Easy Holiday Cookies

Hol­i­days are com­ing! Time to bake some easy hol­i­day cook­ies! This is a very easy recipe that makes deli­cious hol­i­day cook­ies! Enjoy!

A few notes about the recipe

You can view the recipe in French here. (Please note, I made some minor changes to it.)

The recipe makes cook­ies in two dif­fer­ent fla­vors: plain and choco­late, by sep­a­rat­ing the dough in 2 halves and adding cocoa pow­der to 1 half.

You can make all cook­ies plain if you pre­fer, or all cook­ies choco­late, or split the dough in half like I did. It is just a mat­ter of adding or not adding the cocoa pow­der, so it is easy to cus­tomize the cook­ies to your taste.

Please note: you will need cook­ie cut­ters for this recipe.

Here is how to make the cook­ies:

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Easy Hol­i­day Cook­ies

Course

Cook­ies

Prep Time

10 min­utes

Cook Time

10–15 min­utes

Pas­sive Time

60 min­utes

Serv­ings

ball of dough

Ingre­di­ents

• 5 oz. All pur­pose flour (150g)
• 2 1/2 oz. gran­u­lat­ed sug­ar (75g)
• 2 1/2 oz. but­ter (75g)
• 1 egg
• 1/2 tea­spoon cin­na­mon
• 1 pinch gin­ger
• 1 pinch nut­meg
• 3/4 oz. unsweet­ened cocoa pow­der (20g)
• pow­dered sug­ar (option­al: to sprin­kle over cook­ies)

Course Cook­ies Prep Time 10 min­utes Cook Time 10–15 min­utes Pas­sive Time 60 min­utes Serv­ings ball of dough Ingre­di­ents 5 oz. All pur­pose flour (150g) 2 1/2 oz. gran­u­lat­ed sug­ar (75g) 2 1/2 oz. but­ter (75g) 1 egg 1/2 tea­spoon cin­na­mon 1 pinch gin­ger 1 pinch nut­meg 3/4 oz. unsweet­ened cocoa pow­der (20g) pow­dered sug­ar (option­al: to sprin­kle over cook­ies)

Instruc­tions

1. I a mix­ing bowl, mix the flour, the gran­u­lat­ed sug­ar, the cin­na­mon, gin­ger and nut­meg. Add the soft­ened but­ter cut in lit­tle pieces. With the tip of your fin­gers, mix the but­ter with the oth­er ingre­di­ents until the but­ter is ful­ly incor­po­rat­ed, and you have a mix­ture that looks like sand. See pic­ture.

   
2. Add the beat­en egg. Mix and knead using your hands until you have a uni­form dough. Gath­er the dough in 2 equal size balls. Add the cocoa pow­der to one of the balls, and knead until the cocoa is ful­ly incor­po­rat­ed in the dough. You should end up with 2 balls: 1 black and 1 white. Wrap each ball with plas­tic wrap. Place the balls in the fridge for 1 hour.

   
3. Pre­heat oven to 390 degrees Fahrenheit.Take the balls of dough out of the fridge, and roll them out on parch­ment paper with a rolling pin. Press your cook­ie cutter(s) onto the dough to make the cook­ies. (tip: if the choco­late dough is too stiff, just add a lit­tle water to it.)

   
4. Bake the cook­ies on parch­ment paper on a bak­ing pan for 10 to 15 min­utes. How long it takes depends on the thick­ness of your cook­ies. Keep an eye on the cook­ies: they are ready when they start turn­ing gold­en brown.

   
5. Let the cook­ies cool down. Option­al: sprin­kle the cook­ies with pow­dered sug­ar. Enjoy!

   

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Bon Appétit!

French Mom

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