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Recipe of the Month: Double Trouble Christmas Cookies

Recipe of the Month: Double Trouble Christmas Cookies
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What I love most about Christmas are the several traditions that my family has. From decorating the Christmas tree to looking at lights, there are just so many traditions that I cherish. However, my absolute favorite tradition has to be baking day. Growing up, my dad often baked holiday treats with his mom. Now, my dad makes holiday cookies, candies, and fudge with us. While we stick to our favorite items, we try to include one new item every year. And this year, it’s my Double Trouble Christmas Cookies!

These cookies are really quite simple, and they’re guaranteed to impress anyone! Using two types of dough, these delicious bites are flavorful, perfectly sweet, and very easy to make! So join me today in the kitchen as we make Christmas cookies together!

Ingredients

Photo by: Grace Davis

Chocolate Dough

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Peppermint Dough

  • 2 and 1/4 cups of all-purpose flour 
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup of unsalted butter,
  • 3/4 cup of granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 12 candy canes

Chocolate Dough

Whisk together your dry ingredients (cocoa, flour, baking powder, & salt)

Photo by: Grace Davis

In a separate bowl, cream your butter and sugar until creamy.

Slowly add the eggs and vanilla into the creamy mixture.

Once combined, add the dry ingredients into the wet ingredients and mix until a thick dough is formed.

Place in the refrigerator for 30 minutes so it can harden.

Peppermint Dough

Whisk together your dry ingredients (flour, baking powder, baking powder, & salt).

In a separate bowl, cream your butter and sugar until fluffy.

Slowly add eggs and vanilla until fully combined.

Then mix in the dry ingredients with the wet ingredients and mix until dough is thick.

Place in refrigerator for 30 minutes.

Cookie Instructions

While both doughs are chilling, unwrap 12 candy canes and place them in a food processor.

Blend until the candy canes are powder-like.

Photo by Grace Davis

Once both doughs are chilled, roll them out on a floured surface.

Sprinkle peppermint onto the surface of the sugar dough and knead dough until peppermint is evenly distributed.

Photo by: Grace Davis

Then, use a cookie cutter to cut circles into both doughs.

Once all the dough has been cut, use a smaller shape (can be a circle, tree, square, whatever you have on hand) and cut into the middle of the larger circle and separate the two circles.

Photo by: Grace Davis

Once the dough is all cut out, add the small cutout of the peppermint dough into the hole of the chocolate dough (and vice versa).

Place in a 350 degree oven for 10 minutes. Cookies will continue cooking on the baking sheet. Let them cool before moving them off the sheet.

Enjoy, and Merry Christmas!

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About The Author

Grace Davis

Grace Davis is our Social Media Specialist & Staff Writer. Grace is a sophomore at Biola University. Her hometown is Elk Grove, Ca where she graduated from Cosumnes Oaks High School in 2019. She has a passion for cooking and Disney.

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