Brownie Cut-Out Cookies: Christmas Version

I posted this recipe before as a Valentine's Day cookie, and this year decided I would try these as a Christmas cookie. As stated in my last post: these are cookies that taste like brownies, and they are amazing. Last time around I didn't spend the time to do nice frosting - I mean, you already have to roll out the dough and cut out the shapes, so also having to decorate the cookies makes the whole process take a few hours.

However, I have never done serious cookie decorating, so I figured I would give it a shot. I followed the instructions on this website. It's not overly difficult - you just have to get the frosting to the right consistency, and then you outline the frosting on your shape and fill it in. (According to the instructions you are supposed to have one consistency for detailing and one for flooding - but I used the same consistency for the outlining and the flooding.) At the end of the day, though, this can take quite a bit of time and I don't really think it's worth it. So, I did it once and had the experience, but we'll see if I will actually do it again!

Christmas cookies

Well, I haven't gotten much cooking done in the months since getting my puppy, but I obviously had to make time for Christmas cookies. I found it works pretty well to schedule a party and set baking goals in order to actually get it done. Making five batches of cookies over the course of a week doesn't sound too difficult...but it was with the dog around and with general holiday stress! I tried a few new recipes, and used a few of my old favorites.

Chocolate Crackles

Ginger Molasses Cookies

Brown Sugar Cookies (I think I used this recipe...but sugar cookies are pretty basic anyway. Had to go with the brown sugar when I ran out of white sugar!)

Oatmeal Cinnamon Chip Cookies (these got the best reviews - even though I just used the recipe off of the cinnamon chip bag...)

Macaroons
2/3 cup all-purpose flour
14 oz package shredded coconut
¼ tsp salt
14 oz can sweetened condensed milk
2 tsp vanilla extract

Heat oven to 350 degrees. Combine the flour, coconut and salt, then stir in the sweetened condensed milk and vanilla until well blended. Place roughly golf ball size drops onto cookie sheet covered with parchment paper. Bake for 12-15 minutes.

Chocolate Crackles (or Krinkles, whichever you prefer)

I love these cookies. My family uses a different recipe that calls for espresso - but I prefer the chocolate on its own. Only downside is that you need to chill the dough, which I always forget! I think it's easiest to leave the dough in the fridge overnight, instead of sitting around for 4 hours waiting....but, whatever works.

1 cup unsweetened cocoa powder
2 cups granulated sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup confectioners’ sugar

1. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a separate medium bowl, stir together cocoa, white sugar, and vegetable oil. Beat in eggs, one at a time, then add vanilla, stirring to combine. Add in flour mixture and stir until combined. Cover with plastic wrap and chill in refrigerator for 4 hours, or up to overnight.
(Or you can do what I did, and just mix all of the ingredients together at once! I don't buy the mixing the ingredients separately.)

2. Preheat oven to 350F. Line cookie sheets with parchment or a silicone baking mat. Put confectioners’ sugar into a small bowl. Using a 1-inch cookie scoop or rounded tablespoons, roll dough into balls with your hands, then roll in confectioners’ sugar to coat. Place on prepared cookie sheets 2 inches apart. Bake 10 to 12 minutes. Let cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Original recipe here

Sugar Cookies

 

Sugar cookies might be my new favorite thing. How come they're not the same if you just make them as drop cookies? Because there's not as much love in them? The mystery remains unsolved.


4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups sugar
2 eggs
3/4 cup butter (1 1/2 sticks)
2 teaspoons vanilla extract

In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake at 350 degrees until lightly golden, about 10-11 minutes, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating. (Sprinkles can be added before baking!)


Original recipe here (with frosting recipe) 

Ginger Molasses Cookies

IT'S COOKIE SEASON!!! I've been getting into the Christmas spirit this week, and I am especially excited for Christmas cookie season. I've seen a lot of houses with lights up already, and I walk past 2 different places selling Christmas trees when I walk to/from work (depending on which way I go). I love December/Christmas time - it's a good time to celebrate before the gloomy/wet months of January and February come along.

I have a lot of cookie recipes to come - as this blog was nonexistent during cookie season last year, I can post all of the recipes I use! This is definitely a favorite - and I have dough chilling in the fridge so I can make Chocolate Krinkles tomorrow!


1 1/2 sticks butter
1 cup sugar, pluc 1/2 cup for rolling
1 egg
1/4 cup molasses
2 3/4 cup all-purpose flour
2 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 tsp cinnamon
1 tsp ground cloves

Preheat oven to 350 degrees Fahrenheit.

Cream butter and one cup sugar in a large bowl. (Easy method: melt the butter in the microwave and then mix in the sugar.) Add egg and molasses and beat until smooth. Add flour, baking soda, salt, ginger, cinnamon and cloves and stir until just combined.

Put the remaining 1/2 cup of sugar in a shallow bowl. Roll the cookie dough into tablespoon sized balls and roll in sugar. Place the balls about 2 inches apart on an ungreased cookie sheet.

Bake for 8-10 minutes until edges are cracked and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack (if you wish - no need for the wire rack step if you're lazy like me!).

Original recipe here