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Cherry Snowball Cookies – a classic Christmas cookie recipe with a sweet cherry surprise inside! A flurry of flake coconut gives them their snowy appearance. A few months ago I found the recipe for these Cherry Snowball Cookies tucked into an old cookbook. The photocopied page was blurry and the image distorted, but I was […] LEGGI TUTTO
Classic Gingerbread Cut-Out Cookies are soft, spiced, and perfect for decorating. Use the royal icing recipe provided to embellish the cookies and attach candy decors. If you’ve been searching for an authentic gingerbread recipe that rolls out effortlessly and bakes into soft, smooth cut out cookies ready for decorating, then I’d like to think your […] LEGGI TUTTO
These classic Gingersnap Cookies are chewy, spiced, and ready for your cookie jar! The perfect ultra-cozy all-butter bake for fall and winter months.
If there’s one cookie that sums up the feeling of cozy fall afternoons and holiday baking marathons, it’s the humble gingersnap. Somehow, these have become my go-to for everything – quick breakfast with coffee, midday snack, or just for dessert. And they’re always in my Christmas cookie repertoire.
I’ll use just about any excuse to fill my kitchen with that warm, spiced gingersnap aroma. And the best part? They’re made with pantry staples, so you can probably whip them up right now without making an emergency grocery run (always a win). These gingersnaps are the perfect mix of chewy centers and crispy edges, and they’re sparkling with sugar like little holiday gems. If you like a crispier cookie, no worries. I’ve got notes for that too.
Spice Level
The recipe as written gives you that classic, balanced flavor, just the right amount of warmth from the ginger and cinnamon without being overpowering. But if you’re someone who loves a bit more kick in your cookies, you can easily adjust the spices to your liking. More on that in the recipe notes.
Cream the Butter, Sugar, and Molasses.
Start by creaming the butter and sugar until light and fluffy, which takes about 5-7 minutes. I know that might sound like foreverrrrr for a cookie recipe. But set a timer and let the mixer go – it’s worth the extra time. This step is important for achieving that soft, chewy center. Then, beat in the egg and molasses until well combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the creamed mixture, and mix until everything is well incorporated. Avoid overmixing here – we all love a tough cookie metaphorically but not literally.
Form the Dough Balls
Scoop slightly heaping tablespoons of dough and roll them into balls. (A cookie scoop works well here!) Dip one side of each ball in sugar to get that beautiful sparkle once baked.
Bake
Place the balls on a parchment-lined (or greased) baking sheet, 2 inches apart, sugar side up. Bake in a preheated 350°F oven for 12-15 minutes, until the cookies are lightly browned and crinkly.
Let them cool slightly on the pan (3-5 minutes) before transferring to a wire rack to set completely.
How to Make These Chewy Gingersnaps Crispy
If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies. However, I urge you to try to recipe as written. Because the cookies will give you the best of both worlds – chewy in their centers and crispy at their edges.
These classic gingersnaps are the perfect balance of chewy and crisp, with a beautifully spiced flavor that makes them ideal for eating all season! They are slightly lighter and less spicy than others I’ve tried, which makes them more kid-friendly, in my opinion. However, if you love a tongue-tingling spice, see the recipe notes for increasing the ginger and cinnamon.
Enjoy!
Related recipes: Iced Gingerbread Latte Cookies and Smoked Brown Sugar Gingersnaps
Gingersnap Cookies (All Butter Recipe)
Heather Baird
These classic gingersnap cookies are everything you want in a holiday treat – chewy in the center, crisp at the edges, and perfectly spiced. Made with simple pantry staples, this is a no-fuss recipe that will be your new go-to! Prefer a crispy gingersnap? Be sure to check the recipe notes for tips on how to bake them to crispy texture.
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Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins
Course DessertCuisine American
Servings 30 cookiesCalories 74 kcal
Ingredients US CustomaryMetric 3/4 cup butter at room temperature1 1/8 cup granulated sugar divided1 large egg room temperature1/4 cup molasses2 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon salt
Instructions Preheat oven to 350°F. Line two or more large baking sheets with parchment paper, or grease them.In the bowl of an electric mixer, cream the butter and 1 cup of the sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses.In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Add to the creamed mixture and mix until just combined.Shape the dough into slightly heaping tablespoons, roll into balls, and dip the top of each in remaining 1/8 cup (or 2 tablespoons) sugar.Place the balls 2 inches apart on parchment lined or greased baking sheets, sugar side up. Bake 12-15 minutes, until lightly browned and crinkly. Let cool on the pans 3-5 minutes. Remove to wire racks to cool completely.Store them in an airtight container at room temperature for up to 1 week. See recipe notes for freezing instructions.
Notes
Spice Level: For a spicy, tongue-tingling cookie, simply increase the ginger and cinnamon by an extra teaspoon each.
Crispy Gingersnaps: If you prefer a crispy gingersnap, lower the oven temperature to 325°F and bake the cookies for 18-20 minutes. This extended bake time will give you a crisp, snap-worthy texture without burning the cookies.
