Spiced Christmas Cookies

Now it feels and smells like Christmas. I will be travelling on the Christmas Eve hence I didn’t have plan to bake anything this year. My Instagram feed is full of Christmas goodies and instead of drooling over them, I gave into the temptation and baked these spiced cookies. I have used not only the ginger and cinnamon powder but also mulled wine spice to enhance the taste of these cookies. I don’t have a sweet tooth but I simply cannot stop myself from stuffing my face with these cookies adorned with chocolate and pistachios.

I am all set for my Christmas travel and exploring beautiful Christmas markets. Wishing you all Merry Christmas and a prosperous new year.

Also happy baking !!

You will need :

For cookies:

  • 2 cups all purpose flour
  • 12 tablespoons butter at room temperature
  • 1 cup coconut sugar (or refined sugar)
  • 1 tsp salt
  • 1 tbsp ginger powder
  • 1 tsp cinnamon powder
  • 1 sachet of mulled wine spice (optional)
  • 1 egg
  • 2 tsp baking soda

For decorating:

  • 1/2 cup cooking chocolate
  • 1 tbsp butter
  • 1/4 cup roughly chopped pistachios

Directions :

  1. In a bowl add butter, coconut sugar and an egg. Whisk it until the mixture turns fluffy and the sugar is well dissolved.
  2. Heat 1/4 glass of water in a vessel, to it add 1 sachet of mulled wine spice blend. Add the 1/4 glass mulled wine spiced water to the above mixture and further whisk it for a few minutes.
  3. Now add the sieved all purpose flour, baking soda, ginger powder, cinnamon powder, salt to the above mixture and mix everything well.
  4. Knead the mixture until a soft dough is formed.
  5. On a well floured surface, roll out the dough disc into 1/4 inch thickness. Cut the cookies with a cookie cutter and place them on a baking tray lined with baking sheet.
  6. Place the cookies in a preheated oven at 275 degree Celsius. I took around 10-12 mixtures to bake these cookies ( keep a close eye to avoid burning of the cookies)
  7. Once the cookies are baked transfer them on a cooling rack before you go ahead and decorate.
  8. For decorating the cookies I melted cooking chocolate in a double boiler by adding butter and a pinch of sea salt to it.

9. Once the cookies were cooled down I dipped them one by one in the chocolate dip , sprinkled some chopped pistachios and placed them on the rack for the chocolate to harden.

This recipe yields around 25 bite size heart shaped cookies.

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