Description
Three Christmas cookies flavors from one simple cookie dough batter. The perfect baking project for gift giving, or party going. The three cookie flavors are: snickerdoodle cookies, chocolate chip cookies, and chocolate peppermint cookies. Plus, how to freeze a portion of the dough if you don’t want to bake all 40 cookies at once.
Ingredients
For the Cookie Dough Base
- 8 ounces (2 sticks, or 1 cup), unsalted butter, room temp and softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 eggs, room temp
- 1 tablespoon pure vanilla extract
- 3 cups blanched almond flour
- 1/2 cup + 1 tablespoon coconut flour
- 1/2 cup corn starch
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
For the Snickerdoodles
- 1/2 teaspoon cream of tartar
- 1 tablespoons cinnamon
- 1/3 cup granulated sugar
For the chocolate chip cookies
- 1/2 cup dark chocolate chips (or sub semi-sweet, or milk chocolate if you prefer)
For the Chocolate Peppermint cookies
- 3 tablespoons cocoa powder
- 6 to 8 candy canes
- 1/2 teaspoon peppermint extract
- 1/3 cup dark chocolate chips (or sub semi sweet, or milk chocolate)
Instructions
- Prepare: Prepare the ingredients for the 3 cookie flavors. For the snickerdoodles: mix together the 1 tablespoon cinnamon, and 1/3 cup granulated sugar in a shallow bowl, or a saucer – set aside. For the chocolate peppermint cookies: place the 6 to 8 candy canes in a large ziplock bag. Use the flat end of a meat mallet, or a rolling pin to break up the candy cane pieces – trying to leave some pieces in larger shards. Measure out 1/4 cup of the candy cane pieces (preferably the finer pieces and candy cane dust), and add the remaining larger candy cane pieces to a separate small bowl – set aside. Preheat the oven to 375 degrees Fahrenheit.
- Make the cookie dough: To the bowl of a stand mixer, fitted with the paddle attachment (or a large mixing bowl to use for an electric hand mixer) add the butter, granulated sugar, and brown sugar – beat on high until light and fluffy, scraping the bottom as needed, about 3 minutes. Add the vanilla extract and eggs – beat on high for 5 minutes, or until the eggs are well incorporated, and light and fluffy. In a separate mixing bowl mix together the almond flour, coconut flour, corn starch, baking soda, and salt. Add the dry ingredients into the mixing bowl half of a cup at time, mixing on medium on medium speed, in between each interval of flour added – Mix just until well combined. Make sure to use a spatula to scrape the bottom of the bowl.
- Rest the dough: Allow the dough to rest for 15 minutes at room temp. This allows the dough to become less sticky.
- Divide the dough: Divide the dough between 2 medium mixing bowls (3 total, using the mixing bowl the dough was made in), measuring 1 cup + 1/4 cup of dough into each bowl. Grease 3 large baking sheets (or 1, if freezing part of the dough – see notes).
- For the snickerdoodle cookies: sift the 1/2 teaspoon cream of tartar into one portion of the batter, mix thoroughly into the dough. I find it easiest to use my clean hands. Measure out the dough into 1.5 tablespoon balls (I like to use a cookie scoop with a trigger release). Roll each ball into the cinnamon sugar mixture. Place on the greased baking sheet, evenly spaced 1 inch apart. Slightly press the each cookie down.
- For the chocolate chip cookies: Add the 1/2 cup of chocolate chips to one of the bowls and stir until combined. Portion into 1.5 tablespoon sized balls (I like to use a cookie scoop with a trigger release). Place 1 inch apart from each other on the greased cookie sheet. Press down on each cookie just slightly.
- For the chocolate peppermint cookies: In the final bowl of cookie dough sift in the 3 tablespoons of cocoa powder. Add the 1/2 teaspoon peppermint extract, and the 1/4 cup of smaller crushed candy canes. Mix until well combined. Add the 1/3 cup chocolate chips and mix until well combined (I find it’s more through to use my clean hands to mix the dough). Scoop the dough into 1.5 tablespoons sized balls, place them on the cookie greased cookie sheet, 1 inch apart. Add the larger candy cane shards on top of each cookie, press down slightly making sure the candy cane shards are pressed into the cookie.
- Bake: Bake the cookies for 8 to 10 minutes, or until the cookies are just slightly browned on the bottom. Allow the cookies to cool almost completely on the baking sheet, then transfer them to a cooling rack to finish cooling. Note: I prefer to bake my cookie sheets one at a time to ensure even cooking. If you cook two trays at once then swap the bottom tray with the top tray half way through baking time. (See notes about more cooking options if you freeze half of the dough).
- Enjoy: Enjoy the cookies once completely cooled. They are also good when they are just slightly warm.
- Store: Store the cookies in separate air tight containers, on your counter, for up to 4 days. They are at their best when they are within 1 to 2 days of being baked.
Notes
How many of each cookie flavor do you get? You will get about 10 to 12 snickerdoodle cookies, about 14 chocolate chip cookies, and about 13 chocolate peppermint cookies.
Freeze part of the cookie dough: If you don’t want 40 cookies at one time you can freeze part of the dough and bake them another time. Here’s how: Follow the steps up for each cookie recipe mix ins, leave off any toppings (such as the cinnamon and sugar for the snickerdoodles, and the candy canes). Transfer half of each dough flavor to their own baggie that is labeled accordingly. Freeze for up to 6 months. When you want to bake the cookies allow the dough to defrost completely at room temp. Then follow the remaining instructions, being sure to add the toppings. You will only need 1 to 2 baking sheets if you divide the dough in half, or into thirds. Note: Yes, you can bake all of the cookie flavors on one cookie sheet, if they all fit spaced 1 inch apart. The cookies will spread a little.
Cooking time: Cooking time reflects the amount of time needed to bake 1 cookie sheet (or 2 at the same time). If cooking all cookie sheets separately, it will take you 30 minutes total.
