Happy New Year’s Eve!!! I won’t be posting NYE recipes until mid-January. I hope everyone has a healthy and happy New Year! More importantly, I hope every has a safe and fun filled night.
Now, you may be asking yourself why I’m still posting Christmas cookie recipes a week after after Christmas. As a Catholic I’ve always learned about the 12 days of Christmas, which occur AFTER December 25. So really I am 100% completely still in the Christmas season! Technically Christmas doesn’t end until January 6, which is fine by me. I’m going to rock the Christmas Cookie series for as long as I can. I hope you don’t mind!
I made the Santa cookies two years ago and I loved them! I don’t know why I didn’t make them last year, they are the absolute cutest. The idea was completely inspired by Bakerella, baking genius, hopefully I did them justice. These cookies are not as difficult as they look, they just require some planning and time, and the kids love them.
Chocolate sugar cookies are delightful! The rich cocoa flavor is nicely offset by the sweet royal icing. A chocolate sugar offers a nice alternative to the traditional sugar cookie. These cookies hold their shape perfectly and stay moist and fresh for days and days. For this batch I made the Santas, candy canes, and ornaments. By the time I started decorating the ornaments, I was exhausted, and they were ugly, hence no pictures.
Chocolate Cut-out Cookies
Adapted from Sweetapolita
Yield ~ 50 cookies based on size
6 cups flour
1 1/4 cups dark cocoa powder
1 teaspoon salt
2 cups (4 sticks) unsalted butter, room temperature
2 cups sugar
1 cup brown sugar
2 teaspoon vanilla extract
- Sift together the flour, cocoa powder, and salt into a large bowl.
- Beat together the butter and sugars until pale yellow in the bowl of a stand mixer with a paddle attachment on medium speed for about 5 minutes.
- Add in the eggs and beat together until well combined.
- Turn the mixer to low speed and slowing add the flour mixture. Mix until just combined.
- Add in the vanilla and mix together.
- Divide the dough in half and gently knead each half into a ball. Wrap each half in plastic and press into a disk about two inches thick. Wrap the dough well in plastic.
- Chill the dough for at least 45 minutes.
- Preheat the oven to 325 F and line your baking sheets with parchment paper.
- Roll the dough between two pieces of wax paper until 1/4-inch thick. Cut with your cookie cutters. Place your cookie filled baking sheets in the freezer for 15 minutes before baking.
- Bake for 15 minutes or until the edges just start to brown. Cool on a wire rack.
- Once cooled completely, I stack mine and freeze until I’m ready to decorate.
Adapted from The Decorated Cookie
1/2 cup meringue powder
1 cup warm water
10 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons shortening
4 tablespoons light corn syrup
Americolor gel Bright White + desired colors
- Whip the meringue powder and water with the bowl of a stand mixer with a whisk attachment for several minutes until stiff peaks form.
- Gradually add in the powdered sugar, vanilla, shortening, and corn syrup until you reach a piping consistency. Add a squirt of Americolor Bright White and mix in.
- Divide into bowl and color as desired. Use drops of water to thin the icing into flooding consistency
- Decorate the cookies and let dry uncovered overnight before stacking and storing.
Note – This is a thinner royal icing, add more powdered sugar for a thicker consistency.
And this is why I make cookies! (Stacey’s niece with permission from Stacey’s sister – Isn’t she adorable!?!?)