Even Softer Gingersnaps: If you like your gingersnaps on the softer side, place a slice of bread in the container with the cookies. It helps retain moisture and keeps them chewy!
Freezing Baked Cookies: Once your cookies have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This prevents them from sticking together. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. Be sure to label them with the date, and they’ll keep fresh for up to 3 months. When you’re ready to enjoy them, just thaw the cookies at room temperature, and they’ll taste as fresh as the day you baked them.
Freezing Cookie Dough: If you’d rather bake fresh gingersnaps later, you can freeze the dough instead. Shape the dough into balls as instructed, then freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a cookie sheet and bake as directed, adding a minute or two to the baking time.
Nutritional information is approximate.
NutritionCalories: 74kcalCarbohydrates: 16gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 7mgSodium: 122mgPotassium: 62mgFiber: 0.3gSugar: 10gVitamin A: 19IUVitamin C: 0.003mgCalcium: 16mgIron: 1mg
Keyword butter, chewy gingersnaps, cinnamon, classic gingersnaps, crisp gingersnaps, easy gingersnap recipe, ginger, gingersnap cookies, holiday cookies, molasses, soft gingersnap cookies, spiced cookies
You may also enjoy: LEGGI TUTTO
Looking for the perfect batch of Classic Snickerdoodle Cookies? Look no further! This recipe guarantees cookies that are soft and chewy every time.
Every baker needs a recipe for Classic Snickerdoodle Cookies in their repertoire. And this one’s my favorite. I’ve made countless batches, so it’s a little unbelievable to me that I’m just now sharing them with you. It seems that 2024 is the year that I re-explore classics and family recipes. It’s so important to include these essential and fundamental recipes here. Because everyone loves them, and for good reason!
These cinnamon-sugared rounds are pure comfort food, and a taste of childhood for many. You won’t find a recipe easier than this one – it’s extremely simple to throw together and yields the most buttery, soft and chewy snickerdoodles ever! The cinnamon-sugar coating provides just the right amount of cozy. They’re done in about 45 minutes from start to finish, so they’re the perfect lazy weekend bake.
Ingredients for the Perfect Batch
First, whisk together the all-purpose flour, baking soda, cream of tartar, and fine grain sea salt. The cream of tartar serves as an acid in this recipe, preventing the sugar in the dough from crystalizing. Which helps the cookies stay soft and chewy instead of crunchy. It’s also a leaven, which gives the cookies their characteristic pillowed exterior.
Note: Sometimes cream of tartar will clump during storage over time. If you pull a lumpy teaspoonful from the bottle go ahead and sift it! Nobody wants to find a bitter lump of cream of tartar in their cookie.
Creaming the Butter and Sugar
In a separate large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step is crucial for creating the perfect texture in your cookies. Creaming the butter and sugar helps to incorporate air into the mixture, resulting in a lighter and more tender cookie. Next, mix in the eggs.
Combining the Wet and Dry Ingredients
Add the dry ingredients to the creamed butter and sugar mixture. Using an electric hand mixer (or a stand mixer fitted with paddle attachment), beat together on low speed until the dry ingredients are fully incorporated with the wet ingredients, and a smooth dough forms. Avoid overmixing, as this can lead to tough cookies. The dough will resemble that of sugar cookies.
Chill the dough in the refrigerator for 30 minutes (or overnight if you like). Chilling the dough helps it firm up, making it easy to scoop and roll into balls. It also reduces spreading during baking.
Rolling the Dough in Cinnamon Sugar
While the dough is chilling, prepare the cinnamon sugar coating. In a small bowl, combine 2 tablespoons of granulated sugar and 1 tablespoon ground cinnamon. I add a pinch of salt to this mixture to make the flavors really pop! This is optional. But give it a try! Just a pinch.
After the dough has chilled, use a cookie scoop (I like this one) to portion out the dough. Roll each scoop into a ball between your palms. Then, roll each cookie dough ball in the cinnamon sugar mixture until evenly coated.
Baking and Cooling the Snickerdoodles
Place the coated dough balls onto parchment-lined baking sheets, leaving about 2″ space between each cookie. Bake in the preheated oven for 8 minutes, or until the edges are set, the cookies are puffed, and the tops are lightly golden brown. Be cautious not to overbake; these cookies are done at 8 minutes. They may seem slightly underdone in their centers, but will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps to prevent them from breaking apart when they’re still warm.
Tips for Cookie Success!
Make sure your butter is softened. Room temperature is even better – the butter will cream more easily with the sugar and create a better texture in your cookies.
Don’t skip the chilling step! Chilling the dough helps to prevent the cookies from spreading too much during baking, resulting in thicker and chewier cookies.
For extra flavor, you can add a teaspoon of vanilla extract to the dough along with the eggs. I usually do not add vanilla to this recipe, because it allows the buttery flavor and the cinnamon-sugary goodness to shine.
1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar. This adds a little depth of flavor, but it will compact the cookie’s texture.
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days.
Customizations
Gluten-Free Option: For a gluten-free version, simply substitute 1 to 1 or cup for cup gluten-free flour in equal amounts for the all-purpose flour in this recipe. I personally enjoy using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which yields fantastic results.
