There are some very skilled cookie decorators out there creating stunning piped holiday sugar cookies. I’m looking at you @arloscookies, @nm_meiyee, and @constellationinstallation. No matter how hard I practice, I will never reach those heights and I’m ok with that. I am in awe of their talent and love to look at their gorgeous creations.
While I love the look of intricately piped sugar cookies, I find the taste of royal icing too cloying. These raspberry glazed snowflake sugar cookies are the perfect solution for beautiful and delicious sugar cookies. Watch how they come together.
The dough is made with brown sugar, which creates a chewy cookie. All the decorations are done with a wooden cookie stamp from @fancyfoodtools. This is the one I bought.
Not all wooden cookie stamps are created equal. Make sure you buy one that has deep enough grooves, so that when you bake the cookies, and they rise, the design will still be as sharp after baking. Roll the cookies in granulated sugar before stamping. The sugar ensures that the cookies will not stick to the stamp.
The glaze for these cookies is made with icing sugar, lemon juice and freeze dried raspberries. There is no artificial food colouring in them. The freeze dried raspberries must be ground up in a food processor or spice grinder. I like to put the ground berries through a fine mesh sieve, to strain out the seeds.
You want the glaze to be quite thin for dipping.
Once dipped, the glaze will take about an hour to set.
This year’s holiday roundup is probably my prettiest and most delicious ever. I made all my favourites for gifting. Cookies are my love language and I love to share them. I enjoy the entire process of gifting, from baking to sourcing packaging, and designing and choosing the fonts for the labels.
I first learned about Ginger Crinkle Cookies from my friend Lanie. She baked me a big batch and brought them to my cottage many years ago. I was instantly smitten. Crispy at the edges and chewy in the center, intensely flavoured with ginger and cinnamon. Typically, I have always though of ginger cookies as a winter Christmas type of cookie, but surprisingly, she found the recipe in the “Kosher Palette” cookbook. They make an excellent summer cookie too, especially when you sandwich some salted caramel ice cream between two of them!
Over the years I have tinkered with the recipe and had the idea to stuff the center of them with some chewy caramel. It took a while to get the right caramel for the stuffing. I first tried Kraft caramels but they hardened after baking and cooking and didn’t give me the chewy center. I made my own caramel, which was outstanding, but way too much work. Then I tried Werther’s Original Chewy Caramels. They stay chewy even after the cookies cool. I also put them through the freezer test and once thawed, the caramel stays chewy.
Check out this video to see how they come together.
Here are a few tips to ensure success:
Use a cookie scoop to ensure consistent size and even baking. I use this one. It has a one ounce (2 Tablespoon) capacity.
Spray your measuring cup with a bit of non-stick cooking spray before measuring and pouring the molasses. It will glide right out. You can do this for measuring anything sticky, like peanut butter or honey.
Roll the scoped cookies in coarse sanding sugar. The texture of the coarse sugar is what gives the cookies their characteristic crinkle top. If you’re in Canada, Bulk Barn carries it.
The Werther’s caramels are rectangular shaped. Before stuffing the cookies, twist them so they are more circular in shape. This will prevent oozing.
I like to top each cookie with additional caramel to give a visual cue as to what type of cookie you will be eating. After a bit of experimenting, I found that about 1/3 of a caramel, placed on top, halfway through the baking time, yielded the best results. A sharp scissors was best for cutting the caramels.
As soon as the cookies come out of the oven, use a round cookie cutter, larger than the cookies, to give a little “scoot” to even out the shape and have picture perfect round cookies. I learned this trick from Erin over at cloudykitchen.
Today is International Cookie Day. I can think of no better way to celebrate than with a cookie box. It’s hard to choose my favourite cookie. It’s like asking a parent to choose a favourite child. It all depends on the day and mood.
As in nature, no two of my snowflake cookies are exactly the same. I went with a pink and gold colour theme this year. Very glam. Even though we’re still mostly staying home, my cookies are dressed up and ready to party.
I make Chewy Gingerbread and Brown Sugar Snowflakes every year. This year I also added some reindeer to my collection. They are undeniably adorable and so much fun to decorate.
However you’re celebrating International Cookie day at your house, I hope it’s filled with lots of sweetness, butter and sugar.
These are one of the most beautiful cookies I have ever baked. But physical beauty aside, they are also very delicious. Sometimes beautifully decorated cookies end up disappointing in taste. Too sweet and lacking in flavour complexity.
If you’re looking for fast holiday cookies, these are not for you. These take time, but you will be rewarded with intensely flavoured and beautiful cookies. These cookies were inspired by a recipe from the November/December Holiday issue of Chatelaine magazine. In the original recipe, the top of the sandwich cookies were dipped in melted white chocolate, dyed pink with food colouring. They were filled with raspberry jam. When my husband tasted them he said that they were good, but they needed more raspberry flavour.
