp
1 h. L.

Recipe Description – Sweet Christmas Cookies:

Decorate your Christmas (or New Year’s) table with sweet almond-flavored cookies in the form of Christmas trees, snowmen, etc.p.

Sweet Christmas cookies: composition, calorie content and nutritional value per 100 g

Carbohydrates 61.18 g

To learn more

More detailed information on the composition and calorie content of the dishes is available in the Patee app. Recipes for iPhone, iPad and Android

441

kilocalories

Step 1:

Preheat the oven to 200C. Line a baking sheet with parchment.You will need about 5 baking trays because the cookies need to be baked in batches.

Step 2:

Beat butter and sugar in a mixing bowl.

Step 3:

Add egg and almond extract, beat until smooth.

Step 4:

2.5 st.
2 h. L.
1 h. L.

Add flour, baking powder and salt, beat until thick.

Step 5:

Cover the work surface with a sheet of parchment and place the dough on it.

Step 6:

Cover with another sheet of parchment and roll out the dough into a flat cake 5-6 mm thick.

Step 7:

Remove the top sheet of parchment and cut into figurines from the dough. Gently transfer the cookies to the baking sheets.

Step 8:

Bake the cookies for about 7 minutes, until the cookies begin to brown slightly around the edges.

Step 9:

Leave the cookies on the baking trays for a few minutes, then place on the wire shelf to cool completely.

Step 10:

Decorate the cookies of your choice – with white or colored icing and pastry sprinkles.

Step 11:

Can be stored in an airtight container for up to 1 week.

90,000 Christmas cookies with honey and cinnamon. Step by step recipe with photo.

Anna Viktorovna / recipe added on January 6, 2016 at 18:25

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Christmas is a wonderful and wonderful holiday during which magic happens and dreams come true.To decorate and diversify the holiday feast, you can prepare sweet and colorful Christmas cookies, which will be especially pleased with young children and adults alike. For the preparation of such cookies, various molds are used in the form of men, stars and angels. The tradition of making such cookies originated from ancient times in Europe, they were presented to children for congratulations, in Russia it is associated with carols, previously such cookies were not decorated with icing and other things, since only wealthy segments of the population could afford it.Thanks to the addition of honey and cinnamon to the dough, the cookies will have a delicious taste and noble aroma.

Ingredients

egg 2 pieces

butter 200 grams

sugar 180 grams

honey 4 tablespoons

proteins 2 pieces

cinnamon 2 teaspoons

wheat flour 600 grams

Step 1

Let’s start making dough for our cookies.In a separate container, you need to break one chicken egg, add granulated sugar to it, then add honey about 4 tablespoons. After that, mix thoroughly with a whisk to get a homogeneous mixture.

Ingredients

egg 1 pieces

sugar 180 grams

honey 4 tablespoons

Step 2

Gradually add flour to the resulting mixture, while effectively kneading the dough.If the dough turns out to be dry, you need to add a little clean water.

Ingredients

flour 600 grams

Step 3

Then break another chicken egg into the container, add butter and cinnamon.Then mix the mixture until smooth to form a plastic dough. Place the dough in plastic wrap and refrigerate for about 2 hours.

Ingredients

egg 1 pieces

butter 200 grams

cinnamon 2 teaspoons

Step 4

We take the dough out of the refrigerator, roll it into a flat cake.Then we have to cut out beautiful figures from the dough, it all depends on your imagination and skill. We will make angels – they are a symbol of Christmas.

Step 5

After the figures are ready. We take out a baking sheet, grease it with a thin layer of butter, put our future cookies on it.

Step 6

We preheat the oven to a temperature of 180 degrees, send our cookies to cook for 10-12 minutes. Remember to watch out for the cookies so they don’t burn.

Step 7

Now we need to start decorating our Christmas cookies.We’ll need the frosting. You can cook it yourself, or you can use a ready-made one from the store. To prepare the glaze, we need 2 egg whites, sugar to taste. Separate the whites from the yolks, place them in a food processor, add sugar to them and beat them until stable peaks appear.

Ingredients

sugar

proteins 2 pieces

Step 8

We put the icing on top of the cookies; a special syringe or a homemade envelope made of paper is suitable for this.You can also use coconut flakes and colored confectionery confetti to add an attractive look to the cookies.

Step 9

Now our Christmas cookies are ready, they will perfectly create a festive atmosphere in your home and bring you joy.

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90,000 The most delicious Christmas cookie recipe.Traditional Christmas cookie recipes. Good reasons to make cookies

Holidays are rapidly approaching, streets are decorated with snow, garlands are lit in houses. In the evenings, the unique aroma of fresh pastries can be heard from the kitchen …

We bring to your attention 5 favorite recipes and 30 ideas for New Year’s cookies, choose take notes, fantasize and be sure to involve all family members in this exciting activity!

