Month: December 2017

Marbled Sugar Cookies

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

This past week was  good for my soul. Going back home to Florida is beautiful in and of itself, but the glorious addition of Christmas spirit and celebration made my time there extra cozy. Something about being back in my parent’s house is comforting, and the familiarity of those rooms and the faces I see in them fills me with loads of nostalgia. It feels good to be welcomed back and to know that I am known there.

We spent the week wrangling the babies and carting them to see old friends. My mom and I made the trek with Aimee to Disney World (because if you go to Florida without visiting Mickey, did you really go to Florida?), and oh man, does my girl love her some theme parks. Although she’s already been to Disney a number of times, the Magic Kingdom never fails to bring the magic. I love to watch her take it all in like that.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

Christmas was not without the usual annual traditions. Mimi made her famous sugar cookies , and I pretty much destroyed my weight in butter and flour. On Christmas morning, we took our time opening gifts, ooh-ing and ahh-ing over the package’s contents, and even though it takes my family FOREVER to open gifts, I love that everyone takes time to appreciate the items they received and the people who gave them. That much gratitude feels good. I think I need to practice it more often.Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

The moral of the story is that I never get too old for home. A few moments at home make me feel like a kid again- a little less hung up on the stuff that the adult me usually has to worry about. Ending the year happy, hopeful, and refreshed for the coming year is a good way to be, and I’m grateful my parents afforded me that chance. And speaking of ending the year on a good note…

Let’s talk about these marbled sugar cookies.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

Do you have plans for New Year’s Eve yet? If not, I would argue that now is that time to make some. These marbled sugar cookies are every bit as festive and sassy as any respectful NYE bash deserves, so if you’ve been waiting for the perfect party theme to come to you, consider it done. These marbled sugar cookies are the perfect treat to ring in the new year.

If you already have a favorite cutout sugar cookie recipe, you can use that here! The magic is in the glaze which, with a little help, gets swirled into a monochromatic pool of sugar that will make your average sugar cookie look anything but. Making marbled sugar cookies is simple and requires very little time and ingredients, so you’ve got more time for popping bottles and prepping for your midnight kiss.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.comTo make the glaze, we combine powdered sugar, vanilla, and milk in a large bowl, whisking until a thick glaze forms. To test viscosity, run your whisk or a knife through the bowl of the glaze. The mixture should slowly move back together until you can’t see any trace of the whisk any longer, a process that should take about 6-8 seconds. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.

Next, separate the icing into three different bowls. For a traditional monochromatic marble, use gel food coloring to color one bowl of icing black, one bowl a light grey, and one bowl white. If you know you’d prefer cookies that are primarily one color (I prefer a predominantly white cookie) make sure you keep the majority of your glaze that color. Pour a good bit of white glaze into a separate shallow bowl and drizzle with just a smidge of your two other colors, like in the photo below. You can use a toothpick or knife to swirl it a little, but keep in mind that as you dip your cookies into the glaze the mixture will stir a bit on its own.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

When you’re ready to begin icing your cookies, dip the tops of your baked and cooled sugar cookies straight into the glaze. I try to only cover the tops of the cookies. Pull each cookie straight out and flip it over carefully to see how your glaze looks. If it’s not as marbled as you would prefer, you can tilt the cookies side to side to get a little extra swirl action. Otherwise, place the finished cookie on a cooling rack or sheet of waxed paper to dry!

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

You’ll repeat this process with the remaining cookies. If you start to run out of icing in your dip bowl or if it gets a bit too swirled, just add more of your reserved glaze to the pot and resume the cookie making! I like to make a diverse bunch by changing the concentration of each icing glaze color. I find I prefer a cookie with lots of white and deep streaks of black.

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

These marbled sugar cookies are mega festive and perfect for any casual or black tie New Year’s Eve affair. Give them a try and let me know what you think! Happy baking, happy new year, and happy everything else to you and yours. I’m looking forward to baking with you in the coming year. 

If you like these marbled sugar cookies, be sure to check out:

Painted Sugar Cookies

Gold-Splatted Lavender Vanilla Bean Cookies

Soft Frosted Sugar Cookies

Raspberry Lemon Linzer Cookies

Funfetti Cookies

 

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Marbled Sugar Cookies

Marbled Sugar Cookies DIY Tutorial from The Wood and Spoon Blog by Kate Wood. This is a how to for sugar cookies frosted with black and white grey to look like stone marble! Simply dip the cookies in the powdered sugar glaze and watch the swirls decorate each dessert. These cookies are simple and a perfect treat for the holidays, particularly New YEar's eve parties! Check out this party recipe on thewoodandspoon.com

These marbled sugar cookies are decorated to look like stone and make a festive addition to parties!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 36 1x
Scale

Ingredients

For the cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1 egg
  • 11/2 teaspoon princess cake and cookie emulsion (or 1 teaspoon vanilla and 1/2 tsp almond extract)

For the glaze:

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • 1 teaspoon almond extract, vanilla extract, or bakery emulsion
  • Gel food coloring in desired colors (I used black)

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients and set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined.
  4. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly.
  5. Place shapes on a baking sheet and freeze briefly for about 5 minutes.
  6. Once chilled, bake in the preheated oven for 10-12 minutes and then cool on a cooling rack. Allow cookies to cool completely prior to icing.