I needed to figure out how to boost the raspberry flavour. Sandwiching more jam in the middle would not work. It would just ooze out. Adding a border of buttercream would act as a dam, holding in more jam.
I made a batch of Swiss meringue buttercream and flavoured and coloured it with freeze-dried raspberries, ground up into a powder. Freeze dried fruits are a great way to flavour buttercream. I used about 3/4 cup of freeze dried raspberries to the buttercream. If I added 3/4 cup fresh berries to the buttercream, it would be way too wet.
The second way I boosted the raspberry flavour was to mix some freeze dried raspberry powder into the melted white chocolate, for dipping the top of the sandwich cookies into. Natural food colouring with flavour!
Start with a vanilla sugar cookie dough. I like to roll the dough out between two sheets of parchment paper as soon as I make it, rather than chilling first and then rolling. I find it very difficult to roll cold dough. After rolling the dough, chill for at least an hour.
Once the dough has chilled, cut out your shapes. A fluted square cutter is very pretty for these.
Dip half the baked cookies into the raspberry white chocolate and pipe the other half with a border of raspberry buttercream. I used a small French star tip to pipe the buttercream. Fill in the centre of the buttercream with jam. Top each sandwich cookie with a chocolate dipped lid.
Store cookies in an airtight container in the fridge. They should be fine for 4-5 days. Let come to room temperature before serving. You could also freeze them for several weeks. A little box of these gems would make a beautiful holiday gift.
Sometimes you need a simple little cookie, like these or these. And then there are times that require something outrageous and over the top, like these Triple Chocolate Chunk and Caramel Cookies.
These cookies call for three kinds of chocolate, bittersweet, milk and blonde (caramelized white chocolate). This is not a sponsored post, but I highly recommend using Valrhona chocolate. I used Dark Bittersweet 70% Guanaja, Milk 40% Jivara and Blonde (White) 32% Dulcey. I order my chocolate online from The Vanilla Food Company. The quality is outstanding and it really does make a difference what kind of chocolate you use in these cookies. Supermarket chocolate chips just won’t give you the same results.
For the caramels, I just used vanilla caramels from Bulk Barn. Werther’s chewy caramels or Kraft caramels would also work well here. In the video I made, you see me mixing the caramels right into the dough. DO NOT DO THAT! The caramel oozes out of the cookies and makes a huge mess. Trust me. I made over 8 dozen of these cookies, figuring out the best way to do it.
To prevent the ooze, set the caramels aside. Scoop your cookie dough, and while the dough is in the scoop, stuff one whole caramel into the centre of the scoop. The surrounding dough insulates it. I also found it best to freeze the scooped dough for at least 2 hours before baking. That also helped to prevent the caramel from escaping.
For picture-perfect cookies, hold back about 3 Tablespoons of each of the three kinds of chocolate, coarsely chop them and top the cookies with these bits of chocolate about halfway through the baking time. This will give you pretty pools of melted chocolate on top of your cookies. You can also cut a few extra caramels into quarters and top the half baked cookies with one or two additional pieces if you like.
These cookies also use three types of sugar, white, brown and turbinado (raw sugar). The addition of the turbinado adds a bit of crunch to the cookies. I learned about this from Ashley, on her blog, Not Without Salt.
These cookies would make an excellent addition to a cookie box for holiday giving, or just stash them away in your freezer for those days that call for extravagance. I won’t judge.
Martha just told me that it’s National Bake Cookies Day! There’s actually a special day for that? In my kitchen, everyday is bake cookies day. My Instagram feed is flooded with cookies this month.
Today’s cookie is a Linzer cookie. I have long been an admirer of these pretty jam filled treats, but until this week, I have never baked them. The talented food photographer Bea Lubas frequently bakes and shoots Linzer cookies and her work is so inspiring.
While they may look like just another pretty jam filled sugar cookie, the addition of ground nuts to the dough turns them into a cookie so tender that it just about melts in your mouth. The dough for a traditional Linzer cookie is made with ground almonds. Since I happened to have a surplus of pistachios on hand, from a greedy shopping spree in Sicily, I used those instead.
The classic filling for linzer cookies is raspberry jam, but I went with sour cherry. The sweet-tart flavour is a perfect complement to the rich tender crumb of the pistachio cookies.
Here are a few tips for success when baking these cookies:
The dough is quite sticky. Make sure to roll it between 2 sheets of parchment and dust with flour.
Chill the dough well before cutting out shapes. The cookies will keep their nice crisp edges and won’t spread too much if they hit the oven cold.
Dust the tops with icing sugar before covering the sandwiches. That way you won’t hide the pretty jam filling.
If you want to make these ahead, bake the cookies and freeze. Thaw, fill and dust with icing sugar the day you plan to serve them.