Enjoy your viewing and cozy December evenings!

1.A simple recipe for Christmas cookies with M & M’s

You will need:

  • 1 cup M & M’s
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ cup softened butter
  • 1/2 cup vegetable oil
  • ½ cup sugar
  • ¾ cup cane sugar
  • 2 teaspoons vanilla
  • 2 eggs

Cooking method:

  1. Preheat oven to 170 degrees.
  2. Place baking sheet parchment paper.
  3. Combine butter, oil, sugar and cane sugar.
  4. Add vanilla and eggs.
  5. Combine flour, baking powder and salt.
  6. Put everything together and mix.
  7. Carefully add M & M’s.
  8. Spoon the mixture onto the baking sheet with a tablespoon – one spoon = one cookie
  9. Bake for about 10 minutes, until the edges are lightly browned.
  10. Cool on a wire shelf.

2. Another recipe for a simple cookie with a filling

You will need

  • 1 cup softened butter
  • ½ cup sugar
  • 2 cups flour
  • filling, e.g. cherry jam
  • 1 cup caster sugar
  • 1-2 teaspoons of milk
  • ½ teaspoon vanilla

Cooking method:

  1. Preheat oven to 180.
  2. Mix butter and sugar.
  3. Mix the flour (the dough should be crumbly).
  4. Roll out the dough into round balls and place on a baking sheet (no grease).
  5. Print each ball of dough and fill it with the filling.
  6. Bake for 15 minutes, until the edges of the cookies are lightly browned and hardened.
  7. Let the liver cool on a sheet for 15 minutes.
  8. Making the icing: Combine the icing sugar with milk and vanilla.
  9. Decorate the cookies with icing.

3. Christmas gingerbread

You will need:

  • 175 g flour
  • 1/4 tsp soda
  • a pinch of salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 65 gr. butter
  • 75 gr. powdered sugar
  • 2 tbsp honey
  • 1 yolk

Cooking method:

  1. Sift and mix all dry ingredients (except powder).
  2. Very finely and quickly, chop the ice butter into 5 mm cubes and add to the dry mixture.
  3. Stir the dough with your hands and add the powder, honey, and yolk.
  4. Stir again. You should have a very tough, smooth dough. If it crumbles, add honey.
  5. Roll the dough into a ball and wrap with plastic wrap and refrigerate for an hour.
  6. Roll out a layer 3-6 mm thick and cut out the molds.
  7. Preheat oven to 170 degrees.
  8. Bake for 8-10 minutes.

4. Vanilla crescents

You will need

  • 400 g wheat flour
  • 300 g butter
  • 100 g sugar
  • 150 g almond flour
  • 1 egg
  • 2 h.l. vanilla (can be replaced with 3 bags of vanilla sugar)
  • Zest of 1/2 lemon
  • 3 tbsp caster sugar and 1 tsp vanilla for decoration

Cooking method:

  1. Mix wheat flour with almond flour and add vanilla.
  2. Cut the butter into pieces, mix in a food processor with sugar and lemon zest.
  3. Add the egg, then stir in the flour, stir and bring the dough until smooth with your hands.
  4. Wrap the dough in plastic wrap and refrigerate for 2 hours.
  5. Preheat oven to 175 degrees.
  6. Roll the dough into sausages and form into half moons.
  7. Arrange half moons on a baking sheet lined with baking paper.
  8. Bake for 20 minutes.
  9. Sprinkle the hot biscuits with a mixture of powder and vanilla.

5. Christmas deer cookies

You will need:

  • 1 cup flour
  • 1/4 cup icing sugar
  • 100 g butter
  • 1 egg yolk
  • a pinch of salt
  • soda – on the tip of a knife
  • 50 g mastic
  • 50 g chocolate
  • 2 st.l. cream
  • M & M’s – 50 g.

Cooking method:

  1. Whisk the egg yolk, add the sifted flour, salt, icing sugar, baking soda and mix thoroughly.
  2. On a coarse grater, grate the butter and add it to the flour mixture.
  3. Knead the dough.
  4. Roll out a 7 mm thick flat cake, mold into circles and place them on a baking sheet.
  5. Preheat oven to 200 degrees
  6. Bake the cookies for 15-20 minutes.
  7. Bring the cream to a boil, remove from heat, add chocolate and stir until smooth.
  8. Pour hot chocolate into a pastry syringe and decorate the cookies.
  9. Make spouts out of mastic and M & M’s.

And some more inspiration!

