Step 1 In a large bowl, whisk together flour, baking powder, and salt.I have a wonderful chocolate Christmas cookies recipe that’s slathered with chocolate frosting and also a buttery, crumbly chocolate shortbread cookies you might prefer to try. Add chocolate. Just a few simple swaps and you can bring your chocolate fantasies to life.Or you can just make my cinnamon sugar cookies that melt in your mouth! You can leave in the peppermint extract or, omit it, and add an equal quantity of vanilla. Make it Cinnamony: If you want a cinnamon version of this cookie, feel free to add cinnamon to the dough.Try my no chill sugar cookies recipe or my Christmas Sugar Cookies Classic Sugar Cookies: Were you looking for a more standard sugar cookie without the candy cane shape and no peppermint flavor.Sweet, soft, pillowy, crunchy, frosted, decorated…… oh, how I love thee! The last time I did that, they all disappeared before I was supposed to serve them!Ĭookies are synonymous with Christmas cheer and I absolutely L-O-V-E sugar cookies. Since these cookies keep so well you can actually make them a few days ahead of time, but you may want to hide a few (or make a double batch). You’ll get the best results if your dough rests in the fridge for 4 hours or more, so I often leave mine overnight and then bake my cookies the next day. They’ll freeze for 6 months and taste great! Make Ahead Tips Freeze the finished, baked cookies and store them as described above in a rigid, airtight container.Slow thaw in the fridge overnight before forming and baking your candy cane cookies. Double wrap the two cookie dough discs before placing them in a freezer-safe bag.Yes, these freeze well! Here are two options…. This isn’t a job for a resealable plastic bag. Because of their shape, they’re a little bit more delicate than say a round sugar cookie so, to avoid breakage, I like to store them in a rigid container like a cookie tin or airtight plastic-type. Just let your cookies cool completely and make sure you store them in an airtight container. They’ll stay fresh and yummy on the counter for up to 2 weeks. This recipe doesn’t need to go in the fridge. How Long Can You Keep This In The Fridge? If your cookie dough becomes too soft before you’ve formed all your candy cane cookies, just stick it back in the fridge for 15-20 minutes.Then the dough either crumbles or won’t stick together. If you roll out multiple cords at a time, they may start drying before you can form your candy canes. Just roll out one white cord and one red cord, then form your candy cane. It’s best that you only form one cookie at a time.Forming Cookie Canes: I know it’s tempting to roll out multiple cords and then try to make several cookies BUT you don’t want to do this.Here’s the easy and best way to measure just the right amount without accidentally adding too much.Flour: To ensure that you don’t add too much flour to the dough of the cookies, which can make your finished cookie dry, don’t just scoop the flour out of the sack!.It also helps to marry the flavors so the peppermint permeates the dough properly. This avoids the cookies from overspreading and losing their beautiful candy cane shape.Then when you bake the cookies, it will take longer for the butter in them to melt than it would if the butter was room temperature.This is an important step because it solidifies the butter in the cookies. Chilling the Dough: This recipe calls for the dough to be chilled for 4 hours before shaping.If you want a different flavor or someone doesn’t care for peppermint, then replace the peppermint extract with a ½ teaspoon almond extract.
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