Week 49~Peppermint Christmas Tree Cutout Cookies

My oldest sent me a text in October with a link to a Tik Tok video of these cookies. I told him we could definitely give them a shot. This was the week. For this recipe you need 2 different types of sugar cookie dough. One regular with candy cane pieces and one chocolate sugar cookie dough. I made half versions of each of the flavors of cookie dough because you are using both in this cookie. This is a more labor intensive recipe than most I have shared. They aren’t difficult, but just has a lot of steps since you are combining two different types of cookie dough. If you are looking to make a large amount of cookies, simply double both recipes. You can always freeze some of the cookie dough to save for another time. You need a round cookie cutter and a smaller Christmas tree cookie cutter. I made these with pretty large cookie cutters so my cookies were really big. I didn’t have the foresight to get smaller cookie cutters, but when I make these again I would get a more appropriate size. My kids loved the cookies being really large, but I would like them a bit smaller, so the dough makes more cookies. These were really fun to make and to eat! I hope you enjoy them!

xoxo,

K

Chocolate Sugar Cookie Dough (adapted from Jo Cooks)

Ingredients…

  • 1&1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup butter unsalted, room temperature
  • 3/4 cups sugar
  • 1 large egg
  • 1 tsp vanilla extract

What to do…

  1. In a bowl whisk together the flour, salt, baking powder, and cocoa powder. Set aside.
  2. In the bowl of a stand mixer, or large bowl if using a hand mixer cream the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. Gradually add the flour mixture and mix until smooth.
  5. Turn dough out onto a sheet of parchment paper. Place another sheet of parchment paper on top. Roll the cookie sough out to around a 1/4 inch thickness. **I recently was looking at recipes on Sally’s Baking Addiction and this is the method she uses. I thought it was genius. It’s so much easier to roll out the cookie dough before it is chilled. You can also wrap the dough in plastic wrap and chill first before rolling. It’s all personal preference.
  6. Place flat sheet of dough in the refrigerator and chill for an hour or so.

Sugar Cookie Dough (adapted from Joy Food Sunshine)

Ingredients…

  • 1&1/4 cups all purpose flour
  • 1/3  tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2  cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg 

What to do…

  1. Whisk flour, baking powder and salt together in a bowl and set aside.
  2. In the bowl of a stand mixer, or large bowl if using a hand mixer cream the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. Gradually add the flour mixture and mix until smooth.
  5. Repeat steps 5 and 6 from above.

Cutting out and Baking the Cookies

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel the parchment paper off of one side of the refrigerated sheets.
  3. Using the round cookie cutter, cut out cookies from both the chocolate and the peppermint cookie dough.
  4. Using the tree cookie cutter, cut out cookies from inside the circles.
  5. Carefully, remove the cut out circles from the sheet. Remove the tree from the inside of the cookie.
  6. Place the cookies on a parchment paper lined cookie sheet, inserting the opposite colored trees into the circles.
  7. Bake for 6-9 minutes.
  8. Allow baked cookies to cool on the cookie sheet for a few minutes. Transfer to a wire rack to cool completely.

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