1. “Melted Snowman” cookies

2. New Year’s chocolate biscuits

3. Christmas shortbread “Herringbone”

4.Curly gingerbread cookies with lemon glaze

Combine brown sugar, honey, salt and other spices in a small saucepan. Place the container on the stove, turn on the fire. Bring the ingredients to a boil, stirring constantly.

As soon as the mixture in the saucepan boils, remove it from the heat. Pour in the baking soda, stirring everything quickly. Then add a piece of butter, stir until it is completely dissolved. Add a lightly beaten egg at the end. When the mass in the saucepan has cooled down a little (since the egg can curdle at high temperatures), stir everything again.

Sift the flour through a sieve several times and add portions to the saucepan, slowly kneading the dough. Lay it out on a work surface, roll it into a layer about half a centimeter thick.

Take special Christmas cookie cutters in the form of Christmas trees, snowmen, deer and more. Use them to squeeze figures out of the dough. Transfer them to a baking sheet. Preheat the oven to one hundred and eighty degrees, bake the cookies for about twelve minutes.Remove the finished cookies and cool.

While the cookies are baking in the oven, prepare the frosting. To do this, beat the cooled raw egg whites with a mixer into a strong foam with the addition of a pinch of citric acid. Then add powdered sugar to the proteins in portions, without ceasing to beat the whites.

Christmas is one of the most significant and beautiful Christian holidays. An integral part of its traditions is a festive tree, divine service and, of course, a feast, to which it is customary to serve Christmas cookies.Christmas cookies are not only a delicious treat for adults and children, they are also original toys for the Christmas tree, and an excellent gift for loved ones. For many, Christmas is inextricably linked with the aromas of fresh pine needles, citrus fruits and homemade baked goods, many gather with the whole family with children and bake Christmas cookies together, and then decorate them. Ease of preparation, great taste and an abundance of delicious fillings make the process of preparing the main Christmas delicacy a pleasure.

It should be noted that there is no single recipe according to which you can bake Christmas cookies, each housewife must add something of her own, however, in almost any recipe, ginger, cinnamon, vanilla, nutmeg, honey, chocolate or nuts appear among the ingredients. For decoration, glaze, jam, fondant, icing sugar and confetti are used. If you want to use Christmas cookies as Christmas decorations, pick up a beautiful braid, and then this fabulous delicacy can be eaten straight from the tree.

Try the recipe below for Christmas cookies. The finished cookies will turn out to be light, delicate and excellent in taste, which will perfectly complement the multi-colored glaze.

Ingredients:
1/2 Art. honey,
1 tbsp. sugar,
120 gr. butter,
3 tbsp. flour,
2 eggs,
1 tsp. baking powder,
1 tsp ground cinnamon,
1 tsp. ground ginger,
1 tsp. ground cloves.
For glaze:
1 protein,
5 tbsp.l. icing sugar,
1 tsp lemon juice.

Preparation:
Honey by the beginning of January, as a rule, has already been candied, so you need to melt it in a water bath. While the honey is melting, take out the butter, it should be melted by the time of use. Pour the prepared honey into a deep container and add the butter. Stir the honey and butter until a smooth, light-colored syrup is obtained. Beat eggs into another container, add sugar and beat until the mixture has increased by about 3 times.Then pour the eggs into the butter and honey syrup and mix thoroughly. Add the spices and baking powder, slowly add the sifted flour and knead the dough. Wrap the resulting dough in foil and leave in the refrigerator for 2 hours. It will be much more convenient to work with chilled dough. Remove the finished dough from the refrigerator in small portions. Roll out the dough into a layer about 5 mm thick and cut out different shapes and sizes of Christmas cookies. You can use special molds or get by with a cardboard template and a sharp, thin knife.Make even holes in the cookies you cut out, where you can thread the tape, and transfer the cookies to oiled parchment. Bake in the oven at about 180 degrees until golden brown. The cooking time for such cookies varies from 6 to 15 minutes, therefore, during baking, your constant presence near the oven is required. While the cookies are baking, make the frosting. To do this, beat the cooled protein into a strong foam, then add lemon juice, beat a little more. Add powdered sugar to the resulting mass in small portions, without stopping whipping.Decorate the slightly cooled cookies with the finished icing. Christmas cookies prepared according to this recipe will turn out to be very aromatic, tasty and will keep their freshness for a long time.

It is very common for Christmas cookies to be baked with the name “Christmas Stars”. The reason for the popularity of this Christmas cookie lies in its shape, which symbolizes the Star of Bethlehem. However, if we ignore the symbolism and form, these cookies turn out to be very tasty, delicate and elegant. In addition, you can immediately make cookies with different tastes, you just need to stock up on several types of jam or confiture.