To prepare the icing:

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin.
  3. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick.

To glaze the cookies:

  1. Divide the glaze into three bowls. Add gel food coloring to one of the bowls a single drop at a time. It is important to not add too much as it is easier to darken the glaze than it is to lighten it. I keep one bowl of glaze white and dye the other two bowls grey and black.
  2. Pour a small bit of white glaze into the bottom of a bowl just big enough for your cookies. Drizzle a small bit of grey, black, or both glazes and barely swirl with a toothpick or knife. Carefully dip the tops of the cookies into the glaze and allow any excess to drip off. You can further “marble” the cookies by tilting them side to side. Place the cookies on a cooling rack or wax paper and allow to set completely. It will take about 4-6 hours for the glaze to set up completely. Be sure that they are completely dry before storing in a tupperware or cookie box!

Notes

Read the blog post for more tips on icing these cookies!

Cookie recipe adapted from Bridget

Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

The holidays have got to be the biggest joke we’re playing on kids. Christmas, a time of year that is paraded as fun and joyful, full of love and surprises just might be a giant trick we’re playing on our little ones. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Okay, level with me for a minute. Is it not mildly terrifying that a stranger might shimmy down the chimney in the middle of the night? Who wants to be awoken by the sound of live animals on the roof of their home? And what kid is going to be excited about some old fellow breaking into their home and EATING ALL OF THE COOKIES? It’s outrageous. This concept we use to drum up excitement for our children is actually pretty disturbing.

It’s no wonder our kids are bad all year. We tell them, “Oh, Santa Claus won’t come if you don’t finish your vegetables! Santa won’t visit if you hit your sister! No presents from Santa if you flush your Beanie Babies down the toilet!” And what do they do? They protect themselves from the bearded intruder, his wild animals, and his illusive mob of tiny helpers. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

I think we may be sending our children some mixed messages. We tell our kids not to talk to or take candies from strangers, yet when Christmas rolls around, we bribe them with candy canes to hop on Santa’s lap. We tell them not to feed the animals at the zoo but then proceed to lure reindeer into our homes with carrots and frosted cookies. And let’s be honest: kids aren’t impressed by these magical reinder anyways because they see them for what they are- FLYING BEASTS.  

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

Truthfully, I think I’m selling my kids short. There’s no way Aimee didn’t notice the 5 o’clock shadow peeking out from under the mall Santa’s beard. She’s seen the bag of crap that I bought her from Target and there’s not a chance she’s going to believe it came from the North Pole on Christmas morning. These kids are smarter than we give them credit for, so it’s no surprise to me that we wind up with holiday footage like this:

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Aimee: “He’s a fake and I hate this. Also, back off, Rudolph.”

As for me and my house, we will continue to torture our little ones. They are going to be fed nonsense of sugar plum fairies and moonlit sleigh rides until they’re old enough to laugh me in the face. While the true meaning of Christmas- a baby in the manger, redemption for humanity, and God’s fulfilled promises- will always remain at the forefront of our Decembers, I won’t miss the opportunity to rouse wonder and mystery in the imaginations of my little people. Even if it is a little terrifying. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

So whether you’re on team Santa or not, these mocha cookies are sure to get you in the Christmas spirit. With crispy edges and chewy centers, these coffee-scented chocolate cookies are just the type of treat that Ole St. Nick would try to jank from your cookie jar while the unsuspecting children sleep. They’re just really simple and really good.

To make these mocha cookies, we start with butter. Cream the fat with some sugar until it becomes light and fluffy. Eggs, vanilla and espresso powder come next, stirring in just to combine. Once well integrated, flour, cocoa powder, and the rest of the dry ingredients are added to the batter. Prior to baking the mocha cookies, I like to roll them in some coarse sugar. As the dough bakes, it will melt and barely spread, giving each bite a crackly outside texture. That extra crunch from the sugar makes these easy treats a smidge more festive and way fun to eat.Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are sweet, simple, and sure to be a hit with the man in the red suit on Christmas Eve. Whip some up before the 25th and let me know how you love them! Merry Christmas and Happy Holidays to you wonderful friends. 

