Slice-and-bake Christmas cookies

Slice-and-bake Christmas cookies

Based on 6 ratings
"This is a basic cookie dough for the easiest Christmas cookies. You can customize it the way you like it: add nuts, dried fruits, sea salt, and/or chocolate chips. You can also keep it simple and make shortbread cookies. The dough can be prepared in advance and stored in plastic wrap for up to a week in the fridge and up to 1 month in the freezer (steps 1 and 2). Once you feel like making cookies, you can then take the dough out and continue with step 3."

Difficulty

Easy 👌

Preparation

15 min

Baking

15 min

Resting

120 min

Ingredients

2Servings
10 g
butter (room temperature)
g
sugar
g
raw sugar
tbsp
vanilla extract
egg
15 g
flour
tbsp
orange zest
g
bittersweet chocolate (for decorating)
sugar (for coating)
MetricImperial

Utensils

bowl (large), hand mixer with beaters, rubber spatula, bench scraper, plastic wrap, freezer, oven, plate, knife, 2 baking sheets, 2 parchment paper, wire rack

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How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-chop-chocolate

How to chop chocolate

how-to-measure

How to measure

Nutrition per serving

Cal83
Fat5 g
Protein1 g
Carb9 g
  • Step 1/ 4

    In a large bowl, add butter, both types of sugar and the vanilla extract. Use a hand mixer to beat for approx. 5–7 min. until light and fluffy. Add the egg and beat together with the cream. Carefully fold in the flour and orange zest until everything is evenly mixed.
    • 10 g butter (room temperature)
    • g sugar
    • g raw sugar
    • tbsp vanilla extract
    • egg
    • 15 g flour
    • tbsp orange zest
    • bowl (large)
    • hand mixer with beaters
    • rubber spatula

    In a large bowl, add butter, both types of sugar and the vanilla extract. Use a hand mixer to beat for approx. 5–7 min. until light and fluffy. Add the egg and beat together with the cream. Carefully fold in the flour and orange zest until everything is evenly mixed.

  • Step 2/ 4

    Divide the dough in half and place each half on a large piece of plastic wrap. Fold the wrap over the dough so your hands don't get sticky. Shape each half into a roll of approx. 3 cm/1 in. in diameter. Wrap tightly and place in the freezer until set, approx. 2 hrs., or overnight. If you want to bake the cookies another time, keep the dough for a week in the fridge or a month in the freezer.
    • bench scraper
    • plastic wrap
    • freezer

    Divide the dough in half and place each half on a large piece of plastic wrap. Fold the wrap over the dough so your hands don't get sticky. Shape each half into a roll of approx. 3 cm/1 in. in diameter. Wrap tightly and place in the freezer until set, approx. 2 hrs., or overnight. If you want to bake the cookies another time, keep the dough for a week in the fridge or a month in the freezer.

  • Step 3/ 4

    To bake the cookies, preheat the oven to 170°C/340ºF. Take the dough out and remove the plastic wrap. Spread some sugar on a deep plate. Roll the dough in the sugar to coat evenly, to ensure extra crispy edges after baking.
    • sugar (for coating)
    • oven
    • plate

    To bake the cookies, preheat the oven to 170°C/340ºF. Take the dough out and remove the plastic wrap. Spread some sugar on a deep plate. Roll the dough in the sugar to coat evenly, to ensure extra crispy edges after baking.

  • Step 4/ 4

    Using a sharp knife, cut the rolls into 1 cm/0.4 in. thick slices and place them on two baking sheets lined with parchment paper, approx. 2 cm/0.8 in. apart. Bake the still-frozen cookies until golden brown, for approx. 15–18 min. (the baking time is reduced to approx. 12–15 min. if the cookie dough is no longer frozen). Let cool on a wire rack. Top with melted chocolate if desired.
    • g bittersweet chocolate (for decorating)
    • knife
    • 2 baking sheets
    • 2 parchment paper
    • wire rack

    Using a sharp knife, cut the rolls into 1 cm/0.4 in. thick slices and place them on two baking sheets lined with parchment paper, approx. 2 cm/0.8 in. apart. Bake the still-frozen cookies until golden brown, for approx. 15–18 min. (the baking time is reduced to approx. 12–15 min. if the cookie dough is no longer frozen). Let cool on a wire rack. Top with melted chocolate if desired.

  • Enjoy your meal!

    Slice-and-bake Christmas cookies

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