Ingredients:

1 st. hazelnuts,
250 gr. butter,
200 gr. sugar,
2 eggs,
2 yolks,
1/2 tsp. cinnamon,
1/3 tsp nutmeg,
1/3 tsp cardamom,
1/3 tsp ginger,
400 gr. flour,
apricot jam,
icing sugar.

Preparation:
Fry the hazelnuts in a dry frying pan and chop with a blender.Add cinnamon, nutmeg, cardamom and ginger to the ground nuts. Melt the butter separately and rub it with the sugar. Beat in the eggs one at a time, then add the yolks and mix well. Add the nut and spice mixture. Sift flour and knead to a soft dough. Shape the dough into a ball, wrap it with cling film and refrigerate for 1-2 hours. Roll out the chilled dough in a layer of 3-4 mm and cut out an even number of stars using a mold. In half of them, make a round hole in the middle.Place the cookies on a baking sheet covered with baking paper and bake in an oven preheated to 180 degrees for 8-12 minutes. Cool the cookies and sprinkle with powdered sugar on the stars with a hole in the middle. Put 1/2 or a whole teaspoon of jam in the middle of a whole star, put a star sprinkled with powdered sugar on top and press down a little. Let the cookies sit for at least 1 night, and then treat them to family and friends.

Christmas cookies are quite a popular delicacy, so there are a huge number of recipes for it, but gingerbread cookies are considered one of the most famous and widespread.These Christmas cookies have gained their popularity not only due to their pronounced spicy taste, they are quite tough, which allows them to be used as a fragrant Christmas tree decoration.

Ingredients:
175 gr. softened butter,
175 gr. brown sugar,
2 eggs,
2 tsp. baking powder,
450 gr. flour,
2 tbsp. ground ginger,
glaze.

Preparation:
Whisk the softened butter together with sugar until a delicate creamy mass is formed.Add eggs one at a time, then sift flour, add baking powder and ginger. Knead a soft dough, then place on a floured table and knead for a while. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes. Preheat oven to 180 degrees. Knead the cooled dough again, then roll it out into a layer about 3-4 mm wide and use the molds to cut out the Christmas cookies. Make a hole for the string in each cookie, then place on a baking sheet lined with baking paper and bake in the oven for 8-10 minutes.Decorate the finished cookies with icing, thread the braid and decorate the Christmas tree.

Delicious, fragrant, beautiful Christmas cookies can not only treat guests and decorate the Christmas tree, these cookies can be an excellent decoration for the Christmas table! You just need to choose a suitable shape, for example, snowflakes, and decorate with multi-colored glaze. By the end of the feast, there will be no trace of the delicious festive decoration.

Ingredients:
2 eggs,
200 gr.sugar,
1/2 tbsp. warm honey,
200 gr. oils,
3 tbsp. flour,
2 tsp cocoa,
1/3 tsp vanilla,
1/3 tsp nutmeg,
1/3 tsp cinnamon,
1/3 tsp ginger,
glaze of different colors.

Preparation:
Mix melted butter with liquid warm honey, rub eggs with sugar. Combine honey mixture with eggs, mix thoroughly. Sift flour and add cocoa, vanilla, nutmeg, cinnamon and ginger to it.Combine the flour with the honey-egg mixture and knead the dough. Put the finished dough in the refrigerator for 30 minutes. Prepare the icing, add different food colors to it. Remove the dough from the refrigerator and roll out into a thin layer. Using cookie cutters, cut snowflakes out of the dough. If there is no such shape, then you can make a stencil out of thick cardboard and cut out the snowflakes with a sharp knife. Place the cookies on a baking sheet lined with baking paper and bake in an oven preheated to 180 degrees for 10 minutes.On the cooled Christmas cookies, apply colorful frosting, wait until it hardens, and decorate your holiday table with the resulting snowflakes.

Christmas cookies can be a great gift for loved ones, if you just need to decorate them in an interesting way. In this case, translucent multi-colored glaze is just what you need! Using cookie cutters, cut out figures of Santa Claus, little men, deer, bells, etc., paint them with icing in different colors, wait until it hardens, collect a whole Christmas series from cookies and present to each guest.

Ingredients:
180 gr. butter,
200 gr. sugar,
1/2 tsp lemon zest,
1/2 tsp vanilla,
1 egg,
4 tsp. milk,
2 tbsp. flour,
1 tsp baking powder,
1/4 tsp salt.
For glaze:
1 yolk,
1 tsp. water,
2-3 ​​drops of food coloring.

