If you are a chocolate lover then this Double Chocolate Snowcap Cookies is going to be your favorite Christmas cookies this year! Watch and learn how pastry chef Katie Rosenhouse, chef/owner Buttermilk Bakeshop (Brooklyn, NY) makes this Double Chocolate Snowcap Cookies (Video 1).
You might want to make two batched of Double Chocolate Snowcap cookies and turn them into Hot Chocolate Cookies (Video 2), these cookies have molten milk chocolate right in the center, and toasted marshmallow on top…Just a mess of a delicious chocolate cookie.
These cookies might be a favorite year round. If the batter is too soft to scoop, chill the for at least 10 to 15 minutes or until firm enough to scoop on the tray.
This is one seriously great cookie with little flecks of citrus zest and a good splash of the juice make it irresistible. Pack up as gifts in little divided boxes for a neat presentation. If you want your cookies to sparkle, roll dough balls in sanding sugar before freezing instead confectioners’ sugar. Watch and learn how to make this super easy citrus thumbprint cookies.
Citrus Thumbprint Cookies Yield: About 2 dozen cookies
2-1/2 cups sifted all-purpose flour (spooned and leveled)
3/4 cup confectioners’ sugar, divided, plus more, sifted, for rolling
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
1 Tablespoon grated lemon zest plus 1 Tablespoon juice
1 Tablespoon grated lime zest plus 1 Tablespoon juice
1/3 cup fruit jam or citrus curd, whisked to remove lumps, for filling
*** For directions please watch the video.
Want more cookies recipes? Try these…
What’s the ultimate dessert? A cookie cupcake with raspberry frosting! This cupcake has an Oreo cookie tucked inside a moist and chocolatey center, everybody will love this special treat. Who could possibly say no to that? Ok…not a chocolate lover? That’s easy, just tuck vanilla sandwich cookies in vanilla cupcakes. Store un-frosted cupcakes, in an airtight container, at room temperature, for up to 2 days.
Cookie Cupcakes with Raspberry Fluff Frosting Yield: 12 cupcakes
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour (spooned and leveled)
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 large egg
1 large egg yolk
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
12 cream-filled chocolate sandwich cookies
3 Tablespoons seedless raspberry jam
3 cups marshmallow topping
1/3 cup confectioners’ sugar