Christmas Archives - Vintage Baked Modern

Gingerbread Cookies with Royal Icing

Pizzelle Italian Cookies

Peanut Butter Blossom Cookies

Classic Spritz Cookies

Sour Cream Sugar Cookies

Old Fashioned Molasses Cookies

Chocolate Dipped Shortbread Cookies

Classic Scottish Shortbread

Mexican Wedding Cake Cookies

More Christmas recipes

10 Classic Christmas Cookies

Old-Fashioned Toffee

Candy & Treats

Mexican Wedding Cake Cookies

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Old-Fashioned Toffee

Apryl Niksch — Thu, 24 Dec 2020 23:23:11 +0000

Ingredients for Old-Fashioned Toffee
Related Recipes
More Confection Recipes

Old-Fashioned Toffee is a classic candy recipe made from butter and sugar and topped with chocolate and pecans. Toffee can be very tricky to make and I am lucky enough to have learned from my mother-in-law hands-on. You can make this year-round, however I’ve only ever made it as a special treat around the holidays. It makes for a perfect homemade gift when placed in a holiday tin.

Ingredients for Old-Fashioned Toffee

INGREDIENTS

butter:

Use good quality real butter since it is a main ingredient. My favorite brands are Challenge or Land O’ Lakes. Be sure to let the butter fully incorporate into the superfine sugar, otherwise your toffee will tun out grainy. The recipe calls for 1 pound of butter (i.e. 4 sticks) so I like to use half salted and half unsalted to provide a hint of salt without adding any additional salt to the recipe.

superfine sugar:

There are several types of sugar to use in your baked goods. When making candy use superfine sugar. I use Baker’s Sugar which is made of smaller sugar crystals that will dissolve faster to help ensure your toffee doesn’t come out grainy.

BAKER’S TIPS

heavy-duty cookware:

When making Old-Fashioned Toffee you need a good heavy duty pot or sauce pan that holds high heat. I use a LeCreuset dutch oven.

thermometer:

Also be sure to have a very good candy thermometer. You should always test your candy thermometer before you use it. To test your thermometer, boil water and place the thermometer in the boiling water. If it reads 212F degrees it is good to go. If not, adjust the temperature called for in the candy recipe to an adjusted temperature. For example: if your thermometer is 5 degrees higher (217F), add 5 degrees to the recipe temperature.

EQUIPMENT

silicone pastry brush:

When making candy keep a small bowl of water next to the stove. After you stir candy, the sugar crystals tend to form along the side of the pan. After you stir it, take your silicone pastry brush dipped in water and run along the edge of the candy to dissolve those sugar crystals.

Old-Fashioned Toffee

Course Confections

Cuisine American

Keyword christmasrecipes, toffee

Prep Time 15

Cook Time 20

Servings

Equipment

Heavy-duty dutch oven
candy thermometer
2 quarter sheet pans

Ingredients

1 c. salted butter
1 c. unsalted butter
2 c. superfine sugar
½ c. nuts (pecans) chopped fine
4 milk or semi-sweet chocolate bars

Instructions

PREP

Set out 2 quarter sheet pans, pre-chop the nuts.

MAKE CANDY

Place butter and sugar in a heavy-duty sauce pan. Stir once in a while until it starts to reach high heat. Right after you stir the mixture, dip silicone pastry brush in water and run around the side of pan to dissolve the sugar crystals.
Continue to stir and watch closely as candy thermometer registers between 295-300°.
Remove from heat and pour immediately onto the 2 pans.
Add 2 broken up chocolate bars over each pan of the toffee and cover with foil. Let melt for a few minutes. Remove foil and spread melted chocolate with off-set spatula.
Sprinkle on nuts and put pans in the fridge to set for a few hours or overnight.
Break up toffee and store in a container.

More Confection Recipes

Leave a comment below and let me know how it turned out for you!

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Mexican Wedding Cake Cookies

Apryl Niksch — Mon, 21 Dec 2020 19:40:14 +0000

Ingredients to make Russian Tea Cake Cookies
- Dry Ingredients
- Wet Ingredients
Make Your Own Ingredients
Storage & Freezing
FAQ’s
Related Recipes
Christmas Cookie Recipes

Mexican Wedding Cake Cookies are tender, butter cookies with a melt-in-your-mouth texture and rich, nutty crunch. These popular cookies are made around the world, which is why they’re also known as Russian Tea Cakes or Snowballs. I have found that this easy butter cookie is in the recipe files of my grandmothers, my mothers, and mother-in-law. Needless to say it is a popular favorite holiday cookie recipe enjoyed by many people during the holiday season. All of their recipes have use the same recipe with the exception of the title and type of nuts that were used. I’ve made a few modern revisions.

My vintage inspiration.

My vintage inspiration for these cookies is from Betty Crocker Cookbook (1994/1969)

Betty Crocker’s Cookbook (1969)

Ingredients to make Russian Tea Cake Cookies

Dry Ingredients

All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Make Your Own Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Storage & Freezing

Pre-baked cookies:

You can make the batter and store until ready to bake.
Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To thaw frozen cookies, allow them to come to room temperature before opening the container.

Store baked cookies in airtight container on counter 1-2 days. Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. To thaw frozen cookies, allow them to come to room temperature before opening the container.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

What is the best baking sheet for Mexican wedding cake cookies?

Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.

How can I get my cookies to brown evenly?

For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

Should I toast the nuts before adding them to the cookie batter?