Preparation:
Leave the butter at room temperature and wait until it becomes soft, then transfer it to a deep bowl, add sugar and lemon zest.Also add the egg and milk. Mix everything thoroughly, or better beat, so that the mass becomes homogeneous and airy. Add sifted flour mixed with salt and baking powder to the resulting mixture. Knead the dough, wrap it with cling film and refrigerate for 1 hour. While the dough is cooling, prepare the frosting. For each color, you will need 1 yolk. Put 1 yolk in different dishes, add 1 tsp to each yolk. water and mix thoroughly. Add 2-3 drops of food coloring and stir.Sprinkle flour on the table, lay out the chilled dough and roll it out in a layer of at least 5 mm. Cut out the Christmas cookies using molds and place them on a baking sheet lined with baking paper. Now arm yourself with a soft-bristled brush and paint the cookies with the multicolored icing. Preheat the oven to 190 degrees and bake the cookies in it for 6 minutes.

Christmas cookies are always delicious, bake quickly and fill the house with a magical holiday aroma. Bake a traditional Christmas treat, decorate your home and give your family and friends a piece of your warmth, captured in fragrant Christmas cookies, in honor of one of the most family holidays.

There is a wonderful tradition in Europe to decorate the Christmas table and even the Christmas tree itself with spicy cookies. So why don’t we follow the example of the Europeans, because this is a great way to have fun in the kitchen, cutting Christmas trees, balls and stars with the whole family, and then decorating them with colored glaze. In addition, the scent of Christmas cookies will fill your home with a special cosiness and help create a festive mood.

Some people prefer the ginger version, others prefer the cinnamon recipe, but whichever type of birthday cookies you choose, be sure to pay attention to the basic dough recipe that we offer you today, as well as the various icing options for decoration.

Also, if you are looking for more interesting baking options for Christmas, then in our overview you will find some classic cookie recipes – for example, vanilla bagels or the most delicate coconut cakes.

Basic recipe for dough

So, we start with a basic recipe for a Christmas cookie dough, for the preparation of which you need 1 kilogram of flour, 500 grams of butter and sugar, 5 eggs, 1 vanilla pod and half a lemon zest. Then add cinnamon or ginger to taste.Keep in mind that ginger can be either powdered or fresh, finely grated.

First, cut the butter into cubes and mix with the sugar. Next, add 4 eggs, sifted flour, finely grated lemon zest, vanilla pod seeds, and cinnamon or ginger, whichever you choose.

Do not knead the dough for too long, otherwise it will lose its shape. Wrap the finished dough in plastic wrap and refrigerate for at least an hour. If you do not want to spend too much time on a holiday, prepare the dough the day before, leaving it in the refrigerator overnight, and in the morning simply roll it into a layer 5 millimeters thick and use the molds to cut out the figures.

Place the cookies on a baking sheet lined with parchment, brush with a lightly beaten egg and bake in an oven preheated to 200 degrees for about 10 minutes. Let the liver cool before using the frosting.

Bright frosting

Lemon or white frosting is best for decorating Christmas cookies. For the first option, take 175 grams of powdered sugar and 2 tablespoons of lemon juice. Place the ingredients in a saucepan and heat over low heat for 5-7 minutes, until the glaze is smooth.Be sure to add food coloring to get the colors you want.

For the protein glaze, you need 1 egg white, 1 teaspoon of lemon juice and about a glass of powdered sugar. Beat the egg white first, then add the powdered sugar and lemon juice. Whisk thoroughly again. Various food colors can also be added if desired.

1. Vanilkovy rohlichki
280 g flour
210 g softened butter
70 g ground walnuts
70 g icing sugar
Knead the dough.Allow an hour to rest in the refrigerator (or overnight). roll the sausages and bend them in the shape of a month (or cut with a mold). Bake. Roll hot in powdered sugar mixed with vanilla sugar.

2. Myslivetski knoles
300 g flour
2 yolks
1 tsp rum
30 g icing sugar
200 g butter
Pour flour with icing sugar, make a depression, into it yolks, rum and butter, cut into pieces. Knead the dough, put in the refrigerator for 30 minutes.Roll out thinly (approx 3 mm). Cut out circles about 4 cm in diameter. Beat 2 proteins with 100 g of sugar, gently add 200 g of ground nuts into the proteins. Put a little protein-nut mass on each circle and half a walnut on top. Bake

3. Gingerbread
400 g flour (from 400 g the dough is too tight, I advise you to put 350 g and, if necessary, add even when rolling the dough)
120 g icing sugar
60 g butter
2 eggs
2 tbsp. honey
lemon zest
1 tsp baking soda
2 tsp gingerbread spices (cinnamon, coriander, allspice, cloves, nutmeg, etc.)
Knead the dough.Refrigerate overnight. Roll out thinly and cut out the figures with molds. Bake. Spread the egg with a beaten fork and a little water. When the gingerbreads are cool, decorate them with icing – beat 1 protein a little with a fork, add the powdered sugar in portions until you get a thick mass, which you put in a bag, cut off a corner and draw on each gingerbread.
It is better to bake gingerbread cookies in advance so that they lie down as much as possible and become soft.

