Transcript
Page 1: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

classic holiday cookies

Page 2: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

cookienotes

oh boy! cookies! In the pantheon of holiday imagery and trad-

tions, cookies and the baking of said cookies is pretty high up on

the list of classic sh*t. So I thought what better set of recipes to

compile than some of the holiday cookies I make every year in my

kitchen at work and at home? I put this little bundle together as a

gift especially for you, my most loyal pastry fiends of the DFK na-

tion. This has been a special year, the birth of devil’s food kitchen,

and it’s only from the support of all of you that I can keep this ball

rolling.

Although I’m giving you a good variety of cookies in flavor and

style, there are some universal truths that can be applied to all of

them. It just so happens I have outlined those truths below...

1. For a crispy cookie, baking on a single sheet pan is just fine, but

for chewier or softer cookies, bake on two sheet pans, one stacked

onto the other (and referred to by yours truly as double-sheeted).

Parchment paper will work for baking your cookies on (no wax

paper!) but a non-stick baking mat will add more heat insulation

and further prevent burnt bottoms.

2. Pretty much every cookie dough ever benefits from a good,

long rest in the cooler (fridge) before baking. All sorts of special

things happen when the dough rests; flavors meld, leavners begin

chemical reactions, starch and protein in flour hydrates, sugar dis-

solves to create a semi-fluid network that helps the cookies bake

better...in short, it’s worth the wait.

3. By far the best tool for portioning cookie dough is a standard

ice cream scoop (the kind with a spring-loaded release assist, not

the single piece of metal variety). They come in a wide range of

sizes, denoted by a number that universally represents the num-

ber of scoops you can expect to get from a quart of ice cream. A

number 50 scoop will generally yield a cookie with about a 2 inch

diameter (depending on the spread of the dough) and a number 16

will give you a 3 1/2 inch cookie. For holiday cookies, my prefer-

ence is a smaller size, so I recommend something around a num-

ber 50.

4. As always, the quality of your cookie is only as good as the

quality of your ingredients. Your friends, family, coworkers, ran-

dom strangers deserve the best from your kitchen! Don’t buy the

imitation flavors if the real stuff is available. Get the good choc-

olate. Go for the nice butter (always unsalted) this time around.

The holidays come but once a year, so now’s not the time to pinch

pennies.

5. The best part of making cookies, especially during the holidays,

is that it’s fun and brightens someone’s day. Do a little planning

and don’t overcommit yourself, because this should never be a

chore or a burden. Bake happy and it will shine through in your

product.

Cheers - Chef Scott

Page 3: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

ingredients

280g almond flour

200g sugar

377g butter unsalted

30g egg yolks

16g whole eggs

8g vanilla extract

8g almond extract

490g all-purpose flour

120g powdered sugar

3g baking powder

3g salt

almond thumbprint cookies

method

1. Toast the almond flour at 350F/176C for 6min. and

let it cool, reserving to use later.

2. Combine the butter, egg yolks, whole eggs, vanilla

extract, almond extract, powdered sugar and almond

flour and mix in a stand mixer with a paddle attach-

ment until combined.

3. Combine and sift the all-purpose flour, baking

powder and salt.

4. Add the sifted dry ingredients to the butter

mixture and mix until combined.

5. Portion the dough into 30g pieces and roll them by

hand into spheres.

6. Slightly flatten the cookie dough and create a small

indentation into the center of each portion of dough

using the base of a whisk or your thumb. At this

point you can freeze the dough if you plan to bake the

cookies later.

7. Pipe jam into the center of each indentation before

baking (I like raspberry).

8. Bake: 350F/176C for 10min, rotating the baking pan

halfway through the baking time.

notes

Page 4: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

cookie ingredients

300g all-purpose flour

7g baking powder

2g salt

2g nutmeg

1g cinnamon

175g butter unsalted

95g sugar

100g light brown sugar

40g egg yolks

5g vanilla extract

5g dark rum

125g eggnog

frosting ingredients

25g eggnog

5g rum

390g powdered sugar

eggnog cookies

method

1. Bring the butter and egg yolks to room

temperature before starting.

2. Combine and sift the all-purpose flour, baking

powder and spices and reserve them for later.

3. Combine the butter, sugar, light brown sugar, salt,

vanilla extract and rum and mix with a paddle

attachment in a stand mixer until fully combined.

4. Add the egg yolks and mix until emulsified.

5. Add the sifted dry ingredients to the butter

mixture and mix until just combined.

6. Add the eggnog and mix until combined.

7. Chill the dough for a minimum of 1 hour.

8. Portion the dough using an ice cream scoop.

Dust with cinnamon before baking.

