Your Christmas mood isn’t here yet?
Here is an idea how to bring it really easy, and the joy will be felt in the air.
Last week at the office a colleague of mine brought box full of cookies. She was doing some experiments and her idea for this Christmas is to give cookies to her friends, cookies which were homemade prepared, baked and decorated. So, when she opened the box to give us a cookie, the whole office filled with the scent of honey, cinnamon and … Christmas.
And when I ate the cookie, I almost cried out of happiness, they were absolutely delicious. Immediately I asked her about the recipe of this “Haven in box” as I started to call the cookies, and she laughed at me. She said that the recipe is so easy, that I will soon be forced to limit myself from making them because of the weight issues.
And she told me the recipe, and I made them the very same evening, and now I prefer to share with you the recipe rather than go in kitchen and make those dreamy, sweet cookies.
Let’s get started:
- 2 eggs
- 1 cup sugar (I suggest you to use 2/3 cup full of sugar, because my cookies became too sugary for my taste).
- 1 espresso cup full of honey
- 2/3 cup of sunflower oil
- 1 tablespoon cinnamon
- 1 tea spoon baking soda
- 20 ounces of flour (600 gr). You may need another 7-8 oz to add until the dough reaches the needed consistency.
Combine the ingredients in large bowl and start mixing them with wooden spoon. When it gets too thick to be mixed with the spoon, start to knead the rough dough. Keep kneading until everything mix together perfectly. Then divide the dough in two parts and work them one by one.
Roll out the ball with a rolling pin. I made it really thin, because I like them crispy, but if you want soft cookies make the dough thicker when you roll it out.
I used my old cookie stencils to make different shapes of the cookies, but you can use only a glass, they will look amazing too.
Preheat the oven up to 350 degrees and bake the cookies for about 10-15 minutes. Bake them on baking paper sheet. Then remove from oven and let them cool down on a rack.
That’s it. Take a look at the pictures down below and I hope they will inspire you to try this easy recipe for homemade Christmas cookies, made all by yourself.
Christmas is knocking on the door and I can‘t wait for all the Christmas dishes and cookies I am going to find on the table!
Christmas is my favorite time of the year mostly because I go home to my family and take part in the Christmas preparations, including the cooking. This year, I want to make Christmas cooking on my own and surprise my family with my creations. I haven‘t decided yet what type of cookies I am going to do, so I am going to share with you the recipes I‘m choosing from and I hope you could help me decide. And, of course, give you inspiration for your own Christmas table.
Of course, the first recipe is for Gingerbread man cookies. Here are the ingredients:
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
- 1/2 cup dark-brown sugar, packed
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Optional raisins, chocolate chips, candy pieces, frosting
- 1 egg white
- 1/2 teaspoon lemon juice
- 1 3/4 cup powdered sugar
Mix the flour, baking soda and spices in a bowl and put away. Cream the butter in a mixer then add the sugar to make it fluffy.
Mix the eggs and molasses in the butter and sugar. Gradually add the flour mixture and combine. Divide the dough in thirds and wrap each third in plastic. Leave it in the fridge overnight and leave it on room temperature for 10-15 minutes before you roll it.
Heat the oven to 350°. Place dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies.
Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for “buttons”. Transfer to the uncreased baking sheets.
Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven.
Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
For the frosting, beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. You can either use powdered egg whites or heat the egg whites first to kill any bacteria.
With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture’s temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form.
Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise.