At first, I was disappointed with the results; the cookies were a little more dry and less sweet than I had anticipated (keep in mind, I have a very high tolerance to all things sugary). But then I discovered something, these cookies go great with tea.
Recipe yields about 6 dozen small (1.5 inch) cookies
Cookies
2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
3 Tablespoons cinnamon
Peppermint Glaze
3/4 cup icing sugar
2 drops mint extract, or more to taste
5 teaspoons water, or more to desired smoothness
1/2 cup crushed candy canes
Cream Cheese Icing
1/2 cup cream cheese
1/4 unsalted butter
1 cup icing sugar
2 teaspoons vanilla extract
Directions:
Cookies
1. Pre heat the oven to 350'F
2. Sift together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, using an electric mixer beat the butter and sugars together until fluffy. Add eggs 1 at a time and beat until smooth. Add in vanilla.
4. On low speed, beat in the flour mixture a little at a time until it is smooth.
5. Line pans with parchment paper and roll small 1 inch balls of dough and flatten slightly with your palm, spaced about an inch apart.
6. Bake for a total of 8 minutes, rotating pan halfway through. Cool for 5 minutes on the baking pan before transferring using a spatula to a wire rack.
Glaze
1. In a small bowl mix together the sugar and water until smooth.
2. Add mint extract and any more water if you see fit.
3. Transfer mixture into a resealable bag and snip a small hole in a corner; drizzle over cooled cookies and top with crushed candy canes.
4. If you want (I did), put the cookies in the fridge for 5 minutes to set the glaze quicker.
Cream Cheese Icing
1. With an electric beater, mix butter and cream cheese together.
2. Slowly add in icing sugar.
3. Mix in vanilla extract.
4. Add in more icing sugar if you see fit.
5. Using either a knife or piping bag, ice your cookies
6. If you want (I did), top them off with some sifted cocoa powder and put the cookies in the fridge for 5 minutes to set the icing quicker.
So there you have it, a Christmas cookie recipe with two ways to top it off, that goes great with tea. I will probably even make it with just the glaze with no peppermint extract or candy canes for after Christmas to go with my tea because it is such an easy treat. And I will probably make a half recipe, because if it's just staying in my house, I definitely don't need 80 cookies. Big portions is great for sharing at a party, but not for a house already filled with sweets.
Merry Christmas and a Happy New year to you all!