Christmas Cookie Classic

I really wanted to try out a fun new Christmas cookie recipe this year. So, I tried looking for something totally different and I stumbled across a blog from Cooking Classy. There, I found out about how she tried the Red Velvet Oreos from Deborah Harroun’s cookbook, Red Velvet Lover’s Cookbook! I am a HUGE red velvet fan so I knew the was the recipe to try out its like a Christmas Cookie Classic with a twist. Please note this post may contain affiliate links 

I followed the recipe almost exactly…at the end I decided to spice it up and tried cutting out a few gingerbread men to see if I could make the cookies fun shaped. I didn’t get ahead of myself though the majority of the batch I made regular just incase it didn’t work out. Check out my reel creating the cookies over on my IG.

Check out the recipe below and how easy it was to make!

What you need:

 

Cookies

• 1 1/2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter , softened
• 1 large egg
• 1 Tbsp liquid red food coloring

Filling

• 2 cups powdered sugar
• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter , softened
• 1 Tbsp hot water
• 1/2 tsp vanilla extract

 

How to make the cookies:

1. Preheat your oven to 375. * They recommend to position oven racks in the upper and lower thirds of the oven.
2. Line your cookie sheets with parchment paper or spray with baking spray 
3. In a standard mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt.
4. In and electric mixer (with a paddle attachment) beat together butter and sugar until pale and fluffy. Mix in egg and food coloring. With mixer set on low speed add dry ingredients and mix until combined.
5. Spoon out a large tablespoon and shape the dough into balls. Place the dough balls 3-inches apart on prepared baking sheets. Using your fingers lying flat (or the bottom of a drinking glass if it’s not too sticky for you), evenly flatten the dough balls slightly. * Note on the last 4 I created a gingerbread cut out. I used about 1.5-2 tablespoon sized dough balls. Flattened with the bottom of a glass and then used a cookie cutter.  
6. Bake until edges start setting, about 7 – 8 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

To make the filling:

1. After cleaning your electric stand mixer and  the paddle attachment.  Dry and use it to beat together powdered sugar, shortening, butter, water and vanilla until light and fluffy.
2. Place the filling in a pastry bag fitted with 1/2-inch round tip. * I just used a zip lock and cut the corner off to pipe the icing. Turn half of the cookies over with bottoms facing upright and pipe about 1 Tbsp of the filling over cookies. Place remaining 1/2 of cookies over frosted cookies to sandwich cookies together. 

Thats it! The recipe is so easy to make and only a little messy since ya know… powdered sugar… HA anyone else a big mess when they bake like me? What is your Christmas Cookie Classic?

XOXO Gabbing Ginger