2nd Annual Christmas Cookies Countdown

Welcome to my second annual Christmas Cookie Countdown. Last year I was inspired by all the Christmas boxes everyone was creating and decided to do my own version! I did a Christmas Cookie Countdown, which included 6 cookies: Ginger Molasses, Mint Milano, Christmas Funfetti cookie, Chocolate Crinkle, Thumbprint, and Linzer cookies. Go Check Them Out!

This year, however, I decided I wanted to do 5 treats that included candy!

So I began with perfecting my top two Christmas cookies, Ginger Molasses and Chocolate Crinkle! These cookies are timeless.

For the holidays, I think it's a necessity to have a ginger cookie. Whether it is a gingerbread man or a chewy cookie, like these Ginger Molasses Cookies, spices like ginger, cloves and cinnamon are the spices of the holidays! They are warm and spicy, and will give you a nostalgic feeling in one bite! My second all-time favorite is Chocolate Crinkle Cookies! This recipe is from America's Test Kitchen, and its perfection. I've tried MANY different Chocolate Crinkle Cookies, ones that only use chocolate or cocoa, and others that don't spread or spread too much... I basically did the work for you and found out that the combination that the American Test Kitchen came up with is the best!

My third cookie, is NYT Poppy Seed Linzer Cookie. Last year I tried my very first Linzer cookie and fell in love! I did a chocolate Linzer cookie with a tahini filling, I know how it sounds, but trust me its worth trying. This year, I saw the NYT Christmas Cookies and they all looked deliocous, but when I was deciding what other cookie I would add to my countdown, the Poppy Seed Linzer was a no brainer! The recipe for this cookie is a Poppy Seed dough with a grapefruit filling, but I decided to use blackberry preserves instead. I thought the savory and earthiness of the cookie would air well will a berry filling!

For my last 2, I wanted to make candy. Cookies are delicious, but candy is even more scrumptious! So for my fourth treat, I made a Chocolate Dipped Meringue Cookie. I love anything meringue, pavlovas are my go-to desserts for a crowd. They are light/crispy on the outside and chewy in the inside! They complement well with any fruit or chocolate you top it with. Instead of making a pavlova or large meringue, these mini meringues are the perfect size for cookie swaps, a display and more importantly to pop into your mouth! Additionally, what makes these meringues extra unique, are the spices. Cinnamon, ginger, nutmeg, and cloves are folded in and adds additional flavor that will leave you wanting more!

For my last dessert, I wanted to use chocolate. During the holidays, all you see are the chocolate and peppermint bark, which is delicious, but I wanted to do something different. Instead, I did a White Chocolate and Matcha Bark! The matcha does not only give this chocolate a festive green color, but the flavor of the matcha balances the sweetness of the white chocolate. To add texture and flavor, I sprinkled pomegranate arils on top, that adds a freshness to this rich chocolate and looks beautiful with the white and green swirl. This bark is so simple to do and very versatile. If you do not like pomegranates, freeze-dried raspberries will work perfectly well! Try this bark out for a last-minute party or treat!

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Chocolate Crinkle Cookies

Merry Christmas Eve! Today we are making Chocolate Crinkle Cookies!

These chewy and crispy cookies are irresistible and should definitely be a part of your Christmas dessert table this year!

I have made different versions of these cookies, from only using cocoa powder or to just using melted chocolate, but I found that both of those methods make the cookies cakey.

I found this recipe from America's Test Kitchens which uses both melted chocolate and cocoa powder.

In addition to those ingredients, unlike most crinkle cookies, these use both baking powder and baking soda which gave the cookies a lift and a good spread, creating a thinner and crispier cookie.

One of my favorite things that I learned from making this cookie was how they use both powdered sugar and granulated sugar for the coating of the cookie. Most crinkle cookies use only powdered sugar, but from my own experience, and from this recipe, I learned that just using powdered sugar does not allow the sugar to adhere to the cookie. When both sugars are used, the granulated sugar creates a crystallized crust allowing the powdered sugar to adhere better and creates a crispier, more attractive crack.

This is my absolute new favorite cookie recipe, and I hope after trying it, it becomes yours too!

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Ingredients 

• 1 cup all-purpose flour

• ½  cup Dutch-process cocoa powder

• 1 tsp. baking powder

• ½ tsp. baking soda

• ½  tsp. kosher salt

• 1 ½  cup brown sugar

• 3 large egg

• 1 tsp. vanilla extract

• 4 oz. unsweetened chocolate, chopped

• 4 tbsp, unsalted butter

• ½ cup granulated sugar

• ½ cup confectioner’ sugar

Recipe

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

3. Combine the unsweetened chocolate and butter in a small bowl and microwave for 30 seconds, stir pieces and return to microwave for another 30-second interval until chocolate is melted, allow to cool.