Toasting the nuts before adding to the cookie batter will incorporate more flavor. Rough chop them in mini food chopper, put chopped nuts on a baking sheet, and bake at 350° for 5 minutes.

Mexican Wedding Cake Cookies

Mexican Wedding Cake Cookies are a tender butter cookie loaded with a nutty texture that melt-in-your-mouth.

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15

Cook Time 12

Servings

Equipment

mixer
baking sheets
mixing bowl
measuring cups and spoons
mini-chopper
Silpat or parchment paper

Ingredients

DRY INGREDIENTS

2 c. unbleached flour
1 T. cornstarch
½ c. confectioner sugar
½ tsp. salt
1 c. nuts (pecans, walnuts) finely chopped

WET INGREDIENTS

1 c. unsalted butter room temp
1 T. vanilla

Instructions

PREP

Line baking sheets with parchment paper.
Whisk together dry ingredients.

MAKE BATTER

Mix together butter, and confectioner sugar until light and fluffy.
Add vanilla and mix.
Add in dry ingredients and nuts and mix together.
Chill the dough for 30 minutes or overnight.
Use a small cookie scoop and roll into 1 " balls.

BAKE

Bake cookies at 350° for 12-15 minutes.
Roll in powdered sugar while they are still warm. Let cookies cool then roll them again in powdered sugar. Let cookies cool and store in a container.

Gingerbread Cookies with Royal Icing

Classic Spritz Cookies

Tried this recipe? Leave a comment below!

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Gingerbread Cookies with Royal Icing

Apryl Niksch — Sun, 20 Dec 2020 22:55:51 +0000

Ingredients to make Gingerbread Cookies
Dry Ingredients
Wet Ingredients
How to make gingerbread cookies
Storage & Freezing
FAQ’s
Related Recipes
More Christmas cookies

These Gingerbread Cookies with Royal Icing have crispy edges, tender center and spicy bite and are topped with a light and fluffy royal icing. These cookies have a spicy, pungent bite from the molasses and combination of warm spices. The royal icing has a fluffy texture, but still skins over making the cookies easy to stack for Christmas cookie trays.

I only use real butter in my baking instead of shortening. Vintage recipes typically call for shortening to ensure less cookie spread, however to me it has a waxy texture and lack of flavor so I prefer to just use butter.

Ingredients to make Gingerbread Cookies

Dry Ingredients

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Buttermilk: If you don’t have buttermilk on hand, you can make your own by placing in a liquid measuring cup 1 tsp. of white vinegar and then filling up the measuring cup to the 1/3 c. Another option is to keep dry buttermilk in your pantry and just whip up as needed.
molasses: There are 3 types of conventional molasses: regular, robust, and blackstrap. The sugar content varies from the way in which it was processed. The lighter the molasses, the sweeter it tastes. When measuring out molasses, lightly spray the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

How to make gingerbread cookies

1. GATHER EQUIPMENT

Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
Highly Recommended: cookie cutters, piping bags, piping tips, stand mixer

2. MAKE THE COOKIE DOUGH

PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients. Pre-measure out molasses by lightly spraying the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.
MAKE BATTER: Mix together butter and sugar, add dry ingredients, add wet ingredients.
ROLL & CUT DOUGH: Roll out dough between the 2 sheets of parchment. After rolling out the dough between the parchment paper, chill for at least 1-hour to overnight. It is so much easier to cut shapes from chilled dough. Chill the cookie cut-outs again for 5 minutes before baking to keep the dough from spreading out during baking, thus preserving the shape of the cookie.

3. BAKE: 350° for 12 about minutes. Let cookies cool on a bakers rack before frosting them.

4. MAKE ROYAL ICING

The fluffy frosting in this recipe has a light, marshmallow-like taste. It does involve a few more ingredients and steps than your typical royal icing, but is so worth it.
For a simple royal icing: beat together 3 egg whites, 3 c. confectioners sugar, 1/2 tsp. cream of tarter and 1 T. vanilla.
Since I only use natural, pure vanilla extract which tints the frosting, add a few drops of white food coloring to brighten up the frosting.
Be sure to keep royal icing covered once it has been made. It dries out very fast and will harden.

6. DECORATE COOKIES:

Fill piping bags with royal icing. Be sure to seal the open end either with a chip clip or Wilton Icing Ties. Keep filled piping bags upright in a glass. Place a moist paper towel at the bottom of the glass, as the icing will dry out fast.
Easy Method: Fill a disposable tipless piping bag or even a ziploc bag with a corner cut out. I prefer to use tipless piping bags that are anti-burst and also textured. This helps provide a grip when both filling and holding the bag.
Intermediate Method: Use piping bags filled with a piping coupler and metal tips. Wilton, PME, or Atteco are good brands of tips to use.

Storage & Freezing

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

You can also freeze the cookies in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

What are the best baking sheet to use for gingerbread cookies?

Always use light-colored, aluminum cookie sheet. Aluminum is best for distributing and reflecting even heat during the baking process. I use Nordic Ware aluminum 18×13 half-sheet pans. Dark cookie sheets conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.

Should I bake the cookies on parchment paper?

Yes. Before baking, place the cookies on a non-stick surface such as a Silpat non-stick baking mat or parchment paper

What are the best cookie cutters to use for these cookies?

