Christmas and cookies go hand-in-hand. Every year, I might skip making a few holiday desserts but never the cookies. The cookies will be made and be on the table every year. That is one holiday tradition I've grown up with and I hold on to very dearly. Considering how strongly I feel about Christmas cookies, I was super excited when the supper talented trio of Erica, Karen and Todd behind Honestly Yum asked me to join them along with a bunch of other bloggers in their holiday cookie swap.
Christmas cutout cookies are one of my favorite holiday cookies. It also gives me an excuse to get a few new cookie cutters each year that can be added to my little collection. Seriously, one can never have too many cookie cutters!
These cookies are whole grain based made from buckwheat and oat flours which are coincidentally also gluten-free, so if you're sensitive to gluten you might want to try this recipe out. You can frost these cookies but I've done a double white and dark chocolate drizzle that goes really well with the taste of these two flours in the cookie. Plus drizzling chocolate makes one happy and sweet messy situation.
Here are some of my kitchen tips when preparing these cookies,
- Chill the dough as often as you can, as soon as you feel it is too soft chill it down.
- If the cutout cookies get too a bit difficult to manage if the dough softens too much, chill it. This will harden the dough and allow you to peel the cutout cookies easily.
- I've tempered the chocolate to keep it solid at room temperature. But I recommend storing the cookies in a cool and air tight dry container.
Check out the holiday round up of these delicious cookies by these awesome bloggers participating in this virtual cookie swap by hosted by Honestly Yum! I want to taste and eat each and everyone of them!
buckwheat and oat flour christmas cutout cookies
yields: approximately 3 dozen 2 inch cookies (amount will vary by the size of the cookie cutter used)
5 ounces buckwheat flour + a little extra for dusting
5 ounces oat flour
1/8 teaspoon kosher sea salt
1/4 teaspoon baking soda
4 ounces fine grain light brown sugar
9 tablespoons (4 1/2 ounces) unsalted butter, cubed and softened at room temperature
2 teaspoons plain full-fat cream cheese
1 teaspoon vanilla extract
1. Place the buckwheat and oat flours along with the salt and sugar in the bowl of a stand mixer. Dry whisk to evenly mix using the paddle attachment for about 2 minutes on medium-low speed.
2. While the mixer is set at medium-low speed add half of the butter and mix for 2 minutes. Then increase the speed to medium-high and add the rest of the butter, cream cheese and vanilla. Mix for about 2 minutes until completely combined. Transfer the dough to a clean sheet of parchment paper and shape it into a disc using clean hands. Wrap the disc with cling film and refrigerate for at least 2 hours before baking.
3. Before rolling out the dough to prepare the cookies, line two cookie/baking sheets with parchment paper and keep aside. Divide the cookie dough into 4 equal parts. Work with one part time and keep the rest refrigerated until ready to use. Using a rolling pin, roll out the cookie dough between on a clean surface lightly dusting the dough with a scant amount of buckwheat flour. You can also roll out the cookie dough between two sheets of parchment paper and use a little amount of buckwheat flour to dust (I've done it both ways and I prefer the parchment paper method, handling the cookies is much easier). The rolled out dough should be about 1/8 inch thick. Cut out cookie shapes using your favorite cookie cutters. Transfer the cutouts onto the prepare baking sheet leaving about 1 inch space between them and freeze to chill for 30 minutes. While the cookies are chilling, place a wire rack in the center of the oven and preheat to 300F. Return the left over cookie dough to the rest of the dough and prepare the rest of the cookies in the same manner. Bake the chilled cutout cookies in the preheated oven for 8-10 minutes, rotating the cookie sheet halfway through baking. The cookies are done when their edges start to turn lightly golden brown. Remove the baking sheet with the baked cookies from the oven and allow to cool for about 1 minute, then transfer the cookies to a wire rack to cool completely. Store in an airtight container.
dark and white chocolate cookie drizzle
1/2 cup white chocolate chips
1/2 cup dark chocolate chips (I used Guittard 75% dark cacao)
a candy thermometer
1. Spread the cooled cookies out on a large sheet of parchment paper (It is preferable to work in a cool place away from a heat source which will allow the chocolate to solidify after it is drizzled onto the cookies).
2. Place 3/4 of the white chocolate chips into a small heat-proof mixing bowl. Place the bowl in a saucepan containing water that is barely simmering on a stove. Stir the chips until they melt and the temperature reaches 110F. Immediately switch the stove off and remove the bowl from the saucepan. Stir in the rest of the white chocolate chips and mix until combined. Using a fork drizzle the chocolate over the cookies and allow the chocolate to solidify before drizzling with the dark chocolate.
3. Repeat the same steps to prepare the dark chocolate. Drizzle the dark chocolate over the cookies and allow to solidify at room temperature. Transfer and store the cookies in airtight container.
Tip: You can drizzle both of the melted chocolates in the same or different directions to create fun patterns.