4. Winne Kitichki
250 g flour
250 g butter
1 yolk
5 tablespoons of white wine
Knead the dough.Let it rest for at least two hours in the refrigerator. Roll out no more than 5 mm and cut flowers, bake. Remove from the oven and dip each cookie in sugar mixed with cinnamon. The cookies are flaky and crumbly.

5. Liniecka srdce (Jam biscuits)
210 g flour
70 g icing sugar
140 g butter
2 yolks
lemon zest (optional)
Knead the dough, put in the refrigerator for 1 hour or overnight. Roll out very thinly 2 mm, cut out the hearts (cut another heart inside half of it).Bake briefly, approx 5 minutes. Cool and blind the two halves with strawberry jam.

Or you can mold with jam and dip on one side in melted chocolate, put a nut on top

6. Marishki
dough 1
150 g flour
50 g sugar sugar
100 g butter
1 yolk
1 vanilla sugar pack
lemon zest
Knead the dough, roll it out thinly and cut out small circles. Bake
dough 2
250 g icing sugar
50 g cocoa
50 g butter
30 g ground nuts
3 tbsp rum
a little lemon zest
Mix everything, roll out, cut out the same circles.
Jam the baked and unbaked circles. Top with fondant – mix 200 g of powdered sugar with 2 tablespoons of water and 4 tablespoons of lemon juice. Put a piece of walnut on top.

7. Babičín pipes (you need metal tubes for baking)
400 g flour
100 g icing sugar
1 tsp cocoa
100 g ground nuts
1 egg
250 g butter
Mix dry ingredients, make a depression, cut the egg and butter into pieces.Knead the dough. Roll out as thin as possible. Cut into strips of about 5 cm, roll onto tubes and bake. Remove from molds while hot. Dip the cooled tubes on both sides in melted chocolate (melt 100 g of chocolate and 50 g of butter in a water bath). Fill the tubes with cream two days before Christmas. I do with protein.

While there were no molds for the tubes, I baked these:
8. Honey tubes
170 g flour
140 g sugar sugar
1 egg
40 g honey
1/4 tsp.l soda
Knead the dough, let it rest in the refrigerator. Roll out as thin as possible, cut out circles of about 5 cm. Bake, take out one or two circles and screw them hot on a ladle handle or any tube of suitable size. This must be done quickly so that the circles that remain in the oven do not burn out. The cooled straws can be dipped on one side in melted chocolate. A couple of days before Christmas, fill with your favorite cream (I have protein). In this photo, they look more like envelopes than tubes

9.Vosi Khnizda (without baking)
220 g powder
240 g Pishkota cookie crumbs *
135 g softened butter
3 tbsp cocoa
4 tbsp rum (I have Czech rum, add more to my eye)
3 tbsp milk
1 vanilla sugar pack
Knead the dough, if it is thin, add more crumbs, if thick – milk. Dip the mold in fine sugar, fill and make a hole. Fill the hole with cream from a pastry bag. Cream: 100 g of softened butter, 1 tbsp of rum, 1 yolk, 80 g of powder.Place on a cookie cutter and remove from the mold.

* I buy Pishkota cookies or I can make it myself. Beat 6 whites until firm. Grind 6 yolks with 200 g of sugar, add water. Add 140 g of flour in portions, alternating with proteins and gently kneading with a spatula. From a pastry bag, place small circles on a baking sheet covered with baking paper. For the crumb, I spread the dough on paper, bake and dry it

There is also a recipe in the comments
These are the molds (they say you can buy it in Russia too):




I have one like the last one.While looking for a photo of molds, I saw just such a beauty

10. Pusinki (our bezeshki or merengue)
In many recipes, only yolks are used, therefore bezeshki are made from proteins.
for 1 protein 70 grams of sugar. Beat until firm. Place on a baking sheet in the form of small stars. dry at a temperature of 100 degrees for about an hour. Ready-made ones can be decorated with chocolate or molded together (I don’t)

Every year I try to try at least one new recipe, last year I had this

11.Coconut wreaths
300 g butter
100 g sugar sugar
a little lemon peel (I did it without)
2 yolks
5-6 tablespoons of warm milk
350 g flour
60 g coconut
Beat butter and powder until white. Add the yolks one at a time, add milk in a spoon, at the end, gently stir in the flour with the coconut with a spoon. Place the rings out of a pastry bag with a large asterisk. Bake. When cool, dip one side in melted chocolate (or buttered chocolate fondant) and coconut.