I used my vintage gingerbread cutters for these cookies. These metal cutters were made thin and contain tiny details, so be sure to first spray them with non-stick spray then dip them in flour before cutting out your cookies. For modern metal cutters, you will only need to dip them lightly in flour before use. There are a few brands of cookies cutters I prefer to buy like Ann Clark, R&M International, and Wilton.

Can I mix the dough in a bowl?

This batter is heavy once all the ingredients are added. I would suggest a stand mixer like a Kitchen Aid mixer. Look for a mixer with the lift option vs. the tilt so that you have more control when adding your ingredients into the bowl.

Gingerbread Cookies with Fluffy Royal Icing

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15

Cook Time 12

Servings

Equipment

Ingredients

DRY INGEDIENTS

5 ¾ c. unbleached flour
½ tsp. baking soda
4 tsp. ginger
2 ½ tsp. cinnamon
1 tsp. clove
½ tsp. nutmeg
¼ tsp. black pepper
1 tsp. salt

WET INGREDIENTS

1 c. unsalted butter
1 ¼ c. molasses
⅔ c. brown sugar
⅓ c. sugar
2 eggs
1 tsp. vanilla
⅓ c. buttermilk

ROYAL ICING

1 envelope unflavored gelatin
½ c. water
1 c. sugar
2 c. confectioner sugar
3 egg whites
½ tsp. cream of tarter
2 tsp. vanilla

Instructions

PREP

Whisk together dry ingredients in a bowl.
Line cookie sheets with parchment paper.

BATTER

Cream butter, brown sugar, and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
Add in dry ingredients and mix together until batter just comes together. Chill 2 hours to overnight to let flavors meld together.
Separate dough into 3 sections. Roll out eat section to 1/4" between 2 sheets of parchment paper cut to fit baking sheets.
Cut out shapes with cookie cutters. Place cookies on baking sheet and chill in fridge for 5-10 minutes.

BAKE

Pre-heat oven to 350°
Bake cookies for about 12 minutes. Take out and let them sit on cookie sheet another 2-4 minutes and they will crisp up on the cookie sheet.
If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill again for 5-10 minutes before baking.
Let cookies cool and frost with royal icing. Store in sealed container on counter 2-3 days or in freezer up to 6 months.

ROYAL ICING

Place egg whites and cream of tarter in mixer with the whisk attachment and beat for 2-3 minutes
In a metal bowl over a pot of simmering water place water and sprinkle in the gelatin over the water and let it sit for 2 minutes. Stir in sugar and cook for 5-7 minutes or until sugar is fully dissolved.
Add the sugar mixture to the mixer. Add powdered sugar into the egg whites and beat on medium high speed for another 10-12 minutes until stiff peak. Add in vanilla and white food color.
This frosting will crust fast so you need to keep covered with a wet paper towel while you decorate the cookies.

More Christmas cookies

Gingerbread Cookies with Royal Icing

Classic Spritz Cookies

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Classic Spritz Cookies

Apryl Niksch — Sun, 13 Dec 2020 21:36:50 +0000

Ingredients to make Classic Spritz Cookies
Dry Ingredients
Wet Ingredients
Related Recipes
More Christmas cookies

Classic Spritz Cookies are a small butter cookie with crispy edges and tender, melt-in-your-mouth center and are formed from a cookie press. This cookie makes a perfect addition to your Christmas cookie tray or gift box. My vintage inspiration to make these sugar cookies is from my Betty Crocker’s Cooky Book (1963). This recipe for spritz cookies is such a classic, my guess is that both my mom and Nan used this recipe too!

If you’re lucky enough to own a vintage cookie press, you’ll usually find a few Spritz recipes included. Many standard recipes use cream cheese, but I prefer my mom’s variation based on a classic butter cookie recipe. I collect cookie presses from vintage styles to modern ones and used my great-grandmothers cookie press which worked remarkably well. In fact, it worked better than a brand new one.

My vintage inspiration.

Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.

What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.

Ingredients to make Classic Spritz Cookies

Dry Ingredients

All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.
Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
Almond extract is made from bitter almonds or stone fruit pits (like apricots) soaked in alcohol. Choose pure almond extract over artificial versions, which can taste harsh or overly bitter.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

What is the best butter to use for spritz?

Use a good quality real butter since it is the main ingredient. My favorite brands are Challenge or Land O’ Lakes. Since this is a butter cookie, be sure to cream together the butter and sugar for a good five minutes to produce a tender crumb.

What are the best baking sheets to use for spritz cookies?

Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans. Aluminum is best for distributing and reflecting even heat during the baking process.

Do I have to chill the spritz cookie dough before baking?

Yes, chill the dough for about 10 minutes before you fill the cookie press. When making spritz cookies a simple trick is to squeeze the dough on to a cold, ungreased baking sheet without a silpat non-stick baking mat or parchment paper. This ensures the dough will stick to the cold tray. It’s best to chill the pressed cookies for an additional 5-10 minutes before placing in the oven. This will help them retail their shape.

How do I add decorations before baking the cookies?

Before you add decorations such as jimmies, nonpareils, or course sanding sugar, it is best to brush the cookie with a light egg wash so they stick. To make the egg wash, mix together 1 egg white and 1 T. of water. Use a pastry brush to apply to the cookie.

What is the best food color gel to use?

I prefer to only use natural food gels to color cookie dough or frosting. Use a good quality gel food coloring like Chefmaster naturals. They stay true to color and remain bright once mixed.

Can I use other flavorings in my cookies?