Dairy-Free Option: If you’re avoiding dairy, you can use a dairy-free butter alternative in place of regular butter. Look for brands like Earth Balance or Miyoko’s Creamery for a rich and creamy buttery flavor without the dairy.
With their soft and chewy texture and cinnamon sugar coating, these classic snickerdoodle cookies are sure to be in regular rotation. They’re perfect for enjoying with a glass of cold milk or alongside a cup of hot coffee. They also make a nice care package gift, and are certainly most welcome on holiday cookie trays.
Related Recipe: Chocolate Chunk Cookies
Classic Snickerdoodle Cookies
Heather Baird
These soft and chewy cookies are coated in a perfect blend of cinnamon sugar. This recipe is simple and classic with all the hallmarks of traditional old-school snickerdoodles. For the best results, remember to chill the dough before baking and be mindful not to overbake—optimal doneness occurs at around 8 minutes. The cookies may seem slightly underdone, but they will firm up as they cool. You may notice the lack of vanilla extract in this recipe. I prefer these cookies without it, because the cinnamon and butter flavors really shine through. However, if you’d like to add vanilla to your dough, do so when you add the eggs. (1 1/2 teaspoons.)
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Prep Time 8 minutes minsCook Time 8 minutes mins30 minutes chill time 30 minutes minsTotal Time 46 minutes mins
Course DessertCuisine American
Servings 36 cookies
Equipmentbaking sheetsparchment papercookie scoop
Ingredients US CustomaryMetric Cookie Dough2 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar sifted1/8 teaspoon fine grain salt1 cup unsalted butter at room temperature1 1/2 cups granulated sugar2 large eggsCinnamon-Sugar Coating2 tablespoons granulated sugar1 tablespoon ground cinnamonPinch of salt
Instructions Cookie DoughPreheat the oven to 400°F. Cover two or more baking sheets with parchment paper.In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.In the bowl of an electric mixer, beat together the butter and granulated sugar until fluffy. Add the eggs and mix again.Add the dry mixture to the creamed butter mixture. Mix together on low speed until a consistent dough forms. Chill the dough for 30 minutes.Cinnamon-Sugar CoatingMeanwhile, on a small shallow plate, combine the ingredients for the cinnamon-sugar coating.Use a cookie scoop to portion the dough and then roll it into walnut-sized balls. Roll each dough ball in the cinnamon-sugar mixture.Place about 2” apart on the prepared cookie sheets. Bake for 8 minutes. Let cool on the pans until firm enough to transfer to wire racks. Cool completely.Store cookies air tight.
NotesWhat to expect: Buttery, cinnamon-sugar coated snickerdoodle cookies that have all the hallmarks of the classic. Soft and chewy, slightly pillowed with some crackling on top – and above all perfect for sharing.
Brown Sugar: 1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar in the dough. This adds a little depth of flavor, but it will slightly compact the cookie’s texture.
Cream of Tartar: Don’t skip the cream of tartar in this recipe—it helps to give the cookies their characteristic tangy flavor and chewy texture. Also sift the cream of tartar if it looks lumpy.
Bake Time: These cookies are perfectly done at 8 minutes in most ovens. 10 minutes will make the exterior slightly crunchier.
Gluten-Free: Use cup for cup or 1-to-1 gluten-free flour in place of the all-purpose flour. Bob’s Red Mill or King Arthur Baking’s flours are excellent choices for this recipe.
Store: These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
Freezer Friendly: This snickerdoodles recipe is freeze-able! After rolling the dough into balls and coating them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, making sure they are not touching.
Place the baking sheet in the freezer and flash freeze the dough balls for about 1-2 hours, or until they are firm.
Once the dough balls are frozen, transfer them to a freezer-safe container or resealable plastic bag. Layer parchment paper between the dough balls to prevent sticking. Store the dough balls in the freezer for up to 2-3 months.
Remove the desired number of frozen dough balls from the freezer and place them on a lined baking sheet, spacing them apart. Cover with plastic wrap and thaw overnight in the refrigerator. Bake as directed.
Keyword all purpose flour, butter, cinnamon sugar coating, classic snickerdoodle cookies, cream of tartar, granulated sugar, homemade, Snickerdoodle Cookies, Snickerdoodles, soft and chewy, unsalted butter
You may also enjoy: LEGGI TUTTO
Put some pep in Santa’s step with Iced Gingerbread Latte Cookies – the café-inspired treat that combines the warmth of gingerbread and rich coffee flavors.
Special Report: These Iced Gingerbread Latte Cookies are my new favorite cookie of the season. I have so many cookies on my ‘holiday favorites’ list, but this one goes right to the top. What makes them so great? First, I love the bold taste of coffee in baked goods. And there’s nothing subtle about the coffee flavor in these treats. They are absolutely loaded with cozy ginger and rich coffee flavors. Soft, with crackled tops, their middles are tender and fudgy in texture. The coffee glaze sets to a shine on top, and a few grains of coarse sea salt makes them absolutely crave-worthy!
