Christmas Cookies
Every year I bake a selection of different Christmas cookies for the goodie bags I have for guests on Christmas day. Today I have 2 recipes for Christmas cookies with 5 variations.
This year I chose to bake shortbread biscuits with the following flavour variations:-
- Cherry and Macadamia Nuts
- Dark Chocolate and Hazelnut
- Ginger and Coconut.
I also made a large crunchy cookie in two flavours:-
- White Chocolate, Cranberry and Pistachio
- Triple chocolate (white, dark and milk)
I also have a hazelnut shortbread which is perfect for using cookie stamps
Cookies are a great to make for Christmas because you can make them way ahead of time and cook when needed. I love anything that saves me time close to Christmas. The beauty of these recipes is that you only need two recipes to make five different flavoured cookies. More if you add your own flavour combinations. If you’re only baking for a few people you can just make one batch and halve the dough. Then add the different flavours of your choice (remember to halve the amounts of the add ins).
Shortbread Christmas cookies
The first recipe I made was the shortbread and it was very straight forward.
First step was to cream butter sugar and vanilla. Give the combined flours a good whisk to remove lumps. Add the flour mix and milk in two batches. Mix until just combined and then add in flavour additions. Mix on low for about 30 seconds. Then roll dough into two logs in baking paper and place in refrigerator or freezer. See the recipe below for detailed instructions.
Shortbread Slice and Bake biscuits
Equipment
- Stand or hand mixer
- Over tray
Ingredients
- 250 g butter, softened
- 200 g pure icing sugar If lumpy sift otherwise I usually just give it a good whisk
- 2 tsp vanilla bean paste
- 300 g plain flour
- 90 g rice flour
- 50 g corn flour
- 2 tbsp milk
Instructions
- Preheat oven to 140°C (fan forced) or160°C.
- Beat butter, sugar and vanilla in a large bowl with an electric mixer on high until pale and fluffy.
- Whisk flours together.
- Add flours and milk in two batches to butter mixture and beat on low until just combined.
- Your flavour options are now added. Mix on low for 30 seconds. (see note for flavour variations I used)
- Divide mixture in half and knead each half on a floured board until mixture comes together.
- Roll each half into a log, the thickness of the cookies you want. Wrap log in baking paper and then cling wrap.
- Refrigerate 1hr or until firm. If you intend to freeze for later do so at this step. Slice into 1cm thick pieces and place on baking trays lined with baking paper.
- Bake for 20 minutes or until pale and golden. Leave shortbread on the tray for 20 minutes and then move to wire rack to cool.
- If you are cooking from frozen you will need to add time to the cooking. In my oven I had to cook for 30 minutes at 140°c.
Notes
Crunchy delicious Christmas cookies
The second cookie I baked this year was large and crunchy. Super yummy! They are just as easy to make. Again you just cream the butter, sugars and vanilla until light and fluffy. Then add the eggs one at a time, beating well after each addition.
Add in the flour and beat on low until combined. Next add the chocolate baking bits (or the variations) and mix on low until incorporated. Make two long logs out of the mixture by wrapping in baking paper. See the recipe below for all the details.
Triple Chocolate Cookies
Equipment
- Stand or hand mixer
- Baking tray
Ingredients
- 350 g brown sugar
- 330 g caster sugar
- 300 g butter
- 1 tbsp vanilla bean paste
- 3 eggs
- 450 g plain flour
- 3/4 tsp baking powder
- 200 g white chocolate baking chips
- 200 g dark chocolate baking chips
- 200 g milk chocolate baking chips
Instructions
- Preheat oven to 160°C.
- Beat together butter, sugars and vanilla with the stand mixer for 5 minutes or until pale and creamy. Scrape down the sides.
- Add the eggs one at a time and beat well between each addition.
- Place the flour and baking powder in a bowl and whisk together to ensure no lumps.
- Add the flour and mix gradually on low speed until a dough forms.
- Add the Chocolate baking chips and mix on low for about 30 seconds until combined.
- Take half the dough (it will be a bit sticky at this stage) and roll into a log with baking paper. Then cover with cling wrap. Repeat with the remainder of the dough.
- At this stage you can either place the logs of dough in the freezer to be used when you need it or you can refrigerate for 1hr.
- When the dough is firm take it out of the refrigerator (or freezer) and slice into 1cm wide discs. Place on baking tray and cook for 18-20 minutes or until caramel in colour (it may take longer if baking from frozen, just keep checking every minute after 20 minutes as they will burn quickly). These cookies will spread during baking so make sure they are not too close together.
- Leave cookies on try to cool.
Notes
Hazelnut shortbread
This recipe is buttery and utterly delicious.
Hazelnut Shortbread
Equipment
- electric mixer
Ingredients
- 500 g butter at room temperature
- 1 1/2 cups icing sugar (230g)
- 2 tsp vanilla paste
- 3 cups plain flour (all purpose flour) (450g)
- 1 cup hazelnut meal (100g)
- 3/4 cup cornflour (105g)
- 1/4 cup custard powder (35g)
Instructions
- Using an electric mixer beat the butter, icing sugar and vanilla for 5 minutes
- Combine plain flour, hazelnut meal, cornflour and custard powder and whisk together.
- Add flour mixture to the butter mixture and stir until combined.
- Divide into two pieces wrap in plastic and refrigerate for at least 1hr.
- Roll dough until 1/2 to 1cm thick (1/4 – 1/2 an inch). Use your chose cookie cutter and stamp.
- At this point I will freeze the cut out cookies until I am ready to cook them as you can see in the above picture.
- Bake at 140C° (fan forced)(or 285F°) for approximately 10 minutes until they start to turn brown.
- Cool on trays for 3 minutes and then place on wire rack until cooled.
Notes
Unbaked Cookies can be frozen ready for cooking when needed. I hope you enjoy making these cookies for your family. If you’re looking for some other Christmas goodies check our my chocolate ball recipes.
