Christmas is a time for giving to others, spending time with family and eating sweet treats. Now everyone knows that cookies are a Christmas tradition. So here are the top cookie recipes for 2018!
Melty Hot Chocolate Christmas Cookies:
Can you think of any better combination? Hot chocolate in a cookie! It has chocolate oozing out of the middle and a gooey marshmallow on top. Once you have had one you are going to be as obsessed with this as we are. Find the ingredients for this delicious treat below:
- 1 stick (4 oz.) unsalted butter
- 7 bars (3.5 oz. each) semisweet chocolate – 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups light brown sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 30 marshmallows
- In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.
- Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
- Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
- Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.
- Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.
Chocolate Christmas Cookies with Candy Cane Buttercream Filling:
This is a rich, fudgy chocolate sandwich with a candy cane filling, very festive! This is a treat that will fill you up. You get two cookies and stick them together with your festive buttercream. This buttercream is not like any other, it is one just for Christmas. All you need to do is make buttercream as you normally would but grind some candy canes into it! Find the recipe below:
- 1 cup + 1 Tablespoon (133g) all-purpose flour
- 1/4 cup (21g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped (I use 1 package Baker’s Semi Sweet chocolate)
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 Tablespoons (75g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 cup (180g) mini chocolate chips
Candy Cane Buttercream:
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 2 and 1/2 – 3 cups (300-360g) confectioners sugar, sifted
- 2 teaspoons vanilla extract
- 1-2 Tablespoons (15-30ml) heavy cream or milk
- 1/2 cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor)
- crushed candy canes for rolling, optional
- Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
- Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.
- Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.
- Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
- As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2 and 1/2 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.
- Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.
Raspberry Thumbprint Christmas Cookies:
Buttery almond and vanilla shortbread hmm yummy! This is a sweet treat filled with raspberry jam and drizzled with icing. It is a melt-in-your mouth delight. It is a small biscuit that you can enjoy and not feel so guilty about eating. Keep reading to find the recipe:
- 1 cup (230g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 cups + 2 Tablespoons (264g) all-purpose flour (spoon & leveled)1
- 1/2 cup (160g) raspberry jam2
- 1 cup (120g) confectioners’ sugar
- 1-2 Tablespoons (15-30ml) cream or milk
- 1 teaspoon vanilla or almond extract (optional)
Make your Christmas a sweet and festive one, bake some treats with the family and bring everyone together using cookies!