9. Bake: 350F/176C for 10 minutes.

10. To make the frosting, combine the ingredients

and whisk them together. Brush the frosting over

the cookies after removing them from the oven.

notes

Page 5: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

ingredients

1125g all-purpose flour

22g ginger

40g baking soda

9g cinnamon

12g salt

795g shortening

900g sugar

225g whole eggs

270g molasses

*cinnamon sugar mix

*500g sugar/25g cinnamon

ginger snaps

method

1. Before starting, bring the butter and whole eggs to

room temperature.

2. Combine and sift the all-purpose flour, baking soda,

cinnamon and salt and reserve.

3. Soften the shortening with a paddle attachment

in a stand mixer.

4. Add the sugar to the shortening and mix until well

combined and light, about 3-4min.

5. Add the sifted dry ingredients to the shortening

mixture and mix until just combined.

6. Scoop the dough with a #50 ice cream scoop and

roll them in the cinnamon sugar mixture.

7. Let the scooped dough rest overnight (8-12hours).

8. Flatten the scooped dough slightly before baking.

9. Bake: 350F/176C for 8min.

notes

Page 6: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

ingredients

120g molasses

60g honey

50g shortening

55g butter unsalted

100g whole eggs

500g pastry flour

150g sugar

110g brown sugar

3g cardamom

3g nutmeg

2g clove

1g ginger

9g anise

5g cinnamon

3g black pepper

7g baking soda

3g salt

pfeffernussecookies

method

1. Before starting, bring the butter and whole eggs to

room temperature.

2. Combine and sift the pastry flour, baking soda, salt

and spices and reserve.

3. Melt the shortening and combine it with the

butter, molasses and honey in a stand mixer with a

paddle attachment.

4. Add the whole eggs and mix until emulsified.

5. Add the sugar and brown sugar and mix until com-

bined.

6. Add the sifted dry ingredients to the butter

mixture and mix until just combined.

7. Portion the dough with an ice cream scoop and

let them rest, wrapped, overnight (8-12 hours) in the

refrigerator.

8. Bake: 325F/162C for 10min., double sheeted.

notes

Page 7: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

ingredients

275g butter unsalted

250g sugar

300g molasses

50g whole eggs

625g pastry flour

7g salt

5g baking powder

5g baking soda

5g cinnamon

5g clove

5g ginger

5g nutmeg

ginger bread

method

1. Before starting, bring the butter and whole eggs to

room temperature.

2. Combine and sift the pastry flour, baking

powder, baking soda and spice. Reserve to use later.

3. Combine the sugar, molasses, whole eggs and

butter and mix in a stand mixer with a paddle attach-

ment until combined.

4. Chill the dough for a minimum of 1 hour up to

overnight (8-12 hours).

5. Roll and cut the dough as desired. For gingerbread

men, I roll the dough to about 1/8”/ 3mm for cripsier

cookies to 1/4”/6mm for chewier cookies.

6. Bake: 375F/190C for 8 min., rotating the pan after

5min.

notes

Page 8: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

ingredients

115g butter unsalted

170g sugar

200g whole eggs

315g pastry flour

13g baking powder

2g salt

230g hazelnuts

30g frangelico

12g vanilla extract

15g orange zest

orange hazelnutbiscotti

method

1. Toast the hazelnuts at 350F/176C for 6min.

Let them cool and give them a very rough chop.

2. Combine and sift the pastry flour and baking pow-

der and reserve.

3. Combine the butter, salt, sugar, vanilla extract and

orange zest and cream the mixture in a stand mixer

with a paddle attachment.

4. Add the whole eggs and sifted dry ingredients

alternately in two additions.

5. Add the chopped hazelnuts and Frangelico.

The dough will be wet!

5. Shape the dough onto plastic wrap into a rough log

shape. Rest the dough overnight (8 to 12 hours) in the

cooler.

6. Egg wash the log of dough before baking.

7. Bake: 350F/176C for 18 minutes.

8. Let the biscotti cool completely and cut into 1/2”

slices.

9. Bake: 300F/148C for 6 minutes or until dry.

notes

Page 9: classic holiday cookies - devil's food kitchen - Recipes ... · Parchment paper will work for baking your cookies on (no wax paper!) but a non-stick baking mat will add more heat

These recipes are for meant for sharing, but be a pal and don’t sell ‘em or forget to give me some credit! That would be mean.

ingredients

715g cake flour

15g baking powder

7g salt

282g butter unsalted

315g sugar

250g whole eggs

15g vanilla extract

sugarcookies

method

1. Before starting, bring the butter and whole eggs to

room temperature.

2. Combine and sift the cake flour, baking powder and

salt and reserve.

3. Combine the butter and vanilla and cream in a

stand mixer with a paddle attachment.

4. Add the whole eggs in three additions, mixing until

emulsified with each addition.

5. Add the sifted dry ingredients and mix until

just combined.

6. Chill the dough for a minimum of 1 hour up to

overnight (8-12 hours).

7. Roll and cut the dough as desired. For most cookies,

I roll the dough 1/4” /6mm.

8. Bake: 350F/176C for 6min.

notes


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