Get ready to elevate your holiday baking game with our delightful Christmas Cookies recipe that promises to fill your home with the irresistible aroma of festive cheer! In this step-by-step guide, we’ll take you on a culinary journey, ensuring that your cookies turn out perfect every time. Picture this: a symphony of sweet aromas wafting through your kitchen as you mix the finest ingredients, creating a dough that’s not just easy to work with but also promises melt-in-your-mouth goodness. From classic sugar cookies to intricately decorated gingerbread men, our recipe covers the holiday cookie spectrum, making it a perfect activity for the whole family. We’ll share invaluable tips and tricks to achieve that perfect balance of chewiness and crispness, ensuring your cookies are a hit at every festive gathering. Whether you’re a seasoned baker or a novice in the kitchen, our recipe is designed for everyone to enjoy the joy of baking during the holiday season. So, preheat your oven, dust off your rolling pin, and let the holiday magic begin as you create memories and delicious treats with our Christmas Cookies recipe. Your friends and family will be asking for more, making this recipe a timeless addition to your festive traditions. Don’t miss out on the opportunity to add a dash of sweetness to your holiday celebrations – follow our guide, and let the baking festivities commence!
NYT Link: https://cooking.nytimes.com/recipes/1023712-sparkling-shortbread-cookies
Ingredients:
Yield:3 dozen cookies
- 1cup/230 grams unsalted butter, at room temperature
- 1cup/207 grams granulated sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1 to 2large egg yolks
- 2½cups/320 grams all-purpose flour (see Tip)
- 1 large egg white, beaten
- ½cup decorative sugar
Instructions:
- Step 1Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the egg yolk and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
- Step 2Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.
- Step 3(If you’re starting with a half batch of Butter Shortbread Dough, start here.) Form the dough into two 9-inch logs. (If the dough is too crumbly to form into a log, mix in an additional egg yolk.) Wrap each log firmly in a strip of parchment paper and twist the ends shut. Refrigerate until the dough is firm enough to slice, about 30 minutes and up to 3 days.
- Step 4Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Step 5Brush the surface of each log all over with the egg white. Sprinkle a sheet of parchment paper with the decorative sugar and roll the log in the sugar to completely coat. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½ inch apart.
- Step 6Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, 18 to 22 minutes. Move the cookies to a wire rack to cool completely. Store at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.
TIP
- If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour which can yield overly crumbly dough.