This year made a recipe similar to the first
12.
300 g flour
100 g crumbled almonds
40 g sugar sugar
200 butter
2 yolks
1 tsp almond flavor
Knead the dough, let it rest in the refrigerator (hour or night). Roll out and cut out half moons, or roll up sausages and fold. Bake. Roll while still hot in powdered sugar mixed with vanilla sugar. No photo yet

13. Baskets
I have molds for mini baskets, they are about 4 cm in diameter.
420 g flour
80 g sugar sugar
210 g butter
3 yolks
Pour flour with powder with a slide, make a depression, into it yolks and diced butter. Knead the dough. Fill the baskets. Remove hot from the molds. When cool (and a couple of days before Christmas) fill with your favorite cream. I do it with boiled condensed milk, with nutella, with protein cream.

I bake everything on baking sheets covered with parchment paper. I knead two or three doughs at once and in the refrigerator, when I have time, I bake and put away immediately, otherwise they will eat it! Cookies should all be small, one bite.The recipes are simple, baked quickly, sometimes it takes a long time to decorate, because they should be not only tasty, but also beautiful.
A box with such a variety of cookies is a great gift or addition to a gift.
If you have any questions, write, I will describe in more detail.
Help yourself

Christmas cookies: anna_chertkova – LiveJournal

# the holiday is coming

Baking Christmas cookies at home with the children (or while they are sleeping) is probably one of the most “cozy” and festive pastimes, when all household chores have long been redone the tree is already dressed up and the advent calendar is even slightly gnawed by strong milk teeth 🙂

I’ve been baking a lot of cookies for a long time: both chocolate and salty for an aperitif, and spicy with spices…

And this time – quite ordinary cookies, decorated with multi-colored glaze.

Homemade cookies in a beautiful box – this, it seems to me, is also a wonderful gift for the upcoming holidays 🎁

Every year at Christmas and New Years I have a new festive theme and for it I pick up Christmas tree decorations, table setting, and sometimes even recipes! Last time we celebrated the New Year in blue, and for these holidays I decided to make everything colorful, bright and festive, like candies or confetti 🙂 Let there be a holiday – we all deserve it! Do you hear, Santa Claus? 🙂

https: // instagram.com / p / BdCeV_XnuyA

So, cookies!

You will need:
3 eggs
250 g granulated sugar
150 g butter
salt
baking powder
0.5 kg flour
cinnamon and other spices (for example, ginger) – optional

Actually, recipe:

1. Melt the butter and let cool slightly. I usually melt in the microwave, not in a saucepan on the stove – then you don’t have to wait long for the butter to cool.

2. Beat eggs and sugar with a mixer until smooth, so that the sugar dissolves. No need to churn to foam. Pour melted butter into the sugar-egg mixture, mix.

3. Add a pinch of salt and 1 tbsp. baking powder, mix again.

4. Add flour (you may need more flour than indicated in the recipe – add until you can knead the dough so that it does not stick to your fingers), spices, knead a smooth dough.

5. Sprinkle flour on the work table, roll out the dough into a layer 1 cm thick, cut out cookies with molds.

6. Cover a baking sheet with parchment, lay out the cookies and bake in an oven preheated to 200 degrees until golden brown (max 20 minutes).

If you wish, when the cookies have cooled down, you can also decorate them with multicolored icing : I just had stocks from last Easter and Halloween, so we gave free rein to our imaginations. The “snow-covered” Christmas trees with “marble” veins turned out especially well, where I mixed several shades of the remaining glaze at once.

# culinary environment

# holiday with your hands

# I’m at home

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  • Christmas Baking Top 5 Cookie Recipes | La La Femme

    Christmas is coming – one of the most significant and beautiful holidays in Quebec.Christmas pastries are also part of the province’s Christmas traditions. After all, Christmas cookies can not only be baked with children, but then decorate them together as well. We’ve selected the top 5 best Christmas cookie recipes for you.

    1.Apple strudel

    Apple strudel is a magical dessert, popular and very suitable for the Christmas season. The strudel is believed to be of Armenian or Arabic origin.
    Ingredients:

    • 1 pack of filo dough
    • 5-6 apples
    • 3-4 st.l bread crumbs
    • 1 cup chopped nuts
    • 3-4 st. l sugar
    • 1 sachet vanilla
    • 2-3 tsp cinnamon
    • 150 g of oil
    • icing sugar for decoration

    Preparation:

    Peel and grate the apples. Put in a skillet and simmer over low heat. Add breadcrumbs, walnuts, sugar, vanilla and cinnamon. Stir and leave in skillet until water evaporates.Melt butter separately.

