Holiday Cookies!

Easy, Tasty Holiday Cookies: Peppermint Bark Cookies & Gingerbread Whoopie Pies

When December comes around, I immediately get in the Christmas spirit by baking holiday cookies–nothing expresses holiday spirit better than the smell of cookies baking in the oven :)  This year, I’m treating my friends to some homemade love in the form of my delicious Peppermint Bark Cookies (a la Peppermint Bark chocolate…yum) and a new recipe I’m testing out for Gingerbread Whoopie Pies.  Surprise your loved ones, or make them with friends–either way, the results will be so tasty you’ll never want to stop eating!

Peppermint Bark Cookies (inspired by Annie’s Eats)

Ingredients:

For the cookies: 

• 1½  cups all-purpose flour
• 2/3 cup Dutch-process cocoa powder
• Pinch of salt
• 12 tbsp. (6 oz.) unsalted butter, at room temperature
• 1½  cups confectioners’ sugar
• 2 large eggs
• 1 tsp. peppermint extract
• ½ tsp. vanilla extract

To finish: 

• 6 oz. bittersweet chocolate, finely chopped
• 10 oz. good quality white chocolate, finely chopped
• Crushed candy canes or peppermint candies

Directions:

• To make the cookies, combine the flour, cocoa powder and salt in a small bowl; whisk to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg, peppermint extract, and vanilla.  With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

• Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  On a lightly floured work surface, roll the dough out to about ¼-inch thickness.  Cut out 3-inch rounds with a cookie cutter and place cut outs on the prepared baking sheet.  Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.

• Line baking sheets with wax or parchment paper.  Place the bittersweet chocolate in a heatproof bowl set over a few inches of simmering water.  Heat, stirring occasionally, until the chocolate is melted and smooth.  One a time, dip the bottom side of each cookie into the chocolate.  Use an offset spatula to scrape of the excess, leaving only a very thin layer of chocolate on the bottom of the cookie.  Place on the prepared baking sheets.  Transfer to the refrigerator to chill until the chocolate has set, about 15 minutes.

• Repeat the melting process with the white chocolate in the double boiler set up.  Use an offset spatula to spread a layer of white chocolate on top of each cookie and sprinkle immediately with crushed candy cane pieces before the chocolate sets.  Transfer to the refrigerator to chill again just until set, about 15 minutes more.  Store in an airtight container.

• Gingerbread Whoopie Pies with Lemon Creme (inspired by Martha Stewart)

• Ingredients:

  For the cookies: 

  •  

    • 3 cups all-purpose flour
    • 3/4 cup unsalted butter, softened
    • 3/4 cup brown sugar
    • 1/2 cup molasses
    • 1 egg
    • 2 large eggs
    • 2 tsp. ground ginger
    • 1 tsp. ground cinnamon
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup granulated sugar

    For creme: 

    • 3/4 cup unsalted butter, softened
    • 3/4 cup marshmallow creme (fluff)
    • 1 1/2 cups confectioner’s sugar
    • 3/4 tsp. lemon extract

     

    To finish: 

    • Crushed candy canes or peppermint candies

    •  

    • Directions:

      Combine the flour, ginger, cinnamon, baking soda and salt in a bowl; whisk to blend and set aside.  In the bowl of an electric mixer, combine the butter and brown sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Add molasses and egg.  With the mixer on low speed, add the dry ingredients and mix just until incorporated. Cover the bowl tightly and refridgerate tightly with plastic wrap and refrigerate for at least 3 hours.

      • Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  With floured hands, shape dough into 1-inch balls.  Flatten to a 1/2-inch thickness with a glass covered with sugar. Bake for 8-10 minutes.  Remove from oven and allow to cool completely.

      • For creme,  combine the butter and confectioner’s sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Add marshmallow creme (fluff) and lemon extract. Mix on low speed until ingredients are just combined and still light and fluffy.

      • To finish, place about enough creme between two gingerbread cookies to have creme reach the edge of the whoopie pie.  Roll the cremed sides of the whoopie pies in the crushed candy to allow it to stick to the creme. Store in an airtight container.

    • Have fun, enjoy, and HAPPY HOLIDAYS!