Make the Dough
I love that this dough mixes up in one bowl! To get started, melt the butter in a big heatproof mixing bowl in the microwave. You can also do this in a saucepan on the stovetop. Immediately add instant espresso powder and ground spices to the warm butter. This is important! The butter needs to be warm in order to dissolve the espresso powder.
Whisk everything together, then add the sweeteners: molasses, light brown sugar, and granulated sugar. Whisk these ingredients in until well combined. This may take a couple of minutes. Because it takes a little extra whisking for the thick, syrupy molasses to incorporate. Also, add the salt at this stage.
Next, add 1 large egg, vanilla extract, and baking soda to the bowl. Whisk well to combine.
Finally – the flour! Add the flour to the bowl and mix on low speed. I used a hand mixer, which worked well and quickly. You could probably stir by hand, but this dough is thick and will take a few minutes to get smooth.
When smooth and thick, cover with plastic wrap and refrigerate for 2 hours (or overnight).
Shape the Cookies
Scoop the chilled dough by the 1/8 cup, or 2 tablespoons. Roll the dough into balls between your palms. This is a fun and easy job, because the chilled dough is so play-doh-like. Space the dough balls at least 2 inches apart.
Bake the cookies at 375°F for about about 10 minutes. The ball shape will flatten, and the cookies should form cracks on top. They should be puffy when initially removed from the oven, and will deflate slightly as they cool.
Cool completely before icing. The cookies are pretty darn tasty un-iced, but OH, the icing! It’s so coffeelicious.
Make the Icing
Pour 1 cup of confectioners’ sugar in a medium mixing bowl. Add 1 teaspoon high quality instant coffee and 3 tablespoons boiling water; whisk. For the coffee, I used Starbucks Blonde Roast Premium Instant.
You could use the same instant espresso powder that is used in the dough recipe, if you prefer. But start with a much smaller amount, about 1/4 teaspoon. And add more to taste. Why start with a small amount? Because espresso powder is stronger, and more concentrated in flavor than instant coffee.
Ice the Gingerbread Latte Cookies
There’s nothing to it! Just dip the cookies, crackled face down, into the warm icing, and let the excess drip back into the bowl. Turn the cookie upright. You’ll still have those gorgeous crackles! Everything else will be coated in glaze.
The icing will set up quickly! So, as you dip each cookie, sprinkle on a few grains of coarse sea salt immediately. If you wait too long, the salt will bounce right off. I have a bag of course light grey Celtic Sea Salt, and just a few grains does the trick. The salt is optional, but it will round out the sharpness or bitterness, in the coffee. (Read more here about why adding a pinch of salt to your coffee is a good idea!)
The cookie centers have a soft, almost fudgy texture, and the icing really ties everything together in a neat little package for coffee-lovers. Make these for someone who loves gingerbread lattes, or just your favorite coffee connoisseur!
Related recipe: Muddy Reindeer Cookies (Chocolate-Dipped Gingerbread Cookies)
Iced Gingerbread Latte Cookies
Heather Baird
This coffee house-inspired treat combines the warmth of gingerbread with the bold, rich flavor of coffee. Make them for the coffee connoisseur in your life!Plan ahead. The cookie dough needs to chill for 2 hours minimum before baking. You can make this dough up to 2 days ahead and keep refrigerated. You’ll need 1/4 cup of instant espresso powder for the cookie dough. I use and recommend DeLallo brand or Medaglia D’Oro. Also needed is 1 teaspoon of instant coffee for the icing. I recommend Starbucks Blonde Roast Premium Instant. It has smooth flavor and dissolves well. You could also use the instant espresso powder for the icing, but begin with a much smaller amount than 1 teaspoon. Stir in 1/4 teaspoon for starters, then add more to taste if needed. Yields 16-18 cookies (my batch yielded 16 1/2).
