Christmas Cookies – 5 ways!

Christmas CookiesHaving these Christmas cookies in the freezer during Christmas will allow smug levels to reach dangerous heights. Imagine visitors calling, unannounced or otherwise, and you can hassle-free bake off any combination of five homemade cookie flavours!

The basic cookie dough recipe is the same with a slight change to the Dark Chocolate, Orange and Cardamom below. Each batch made about eleven cookies which is by no means excessive on their own, but you might prefer to halve the quantities if you don’t want over 50 frozen dough balls in the freezer! Or, leave the recipe as it is and bake off a batch or two before visiting friends and give them away as edible Christmas gifts! Know that they are quite rich and filling so when baking them for yourself, don’t expect to be able to have one of each.

I can’t tell you which is my favourite as it changes whenever I eat them. It’s definitely one of four, sadly not the candy cane. The candy cane is nice too, but was aimed more for kids so if you’re looking for one to bump, choose that one. Saying that, if I had it on my own I’m sure I’d love it, I’ve just always had a sample while sampling the rest too and it doesn’t compare to these other christmas cookies.

5 Christmas Cookies

Ingredients

    White Chocolate Macadamia Nut:
  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • a pinch of salt
  • 110g butter (room temp)
  • 90g caster sugar
  • 100g brown sugar
  • 1 beaten egg
  • half a tsp of vanilla extract
  • 100g white chocolate chips
  • 100g macadamia nuts
  • Crunchie Bar and Pecan:
  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • a pinch of salt
  • 110g butter (room temp)
  • 90g caster sugar
  • 100g brown sugar
  • 1 beaten egg
  • half a tsp of vanilla extract
  • 100g crunchie bar broken into pieces
  • 100g pecans
  • Salted Caramel:
  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • a pinch of salt
  • 110g butter (room temp)
  • 90g caster sugar
  • 100g brown sugar
  • 1 beaten egg
  • half a tsp of vanilla extract
  • Add 1 and a half tsp sea salt flakes to the dry ingredients
  • 120g fudge, diced
  • Candy Cane:
  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • a pinch of salt
  • 110g butter (room temp)
  • 90g caster sugar
  • 100g brown sugar
  • 1 beaten egg
  • half a tsp of vanilla extract
  • 100g candy canes broken into small pieces (plus an extra candy cane for garnish)
  • Dark Chocolate, Orange and Cardamom:
  • 150g plain flour
  • 40g cocoa
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • a pinch of salt
  • 110g butter (room temp)
  • 90g caster sugar
  • 100g brown sugar
  • 1 beaten egg
  • half a tsp of orange extract
  • half a tsp cardamom seeds (from 7-10 green cardamom pods)
  • zest from half an orange
  • 100g dark chocolate chips

Instructions

  1. Mix together the dry ingredients, the flour, bicarbonate of soda, baking powder and salt (and cocoa for the dark chocolate cookies)
  2. Beat the butter until smooth.
  3. Add the sugars and beat to cream.
  4. Add the egg and extract and beat to combine.
  5. Add the dry ingredients and mix together slowly.
  6. Add the remaining ingredients for the respective cookie flavours (white choc & macadamia; crunchie bar & pecans; fudge; candy cane pieces; orange zest, cardamom & dark choc) and mix.
  7. Roll the dough into golf ball sized balls and lay in a single layer on a parchment-lined tray and freeze for 4 hours or overnight.
  8. Once frozen, transfer them to a freezer bag labled with the cookie flavour and return to the freezer until ready to bake.
  9. When you wish to serve them, preheat the oven to 200 degrees Celsius.
  10. Transfer whatever combination of cookies you would like onto a parchment-lined baking tray and bake for 13 minutes. Make sure to leave room for the cookies to expand during baking. If baking a lot of cookies, use a few trays.
  11. Once golden and still slightly molten, remove them from the oven and garnish any candy cane cookie with a piece of candy cane.
  12. Allow them to cool slightly in the tray before transferring to a wire rack to cool completely.
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