    Preparing the dough. Depending on the desired strudel thickness, prepare two or more layers of filo. Typically three layers are used. Grease the first layer of filo dough with oil, then cover with the second and oil again. Do the same with the third. Step back 5-7 cm from the edge of the layer, lay out the apple filling. We roll up the roll and cut into pieces of the length you want. If you are making a large batch, then you can cut the pieces out as tiny as possible.We put our rolls in a pre-oiled baking dish.

    We bake in an oven preheated to 180-200C until golden brown. And finally, when it cools down, sprinkle with powdered sugar.

    2.Chocolate biscuits

    Great recipe for winter weather. The smell of cookies and chocolate spreads through the house and we remember our childhood. Tasty. Prepares quickly and easily.

    Ingredients:

    • 200 gr.soft butter
    • 150 g brown sugar
    • 2 eggs
    • 180 g flour
    • 1 packet of vanilla sugar or a few drops of vanilla essence
    • 1 tsp baking powder
    • 150 g. Dark chocolate
    • 1/2 tsp salts

    Preparation:

    First sift the flour with salt and baking powder and leave in a bowl.

    Whisk the butter with the brown sugar, then add the vanilla and eggs one by one.Add sifted flour.

    Then add the melted chocolate and stir. Place baking paper on a baking sheet. Spread out the dough with a teaspoon, leaving a large space between the cookies.
    Heat the oven to 190-200 C and bake for about 16-18 minutes.

    3. Christmas stars

    Wonderful Christmas shortbread cookies that you can decorate according to your taste, with imagination and love.

    Ingredients:
    For dough:

    • 4 egg yolks
    • 1 cup sugar
    • 1 bag of vanilla sugar
    • a few drops of rum
    • 250 g.butter
    • 2 cups flour

    For decoration :

    • 4 egg whites
    • 1 cup sugar
    • 1 bag of vanilla sugar
    • 2-3 drops of rum
    • for decoration icing sugar, food colors, confetti …

    Preparation:

    Beat the egg yolks and icing sugar. Add butter, preferably softened. Then add 1 packet of vanilla and 3-4 drops of rum.Sift flour and add slowly, kneading the dough. Leave it in the refrigerator for an hour, if desired, longer.
    Roll out the dough 0.5 cm thick. Squeeze out stars, hearts and other figures. Put baking paper on a baking sheet and lay out the cookies. Bake in an oven preheated to 170 C until golden brown.

    For decoration, beat the egg whites with sugar until thick, add 1 packet of vanilla and 2-3 drops of rum. Some of the proteins can be dyed in different colors using food paint to your liking.If you have time, you can simply sprinkle them with powdered sugar and sugar confetti.

    Author of the first three recipes: Lyusil Shubaralyan , culinary blogger

    https://gozbi.lyusil.com

    4.Honey biscuits

    Such traditional biscuits are prepared a week before Christmas so that they are soaked in spices, but they can also be prepared 2-3 days before the holiday.

    Ingredients :

    • 500 gr.flour
    • 200 gr. honey
    • 200 gr. powdered sugar
    • 100 ml. vegetable oil
    • 2 eggs
    • 1 tsp soda (do not extinguish!)
    • 1 st. l. gingerbread mixture (cinnamon, vanilla, cloves, nutmeg, ginger, star anise, anise – buy ready-made or do it yourself).

    Preparation:

    Mix honey with butter, eggs, powdered sugar, spices, soda (you don’t need to extinguish it) and add flour.

    Knead soft dough, wrap in plastic, leave it for a day (or at least overnight) at room temperature to soak in spices.The dough after kneading will be sticky, but it should be so. When it lies down, it will become denser.

    Roll out into a thin layer, cut out the figures and bake the cookies in the oven at 180 ° C. Allow to cool and decorate with white and chocolate icing.

    5.Ginger cookies

    Children can be involved in baking these cookies, because Traditionally, the main figures for gingerbread cookies are little people and children are always interested in such a concoction.

    Ingredients:

    • 150 gr.butter
    • 0.5 Art. sugar
    • 0.5 Art. honey
    • 1 egg
    • 1 tsp soda (do not extinguish!)
    • 1 st. l. grated ginger root or 1 tsp. ground ginger powder
    • 1 tsp cinnamon (or halved cinnamon + cloves)
    • flour

    For glaze:

    • 1 st. powdered sugar
    • 1 egg white
    • 0.5 tsp lemon juice

    Preparation:

    Put honey, butter, sugar in a saucepan and heat over medium heat, stirring constantly.The sugar should dissolve and the honey should boil. Remove from heat, immediately add soda (do not extinguish it!).

    Let it cool and add the egg, all the spices and flour to the cooled mixture. Add flour until the dough becomes soft, plastic. We divide it into two parts and send it to the refrigerator for a couple of hours.

    Roll out the cooled dough between two sheets of parchment into a layer 3 mm thick.

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