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Prep Time 15 minutes minsCook Time 10 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins
Course DessertCuisine American
Servings 16 cookies
Equipmentlarge cookie sheets (2)
Ingredients US CustomaryMetric Cookies3/4 cup unsalted butter1/4 cup instant espresso powder2 teaspoons ground ginger1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 cup granulated sugar1/2 cup light brown sugar packed1/4 cup molasses1 teaspoon fine grain sea salt1 large egg1/2 tablespoon vanilla extract1 teaspoon baking soda2 cups all-purpose flourCoffee icing3 tablespoons boiling water1 cup confectioners’ sugar1 teaspoon instant coffeeCoarse grain sea salt
Instructions CookiesIn a large microwave-safe bowl, heat the butter at 100% power until completely melted and hot (about 1 minute, to 1 minute 30 seconds). Immediately whisk in the espresso powder, ginger, cinnamon, nutmeg, and cloves. Whisk well until completely incorporated.Add the brown sugar, granulated sugar, molasses, and salt to the bowl, and whisk to combine, about 2 minutes. Add the egg, vanilla, and baking soda. Whisk well until smooth. Add the flour and mix using an electric hand mixer on low speed. Mix until a thick consistent batter/dough forms.Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight (and up to 2 days before baking). The chilled dough will be firm and pliable like clay or play-doh.Preheat the oven to 375°F. Line two large baking sheets with parchment paper.Scoop the dough by the level 1/8 cup, or 2 tablespoons. Roll into a ball between your palms and place on the parchment sheet. Place dough balls 2 inches apart on the baking sheets.Bake each pan for 10 minutes. The dough balls will flatten as they bake, and the tops will become cracked. Remove and let cool on the pans until firm enough to transfer to wire racks, about 5 minutes. Cool completely.Coffee icingPut the tea kettle on for the boiling water.In a medium bowl, whisk together the confectioners’ sugar and the instant coffee. When the water boils, add 3 tablespoons of boiling water to the mixture and whisk until the coffee is dissolved and creamy coffee hue is achieved.Dip a cookie crackled face-down into the icing. Let the excess drip back into the bowl and turn upright. Place on a wire rack and sprinkle a few grains of the coarse sea salt on the cookie before the icing sets. Repeat with the remaining cookies. The icing will want to form a crust if it stands for too long, so use it immediately, or cover it with a damp paper towel to prevent drying.Allow cookies to stand until the icing sets completely, about 20 minutes. Serve to delighted coffee lovers and gourmands.
NotesDough balls can be frozen for up to 2 months and thawed in the refrigerator overnight. Bake as directed.
This recipe is adapted from a NY Times recipe for Gingerbread Latte cookies by Vaughn Vreeland.
Keyword Christmas cookies, crinkle cookies, gingerbread latte cookies, ground ginger, ground nutmeg, iced gingerbread latte cookies, instant coffee granules, instant espresso powder, molasses
You may also enjoy: LEGGI TUTTO
These Crisp Gingerbread Cookies are not just delicious – they double as a sweet Advent calendar to make your holiday countdown extra magical! The high yield dough makes a whole bunch of buttery, spiced cookies with a snappable baked texture.
With Thanksgiving now in the rearview, there’s no better way to kick off the Christmas festivities than by baking a big batch of gingerbread cookies. (It’s cookie season, after all!) Buttery, spiced, and with a snappy texture, these Crisp Gingerbread Cookies can be fashioned into any shape you like! I decided to stamp the dough with number cookie cutters, for a fun edible advent calendar.
We all know that classic royal icing is the usual decoration for gingerbread cookies (it’s a favorite of mine!). But this time, I used green modeling chocolate instead (also called covering chocolate). It has the texture of fondant, but it tastes totally different. Think white chocolate flavor meets candy melts color. I used the same cookie cutters that stamped the gingerbread dough to make same-sized green numbers. This makes for some very simple decorating! However, if you’re not into buying a specialty ingredient, I’m including my standard royal icing formula in the recipe notes.
Make the gingerbread dough.
To start, mix up the dough in the bowl of an electric mixer – preferably a standing mixer – this makes a lot of thick dough. It shouldn’t be very sticky. There’s a small amount of ground black pepper mixed in, which is nearly undetectable. I think it adds a little more zing to the ginger flavor. Once well blended, wrap it in plastic wrap and refrigerate for at least one hour.
Roll the gingerbread dough thin.
There are two ways to go here. The first option is the old fashioned way: dust your rolling pin and a work surface with flour, and roll the dough to 1/8-inch thickness. The second option, and my favorite technique: roll the dough between sheets of parchment paper to 1/8 inch thickness. The second technique creates less mess and doesn’t leave flour marks on your dough.
Transfer the cut-outs to baking sheets.
Now comes the fun part – cutting out the cookies! Use number-shaped cookie cutters to create your Christmas countdown shapes. You can find the ones I used for purchase right here. (I bought the set in 2017, and they come in SO handy for birthdays in particular.) Transfer the cut cookies to baking sheets lined with parchment paper, leaving some space between each one. Bake them until crisp and fragrant.
Decorate!
As I mentioned earlier, royal icing works just fine, but I had some leftover covering chocolate that I needed to use up. It’s a really easy way to decorate these number cookies – you use the same cookie cutters that you used to stamp the number with to cut the covering chocolate. You can find the covering chocolate I used for purchase right here.
The covering chocolate has a firm texture and should be kneaded and rolled like fondant, but it adds a candy coated flavor to the mix. Use the same number-shaped cookie cutters to cut out pieces of the covering chocolate. Brush the cookies with a little water, then carefully place the chocolate numbers on top of your gingerbread cookies. The moisture works to ‘glue’ the chocolate to the cookie.
Add some sprinkles.
Add dots of piping gel or clear corn syrup to the cookies and then sprinkle on some holiday cheer! The cookies will need to stand overnight for the sprinkles to set completely. As usual, I made my own sprinkle mix from what I had on hand, but this mix is fairly close to my own.
Aren’t these bags cute? Right after I purchased them, they sold out! (Boo!) If you’re crafty, and you’d like to make your own, you can buy some cotton drawstring bags, this stencil, some fabric paint, and then stencil the image onto the bags. Tie on a red felt tip marker so the recipient can cross off the dates as the cookies are enjoyed.