4. In an electric mixer, beat the brown sugar, eggs and vanilla. Add the cooled chocolate to the beaten eggs and sugar mixture, beat until combined.

5. Add the dry ingredients, beat until just combined. Let the dough sit for 10 minutes at room temperature.

6. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with a cookie scoop, roll the dough into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.

7. Bake the cookies until puffed and cracked have just begun to set but center is still soft, about 12 minutes. Let the cookies cool completely.

   Recipe by America’s Test Kitchens

Ginger Molasses Cookies

Happy day 2 of my Christmas Cookie Countdown! Today I'm featuring my ultimate favorite cookies, Ginger Molasses Cookies!

These cookies are irresistibly delicious, and every time I make them, they are gone in a snap!

Even my mother, who is not a fan of cookies, is obsessed with these!

They are packed with warm flavors and spices. The dough is chilled, rolled in coarse sugar which creates a beautiful crystalized crust and crunch on the outside while still being soft and chewy in the center.

I give these cookies a bang halfway through baking, shout-out to Sarah Kieffer owner of the The Vanilla Bean Blog, who basically made pan- banging popular!

I do it to all my cookies! It creates a crinkle effect.. literally, once you try it, you'll understand my obsession!

This cookie dough freezes well, so they are great to make ahead for Christmas or any other time of the year!

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Ingredients 

• 2 cups all purpose flour

• 1/2 tsp. salt

• 2 tsp. cinnamon

• 1 tsp. ground cloves

• 1 tsp. ground ginger

• 1 tsp. baking soda

• 1 1/2 sticks unsalted butter, at room temperature

• 1 cup packed dark brown sugar

• 1 egg

• 1/4 cup molasses

• Coarse sugar, such as Turbinado, or Muscovado

Recipe

1. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy, about 3 to 5 minutes.  Add the egg and molasses and continue beating until well combined.

2. In a separate bowl whisk together the flour, salt, cinnamon, cloves, ginger, and baking soda. Add the flour mixture into the  butter mixture and beat until just combined.

3. Let the dough chill in the refrigerator until firm, at least 2 hours.

4. Preheat oven to 350°F.

5. Line two sheet trays with parchment paper. Using a cookie scoop, scoop the dough and form into a ball.  Roll in coarse sugar. Place on prepared sheet trays.

6. Bake for 10 to 12  minutes. Bang the pan half-way through the baking time, or when the cookies have puffed up. (creates a crinkle effect).

7. Let cool before serving.

Brown Butter Chocolate Chip Cookies

Whether you like crispy, chewy, or cakey cookies, one should always have their go-to recipe!

Finding the RIGHT chocolate chip cookie recipe can take many tries, for me, from the time I began to bake about four years ago, I only now have found my perfect cookie recipe!

I used to follow the recipes on the back of the morsels chocolate chip bags, and while they are not bad, they certainly aren’t the best. But again, it all depends upon your taste in cookies!

My favorite type of cookie is crispy around the edges and chewy in the middle. After countless attempts, and many packages of butter later, I think I found the perfect cookie recipe.

It’s a salted browned butter chocolate chip cookie!

The browned butter gives these cookies a nutty and caramel flavor. For the chocolate, I only use 60% cacao. I find the semi-sweet too sweet.

Also, I ALWAYS chop my chocolate, even if they are chips. For this recipe, for example, I used Ghirardelli 60% bittersweet morsels and chopped them. Chopping the chocolate allows them to melt into the cookie evenly, giving you more chocolate per cookie and you won’t have whole unmelted chips in the cookies (the worst).

After you give these a try, Im sure they will become a go to!

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Ingredients 

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ¾ teaspoon kosher salt

• 1 cup unsalted butter

• 1 cup dark brown sugar

• ⅓ cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1½ cups bittersweet  chocolate, chopped

• Flaky sea salt

Recipe

1. In a saucepan, melt the butter stirring the pan occasionally, allow the butter to foam, until it browns, about 5 -7 minutes. Pour into a bowl, and allow it to cool.

2. In an electric mixer, pour the browned butter into the mixer bowl with the two sugars. Beat them together until all combined.

3. Beat in the eggs and vanilla.

4. In a separate bowl, mix the flour, baking soda, and salt together. Reduce speed, beat in the flour mixture until all combined.

5. Fold in the chopped chocolate.

6. Chill for at least a half hour, overnight preferably.

7. Preheat to 375 degrees.

8. Using a cookie scoop, scoop them onto a lined baking tray. Bake until edges are golden brown, around 10-12 minutes. 6 minutes in, or until they begin to puff up, bang the cookie tray and again when the cookies are done to create a crinkle effect.

9. Finish them with flaky sea salt.

   Recipe from Bon Appetit