If you were at the Trader Joe’s on Pico Boulevard, in Santa Monica California, just before Thanksgiving, and heard a woman squealing, I apologize. That was me discovering that the Trader Joe’s Dark Chocolate Covered Peppermint Joe Joe Cookies had finally arrived. They only make a short appearance at holiday time, and then they’re gone. I buy several boxes and hoard them in the freezer. No need to hide them from my husband, as he hates mint, but if my daughter finds them, I’m in trouble.
This year I decided to see if I could recreate them myself. I started with Martha’s chocolate cookie wafer recipe. I rolled the dough quite thin using cocoa powder, so it wouldn’t stick, instead of flour so that the dough maintained it’s gorgeous deep chocolate hue., I chilled it, cut out circles and baked it for only about 7 minutes, so that they would be done but still have a bit of chew in the centre when cooled.
Next, onto the filling. I made a simple American buttercream, flavoured it with mint extract and added just a whisper of pink food colouring.
Tempered chocolate has a nice shiny finish and won’t melt in your hand at room temperature. But, it’s totally optional. They will still taste very delicious if you decide to skip this step. I got to pull out my special chocolate dipping fork, from when my girlfriend Marla and I used to make hundreds of truffles every December. I always feel like such a professional when I pull out these seldom used tools.
While the chocolate is still wet, let it rain crushed peppermint candies.
In a statistically significant tasting of two subjects, the verdict on these cookies, was a split decision. I loved them even more than the Trader Joe’s version because the chocolate wafers were a bit chewy in the centre. My daughter preferred the crisper TJ’s cookies.
Sometimes when we’re travelling, my husband and I play this game, where we say what we would decree if we were king of the world. His proclamations usually involve cleaning up garbage at the side of the road, fixing derelict homes, zapping slow drivers off the road and shortening the length of red lights in Florida.
My wishes are a bit less lofty. I would create an ordinance that required all dentist offices to provide a pedicure while you are having your teeth cleaned. Multi-tasking at its finest. I would also command that all meals end with a cookie. I always crave a little something sweet at the end of dinner. Just a little bite, nothing too big. Cookies really are the perfect dessert. I think more restaurants should offer a cookie plate for dessert.
It’s December, so I have happily jumped onto the cookie train, and I intend to keep on rolling until you beg me to stop, or, I gain my annual holiday 5 pounds, whichever comes first.
These are a simple slice and bake cookie, studded with Skor bits and smoked almonds. For fun, I shaped them into a square log, but round cookies are good too. A tip for when you are slicing the logs; give the log a 90 degree turn after each slice, so that one side of the log does not get too squished.
I treated my cookies to a little dip in melted milk chocolate. The mellow flavour of milk chocolate is perfect with the caramel notes of the toffee and the salty smoky almonds.
While the chocolate is still wet, sprinkle on some extra crushed smoked almonds for extra crunch.
There are times that call for a simple, one-bowl, 10 minute drop cookie, and then, there are times that call for something a bit fancier, when you want to pull out all the stops. like, when you’re going to meet the parents of your son’s fiancé and want to bring something that says thanks for the hospitality. We travelled to Owen Sound, Ontario for Canadian Thanksgiving this past weekend, to meet the folks.
On the way to Owen Sound , my husband and I discussed the logistics of the initial meeting. Would we just shake their hand, or hug? What if we go in for the hug, both arms open wide and they stick put their hand for a shake. Awkward! We took a chance and went for the hug and so did they. We arrived as strangers and left as friends.
Saturday night was Thanksgiving dinner. Mom and daughter cooked us an unbelievable feast, complete with turkey, dressing, gravy, cranberry sauce, roasted squash, mashed potatoes, beets and cabbage salad! For dessert there was an early birthday cake for me (Mark Bittman’s coconut cake), baked by my son and THREE PIES (apple, pumpkin and pecan). Sunday we were treated to lunch at the charming Cobble Beach Inn. Both of her parents were charming and really made us feel welcome. Our son is a very lucky man.
These cookies were inspired by Emma’s Pecan Maple Shortbread Cookies. If you’re not familiar with Emma, you need to check out her blog and Instagram accound (@emmaduckworthbakes). She’s a brilliantly talented baker with clever ideas and her photos are off-the-charts gorgeous.
Emma dipped her cookies in a maple glaze and scattered maple glazed bacon bits over her cookies. I opted for a milk chocolate dip and a generous coating of maple glazed chopped pecans. These cookies are buttery, sweet, a tiny bit salty, crunchy and packed with maple flavour. If you can get your hands on maple sugar use it instead of regular granulated sugar.
After makling the dough, roll it out right away, while it is still soft, between 2 sheets of partchment paper. It’s so much easier than trying to roll out firm chilled dough. After rolling, chill the dough before cutting out your maple leaves. While the dough is chilling make the candied maple pecans. Mix together the pecans. maple surup and a pinch of salt.
I’m a bit of a perfectionist and I wanted an impeccable straight, clean line of chocolate and pecans. Just dipping the cookie into the melted chocolate wasn’t going to give me the edge I wanted, so check out my method for achieving perfectly decorated cookies.