Spritz cookies typically have vanilla and almond flavoring. Be sure to use good quality all-natural, pure vanilla extract and an all-natural pure almond extract. You could also swap the almond extract for lemon or orange extract and also add 1-2 teaspoons of lemon or orange zest to enhance the flavor.

Spritz Cookies

Classic Spritz Cookies are a small butter cookie with crispy edges and tender, melt-in-your-mouth center and are formed from a cookie press

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15

Cook Time 7

Servings

Equipment

Ingredients

DRY INGREDIENTS

2 ¼ c. unbleached flour
2 T. cornstarch
⅔ c. sugar
⅓ c. confectioner sugar

WET INGREDIENTS

1 c. salted butter room temp
2 egg yolks
2 tsp. vanilla
½ tsp. pure almond extract

Instructions

PREP

Place baking sheets in the fridge to chill.
Whisk together dry ingredients.

MAKE BATTER

Mix together butter, sugar, and confectioner sugar until light and fluffy.
Add egg and yolk, vanilla, and almond and mix.
Add in dry ingredients and mix well.
Divide dough into 2 sections. Take one section out of the mixer and set aside. Use gel food coloring to tint the portion of dough still in the mixer, mix and take out of mixer and set aside. Rinse out mixer bowl and now take the other portion of dough and put back in mixer. Use gel food coloring to tint the second portion of dough.
Chill the dough for 10-15 minutes.
Place dough in cookie press and press shapes onto cold, ungreased/no parchment baking sheets. Lightly paint on the egg white on top of cookie and immediately sprinkle on sanding sugar or decorations.
Chill cookies in the fridge for 5-10 minutes.

BAKE

Bake cookies at 375° for 7-8 minutes.
Let cookies cool and store in a container.

More Christmas cookies

Gingerbread Cookies with Royal Icing

Classic Spritz Cookies

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Chocolate Dipped Pretzels

Apryl Niksch — Sat, 12 Dec 2020 00:21:10 +0000

Ingredients
Method
Dietary Substitutions
Storage
Related Recipes
More Candy Recipes

Chocolate Dipped Pretzels combine the perfect combination of salty and sweet and are easy to coat in milk, dark or festive white chocolate. Give these simple treats away in gift tins or add to holiday cookie platter along with old-fashioned toffee or old-fashioned peanut butter fudge.

These are such a simple and fun treat to make with your family during the holiday season. They also make a great gift if you package a few of them in a festive holiday tin.

Ingredients

OPTION #1 Candy melting discs: For the best tasting, look for chocolate melting disks that are made of 100% real chocolate. Most candy disks sold in stores contain mostly sugar, palm oil and other artificial ingredients. To make chocolate shiny for smooth dipping you can add a drop of canola oil to melted chocolate. If you use the candy melting discs, do not add any oil as they already contain palm oil.

OPTION #2 Chocolate bars: Chocolate baking bars. If using a block of chocolate, it may need to be tempered if it contains real cocoa butter mass and cocoa solids. Chocolate chips are a fast way to dip treats as they don’t contain as much cocoa butter as real chocolate so you don’t need to temper them.

Paramount crystals: Paramount Crystals are used to help melt chocolate, candy melts or yogurt, to help create a smooth, glossy coating. Use 1 tsp Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings.
pretzels: Pretzels are a hard, crunchy snack available in several shapes. The best type of pretzels for dipping include rings, small twists, waffle shaped, or pretzel rods. Look for these festive-shaped pretzels found in grocery stores during the holiday season.
Oil-Based Food Gel Color: Oil based food gel is a highly concentrated food color specifically designed to blend into fat-based ingredients like chocolate, butter, or cocoa butter. Using an oil-based gel vs. a water-based gel will prevent the chocolate from seizing.

Method

1. GATHER EQUIPMENT

Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, silicone baking mat or parchment paper
Highly Recommended: double broiler or electric chocolate melter, chocolate dipping tools
Recommended, not required: gel or oil-based color, squeeze bottle, Flo-Coat (if using gel food colors)

2. MELT CHOCOLATE (CHOOSE METHOD)

Double Broiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. Use a high-quality stainless steel pot such as AllClad Double Broiler along with a digital thermometer for best results.
Microwave: Melt chocolate in the microwave by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips.
Electric Melting Pot: Melt chocolate in a electric chocolate melting pot such as Wilton Brand.

3. COLOR & MELT WHITE CHOCOLATE

Candy melting disks: these are sold pre-colored, however, they are not real chocolate. They are primarily made of oil and sugar and do not taste as good as real chocolate.
Color white chocolate (using oil-based color): When coating pretzels or other food in white chocolate, you must use oil-based candy coloring. I prefer to use Americolor Oil-Based Candy Color, however, it is not typically sold in grocery or craft stores.
Color white chocolate (using standard gel food coloring): When you color white chocolate with regular gel food colo, you will need to add a product called “Flo-Coat.” To do this: add 5 drops of Flo-Coat to 1-part gel food color into the melted chocolate. This will ensure the chocolate will not seize once melted.

4. DIPPING THE PRETZELS

Place pretzels in chocolate pot: place just a few pretzels in the chocolate pot at a time. Use a chocolate dipping tool or a fork to drain excess chocolate off the pretzel.
Decorate: Be sure to sprinkle on decorations such as jimmies or non-perils right away so that the chocolate doesn’t set-up too fast. I prefer to use all-natural sprinkles. Read the ingredient labels on pre-made decorations and you’ll see that most have artificial flavor. You can also use course (decorating) sugar which are large sugar crystals. I prefer to use course sugar is over sanding sugar as it tends to clump and melt into the chocolate.

