Christmas Cookie Recipe Chocolatey Church Windows
hi bold bakers! christmas is in full swingaround here so it’s a great time to share with you my three single-serving holiday cookies.and thanks to lg, i’m able to bring you this recipe from my new lg probake convectionoven. so let’s get baking. these single-serving cookies are the perfect recipe to make onegiant cookie and they also work as great gifts for the holiday season. we are going to startout with the most quintessential holiday cookie, which is a gingerbread man. in a small bowl, add in room temperature butterand brown sugar. and then cream these both together well. next we’re going to add inthe egg. and for those of you who asked, i’m going to add in an egg substitute that youcan use on biggerbolderbaking.com where all
the recipes can be found. next we’re goingto add in our molasses and if you don’t have it, you can always use treacle or honey.now just give these ingredients a quick mix-together. the molasses gives this a lovely caramel tasteand color. to this we’re going to add in our dry ingredients. flour, ginger, cinnamon,cloves, baking soda, and a pinch of salt. and then mix these ingredients together witha spatula. what i love about these single serving cookie recipes is that you just needa handful of ingredients, you can mix them in a small bowl, and you can have them readyin minutes. lovely, so this is your gingerbread man batter. and you’ll notice that it isquite soft so you’re going to want to put it in the fridge to chill for around 30 minutesbefore you can roll it out and bake it.
our gingerbread cookie has chilled and nowit’s nice and cold that we’re able to shape him. now you can get creative with thisdough and make any shape you want; round, christmas trees. i’m actually going to makea gingerbread man but i don’t have a giant gingerbread cutter so i’m just going todo with my hands. forgive me if i don’t do the best job. get your cookie dough niceand thin and remember you’re doing this without a mold so any gingerbread shape isgoing to look pretty good i think. my new oven has convection bake, which gives youthe best results for your baking. also, it has double oven capacity, which is fantasticespecially around the holidays when you want to bake off tons of cookies. we’re goingto bake these off at 350 degrees fahrenheit
or 180 degrees celsius until they’re niceand crisp. my kitchen smells lovely, warm, and spicy and i can see through here thathe’s done so let’s take him out. this gingerbread is perfectly baked. it is thesame lovely brown all over and he’s nice and firm, which means he’ll be lovely andcrisp. when your gingerbread cookie has cooled, it’s time to ice it. so i’m just goingto take some colored icing and then just decorate him any which way you want. do some nice designsand also don’t forget about putting on his buttons. and there you have it, look at that.a big and bold gingerbread man. it almost looks too cute to eat. so i’m going to setthis guy aside and we’re going to move on to our next cookie.
our next holiday cookie is one that is reallypopular in ireland around the holidays and that is a lovely, buttery shortbread. in asmall bowl, add in your soft, room temperature butter, white sugar, and then mix these twoingredients well until they’re nice and soft. for your cookie to work well, you wantthis mix to be nice and creamed. now to this, we’re going to add in some vanilla extract,flour, and a pinch of salt. and then mix them all together. you’ll notice when you’remixing it looks a little bit dry, but to bring it all together, go in there with your handsand push the dough together with your fingers and then it should all form together reallynicely. now, place your shortbread dough on your baking tray. now you can leave it roundif you want or make a different shape. i’m
going to use this lovely big snowflake cutteri have because it is the holidays and i want to make these really festive. i’m just goingto roll my dough out a little bit to fit my cookie cutter. once you cut it out, if youhave any leftover dough, you can always put it in on top of that cookie or you can bakeanother cookie. look at that, i’m glad i used that cutter because it looks really pretty.and remember last week i made homemade cookie butters so if you have any cookie dough leftoverfrom this week, you can always turn it into a homemade cookie butter. another deliciouscookie ready for the oven. we’re going to bake this off at 350 degrees fahrenheit or180 degrees celsius for roughly 10-12 minutes. there is definitely the smell of butter inthe air so i’m pretty sure my cookie is
done. with the convection setting on my oven,you get this lovely, light, golden brown on your shortbread. you don’t want to overbakeshortbread because you want it to be nice, soft, and buttery. this cookie smells amazing.it’s really buttery and the vanilla i just adore. this is one of my favorite christmascookies. this is delicious. it’s lovely and flaky. it’s vanilla and sweet and buttery.it’s absolutely gorgeous and it goes great with a cup of tea. i’m not going to finishthis cookie because we’ve got another great one coming up next. our next cookie is traditional, rich, andvery chocolatey. it is a chocolate crinkle cookie. in a small bowl, add in flavorlessoil, an egg, sugar, and vanilla extract. and
then whisk them all well together. so i neverhad this cookie before i moved to the united states but it is really rich and moist inside.it’s kind of like a brownie. it is so good. into our fluffy egg mix, we’re going tosieve in our dry ingredients. flour, cocoa powder, baking powder, and salt. the reasonthat i sieve them is because cocoa powder can often have lumps and we don’t want anylumps in our cookie. and then with your spatula, just gently fold these together. you can kindaget the smell already of a brownie because of the cocoa powder and the vanilla extract.so when you mix your crinkle cookie batter it should look something like this. just likea brownie. this guy is a little bit soft so i’m going to pop him in the fridge to chillfor at least 30 minutes. and remember that
all of my cookie doughs can be kept in thefridge for up to 5 days and even frozen. once your crinkle cookie has chilled we’re goingto put it onto our tray. shape your dough into a round with your hand and then you wantto pat it down to around 4.5-5 inches. it is a really big and bold cookie. you wantto make sure that this cookie stays nice and thick so you get that lovely brownie texturein the middle. now this next step really makes it a crinkle cookie. we’re going to takeour dough and toss it into powdered sugar. get it thick on both sides. look at that.and you’re probably wondering why i’m doing this but when you see this baked, you’llknow why. and when it’s well-coated all over, just pop it back onto the tray. that’smy timer so let’s check on my cookie. i’ve
been waiting to try this crinkle cookie. andi want to show you what it looks like on the inside. look at all the fudgy goodness thati was telling you about. these cookies are definitely best eaten warm, straight out ofthe oven, the day that they’re made. oh yummy yummy! this one might be a contenderfor one of my favorite christmas cookies. if one of these cookies just isn’t enoughfor you, i’ve put full-batch recipes on biggerbolderbaking.com. come back this mondaybecause i’ve got a very special bonus video for homemade chocolate croissants thanks tolg. thanks so much for watching and i’ll see you back here every week for more biggerbolder baking.
