Christmas Cookie Challenge Recipes: Get Ready To Impress Your Guests With These Delightful Treats

Christmas Cookie Challenge Recipes: Get Ready To Impress Your Guests With These Delightful Treats

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THB Cookie Challenge Share your best cookie recipe Life & Times
THB Cookie Challenge Share your best cookie recipe Life & Times from www.heraldbulletin.com

Christmas is around the corner and it’s time to start baking some mouth-watering cookies that will get everyone in the festive spirit. If you’re looking for some inspiration, you’ve come to the right place. In this blog, we’re going to share two amazing Christmas cookie challenge recipes that will make your holiday season even more special.

Recipe 1: Gingerbread Reindeer Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • Mini pretzels
  • Red M&Ms
  • Candy eyes

Instructions

  1. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and brown sugar until creamy.
  3. Beat in the egg, molasses, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Divide the dough into two disks, wrap in plastic wrap, and chill for at least two hours.
  6. Preheat oven to 350°F.
  7. Line a baking sheet with parchment paper.
  8. Roll out the dough to a thickness of 1/4 inch.
  9. Use a gingerbread man cookie cutter to cut out the cookies.
  10. Place the cookies on the prepared baking sheet.
  11. Bake for 10-12 minutes, or until the edges are lightly browned.
  12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  13. Decorate the cookies with mini pretzels, red M&Ms, and candy eyes to create reindeer faces.
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Nutritional Information

  • Calories: 150
  • Fat: 6g
  • Carbohydrates: 24g
  • Protein: 2g

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 10-12 minutes
  • Total Time: 2 hours 32 minutes

Equipment

  • Mixing bowls
  • Electric mixer
  • Cookie cutters
  • Baking sheet
  • Parchment paper

Serving Suggestions

  • Serve with hot cocoa
  • Gift to friends and family
  • Leave out for Santa on Christmas Eve

Variations

  • Use white chocolate chips instead of red M&Ms
  • Use green candy melts to create a wreath design
  • Add 1/2 teaspoon of nutmeg for a spicier flavor

Substitutions

  • Use coconut sugar instead of brown sugar
  • Use gluten-free flour for a gluten-free version
  • Use maple syrup instead of molasses

Storage

  • Store in an airtight container at room temperature for up to a week
  • Freeze for up to three months

Tips

  • Make sure the dough is well chilled before rolling it out
  • Don’t overbake the cookies, they should still be soft when you take them out of the oven
  • Have fun with the decorating, let your creativity run wild

Frequently Asked Questions

  • Can I use margarine instead of butter?
  • Yes, but the cookies may have a slightly different texture and flavor.
  • Can I use regular M&Ms instead of red ones?
  • Yes, any color M&Ms will work.
  • Can I use honey instead of molasses?
  • Yes, but the cookies may have a slightly different flavor.

Recipe 2: Peppermint Bark Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed peppermint candy
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
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Instructions

  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, and salt.
  4. In a large bowl, using an electric mixer, beat butter, white sugar, and brown sugar until creamy.
  5. Beat in the eggs and vanilla until well combined.
  6. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  7. Fold in the crushed peppermint candy.
  8. Drop rounded tablespoons of dough onto the prepared baking sheet.
  9. Bake for 10-12 minutes, or until the edges are lightly browned.
  10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval, until fully melted.
  12. In another microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until fully melted.
  13. Dip half of each cookie into the white chocolate and the other half into the semi-sweet chocolate.
  14. Place the cookies on a parchment-lined baking sheet and sprinkle with crushed peppermint candy.
  15. Refrigerate for 15 minutes to set the chocolate.

Nutritional Information

  • Calories: 200
  • Fat: 9g
  • Carbohydrates: 29g
  • Protein: 2g

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 10-12 minutes
  • Total Time: 1 hour 52 minutes

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls

Serving Suggestions

  • Serve with a glass of cold milk
  • Gift to friends and family
  • Enjoy as a festive treat during the holiday season

Variations

  • Use dark chocolate instead of semi-sweet
  • Add 1/2 teaspoon of peppermint extract to the cookie dough for an extra minty flavor
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