5. ALLOW TO DRY

After you have dipped the pretzels be sure to put them on a non-stick surface such as sheets of parchment paper or a Silpat baking mat placed on a cookie sheet.
Let pretzels fully dry before placing them in a storage container.

Equipment

Recommended tools: (affiliate links)

Dietary Substitutions

TO MAKE GLUTEN-FREE:

Swap out the pretzels with gluten-free pretzels. I recommend using a high-quality brand such as Glutino brand. They are a great choice because they are a crispy pretzel and hold the crunch.

TO MAKE VEGAN/DAIRY FREE:

Use dairy-free chocolate. I recommend using a high-quality brand such as Nestle plant-based chocolate chips.

Storage

Store covered pretzels in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow.

You can also freeze dipped pretzels in a freezer-safe container. Place in layers between parchment or wax paper. To thaw, place container on counter-top and don’t open until they come to room temperature.

Chocolate Dipped Pretzels

Course Dessert

Cuisine American

Keyword chocolate, Christmas

Prep Time 30

Servings

Ingredients

1 bag mini pretzels or rods
variety of sprinkles

CHOCOLATE

1 c. semi-sweet chocolate or disks
1 c. milk-chocolate or disks
½ tsp. canola oil or Paramount Crystals

WHITE CHOCOLATE

1 c. white chocolate bar
1 c. white chocolate disks
oil-based food color OR food gel plus Flo-Coat
½ tsp. canola oil or Paramount Crystals

Instructions

PREP

Sort out the whole pretzels from the bag.
Line baking sheet with a Silpat mat or parchment paper.

MELT CHOCOLATE

Melt chocolate using your favorite method: double broiler, microwave, or electric chocolate pot until it is melted and smooth.
Place chocolate into electric chocolate pot on high setting until it is melted and smooth. Add the canola oil or Parmamount Crystals.

WHITE CHOCOLATE (COLOR)

Follow same directions except, add oil-based food color OR if you use regular food gel be sure to add Flo-Coat to the chocolate. To use Flo-Coat mix a ratio of 5 parts Flo-Coat to 1 part gel food coloring, then add that mixture to your white chocolate.
Only dip about 4-5 pretzels at a time and then decorate those immediately with sprinkles before the chocolate hardens.
Place pretzels on baking sheet lined with a Silpat mat or parchment paper.
Decorate with non-perils or sprinkles of choice.
If you have colored chocolate left over you can also put some in a plastic bottle made for doing chocolate work and drizzle over the finished dipped pretzels.
Let chocolate set about 1 hour. Store in a sealed container.

Notes

Be sure to use oil based food color. Do not use gel based coloring as it will seize.

More Candy Recipes

Vintage Canning Recipes (2000’s)

Vintage Canning Recipes (1970’s)

Leave a comment below and let me know how it turned out for you!

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Chocolate Dipped Shortbread Cookies

Apryl Niksch — Thu, 10 Dec 2020 20:39:46 +0000

Dry Ingredients
Wet Ingredients
- Chocolate
How to make these shortbread cookies
Storage
FAQ’s
Related Recipes
Check out these Christmas cookies:

Chocolate Dipped Shortbread Cookies are a rich, buttery, melt-in-your-mouth cookie coated in melted chocolate. To make these decadent cookies, start by making a quick, easy shortbread recipe and then dip them in rich chocolate. You can just dip half of the cookie or all of it and then add festive sprinkles once they have been coated in chocolate. These cookies are popular around the holidays when served on a festive cookie platter or given away as a homemade gift.

Dry Ingredients

All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Superfine sugar, also known as castor sugar, has a finer texture compared to granulated sugar. Its fine granules help yield tender baked goods by incorporating quickly with other ingredients. When making boiled frostings or candy, superfine sugar dissolves faster, reducing grittiness and creating a smoother texture.
Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Chocolate

Chocolate chips are cocoa solids and cocoa butter and depending on their cocoa content will vary in sweetness. They range from dark chocolate (50-90% cocoa solids), semi-sweet chocolate (40-60% cocoa solids) and milk chocolate (10-40% cocoa solids). For this recipe use semi-sweet chocolate chunks.
Paramount Crystals: used to help melt chocolate, candy melts or yogurt coatings to help make coatings smooth. Use 1 tsp Paramount Crystals for every 2 cups chocolate, candy melts, or yogurt coatings. Put chocolate in heatproof bowl and add paramount crystals slowly until desired consistency is achieved.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

How to make these shortbread cookies

1. GATHER EQUIPMENT

Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
Highly Recommended: double broiler or electric chocolate melter, cookie cutters

PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients.
MAKE BATTER: Mix together butter and sugar and add dry ingredients.
ROLL DOUGH: Roll out dough between the 2 sheets of parchment and chill.
CUT OUT SHAPES: After you cut out the shapes, chill the cookies to keep the top from browning too fast. Chilling also keeps the dough from spreading out during baking, preserving the shape of the cookie.
BAKE: 350° for 12 about minutes.

