Christmas cookies

So many yummy cookies vied for my attention this year.  It was almost impossible to narrow it down, and I had every intention of baking many more than I did.  Finally it came down to two.  I had them all baked and laid out so pretty on a Christmas tray... and totally forgot to take pictures!  So you’re just going to have to go to the websites and see the pictures of them there.

Chocolate Caramel Cookies with Sea Salt

makes 2 dozen cookies

source: two peas and their pod

1¼ cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

5 tablespoons butter

7 tablespoons unsweetened cocoa

2/3 cup granulated sugar

1/3 cup packed brown sugar

1/3 cup plain yogurt

1 teaspoon vanilla extract

soft caramel, rolled into little balls

sea salt

Preheat oven to 350º; line 2 baking sheets with baking paper, lightly coated with cooking spray.  I used Silpats!  Lightly spoon flour into a dry measuring cup; level with a knife.  Sift together flour, soda, and salt; set aside.

Melt butter in a large saucepan over medium heat.  Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand).  Add yogurt and vanilla, stirring to combine.  Add flour mixture, stirring until moist.  Wrap the chocolate dough around the caramel balls.  Place balls on cookie sheets and sprinkle with sea salt.

Bake for 10-12 minutes or until almost set.  Cool on pans 2 to 3 minutes or until firm.  Remove cookies from pans; cool on wire racks.

These were really yummy, but a little salty for my taste.  (Duh!)  I didn’t think I put all that much salt on them, but I wasn’t liking the salt.  I might try them again without it and see how they taste.  Oh, and I used Milk Duds in the middle so I didn’t have to worry about rolling my caramel into a ball.  Good cookies, but not my favorites.  The boys seem to agree with me, as we still have quite a few left.

Soft Gingersnap Cookies with White Chocolate Chunks

makes about 3 dozen cookies

source: two peas and their pod

1 cup unsalted butter, at room temperature

1 cup granulated sugar

½ cup molasses

2 tablespoons canola oil

1 teaspoon vanilla extract

2¼ teaspoons baking soda

1 teaspoon salt

1¼ teaspoons cinnamon

1¼ teaspoons ground cloves

1 teaspoon ground ginger

2 large eggs

3½ cups all-purpose flour

1½ cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls

Preheat oven to 350°.  Line two large baking sheets with parchment papers or with a silicone baking mat.  Set aside.

In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices.  Mix until well combined.

Add the eggs, one at a time, and beat until smooth.  Slowly add in the flour.  Next, stir in the white chocolate chunks.

Scoop the dough into balls and roll in granulated sugar.  Place on lined baking sheets, about two inches apart.  Bake for 10 minutes, the cookies will still be soft.  Remove from oven and let cookies cool on the baking sheet for five minutes.  Transfer to a wire rack and cool completely.

In place of the cinnamon and cloves I used 2½ teaspoons of Chef Tess’s Wise Woman of the East spice mix.  And I could find no white chocolate chips in my house.  Must have used them all for something.  So I chopped up some Baker’s white chocolate and used that instead.  Mmm.  Really yummy gingersnaps, nice and soft, even the next day.  This recipe I highly recommend!  So do the animals ~ they were gone within a day!

What kind of cookies did you make for Christmas?