It was six years ago that I debuted these Santa Gingerbread Cookies on this blog. You can find it at Santa Baby and here is the picture from back then. These cookies have evolved slightly with the holly on the hat.
To make the hats, I used the below picture to make the template
Star Gingerbread Cookies
What a beautiful and easy way to make holiday cookies.
Made with Best Gingerbread Cookie Recipe
Italian Amaretti Cookies
Another easy to make cookie with only 3 ingredients. Made with real almond paste.
One 8-ounce can almond paste
3/4 cup sugar
2 large egg whites, beaten just to break up
White Chocolate Sugar Cookies
You may have been wondering why so many of my decorated cookies are made using gingerbread rather than rolled sugar cookie dough. That’s because I’m not a super big fan of rolled sugar cookies. However, this recipe uses white chocolate which makes a world of difference. The downside is that the cost of adding good quality white chocolate is a little more costly. But in the end, it’s worth the extra expense.
In the video, I made this vegan but the ingredient list below, has both vegan and non-vegan.
For the cookies:
2 1/4 cup whole wheat pastry flour (all-purpose flour may also be used)
1 tsp baking powder
1/4 tsp salt
1/2 cup Earth Balance Vegan Buttery Sticks, softened (For non-vegan: unsalted butter)
1/3 cup organic sugar
3 teaspoons Energ-G Egg Replacer whisked with 2 tablespoons warm water (For non-vegan: 1 egg)
1 tsp vanilla extract
6 oz white chocolate. For best results, use the highest quality you can find and afford.
Vegan Royal Icing Recipe
4 1/2 tsp Ener-G Egg Replacer
6 Tablespoons warm water
1 teaspoon extract (vanilla, almond, lemon, etc. I use a combination of 1/2 tsp vanilla and 1/2 tsp almond)
4 cups confectioner’s sugar, sifted
Whisk together the Ener-G and warm water. In a mixing bowl, combine Ener-G, confectioner’s sugar and extracts and beat well with the paddle attachment on medium high until smooth.
This icing may be colored using vegan gel paste colors.
It’s that time of year again when I look forward to picking up my Candy Cane Joe Joe’s and other holiday goodies from Trader Joe’s. If you happen to have a Trader Joe’s near you and haven’t stepped inside of it – GO! And go quickly because the cookies you see in this video were flying off the shelf and this is the first weekend they’ve been selling them. They run out quickly and don’t restock until next year!
My favorite part of the Christmas season are the cookies, candy and desserts. That’s an unusual thing to say coming from me, the fitness freak. But as I always say, consumed in moderation and combined with healthy meals and physical activity, I can still enjoy them.
This afternoon I went to Trader Joe’s to stock up on my favorite holiday treats. And they’re everyone else’s favorites too because they were selling quickly.
If you haven’t started your Holiday baking yet or are looking for a recipe for very good gingerbread cookies, look no further. This is a variation from a Martha Stewart recipe I found many years ago. It’s not clean eating but it’s worth cheating for.
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1/2 cup honey plus and 1/2 cup black strap molasses (you could use all honey or all molasses)
6 cups all-purpose flour
Follow directions in above video
French Sables are butter cookies. They can be served plain, with sugar sprinkled on top, as a cookie sandwich, or dunked in dark chocolate ganache.
Makes about 40 cookies
Make sure the cookie dough is well chilled and firm so that it can be uniformly sliced. After the dough has been wrapped in plastic it can be frozen for up to 2 weeks.
1 large hard boiled egg
10 tablespoons (1 1/4 sticks) unsalted butter , softened
1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
1/4 teaspoon table salt
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon large egg white , lightly beaten with 1 teaspoon water
4 teaspoons sugar
TO HARDBOIL AN EGG: Place egg, still in shell, in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.
Finished! I’m done baking, shaping, decorating, and packaging cookies, cakes, bownies, and candy for this holiday season.
Gingersnaps balls are rolled in sugar then placed an inch apart on a cookie sheet.
With a glass, I flattened them slightly. Notice how they keep their round shape.
They are golden and crisp.
Chocolate brownies baked from scratch and cooled were cut into 1 inch squares and stuffed inside chocolate chip cookie dough.
The cookie forms around the brownie as it bakes.
My bowdabra gets a lot of use this time of the year.