3. MELT CHOCOLATE (CHOOSE METHOD)

Double Broiler: Melt chocolate over double broiler by melting half the chocolate in a glass bowl over a pot of simmering water that is not touching the water, until the chocolate reaches 115-120° (dark chocolate) and 105-110° (milk or white chocolate) and then remove from heat and stir in remainder of chocolate until smooth. Be sure not to heat chocolate over 115°F, as it will burn. Use a high-quality stainless steel pot such as AllClad Double Broiler along with a digital thermometer for best results.
Microwave: Melt chocolate in the microwave by placing one third of chocolate into a glass bowl and microwave for 30-seconds. Then add an additional third of the chocolate and continue to melt in 30-second increments until it is all melted and smooth. Remove from microwave and add in final third of the chips.
Electric Melting Pot: Melt chocolate in a electric chocolate melting pot such as Wilton Brand.

4. DIP THE COOKIES

Dip the cookies into the chocolate pot: place one cookie in the chocolate pot at a time. Drain excess chocolate off the cookie.
Decorate: Be sure to sprinkle on decorations such as jimmies or non-perils right away so that the chocolate doesn’t set-up too fast. I prefer to use all-natural sprinkles. Read the ingredient labels on pre-made decorations and you’ll see that most have artificial flavor. You can also use course (decorating) sugar which are large sugar crystals. I prefer to use course sugar is over sanding sugar as it tends to clump and melt into the chocolate.
After you have dipped the pretzels be sure to put them on a non-stick surface such as sheets of parchment paper or a Silpat baking mat placed on a cookie sheet.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Let cookies set about 1 hour to dry and store in a sealed container. Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

To freeze: Place in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

FAQ’s

What is the best type of butter to use for these shortbread cookies?

Since butter is the star ingredient in shortbread, the higher quality butter, the better your shortbread will taste. I use either Challenge or Land O’ Lakes European Style. European butter has more flavor and less water. It’s also churned longer and produces a higher percentage of fat (82%-85%), producing a slightly more tangy flavor. American butter is regulated by the USDA to have a minimum of 80% fat.

What is the best sugar to use?

Use superfine (baker’s sugar) in this traditional recipe to dissolve faster as you cream it together with the butter. For an even lighter crumb you can use powdered sugar. If you do, you’ll need to double the amount of powdered sugar when substituting for normal sugar.

What is the best pan to make these?

How can I get even browning on the cookies?

Chocolate Dipped Shortbread Cookies

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15

Cook Time 7

Servings

Equipment

Ingredients

DRY INGREDIENTS

2 c. unbleached flour
2 T. cornstarch
⅓ c. sugar
¼ c. confectioner sugar
½ tsp. salt

WET INGREDIENTS

1 c. salted butter room temp
2 tsp. vanilla

CHOCOLATE

1 c. semi-sweet chocolate
1 c. milk chocolate

Instructions

PREP

Gather equipment. Cut 2 sheets of parchment paper for baking sheets.
Whisk together dry ingredients.

MAKE BATTER

Mix together butter, sugar, and confectioner sugar until light and fluffy.
Add in dry ingredients and mix well.
Roll out dough between the 2 sheets of parchment to 3/8." Chill the dough for 15 minutes to overnight.
Cut into shapes and place on cookie sheet. Chill the cut-out cookies in the fridge for 5-10 minutes.

BAKE

Bake cookies at 350° for 12 about minutes.

DIP IN CHOCOLATE

Melt chocolate in a melting pot. Add canola oil OR 1 tsp. paramount crystals.. Dip half of each cookie into the melted chocolate and tap off the excess chocolate. You can leave plain or decorate with festive sprinkles on the chocolate.
Let cookies set about 1 hour to dry and store in a sealed container.

Check out these Christmas cookies:

Gingerbread Cookies with Royal Icing

Classic Spritz Cookies

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

The post Chocolate Dipped Shortbread Cookies appeared first on Vintage Baked Modern.

Old-Fashioned Peanut Butter Fudge

Apryl Niksch — Wed, 09 Dec 2020 00:20:43 +0000

Ingredients for Peanut Butter Fudge
- INGREDIENTS
- BAKER’S TIPS
Related Recipes

Old-Fashioned Peanut Butter Fudge is a rich, silky confection made with creamy peanut butter and marshmallow cream. This is my Aunt Ruth’s recipe passed down in our family. You can make this year-round, however it seems more special around the holidays. It is also a perfect treat to send to someone as a homemade gift in the mail since it keeps well for a while.

Ingredients for Peanut Butter Fudge

INGREDIENTS

superfine sugar:

There are several types of sugar to use in your baked goods. When making candy, I only use superfine sugar. Superfine sugar is made of smaller sugar crystals that will dissolve faster to help ensure your fudge doesn’t come out grainy.

peanut butter:

Use smooth peanut butter in your fudge so it comes out nice and creamy. I use creamy Jif peanut butter labeled “natural,” but do not use “natural peanut butter” as that just contains peanuts and salt and for this recipe you need the oil found in Jif or similar brands.

marshmallow creme:

To make this recipe simple just use pre-made marshmallow creme. Try to find one that is as close to natural as possible. So many of them contain corn syrup or artificial flavoring (vanillin). Make your own marshmallow creme to give this fudge an even more homemade candy flavor.

all-natural vanilla extract:

Always use good quality all-natural, pure vanilla extract in your baking. If you purchase vanilla, be sure it only contains vanilla beans and alcohol. I make my own vanilla, which is super simple to make: Take 8 oz. of bourbon and add 5-7 vanilla beans that are spilt down the middle and let it sit for 3-6 months. As you use it replace the bourbon and add more beans. Store in dark, cool place and it can last many years. I prefer to use bourbon but you can also use vodka.

