When you’ve been having a tough week, it really helps though when you call your parents and they tell you that they got you the gift of your dreams! Something I’ve been thinking about getting for the past couple of years. They bought a KitchenAid Stand Mixer! OMGS, I essentially combusted due to the excitement!
Sooo of course, once I got home I had to bake up a storm. Also, my Pinterest has been flooded with so many delicious looking Christmas cookies, that I just had to try a few different ones. The three I decided upon were: itty bitty sugar cookie sandwiches, light gingerbread, and brownie cookies.
First, let’s talk about the mini sugar cookie sandwiches. This is a Baker’s Royale recipe I’ve made a few times now, and I really love it! It takes no time to mix up, bake, and fill. Another plus is that this recipe is egg-free, so if you have an allergy or just don’t have eggs around, this is the perfect recipe for you! I made the dough, rolled it in various sprinkles and sanding sugars, and baked at 350 for exactly 8 minutes. Put the cookies in the freezer to cool completely, and in the meantime, make your favourite vanilla buttercream. Once cooled, pipe some buttercream onto the centre of each cookie, and squish together with another cookie of a similar size. These are a classic at my house, now!
The gingerbread cookies are actually more like gingerbread-spiced shortbread cookies. They have a very light spice flavor, while the shortbread texture and taste really comes through as well. I received this recipe from a family friend, and it was originally published in a children’s picture book called Gingerbread Mouse. I’m not a huge fan of legitimate gingerbread cookies, so these were perfect! I had some leftover buttercream from the sandwich cookies so I spread it on, and topped the cookie with green sanding sugar and a star sprinkle.
Now for the masterpiece: Brownie Cookies! This recipe is modified from Bakerella’s “Comfort Cookies” post, and is honestly the best combination of brownies and cookies I have ever had. Go ahead and add any combination of nuts and chocolate chips, because the more stuff that’s in it, the better it will taste.
All three of these cookies make great gifts, tea time treats, and would be great to leave out for Santa!
Have a great Holiday Season, and see you soon!
Itty Bitty Sugar Cookie Sandwiches
Source: Baker’s Royale
Makes 36 sandwiches
1 cup butter, at room temperature
1/4 cup icing sugar, 1/4 cup plain white sugar
1 tbsp vanilla
1/2 tsp salt
2 cups all purpose flour
Sanding sugar, or sprinkles, optional
1. Preheat oven to 350 degrees F.
2. Cream butter, sugars, salt until light and fluffy. Add vanilla and beat.
3. Add flour and beat until just combined.
4. Scoop by tsp and roll into balls. Roll around in sanding sugar or sprinkles.
5. Bake for 8-10 minutes, until bottoms are golden.
6. Fill with buttercream (use any recipe you like), and make sandwiches.
Gingerbread-spiced Shortbread Cookies
Makes 24 large cookies
2 1/2 cups All purpose flour
1/2 tsp baking soda
2 tsp ground ginger
1 1/2 tsp cinnamon OR pumpkin pie spice
1 3/4 sticks butter (14 tbsp)
1 cup brown sugar
1 tsp vanilla
1. Mix up dry ingredients.
2. Beat butter and sugar until creamy; then add egg and vanilla.
3. Stir dry ingredients into butter mixture.
4. Preheat oven to 350 degrees F. Roll out dough and chill until firm.
5. Use cookie cutters to make shapes, and bake for 8-10 minutes.
1 1/2 cups flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chocolate chips
- Preheat oven to 350 degrees.
- In a small bowl, mix flour, cocoa, soda and salt using a wire whisk and set aside.
- In another bowl, cream butter, sugars and peanut butter until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add flour mixture to creamed mixture and mix until combined.
- Stir in dark chocolate chips.
- Roll cookie dough into 1-1/4 inch balls. (If desired, roll balls in chopped pecans.)
- Place on parchment paper covered baking sheet.
- Bake 10 minutes.
- Place cookies on cookie rack to cool.
- Makes about 30 2-inch cookies.