I’m going to my first Christmas Cookie Party ever today! Of course I went a little overboard and I’m bringing four different kinds of cookies. I think cookies are the best part of Christmas. My mom always made dozens of Christmas cookies after Thanksgiving that kept us going until January.
I am definitely going to make these cookies again and switch up the flavor and color scheme. I split making these cookies over two days. I made the dough and the cookie log one evening and sliced and baked it the next morning.
2 cups + 2 tbs plain flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup sugar
2 1/2 sticks unsalted butter
1 tsp vanilla
1/2 tsp peppermint extract (I used a dram of Lorann Creme de Menthe flavoring)
red gel food color
1 1/2 cups sanding sugar
- Whisk the 2 cups of flour, baking powder, salt and icing sugar together in a large bowl.
- Add the butter and with a pastry blender mix until fine crumbs form. Add the vanilla and mix with a wooden spoon until a dough forms.
- Split the dough in half (I used a scale to make sure they were equal). In one half add the peppermint and red color. Also add the extra 2 tablespoons of flour. Mix with a wooden spoon until a red dough ball forms.
- Roll out the dough into a rectangle one layer at a time, between two sheets of parchment paper. It should be 11 x 8 and be about 1/8 of an inch thick (each color of dough rolled and stored separately between 2 layers of parchment)
- 5. Place the rolled out dough (still between the sheets of parchment) on to a baking tray and refrigerate for 2 hours minimum.
- Flip the red layer on top of the vanilla layer and gently press the two together with a rolling pin. Trim the sides (save the scraps for tasters to bake later).
- Gently roll the dough like a log. It should be tight so no air gets in. If it starts to crack use your fingers to rub it back together (my first roll cracked a lot but rolled easy after that). I trimmed the edges of my log.
- Pour the sprinkles into a long pan. Gently brush the outside of the log with a small amount of water and then roll the log all over so it's covered in sprinkles. Wrap tightly in cling film and refrigerate overnight.
- Pre-heat the oven to 325 F/160 C and unwrap the cookie log. Slice 1/8 to 1/4 inch slices and place on a parchment lined or non stick baking tray and bake for 15-17 minutes until the vanilla part turns golden brown.
- Place on a cooling rack to completely cool and store in an airtight container.
adapted from Sprinkle Bakes