BAKER’S TIPS

heavy-duty cookware:

When making Old-Fashioned Peanut Butter Fudge you need a good heavy duty pot or sauce pan that holds high heat. I use a LeCreuset dutch oven.

test your thermometer:

You should always test your candy thermometer before using it to make fudge, or any other candy recipe. To test your thermometer, boil water and place the thermometer in the boiling water. If it reads 212F degrees it is good to go. If not, adjust the temperature called for in the candy recipe to an adjusted temperature. For example: if your thermometer is 5° higher (217F), adjust your recipe of soft ball stage (234-236°) and add 5°.

Old-Fashioned Peanut Butter Fudge

Course Confections

Cuisine American

Keyword fudge

Prep Time 5

Cook Time 12

Equipment

dutch oven
thermometer
spatula
9×13 pan

Ingredients

½ c. unsalted butter
2 ½ c. superfine sugar
¾ c. evaporated milk
1 c. creamy peanut butter
1 c. marshmallow creme
1 tsp. vanilla

Instructions

PREP

Measure out both the peanut butter and measure out the marshmallow creme and set aside. Lightly grease an 8×8 pan with butter.

MAKE FUDGE

Melt butter over medium heat. Add sugar and evaporated milk and slowly turn up the heat so mixture comes to slow boil.
Let mixture come to soft ball stage (234-236°). Lightly stir and when making candy be sure to wipe down the sugar crystals on the side of the pan with water and a pastry brush. Take a bit of the hot mixture and throw in glass of water. If it goes into a ball its ready to remove from stove.
Remove from burner and add in the peanut butter, marshmallow creme, and vanilla.
Pour immediately into a greased 8×8 square pan. Let cool for several hours before cutting into 1" pieces.
Store in sealed container in a cool location such as garage or fridge.

Leave a comment below and let me know how it turned out for you!

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The post Old-Fashioned Peanut Butter Fudge appeared first on Vintage Baked Modern.

Peanut Butter Blossom Cookies

Apryl Niksch — Sat, 05 Dec 2020 21:45:11 +0000

Ingredients to make Peanut Butter Blossom Cookies
- Dry Ingredients
- Wet Ingredients
Make your own ingredients
Storage & Freezing
FAQ’s
Related Recipes
More Christmas Cookie recipes

Peanut Butter Blossom Cookies are soft, tender peanut butter cookie with chocolate kiss or disk in the center. These are a traditional Christmas cookie served around the holidays at parties or given out as a gift on a cookie tray.

Ingredients to make Peanut Butter Blossom Cookies

Dry Ingredients

All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Peanut butter is made from peanuts, oil, sugar and salt turned into a creamy or chunky texture. Look for one that has “fully hydrogenated oil”, minimal trans fats, and no high fructose corn syrup. Some varieties labeled “natural”, may be “Peanut Butter Spread” containing palm oil. Authentic “all-natural” peanut butter is made from ground peanuts and salt.
Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
Heavy Cream is a dairy product with a rich, creamy texture made from the high-fat layer that rises to the top of the milk before it is processed.
Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods.

Make your own ingredients

Peanut Butter: Homemade peanut butter is so easy to make from fresh roasted, salted peanuts in which you just place in food processor and blend to desired consistency. Use roasted peanuts without salt or lightly-salted, and grind in a food processor for 2-3 minutes.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Use a few dairy-free chocolate chips like Nestle plant based chips in the center.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Use a few no-sugar chocolate chips such as Lily’s in the center.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked cookies:

You can make the batter and store until ready to bake.
Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

Store baked cookies in airtight container on counter 1-2 days.
Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
To thaw frozen cookies, allow them to come to room temperature before opening the container.

FAQ’s

What are the best baking sheets to use for peanut butter blossom cookies?

How can I get even browning on these cookies?

Peanut Butter Blossom Cookies

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Prep Time 15

Cook Time 12

Servings

Equipment

Ingredients

DRY INGEDIENTS

1 ⅔ c. unbleached flour
1 T. cornstarch
1 tsp. baking soda
½ tsp. salt

WET INGREDIENTS

½ c. unsalted butter room temp
½ c. peanut butter
¾ c. brown sugar
¼ c. sugar
2 eggs
2 T. cream or milk
1 ½ tsp. vanilla
hershey kisses unwrapped

Instructions

PREP

Whisk together dry ingredients in a bowl.
Line cookie sheets with parchment paper.

BATTER

Cream butter and sugar until fluffy and light in color. Add eggs, cream, and vanilla and mix together.
Add in dry ingredients and mix until it just comes together.
Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.

BAKE

Pre-heat oven to 375°
Bake cookies for about 10 minutes. Take out from oven and place an unwrapped hershey kiss in center of cookie. Bake an additional 2 minutes.
Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.

Gingerbread Cookies with Royal Icing

Classic Spritz Cookies

Tried this recipe? Leave a comment below!

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Christmas Cut-Out Sugar Cookies

Apryl Niksch — Sat, 28 Nov 2020 18:39:49 +0000

Ingredients to make Sugar Cookie Cut-Outs
Wet Ingredients
Dry Ingredients
Royal Icing
Make your own ingredients
How to make royal icing:
how to decorate sugar cookies:
FAQ’s
Related Recipes
Christmas Cookies

These Christmas Cut-Out Sugar Cookies are a soft, tender butter cookie decorated with royal icing. These cookies are always popular decorated for the holidays, but this versatile recipe can also be used as your “go-to” sugar cookie all year long.

