Now that Santa has blessed us all with his presents and holiday cheer, it’s finally time to profile some fun holiday cookies. A close friend and I have a tradition of baking Christmas cookies together, and last year, we made these deliciously cute Peanut Butter Reindeer Cookies:
Since they were a huge hit, we knew we had to step up our game and try our hand at something even more complex: Roly-Poly Santa Cookies!
These were actually really hard to make…they tested our craftsmanship (ie. molding Santa hats out of dough, squishing dough pieces together to ensure that the cookies wouldn’t break after baking) and endurance (each cookie probably took 5-7 minutes just to shape). But I must say we prevailed and took home the gold for our cookies this year:
Another protip: We made powdered sugar by blending regular sugar, but we may have needed to blend the sugar more since we didn’t really get a powdery texture in our frosting.
After we reveled in our glorious accomplishment, I took home the pound of extra frosting we made and decided to bake gingerbread cookies the day after at another friend’s place.
But this time, we couldn’t find gingerbread cookie cutters anywhere. It’s like all the stores said move over, Christmas, and cleared out everything for whatever else is coming. So we settled for “bunny” and “dog” cookie cutters which were the only options.
Shoutout to Mel’s Kitchen Cafe for this awesome eggless recipe: Thick and Chewy Gingerbread Cookies. WITH molasses :O
When we actually got to cutting the dough, we felt that our bunny and dog cookie cutters were too big so we ended up making circles, which created about 45 cookies! 45! I guess you could say we baked up a storm.
Anyway, we had lots of fun using the leftover chocolate chips, red hots, and frosting from the Santa cookies to decorate these gingerbread circles:
Quite the baking adventure, but I’m already looking forward to what 2016 baking has in store. Get ready, Pinterest.