December has arrived and that means it’s officially acceptable to bring out all things holiday in full force! For us at Stokes and thinkkitchen, nothing gets us into a festive mood more than starting to make all of our most delicious holiday goodies. Bringing out cookie recipes reserved specially for the holidays and starting to mix up your favourite ingredients is a magical moment and just another reason to love this time of year. Taking that first bite of mouthwatering chocolate, ginger, or sugar cookie can immediately bring you back to some of your favourite yuletide memories. It’s a mood like no other; you start to hum carols in your head and you can’t wait for what’s to come (fun family time, more seasonal food to indulge in and lots of presents!). It’s the season of cheer, and holiday baking can be a great family activity, a way to gift in an affordable way, or the perfect finishing touch for the biggest feast of the season!
There’s always a good reason to eat a cookie, and during the holidays that couldn’t be more true. So guess what? We have two more for you to bake! This week we have absolutely mouthwatering recipes for you to add to your holiday cookie tin: Easy Chocolate Shortbread Cookies (made with only 4 ingredients!) and healthy Gingerbread Cookies with blackstrap molasses and coconut oil. Easy for amateur bakers, and dreamed up by blogger and youtuber JoJo Boisverts for her own cookie tin, these dazzling treats are sure to please your loved ones–and Santa won’t be complaining either! Before getting started on turning your kitchen into a production center that could rival the North Pole, make sure you have all the baking tools you need! Jojo used the thinkkitchen Icing Set, the new Remy Olivier Diamond Baking Sheet, and our cute Bric-à-Brac Container to keep it all fresh!
Get ready to fill your home with the sweet scents of the season and spread some holiday cheer!
Note: Dough must be frozen for 1 hour before baking.
- 1 ¾ cup pastry flour
- ¼ cup cocoa
- ⅓ cup brown sugar
- 1 cup unsalted butter at room temperature
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Preheat the oven to 325°F and place the grill at the center of the oven.
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Line 3 baking sheets with parchment paper.
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Using a mixer, cream the brown sugar and butter together.
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In another bowl, sift the dry ingredients. Then, add them gradually to the wet mixture until a dough is formed.
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Split the piece of dough in two and mold each piece into a cylinder shape of about 3.8 cm in diameter. Cover them in plastic wrap and refrigerate for 1 hour.
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After removing the dough from the refrigerator, cut each piece into 6 mm slices.
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Put them in the oven for 12 minutes, and start keeping an eye on them after 10 minutes to make sure they don’t burn.
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Take the cookies out of the oven and let them cool on a cooling rack.
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For a healthy #jojodanslefrigo touch, garnish with Greek vanilla yogurt, grated coconut (that look like little snowflakes), white chocolate wafers, and raspberries. Careful! Handle with care as the cookies are extremely brittle.
Note: Dough must be well refrigerated for 1 hour before baking.
- ¾ cup brown sugar
- ⅓ cup coconut oil melted
- ⅓ cup blackstrap molasses
- Note: This molasses is much more concentrated in minerals. Its nutritional value is higher: 15 ml (1 tbsp) contains 180 mg of calcium (16% of the recommended daily value) and 3.6 mg of iron (26% of the recommended daily value).
- 2 eggs at room temperature
- 3 ½ cups unbleached all-purpose flour
- 5 ml ground ginger
- 5 ml ground cinnamon
- 3 ml baking powder
- 3 ml baking soda
- 3 ml salt
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With a mixer, whisk together coconut oil, brown sugar, cinnamon and molasses until you get a smooth texture. Then, as you continue to whisk, add the eggs one by one.
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In another bowl, sift all of the dry ingredients. Then, add them to the wet ingredient mix to create a firm dough.
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Separate the dough into two round balls and cover them in plastic wrap. Place in the refrigerator for 1 hour.
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Preheat the oven to 350°F and place the grill at the center of the oven. Cover 2 baking sheets with parchment paper.
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On a lightly floured surface, roll the cookie dough with a roller until it gets ½ cm thick.
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With Christmas-themed cookie cutters, cut the shapes of the cookies and place them on a baking sheet, leaving space between each.
Note: A baking sheet can hold 12 cookies.
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Place the cookies in the oven for 15-18 minutes, just until they get brown around the edges. Let the cookies cool before removing them from the baking sheet.
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Make sure they cool completely before decorating them!
Helping you savour and share every bite during this season of giving,
@jojoboiverts
From behind a desk as an administrative assistant to a dietary technician in the kitchen, my new profession let’s me test, invent and share recipes.
My website, jojo dans le frigo, is for all the foodies of the world. You’ll find ideas for simple recipes, nutritional guidance, as well as articles related diet. My primary goal in relation to my occupation is to prove to you that health and pleasure go hand-in-hand. I am convinced that eating healthy is a form of self-respect and self-care. Cooking nurtures the soul and I hope to pass on this passion to you through my website.
Happy exploring! I hope it inspires you to cook a little bit more each day.
How can I make these cookies as gluetin free. Thank you