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Sweeten the Season: 5 Must-Make Christmas Cookies

Nov 25, 2020 03:04PM ● By Ray Burgess

Alfajores

Submitted by Pretty Sweet, 350 Palladio Parkway, Suite 1935, Folsom,

Alfajores; photo by Ray Burgess

 

•    1 1/4 cups cornstarch
•    1 cup all-purpose flour
•    1 tsp. baking powder
•    Pinch of salt
•    1/2 cup unsalted butter
•    3/4 cup sugar
•    2 egg yolks
•    3 tbsp. milk

Filling & Decoration
•    1 can dulce de leche
•    Powdered sugar, for dusting
•    Fine shredded coconut or chopped nuts, optional

Put cornstarch, flour, baking powder, and pinch of salt in a bowl and sift.
In another bowl, mix butter and sugar at medium speed until creamy. Add yolks and mix until incorporated. Add dry mix and milk. Cover with plastic and chill in refrigerator for 20-30 minutes.

Preheat oven to 325 and cover a sheet pan with parchment paper.
With a rolling pin, roll the dough on a lightly floured surface until you have a thickness of 1/8”. Cut 2” circles or any desired shape, and place on sheet pan. Bake for about 10 minutes. Note: Cookies should be pale in color and not golden brown. Cool completely.

Spread about two teaspoons of dulce de leche on the flat part of the cookie. Sandwich together with another cookie, roll the sides on the shredded coconut or chopped nuts, and dust with powdered sugar.

Peppermint Chocolate Crunch Cookies

Submitted by Donna’s Delights, 8200 Sierra College Boulevard, Suite D, Roseville, 916-234-6520, donnashealthytreats.com, @donnas_delights

Peppermint Chocolate Crunch Cookies; photo by Taylor Gillespie

 

•    *1 ¼ cups all-purpose flour
•    1/3 cup unsweetened cocoa powder
•    ½ tsp. baking powder
•    ½ tsp. baking soda
•    ½ tsp. instant espresso, optional
•    ¼ tsp. coarse salt
•    ½ cup cold unsalted butter, cubed
•    ¾ cup sugar
•    1 large egg
•    ¼ tsp. peppermint extract
•    1 cup semi-sweet chocolate chips
•    12 mini candy canes, or 3 regular-sized candy canes, crushed

Preheat oven to 350 and line cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso (if using), and salt. Set aside.

In a bowl with a stand mixer (or using a hand mixer), combine the butter and sugar on medium-high until light and fluffy, 2-3 minutes. Add the egg and peppermint extract. Beat until combined, about 1 minute, scraping the side of the bowl as needed. With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.

Scoop a heaping tablespoon of dough and roll into a ball. Slightly flatten it and press the top into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 ½ inches apart.

Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5-10 minutes, then transfer to a wire rack to cool completely.

*The flour can be substituted with a gluten-free flour mix, almond flour, or coconut flour.

Candy Cane Cookies

Submitted by The Yummy Cookie, 10305 Fairway Drive, Suite 110, Roseville,
916-771-2798, theyummycookie.com, @theyummycookie

Candy Cane Cookies; Photo by Dante Fontana

 

•    3/4 cup butter
•    3/4 cup sugar
•    1/4 tsp. sea salt
•    1 tsp. vanilla bean paste
•    *1 tsp. peppermint extract
•    1 egg
•    2-3/4 cups unbleached flour
•    2 tbsp. cornstarch
•    3/4 tsp. baking soda
•    3/4 tsp. baking powder
•    1 tsp. red food coloring

Cream together the butter, sugar, salt, vanilla, and peppermint extract for about 5 minutes on low and 10 minutes on medium, scraping the sides of the bowl as needed. Add the egg and mix for about 1 minute on low and 3 minutes on medium.

In a separate bowl, sift togehter the flour, cornstarch, baking soda, and baking powder.

Add the dry ingredients to the butter mixture and stir together, being careful not to overmix.

Separate your dough into 2 equal parts, put them in separate mixing bowls, and stir in the red food coloring to one of the bowls. Keep both bowls covered with a bread towel or baking paper.

Preheat oven to 375. Roll the dough into portioned balls, about the size of a walnut or tablespoon, depending on how big you want your candy canes to be. Next, roll them into ropes, keeping the dough you aren’t using covered. Place 1 red and 1 white rope side by side; press together lightly and twist until it has a candy cane shape. Place on a baking sheet 2 inches apart. Bake on the middle rack for about 12 minutes, turning the tray halfway through. Let cookies cool on baking sheet.

*If you don’t like the flavor of peppermint, vanilla or almond extract works, too.


Chewy Ginger Molasses Cookies

Submitted by Frank Vilt’s Cakes, 4100 Cameron Park Drive, Suite 117, Cameron Park, 530-409-7046, frankviltscakes.com, @frankviltscakes

Chewy Ginger Molasses Cookies; photo by Dante Fontana

 

•    3/4 cup butter
•    1 cup sugar
•    1 egg
•    ¼ cup molasses
•    2 cups flour
•    2 tsp. baking soda
•    1 tsp. ground cinnamon
•    ½ tsp. ground cloves
•    Pinch of nutmeg
•    ½ tsp. salt
•    ½ tsp. ginger

Cream the butter and sugar together. Add egg and molasses. Combine the dry ingredients and blend into the molasses mixture. Preheat oven to 350. Portion dough into desired cookie size and bake for 10-12 minutes.


Chai Sugar Cookies

Submitted by North Fork Chai Co., 661 Newcastle Road, Suite B, Newcastle, 916-663-3675, northforkchaico.com, @northforkchaico

Chai Sugar Cookies; Photo by Mary Vega

 

•    1 cup butter
•    1/2 cup sugar
•    2 eggs
•    1/2 cup chai concentrate
•    3 cups all-purpose flour
•    1 tbsp. baking powder
•    1/4 tsp. sea salt
•    Cinnamon & sugar, for topping

Frosting
•    16 oz. cream cheese, softened
•    8 oz. butter, softened
•    2 1/2 cups powdered sugar
•    1 cup chai concentrate

Cream together the butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Add eggs and chai concentrate and mix on medium-high until emulsified with the butter and sugar. Next, add flour, baking powder, and sea salt.

Using a small scoop or spoon, make 1-inch balls and place on a parchment-lined baking sheet. When all the dough has been scooped, place trays in the refrigerator and chill for about 30 minutes.

Preheat oven to 325. Smash cookies with palm evenly and bake for 12 minutes. Cool to room temperature.

Make frosting. Cream  together the cream cheese and butter. With the mixer on low, add the powdered sugar. Gently pour in the chai concentrate and mix on low until fully incorporated. Using a pastry bag fitted with a large star pastry tip, pipe the frosting onto each cookie. Sprinkle with a little cinnamon and sugar. Keep finished cookies refrigerated.


BY Megan Wiskus
Alfajores photo by Ray Burgess. Donna's Delights photo by Taylor Gillespie. The Yummy Cookie and Frank Vilt's Cakes photos by Dante Fontana. North Fork Chai Co. photo by Mary Vega.


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