Yay, we finally got some snow last night that appears to be sticking around for a while! It made a mess of the roads for drivers this morning, but in my opinion was greatly needed. What’s winter in Minnesota without some snow?!
I’m also looking forward to seeing all the snow creations my older kids were chatting about this morning before they got on the school bus. From the sound of things, I won’t be seeing much of them indoors this afternoon! They will be doubly excited when they see the fresh baked Kris Kringle cookies they get to enjoy with their hot chocolate after all their hard work outdoors.
If you’re thinking, do I really need another Christmas cookie recipe in my life? Are they really that good? The answer is, yes you do, and yes they are! These tiny little treasures are a mandatory item on our cookie tray every year. The sweet buttery goodness mixed in with a hint of the cream of tarter makes these inconspicuous cookies stand out, and also very addicting. Besides, what else are you going to have for breakfast this month? I’m not the only one who eats Christmas cookies for breakfast, am I?
*Note: I doubled this recipe and froze 3/4 of the dough to be cooked later. I swear, I won’t eat ALL of them for breakfast!
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Let’s get to it, shall we? I opted to make these dairy free so my youngest could also enjoy them, but feel free to use regular unsalted butter in place of the Earths Best Vegan Buttery Sticks that I used. I made them that way for years, they are wonderful either way. Either way, you’ll want to bring your butter/butter substitute sticks to room temperature first so you can easily use your beaters (or stand mixer) to cream them with the sugar and salt.
Once you have things good and creamy, add in your egg yolks and vanilla. Save your egg whites for another recipe or for breakfast tomorrow. Maybe some scrambled eggs with your cookies and coffee?
Next mix in your flour, cream of tarter and baking soda. Use your mixture to continue to combine the ingredients. Once everything looks combined and you have a bowl full of pebble looking cookie dough it’s time to get your hands dirty.
Divide your mixture and press it into 3 equal balls of dough. Take your first mixture and set it to the side on a piece of wax paper. Place the other two into separate bowls (I used my mixing bowl for the green dough, no need to get another bowl dirty!).
Make a small reservoir on the top of each ball of dough and put about 1/2-1 tsp of Americolor soft-gel paste into the reservoir. I used the colors Leaf Green and Red Red. You also have the option at this point to additional flavoring. I opted to add in some mint to the green dough. Use your mixer to mix that dough up again, last time, I promise. It will get that pebbly look to it again, just use your hands to press the mixture back into balls.
You can absolutely use other types of food coloring and these cookies will turn our just fine. I discovered Americolor soft-gel paste a few years ago and have not looked back. I love how true to color these gels make my cookies, frosting, cakes, fondant etc. If you have not tried them before I highly recommend that you do at some point, they are incredible! By the way, I do have the affiliate link for you so that you can find the product, however, this is not a sponsored post. I am just a huge fan!
Now you’ll want to cut some wax paper. If you are doing a regular recipe you’ll have two pieces for each color dough, so six pieces today. If you double the recipe you’ll need twelve pieces of wax paper. Divide each ball of dough into 2 pieces (4 if you doubled) and roll it into a long, thin roll. The rolls should be approximately 1 inch in diameter and approximately 6-7 inches in length.
After you have your rolls, pour sprinkles onto each piece of dough. Roll the dough around on the wax paper so the sprinkles get onto all of the sides. Don’t fret if they aren’t completely covered in sprinkles, that’s OK. There is a visual of what mine looked like at this point and after they were baked, you don’t need a super thick layer of sprinkles.
Now that you have sprinkles everywhere (sorry about that!), wrap up each cookie roll in the wax paper and refrigerate overnight. If your plan is to freeze some of the dough do that now. You can place the wax paper wrapped rolls of dough into a Ziploc bag and freeze them uncut. When you’re ready to bake them thaw them in the fridge and bake as directed. See my full tutorial on how to freeze cookie dough here:
When you are ready to bake the cookies, preheat your oven to 350 degrees F. Remove one roll of dough at a time and cut the cookies into 1/2 inch thick circles.
Place them on a cookie tray and bake them for 8 minutes. Remove your tray from the oven and let your cookies sit for about a minute on the tray to firm up before you try to remove them with a spatula. Repeat with the remaining rolls of dough. Enjoy, I’ll be having these with coffee for breakfast tomorrow 🙂
Full list of ingredients and instructions (for a single batch):
2 sticks of Earth’s Best Vegan Buttery Sticks or unsalted butter (at room temperature)
1 cup sugar
3/4 teaspoon salt
2 egg yolks
1 1/2 teaspoon vanilla
1/2 tsp additional flavoring extract per each 1/3 of dough if desired (for example: I use mint in the green dough)
2 cups flour
1/2 teaspoon cream of tarter
1/4 teaspoon baking soda
Americolor Soft-gel paste coloring if desired (other food coloring will also work)
1 – Cream your butter/buttery sticks, sugar, and salt with your mixer.
2 – Add both egg yolks, and vanilla. Mix until combined.
3 – Mix in flour, cream of tarter, and baking soda. Mix until you have a pebbly looking dough mixture
4 – Press your dough into a ball and divide into 3 equal pieces.
5 – Add approximately 1/2-1 tsp of Americolor Soft-gel paste (or other food coloring) to each piece of dough you’d like to color and 1/2 tsp of any additional flavoring extract (I used mint, for example, in the green dough). Use your mixer to mix in the coloring and additional flavoring. It will become pebbly again while mixing.
6 – Press each batch of dough back into a ball and divide it into 2 equal pieces.
7 – Cut 6 pieces of wax paper and place a ball of dough onto each piece.
8 – Roll each piece of dough into a roll that is 1 inch thick and approximately 6-7 inches long.
9 – Add desired sprinkles to the dough, roll the dough around in the sprinkles to cover on all sides.
10 – Wrap up the dough in the wax paper and refrigerate overnight. If you are freezing any of the dough, place the wax paper wrapped dough into a food storage bag and place it in the freezer now. When you are ready to bake it, thaw the dough in the fridge and follow the instructions below to bake the cookies.
1 – Preheat your oven to 350 degrees F
2 – Remove one piece of dough from the fridge and cut the dough into 1/2 inch thick circle pieces.
3 – Place the cookies on a cookie tray and bake for 8 minutes.
4 – Remove the tray from the oven, let the cookies sit on the tray for approximately 1 minute before removing them with a spatula.
5 – Allow the cookies to cool completely before transferring them to a storage container.
Note – I always double the recipe and freeze the uncooked dough to have cookies on hand and ready to be baked for all of my Christmas gatherings. See my territorial for additional instructions:
x – Nicole