CHRISTMAS COOKIES STORE BOUGHT RECIPES

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GINGERBREAD CHRISTMAS TREE COOKIES - SKINNYTASTE



Gingerbread Christmas Tree Cookies - Skinnytaste image

These Gingerbread cookies are made with a fraction of the butter – yet they still have the same great flavor and texture. This year I wanted to make them into Christmas trees. No cookie cutter required, all I used was a knife to cut them into triangles!

Provided by Gina

Categories     Dessert

Total Time 150 minutes

Prep Time 140 minutes

Cook Time 10 minutes

Yield 60

Number Of Ingredients 16

3 tbsp unsalted butter (softened)
3/4 cup firmly packed brown sugar (170 grams)
1/2 cup unsweetened applesauce
1 large egg
1/3 cup dark molasses
3 cups all-purpose flour plus more for dusting (485 grams, plus more for dusting)
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1 1/2 tbsp egg whites (room temperature)
1/4 tsp fresh lemon juice
1 cup powdered sugar
5 to 6 drops green food coloring
colored sprinkles

Steps:

  • For the cookies:
  • For the icing:

Nutrition Facts : ServingSize 2 cookies, Calories 106 kcal, CarbohydrateContent 24 g, ProteinContent 1.5 g, FatContent 1 g, SodiumContent 50 mg, SugarContent 13.5 g, SaturatedFatContent 1 g, CholesterolContent 11 mg

SANTA'S CHRISTMAS COOKIES RECIPE | NANCY FULLER - FOOD N…



Santa's Christmas Cookies Recipe | Nancy Fuller - Food N… image

Provided by Nancy Fuller

Categories     dessert

Total Time 2 hours 35 minutes

Cook Time 50 minutes

Yield 2 dozen cookies

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1/2 teaspoon salt 
1/4 teaspoon baking powder 
1 1/2 sticks (12 tablespoons) unsalted butter, softened 
1 1/2 cups granulated sugar 
2 large eggs 
2 teaspoons vanilla extract 
Gel-paste food coloring, optional 
Royal Icing, recipe follows
Edible decorations, such as sprinkles or candy balls, optional 
1/4 cup meringue powder
8 cups sifted confectioner's sugar 

Steps:

  • In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
  • Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
  • Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
  • Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
  • Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
  • Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

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