Christmas Eve is tomorrow, are you a bit like me, more or less in the mood? I tried though, but hey, I would say this year is special, so… special atmosphere. But despite all these upheavals and events that surround us, I wanted to offer you a recipe for cinnamon and chocolate spread Christmas cookies. You can prepare them to put them at the bottom of the tree. You can also make it a fun and relaxing activity during these end-of-year holidays.
A few words about the Christmas cookies recipe
The flour: it must be sifted. If you don’t have a sieve or a fine strainer, you can mix it with a hand whisk for around 1 minutes.
Butter: It doesn’t need to be soft, you can use it cold for sanding.
Rest time: the ideal would be to let it sit overnight in the fridge. But for those in a hurry, 2 h may be enough.
Cookie dough: I advise you to put a little flour on the sheets of baking paper or silicone mat. This will make it easier to shape the cookies and prevent them from sticking to the substrate.
If the dough sticks to the baking paper when it comes out of the fridge, here’s a tip: Put a sheet of baking paper on top – you will have a sheet above and below – then turn the dough and gently peel off the top sheet. (The bottom sheet will end up on top)
The chocolate spread: I took an artisanal spread from Allo Simone. You can of course take the one of your choice or garnish them with a chocolate ganache.
Number of Christmas cookies
I got 15 cookies by mixing the spreadable cookie and « naked » cookies. The number of cookies can therefore change depending on whether you garnish them and also depending on the size of your cookie cutters.
Not a very big fan of chocolate spread?
No fuss, these cinnamon cookies are also super sweet by themselves or with a little icing sugar on top.
And if on D-1 you are looking for a last minute gift, don’t hesitate to offer these delicious cookies in a jar.
- 200 g flour
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 100 g sugar
- 1 egg
- 120 g butter
- Chocolate spread of choice
- In a bowl sift together the flour and cinnamon. Add sugar and mix.
- Add the diced butter, and mix it with your fingertips, with the previous mixture, until everything looks like sand.
- Once the butter is incorporated, add the egg and mix one last time until everything forms a ball.
- Roll out the dough to about 3/4 mm, place it between two sheets of baking paper and put everything in the refrigerator for at least 2 hours. Personally, I let it sit in a cool place overnight
- When it comes out of the fridge, cut the desired shapes using your cookie cutters, put back in the fridge for at least 15 minutes then cook for 10 min at 375 °F / 180 °C
- Once cooked, let them cool completely. Then garnish them with the spread.
You can also make cookies without filling them with the spread. I got 15 cookies by mixing the spreadable cookie and "naked" cookies. The number of cookies can therefore change depending on whether you garnish them and also depending on the size of your cookie cutters.
Équivalence in oz and cups
200 g flour = 2 cups
100 g sugar = 1/2 cup
120 g butter = 4.2 oz