All that’s left is to fill the bags! A whole month of cookies will fill each bag to the top. This advent treat is a fun way to (literally) savor each day up to December 25th. And besides, who could say no to cookies every day? ‘Tis the season!
Crisp Gingerbread Cookies
Heather Baird
Whether you’re counting down the days to Christmas or simply indulging in a festive treat, these crisp, buttery gingerbread cookies are a fun way to celebrate cookie season. The high-yield dough is perfectly spiced, buttery, and easy to work with. Roll them thin to 1/8″ thickness for a crisp texture.As I mentioned in the blog post, this dough as a little black pepper mixed in. It’s subtle, and doesn’t stand out. Rather, it underscores the zingy flavor of the ground ginger.Use your favorite cookie cutters for this recipe, such as gingerbread folk or Christmas tree motif cutters. Or use number cookies for an edible Advent calendar.
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Prep Time 20 minutes minsCook Time 10 minutes mins5 hours chilling and setting time 5 hours hrsTotal Time 5 hours hrs 30 minutes mins
Course DessertCuisine American
Servings 4 dozen
Ingredients US CustomaryMetric Gingerbread cookies6 cups all-purpose flour sifted1 teaspoon baking soda1/2 teaspoon baking powder1 cup unsalted butter 2 sticks 1 cup dark brown sugar packed4 teaspoons ground ginger4 teaspoons ground cinnamon1 1/2 teaspoons ground cloves1 1/2 teaspoons salt1/2 teaspoon finely ground pepper2 large eggs1 cup unsulfured molassesDecors1 lb. green covering chocolate such as Choco Pan by Satin IcePiping gel or clear corn syrup1 cup mixed holiday themed sprinkles
Instructions Gingerbread cookiesIn a large bowl, sift together the flour, baking soda, and baking powder. Set this mixture aside.In the bowl of an electric mixer, cream together the butter and brown sugar until the mixture is fluffy. Add the spices, salt, and pepper, followed by the eggs and molasses. Mix until well combined.Gradually add the flour mixture to the wet ingredients on low speed until a cohesive dough forms. Divide the dough into thirds, and wrap each portion in plastic wrap. Refrigerate for at least 1 hour.Preheat the oven to 350F.On a floured work surface, roll out the chilled dough to a thickness of 1/8 inch. Or, you may choose to roll the dough between sheets of parchment paper. Use number cookie cutter for Advent cookies, or use your favorite cookie cutters to cut out the desired shapes. Re-roll dough and repeat process for more cookies.Transfer the cut-outs to parchment-lined baking sheets, and place them in the refrigerator for about 15 minutes to firm up.Bake the cookies for 8 to 10 minutes, or until they are crisp but not overly browned. Keep a close eye on them as baking times may vary slightly depending on the size of your cookies.Allow the cookies to cool on wire racks before decorating.DecorsKnead the modeling chocolate well and roll out on a work surface or a large piece of parchment paper using a rolling pin. If the chocolate is sticky, dust your surface and rolling pin with a little powdered sugar.Use the same cookie cutters you used to stamp dough shapes to stamp out shapes from the chocolate.Brush a little water on a cooled cookie and top with a matching chocolate cut out. Repeat with remaining cookies.Using a small kitchen-dedicated art brush, apply small beads of piping gel or corn syrup to the chocolate covering on the cookies. Top with holiday sprinkles. Allow cookies to stand until the sprinkles are well set, about 4 hours or overnight.Package the cookies for gifting or for your own enjoyment each day up to December 25th.
NotesIf you’d rather go classic with royal icing, here’s my favorite recipe made with meringue powder.
Royal Icing
4 cups confectioners’ sugar sifted
3 tablespoons meringue powder
1/4 cup warm water plus more for thinning
1/2 teaspoon clear vanilla extract
green gel food color
In the bowl of an electric mixer fitted with a whisk attachment, stir the confectioner’s sugar and meringue powder on low speed until combined. Add the water and beat on medium high speed until very stiff peaks form, about 5 to 7 minutes. Add water drops at a time if too thick. Add flavoring and beat on low until combined; tint with the green gel food color.
Flood Consistency: Stir drops of water into the icing until it is thinned but still has the consistency of a thick milkshake, this is called flood consistency. To make sure the consistency is correct, drag a spoon through the center of the icing in a straight line, creating an indentation. When the icing is of perfect flood consistency, the indentation should completely disappear in 10 seconds. If it disappears too quickly, then the icing is too thin and will not dry properly. The indentation should disappear as close to the 10 second mark as possible. It is much harder to thicken the icing after it has been thinned than to make thick icing thinner, so take your time and add water drops a few at a time.
Place a #2 round decorator piping tip into the bottom of a small piping bag; snip off plastic on the end of the piping bag. Fill piping bag with green icing and seal the open end with a rubber band.
Pipe an outline of icing around a cookie and then flood the inside of the outline. Use a toothpick to push royal icing into blank areas and gaps. Repeat with remaining cookies. Let stand until set, overnight.
