a unique side dish that’s simple and attractive. Consider leeks to be merely an ingredient? Tonight, give this recipe a try and see if they can’t be the star! a delicious substitute for the typical potatoes or rice that pairs particularly nicely with seafood. If you have white pepper, I also advise using that instead of black.
| Prep Time: | 40 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 day 25 mins |
| Total Time: | 1 day 1 hr 50 mins |
| Servings: | 52 |
| Yield: | 52 cookies |
Ingredients
- ⅓ cup white sugar
- ¼ cup packed brown sugar
- ¼ cup honey
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper
- ½ tablespoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons heavy cream
- 1 large egg, beaten
- 2 ½ cups all-purpose flour
- 3 cups powdered sugar
- 3 tablespoons lemon juice
Instructions
- Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
- Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
- Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
- Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don’t overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
- While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
- Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
- Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.
- You can substitute whole milk for heavy cream.
- Feel free to bake these right away, but for best results, let rest in the refrigerator for at least 1 day.
- If you want something a little more festive, shake some sprinkles over the cookies when the icing is still wet.
Reviews
The measurements must be off on this recipe because I followed it exactly and the dough was very dry, no matter how much I stirred it, the dough never came together like it did in the video. Too much flour? Not enough liquid? All I know is this recipe doesn’t work.
There is something wrong with this recipe. Like other people who made this the dough was extremely dry and did not come together. The cookies were extremely dense. This huge disappointment.
I adore these cookies. The flavor is simply amazing and texture is perfect when baked right. Keep in mind that the recipe is for exactly 52 pieces so they end up quite small. If you make them bigger obviously they won’t be baked through properly. Also, I put 3/4 tsp salt, which is 1/2 of what is used in the recipe
I’ve made these a few times now and my most recent batch was by far the best after some adjustments. I added a tsp of molasses, another egg and made them a little larger than instructed, maybe a Tbsp to even a rounded Tbsp and baked for 9 minutes and they came out amazing!
The best Christmas cookies I’ve ever made. I used molasses in place of honey, and added chopped candied orange peel, then glazed them with a mixture of Grand Marnier, freshly squeezed orange juice, and powdered sugar
Ok. First time making. Exactly what I was looking for. I did put 1/4 teaspoon vs 1/2 tablespoon. It came out hard crunchy shell with dry bread like cookie. I think that is how suppose to be but the wet ingredients tasted devine. I think I can place 1 cup less flour to make these cookies soft chewy cookies instead. I will test later in the week but I had tasted prior and after flour. It’s still very flavorful. I am thinking adding molasses, star ansis and coriander seeds to even elevate this cookie to the next level but it’s great as is. I suggest adding Lemon zest on top of icing and multi-layers the icing. Add red sugar sprinkles.
I’m starting to think people on here aren’t as good at following a recipe as they think they are. These turned out phenomenally. The only adjustment I made was 1/2 tsp of Kosher salt instead 1/2 tbl out of personal preference. Absolutely fantastic Christmas cookie recipe.
Made the recipe exactly as written. I didn’t have an issue with the amount of salt. The cookies didn’t taste salty to me at all. I was however surprised with how dry the dough was. After baking they held together but I wasn’t sure if they were baked through. Other than some crispness on the outside, the inside was very chewy and seemed raw, although since the dough was dry to begin with, it was hard to tell. This is my first time making this cookie, so this might be how it is supposed to turn out. The spice flavor is wonderful, but I just didn’t love working with this dough or the resulting cookie texture.
Way too much salt. Should be 1/2 teaspoon not 1/2 Tablespoon!
Very tasty, and yes sprinkles make the “nut” very festive. I wonder about the 3 tablespoons of lemon juice, to 3 cups of powdered sugar.. Seemed insufficient to wet the frosting.. I carefully added 2 more.
These cookies capture all the taste of Christmas. My godson made them and it was the best dessert on The table. Going to make them again
My granddaughter made these for Christmas and they were absolutely delicious and the texture was delightful. I’ll be making them but I can’t imagine that the amount of salt as currently written in the recipe. I do quite a LOT of baking and 1/2 tbsp Kosher Salt seems like way too much. I’ll bake them with 1/2 tsp and report back.