![]() ![]() ![]() Ain’t nobody got time for chilling during Christmas madness – right?!īonus: the dough is easy to handle and can be scrunched up and rolled up again over and over until you’ve used up every scrap.īecause these are sweet vanilla biscuits, they are flavoured enough and sweet enough to serve plain. Unlike most cookie doughs suitable for cutting out shape, there’s no chill time required for this recipe. The nice thing about these Christmas Cookies is that they’re made with pantry staples – so there’s no need to add to your ever growing Christmas grocery shopping list!!! How to make Christmas Cookies This particular biscuit recipe is made for cutting out shapes – in this case, Christmas shapes. Most cookies spread snd puff up so they bear little resemblance to the shape you expected!īut these hold their shape perfectly – as you can see by the sharp ridges and corners in the photo below. They are as classic as vanilla biscuits can be. They taste like shortbread cookies, but not quite as buttery or crumbly. What I call “Christmas Cookies” are simply vanilla biscuits cut out in Christmas shapes and iced with colourful festive frosting. ![]() Ice them my EASY way, dip in chocolate, dust with icing sugar or serve them plain! Christmas Cookies Use extra chocolate chips and press them onto the top of the raw cookie dough.īake in your preheated 375° oven for 8 to 9 minutes (depending on your oven).Īllow the cookies to cool for about 4-5 minutes before transferring them to a wire rack to cool.Take a break from the Christmas madness to make Christmas Cookies! These sugar cookies are classic vanilla biscuits that are made for cutting out shapes because they hold their shape perfectly when baked. TIP: For more of a profeshy look to your cookies. Place the cookie dough onto a rimmed sheet pan that is lined with parchment or a silicone baking mat. Use a 2 tablespoon scoop to measure out the cookie dough. If you’re in the less chocolate chip club, then add a heaping cup. However, my girls prefer more chocolate chips (surprise surprise) they will flip over each cookie and count the chocolate chips to find the one with the most per cookie! If it was up to my husband and I, we would have it with less chocolate chips and more dough. Mix on low until the chocolate chips are dispersed throughout the dough. But semi-sweet or dark could be substituted. I always use Ghirardelli milk chocolate chips. Mix until the flour is incorporated into the sugar/egg mixture.Īdd an entire 11.5 ounce bag of chocolate chips. Next add 1 cup of flour, mix until just combined before adding in the remaining 1-1/4 cup. Use a rubber spatula to scrape down the sides and bottom of your mixing bowl.Ĭrack in one egg and mix completely before adding in the second egg. Then add in the 3/4 cup of both dark brown and granulated sugar. …mix on low for 1 to 2 minutes until the butter is creamy and fluffy. Start by adding 2 sticks of room temperature unsalted butter to your mixer that is fitted with the paddle attachment. 1 heaping cup to 1 (11.5 ounce) bag of milk chocolate chips.2-1/4 cups unbleached all-purpose flour.Which ticks him off but, oh well! If him stealing cookie dough ticks me off then all is fair in love and war, amiright?! To Make These Chocolate Chip Cookies You will Need: So I do what any other loving wife would do, I make them when he isn’t around. My husband prefers just eating his share of cookies in cookie dough form and he thinks he’s hilarious, stealing the cookie dough off the baking sheet when I’m not looking. But now, I’m strictly a straight-out-of-the-oven fan. I used to be a next day (once the chocolate chips became solid again) chocolate chip cookie kind of girl. I make them on rainy days for comfort, to feed to my daughter’s softball team and on certain days, just for the cookie dough. It’s probably safe to say that I’ve made this very recipe a million times. In her basement!!! I know CRAZINESS! I tried to convince her to give it to me but nope. My Mom still has that brown mix master, but she also has a brand new KitchenAid mixer too. I remember standing in front of my Mom’s 1970-ish brown stand mixer making these like it was yesterday. I have been making these cookies since I was 13-ish and it was this recipe when I realized I love to bake. These homemade chocolate chip cookies have a crispy edge, a soft chewy center and are perfect for dunking in milk or crumbling over vanilla bean ice cream.Ī food blog isn’t a proper food blog without a recipe for homemade chocolate chip cookies. ![]()
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