Rolled Christmas Cookies Recipe

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Christmas Recipe for Drop Cookies....5

Rolled Christmas cookies are a time-honored tradition in many homes across the world. Get a rolled Christmas cookies recipe with help from a professional and passionate chef in this free video clip.

Part of the Video Series: Playing With Food: Christmas
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Video Transcript

Hi, I'm Chef Amee Hoge, and I'm here to teach you how to play with food. Where I take a classic recipe, change it up a little bit to create a whole new dish. Today, we're playing with holiday treats which in particular we're making chewy roll cookies called a Christmas chocolate peppermint cookie. All right and our main ingredients are going to be and I like this where you just mix it up in the bowl. You can chill the dough once you're done, but sometimes you don't have time. So this I'm going to use my cookie scoop, scoop it up, we're good to go. So let me show you how to do this. I have half a cup of oil. Then I've got two cups of sugar. I know, a lot of sugar, it's a cookie. Enjoy your cookies. Going to mix that up. I like to mix as I go. OK. Get that in there. That way when you go ahead and add your chocolate, it doesn't slosh out of your bowl and that's not a good thing. We don't want to do that. OK. I have a teaspoon of peppermint. You can add more if you want. I do happen to like pure peppermint extract. Don't get that fake stuff. Just get the good stuff, OK. Then I have four ounces or four squares of unsweetened baking cocoa. It's always fun to have people try it. Because they think it looks so yummy and then there's no sugar in there and it tastes really bitter. I have tried using softened or melted chocolate chips. Doesn't work the same for this recipe. Don't do it. OK. You'll find out, doesn't work. So we're going to scrape this out. I don't know why it doesn't work, I guess there's just a lot more sugar in there. Well there is sugar in there, right. It just doesn't make it nice and chewy. So I'm going to mix that up. Didn't take long to melt that. And I kind of smash it down when I'm mixing up. Oops. I'm a little crazy. Mixing up your cookie batter. And again you don't have any eggs in there's I flipped a little out of the bowl. All right. Nice color, we've got a nice light brown color. Now what I'm going to do is I have some flour I can add. Actually, I'm going to go ahead and add my eggs. I've got four eggs, precracked which works out well because then you know you don't have any cracks of those shells in there. I'm going to go ahead and do this. Mix them with a fork in there. That just helps with the mixing process. This is helpful if you don't want to use a hand mixer, maybe you don't have one. OK. This is the poor man's way of mixing those eggs. I'm going to go ahead and add all that nice sugary chocolate peppermint mixture in there. This makes about four dozen cookies. See how it makes it nice and loose. Now this is going to be really important for when you add that flour. So I'm going to go ahead and add half of this. This is two cups of flour. I'm going to fold it in. You could use an electric mixer like I said but hey this doesn't take long at all. Folding, folding. OK then I'm going to add the rest. OK. Now what you want to do is you want to have your oven preheated at 350. Kind of the universal cookie temperature. OK. I see recipes that say 375. I'm very hesitant because you can easily burn your cookie and I don't like burnt cookies. So I tend to go for 350. The only other cookie, and I'm sure there's more out there that I don't cook that at is a shortbread and that's generally 325. Because there's just so much more butter in there, they cook a whole lot faster. And so we're going to get that preheated. You want to make sure your pan is greased. Little pan spray. And then this is just about done. I always kind of fold it, scoop from the bottom and flip over. One of my favorite chefs from the French culinary institute would love that. He always tried to teach me the proper method of folding your dough. OK. So there you go. Then what we're going to do is we're going to take the cookie scoop and it is a soft dough. You could go ahead and put it in the refrigerator and chill it. I'm going to go ahead for time sake, I'm just going to scoop my dough in there. Roll it around in my powdered sugar and pop it right here. OK. We'll do a couple of those. It's really almost like a brownie. A little bit thicker than a brownie. OK. There we go. Again it's all about just getting the job done. Sometimes you don't have time to let the cookie sit in the refrigerator or freezer. So if you don't, get your powdered sugar out and roll it in there and it won't stick to your fingers so badly. There you go. And that'll just kind of soften, lay a little flat, give them some room to breathe and grow. And there you have it. Here's our finished product. These are chewy chocolate peppermint cookies. An easy drop cookie. I'm Chef Amee Hoge, thank you for joining me. For more information you can check out my website at


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