There isn’t a cookie that’s extra Christmas-y than my Christmasdoodles. There’s gingerbread cookies for folks like me who don’t really like ginger. They’re tremendous comfortable and filled with cinnamon and Christmas cheer. This yr I made a decision to dip them in melted chocolate and add some vacation sprinkles for an additional festive model!
The dough does want to hang around within the fridge for 2 hours so plan accordingly. The cookies themselves come collectively very simply. Professional tip: roll all of them out in balls earlier than you roll them in sugar in case you want to modify the sizes. This recipe about 30-36 cookies.
One suggestion is to go away some Christmasdoodles plain and coat some in chocolate. You want 4 oz of chocolate and a couple of tsp shortening per 10-12 cookies. I’ve written the recipe right here for sufficient chocolate for your entire batch however you probably have some non-chocolate lovers in your loved ones, you may solely wish to add chocolate to a number of the cookies.
Chocolate Christmasdoodles
Makes about 3 dozen cookies
1 cup plus 2 Tbsp unsalted butter, softened
1 cup packed brown sugar
1 massive egg
1/4 cup plus 2 Tbsp molasses
2 1/2 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp cinnamon
1/4 tsp freshly grated nutmeg (from an entire nutmeg)
1/2 cup granulated sugar
For the chocolate coating:
12 oz semi-sweet Ghirardelli baking chocolate
2 Tbsp shortening
- Cream collectively softened butter and brown sugar in a stand mixer till mild and fluffy. Beat in egg and molasses, scraping down the edges of the mixer between every addition. Measure flour, baking soda, salt, and cinnamon proper on prime of the dough. Grate nutmeg into flour combination. Stir dry substances into dough.
- Wrap dough with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 levels. Spoon granulated sugar in a small bowl. Roll dough into about three dozen 2″ balls, rolling every in granulated sugar as you go. Place 2″ aside on cookie sheets and bake for 8-10 minutes. Let cool on the cookie sheets for 10-Quarter-hour, then switch to wire racks to chill utterly.
- For the chocolate coating: Finely chop baking chocolate and place in a heatproof bowl with 2 tsp shortening. Microwave at half energy for about 2 minutes, stirring each 15-30 seconds till clean and shiny. Fastidiously spoon chocolate over half of every cookie, instantly adorning with sprinkles. Pop the cookies within the fridge for ten minutes to set.
Pleased holidays,
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