Continue to decorate with piping gel and sprinkles as directed.
This recipe was adapted from a Martha Stewart Living Magazine recipe, circa 1997.
Keyword advent cookie recipe, Chrismas cookie recipe, coarse black pepper, covering chocolate, crisp gingerbread cookies, gingerbread cookie recipe, ground cloves, holiday sprinkles, molasses
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Add some holiday flavor and color to your cookie tray with Mint Chocolate Chip Shortbread Thumbprint Cookies!
Shortbread is my favorite kind of cookie. That’s no secret to long-time blog readers, I’m sure. The formula is so simple and the end result so delicate and buttery, I’m always dreaming up new ways to flavor and shape the dough. This year for a Christmas cookie offering, I decided to make them into thumbprint cookies! These Mint Chocolate Chip Shortbread Thumbprint Cookies are fun and festive with bright color and zingy mint flavor. Mint chocolate chip ice cream lovers will want to make these.
Cream the butter.
Cream one cup of butter with 1/2 cup of confectioners’ sugar until smooth. A hand mixer will work just fine for this task. The ratio of sugar makes the shortbread lightly sweet so the mint and chocolate flavors shine through.
Color and flavor.
Frontier Co-op Organic Mint Extract is what I keep in my pantry to make minty treats. It’s not overpowering if used in moderation. Add 1/2 teaspoon of the extract, along with a little green food color to the creamed mixture. I used a pastel green gel food color, but it ended up being bolder than I expected – but I like it! A few drops of liquid green food color would work just fine also.
Add in the flour and mini chocolate chips. Mix until just combined. Don’t be tempted to overmix here, tender shortbread depends on not developing the flour’s gluten.
Scoop and shape.
Portion the dough out onto parchment-lined baking sheets using a cookie scoop (or a slightly heaped tablespoon). After scooping, make a well, or a thumbprint, in each dough ball. I use the back of a 1/2 teaspoon measure.
Bake the cookies for about 12 minutes, then reshape the ‘thumbprint’ after baking. The cookies will puff up a little under the heat, and the well becomes shallow. Just press the 1/2 teaspoon measure into the divots to make them slightly deeper.
Fill and drizzle.
After the cookies cool, fill the wells with rich chocolate ganache, then drizzle the tops with leftover ganache.
These cookies lively little minty bites. They remind me of an Andes mint in cookie form!
This blog post is sponsored by Go Bold With Butter. View more butter recipes at this link.
Related recipe: Peppermint Snowball Cookies
Mint Chocolate Chip Shortbread Thumbprint Cookies
Heather Baird
The classic flavor of mint chocolate chip brings a mashup of shortbread and thumbprint cookies together! Use real butter to achieve the perfect crumbly shortbread texture. Rich chocolate ganache fills the ‘thumbprints’ with an extra drizzle for good measure.Please note that because these thumbprint cookies have a shortbread base, there is no chemical leaven or egg in the ingredients.
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Prep Time 30 minsCook Time 12 mins1 hour cooling time 1 hrTotal Time 1 hr 42 mins
Course DessertCuisine American
Servings 24
Equipment1 disposable piping bag or zip top storage bag
Ingredients US CustomaryMetric Cookies1 cup unsalted butter softened1/2 cup confectioners’ sugar1/2 teaspoon mint extractGreen food color2 cups all-purpose flour1/2 cup mini semisweet chocolate chipsGanache Filling2/3 cup semisweet chocolate chips1/3 cup heavy cream
Instructions CookiesPreheat the oven to 350°F.Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment until smooth and creamy.Add mint extract and green food color; mix to combine.Next, add flour and mini chips; mix until just combined (avoid overmixing).Remove dough from the bowl; shape into 1-inch balls. You can also use a 4- teaspoon capacity cookie scoop. Roll the balls between your palms, and then place 1/2 inch apart on a parchment-lined cookie sheet.Create a well in each dough ball with your thumb or by using the rounded back of a 1/2 teaspoon measure. Chill dough for 15 minutes.Bake for 10-12 minutes.Once baked, reshape the wells with the handle of a wooden spoon or the 1/2 teaspoon measure. Let cool on the baking sheets.Move cooled cookies to a parchment paper-covered work surface.Ganache FillingHeat semisweet chips and heavy cream in a microwave safe bowl for 1 minute at 100% power. Allow the mixture to stand 1 minute. Whisk until you have a silky, shiny ganache.Transfer the ganache to a disposable piping bag or a zip-top bag with the corner snipped. Fill each cookie well with the ganache. Use any leftover ganache to drizzle over the cookies.Let stand until cookies are completely set, about 1 hour.Enjoy right away! Or store the cookies an airtight container with layers between pieces of waxed paper.
NotesMake ahead: the shortbread thumbprint cookies can be made ahead and frozen for up to 1 month. To thaw, place them in the refrigerator overnight. Make the ganache and fill as directed in the recipe.
Keyword Christmas cookies, mini chocolate chips, mint chocolate chip cookies, shortbread cookies, thumbprint cookies
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Chocolate Peanut Butter Cup Cookies are rich, bite-size sweets with a mini Reese’s cup nestled in their centers. Serve alongside a tall glass of milk – Santa will thank you!