Bite into nostalgia with these original vintage recipes for both Mary’s Sugar Cookies, made with sugar and Ethel’s Sugar Cookies, made with confectioners’ sugar. These nostalgic cookies are by far the most widely shared sugar cookie recipe shared across the globe.

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
Sour cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Look for a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.

Royal Icing

Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.

Make your own ingredients

Homemade Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

“Make it Modern” Tips

Both of these original recipes call for leavening. I would reduce to just a 1/2 tsp. baking powder so you don’t create too much spread when baking.
I would suggest using all butter. Shortening was readily used in mid century baking as a inexpensive, shelf-stable product for baking. However, it has a waxy texture and no flavor. Margarine is made of oil and will cause the cookies to spread.
I would increase the flavoring to 1 Tablespoon of Vanilla or use a combination of mostly vanilla with a very small amount of another type of extract like almond or lemon.
You can try one egg plus one egg yolk to yield flat cookies that keep their shape.
If using all confectioners’ sugar, be aware that it may cause cookies to rise and turn out puffy.

How to make royal icing:

Make these festive for any holiday by rolling in colored sugar, frosting with buttercream, or flood and decorate with royal icing. Buttercream will not crust over and dry solid so you cannot stack them. Royal Icing is made using one of three options: fresh egg whites, meringue powder or dry egg whites. Below I’ve included my Royal Icing which uses fresh egg whites. The vinegar in the recipe pasteurizes the raw egg making the icing safe to eat. The glycerin adds shine and a soft bite to the frosting.

how to decorate sugar cookies:

Always color your plain white frosting first with white food color while it is still in the mixer. This will help set the royal icing so the color won’t bleed. I only use natural gel food color. I only use all-natural decorations like sanding sugar, jimmies or non-perils, read the ingredient labels on pre-made decorations (you’ll see most have artificial flavor) and stay away from those brands.

Baker’s Tips

Although my signature sugar cookie has vanilla, bourbon, and a hint of nutmeg, you can use other flavors such as fresh lemon zest with a bit of lemon extract. Another popular flavor combination is vanilla with a bit of pure almond extract. When adding flavors to your dough use the best all-natural quality to make a difference in the taste of the cookie.
For sugar cookies to keep their original cookie cutter shape and ensure less spread, it is really important to chill them 2 times during the process. First chill: After mixing the cookie dough, roll out immediately between 2 sheets of parchment paper into desired thickness 1/4″ or 3/8″ and place the stacks of rolled dough on a baking sheet to chill in the fridge for a few hours or overnight. Second chill: Cut out the dough into shapes and then chill again for 5-10 minutes.
Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.
For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

FAQ’s

Can you add other flavors instead of just vanilla?

My signature sugar cookie has vanilla, bourbon, and a hint of nutmeg, you can use other flavors such as fresh lemon zest with a bit of lemon extract. Another popular flavor combination is vanilla with a bit of pure almond extract. When adding flavors to your dough use the best all-natural quality to make a difference in the taste of the cookie.

How do you keep the cut-out shape to stay crisp and not spread?

For sugar cookies to keep their original cookie cutter shape and ensure less spread, it is really important to chill them 2 times during the process. First chill: After mixing the cookie dough, roll out immediately between 2 sheets of parchment paper into desired thickness 1/4″ or 3/8″ and place the stacks of rolled dough on a baking sheet to chill in the fridge for a few hours or overnight. Second chill: Cut out the dough into shapes and then chill again for 5-10 minutes.

What type of baking sheet is best for sugar cookies?

How many cookies sheets can you put in the oven?

Christmas Cut-Out Sugar Cookies

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, sugar cookies

Prep Time 15

Cook Time 12

Servings

Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

3 c. unbleached flour
1 tsp. salt
½ tsp. baking powder

WET INGREDIENTS

1 c. unsalted butter room temp
1 c. sugar
1 T. sour cream or milk
1 egg + 1 egg yolk
1 T. vanilla

ROYAL ICING

3 c. powdered sugar
2 egg whites
⅓ c. water
1 T. lemon juice
1 T. vanilla
½ tsp. cream of tartar

Instructions

PREP

Line baking sheets with parchment paper.
Whisk together dry ingredients and set aside.

MAKE BATTER

Mix together butter, sugar, and powdered sugar until light and fluffy.
Add egg, egg yolk, sour cream, vanilla and mix until combined.
Add in dry ingredients and mix well.
Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets.
Chill dough for 1 hour to overnight.

BAKE

Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.

ROYAL ICING

Place powdered sugar and meringue powder in mixer with paddle.
Add water, lemon juice, and vanilla and beat for 5-7 minutes until light and fluffy and stiff peaks form.
Portion out into 3 bowls and add 1/2 tsp. water and gel food color until desired consistency is reached. Cover right away as it will dry out quickly.
Place your tipless piping bag into a tall glass with piping bag folded open around the rim of the glass. Pour colored frosting down into the piping bag. Cut a very small hole in the bottom of bag and pipe.
Let cookies dry on the table with a fan blowing on them for a few hours. Then lay in single layer in a large container, layer with parchment paper. Store in air-tight container or heat seal in individual bags.

Christmas Cookies

Gingerbread Cookies with Royal Icing

Classic Spritz Cookies

Vintage Canning Recipes (2000’s)

Vintage Canning Recipes (1970’s)

Cookbook Collection

Tried this recipe? Leave a comment below!

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