Full disclosure: I make these cookies year-round. But my Christmas cookie giveaway trays would not be complete without them! Everyone loves them. Especially Reese’s peanut butter cup lovers. These cookies are baked in a mini muffin tin, which creates the perfect size chocolate cookie cup to hold a mini Reese’s peanut butter cup. They are chocolatey, chewy, and so delish with that perfect center of peanut butter.
Portion the dough.
Use a cookie scoop (4 teaspoon capacity) to portion the dough and then roll them into balls between your palms. The chocolate dough has a little peanut butter in it, so it is unsticky and very easy to shape. Place each dough ball in the cavity of a mini muffin pan. My mini muffin pan has 24 cavities. This recipe makes about 36 cookies so I had to re-wash my pan and re-grease it for the last dozen.
Before you start baking, go ahead and unwrap the 36 mini Reese’s peanut butter cups and have them ready to hand.
Bake the cookies for 12 minutes. They come out of the oven looking a lot like mini chocolate muffins!
Add the peanut butter cups.
Immediately after removing the pan from the oven, press a mini Reese’s peanut butter cup in the center of each baked cookie. Be careful, though! The pan will be hot. Now, you could stop right here and have some really good-looking cookies. But the holidays call for something a little extra.
Dress them up!
Whip up an easy peanut butter drizzle by melting peanut butter baking chips with just a little vegetable oil (I used olive oil). This makes the peanut butter mixture more fluid, more drizzly. I put the peanut butter mixture in a piping bag with a small hole snipped in the end, but you could use a zip-top bag with the corner snipped.
Get out your favorite holiday sprinkles to give these some festive color. I used some holly berry quins, but jimmies would look nice, too.
The chocolate cookie cup is so soft and chewy, which perfectly contrasts the peanut buttery flavor of the peanut butter cup. These are so poppable – a little too easy to eat, if you ask me!
Related recipe: Peanut Butter Cup Hot Cocoa Bombs
Chocolate Peanut Butter Cup Cookies
Heather Baird
These cookies are beloved by kids of all ages. Chocolatey, chewy, and peanut-buttery, they’ll disappear fast! Unwrap the mini Reese’s cups ahead of time and have them ready to immediately press into the cookies after they are taken out of the oven.
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Prep Time 20 minsCook Time 12 minsTotal Time 32 mins
Course DessertCuisine American
Servings 36
Equipmentmini muffin tin with 24 cavities
Ingredients US CustomaryMetric 2/3 cup all-purpose flour1/3 cup dark cocoa powder1 teaspoon baking soda1/8 teaspoon fine grain salt1/2 cup sugar1/3 cup creamy peanut butter1/4 cup unsalted butter softened1 egg2 tablespoons whipping cream1 teaspoon vanilla36 Reese’s peanut butter cups miniatures unwrapped1/4 cup peanut butter chips1 tablespoon vegetable oil
Instructions Preheat the oven to 350°F. Coat the cavities of a mini muffin pan with flour-based baking spray (or grease pan with nonstick cooking spray).In small bowl, whisk together the flour, cocoa powder, baking soda and salt.In the bowl of an electric mixer, beat the sugar, peanut butter, and unsalted butter on medium speed until well combined, about 2 minutes. Beat in egg, whipping cream, and vanilla. Beat in the flour mixture on low speed until blended.Shape dough into 3/4-inch balls. (I used a cookie scoop, 4 teaspoon capacity.) Place one ball into each muffin cup.Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan on cooling rack. Combine the peanut butter chips and oil in a small microwave-safe bowl. Heat in 30 second intervals until the mixture can be stirred smooth. It should be a little runny and pourable. Transfer the mixture to a zip-top bag with a tiny hole in the corner snipped. Drizzle over hot cocoa bombs. Let stand until set, about 15 minutes.Drizzle the peanut butter mixture over 5 cookies at a time, then immediately top with sprinkles. Continue working like this until all of the cookies are drizzled and sprinkled. The peanut butter drizzle will set up quickly, so be swift with your sprinkling.Allow the cookies to stand until set, about 5-7 minutes. Store the cookies airtight until ready to serve.
NotesPlace the unwrapped peanut butter cups on a plate and then on a countertop away from the stovetop. This prevents them from softening and melting. They should be firm enough to press into the hot cookie cups right when they come out of the oven. If your kitchen is particularly warm at room temperature, place the peanut butter cups in the refrigerator while the cookies bake.
Keyword chocolate cookie dough, cookie cups, mini Reese’s cups, peanut butter cookie dough, reese’s peanut butter cups
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Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!
It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!
Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.
We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.
Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.
Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.
Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.
Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.
Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
This blog post is sponsored by Go Bold With Butter! View their other recipes right here.
Ginger Snickerdoodle Cheesecake Bars
Heather Baird
These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.
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Prep Time 20 minsCook Time 30 minsTotal Time 50 mins
Course DessertCuisine American
Servings 24
Equipment13×9 inch dish
Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.
Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping
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