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

If you like these mocha cookies, be sure to check out:

Hazelnut Mocha Cream Pie

No-Churn Mocha Brownie Fudge Ice Cream

Cookies and Cream Cookies

Espresso Caramel Thumbprint Cookies

Triple Chocolate Chip Cookies

Coconut Almond Chocolate Cookies

 

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Mocha Cookies

Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com

These mocha cookies are chewy coffee-scented chocolate crackle cookies with crunchy sugared edges. Perfect for a cookie exchange!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 25 1x
Scale

Ingredients

  • ¾ cup (170 gm) unsalted butter, at room temperature
  • 11/2 cups (300 gm) light brown sugar
  • 1 large egg
  • 11/2 teaspoons pure vanilla extract
  • 11/4 cups (160 gm) all-purpose flour
  • ¾ cup (60 gm) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons espresso powder or coffee granules
  • ¾ teaspoon salt
  • ½ cup sparkling or turbinado sugar, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium speed until integrated and fluffy, about one minute. Add the egg and vanilla extract and beat to combine an additional 30 seconds. Scrape the sides of the bowl and add the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Stir on low speed until combined, scraping the sides of the bowl as needed.
  3. Line two baking sheets with parchment paper or silicone baking mats and pour the sparkling sugar into a small bowl. Scoop 1-1/2 teaspoon sized (medium cookie scoop) balls of dough and roll them in your hands. Roll the dough balls in the sugar and place on the baking sheet about 2 inches apart. Bake in the preheated oven for about 9-10 minutes or until the tops have cracked. Allow to cool on a cooling rack before enjoying.

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

After today, you and I will have very few secrets. The recipe I’m sharing this morning is nearest and dearest to my heart and is one that I’ve been savoring for years- my Mimi’s frosted sugar cookies. 

Every Christmas, for as long as I can remember, my Mimi would make these frosted sugar cookies. Sometimes I’d join her at the counter to watch her roll out dough. Tediously, she’d flour her surface, then the rolling pin. I’d tinker with her copper cookie cutters while she trimmed the dough and placed the shapes on cookie sheets. While the kitchen warmed from the heat of the oven and the scent of butter and vanilla, I’d pick at remnants of dough, nibbling on whatever was stuck to the beaters and the bowl. 

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

We’d then gather around the table, some of us eagerly and others by the hair, as racks of bare cookies were placed in front of us. Bowls of  green, red, yellow, and white frosting came next, and we’d all dive in with our butter knives to begin frosting. The thirty minutes that followed is a blur of sprinkles and licked fingers, and by the time all of the cookies were frosted, the icing was gone, having been replaced with full bellies and stained hands. We’d nibble on cookies from the freezer for weeks, each one a savoring of the Christmas season and our time together.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

Now, as an adult, I make these frosted sugar cookies for my own family. I think about the time and the effort it takes, and I remember the years when no one wanted to frost cookies because we were all so involved in our own thing. Still, every year, Mimi made cookies, and I have to believe it had less to do with her sweet tooth and more to do with a desire to create something meaningful for her family. That small act, the baking and frosting of cookies, somehow became apart of our Christmas season, and it’s all because of Mimi.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

What is the sum of the small acts of love that we share with others? I wonder if, when we get to the later years of our lives, we’ll be able to look back on those tiny things and recognize the difference they made in our families. Will we recall something simple, like a recipe for frosted sugar cookies, and be able to recognize the joy it inspired in the lives around us? Is it possible to pinpoint all of the gold in our story and trace it back to the small, humble seeds that it blossomed from?

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

To the mothers and fathers and Mimis and neighbors who sew into the lives of the people around you, I want you to know that it makes a difference. Your effort, particularly at this time of year, means something and has the potential to deeply impact lives when done so from a spirit of love. Small acts, like a batch of cookies and a few moments around the table, can mark someone so profoundly that, years later, they are moved to tears from the overwhelming sense of love and gratitude that those moments offered their lives. I take comfort in knowing that small daily acts for my own children may slowly be filling their little tanks with love. Maybe it’s the small things that culminate to a life overflowing with abundance. 

Soft Frosted Sugar Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

You may already have a favorite Christmas cookie, but if you don’t, I invite you to being enjoying these frosted sugar cookies with your own family. While not perfect or the prettiest or frilliest or most impressive, these frosted sugar cookies are delicious, and will be a recipe that your people won’t be able to keep their hands off of. Promise.

To make them, we start with the dough. Butter and sugar are creamed together before eggs, vanilla, and the dry ingredients are added. Once the dough comes together, simply wrap it in plastic wrap and chill to help the dough roll out nicely. When you’re ready to bake the cookies, use a floured rolling pin to smooth the dough into a 1/8-1/4″ thick slab on a floured work surface and begin to cut out shapes with medium-sized cookie cutters. When your sheet pan is full, place it in the oven until the cookies are barely puffed and set around the edges.

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

This recipe for frosted sugar cookies makes a boatload- nearly 4 dozen. You’ll want an army of friends to help you frost them, so invite all of your favorites over to get the job done. The frosting for these cookies is similar to a buttercream and is the perfect match to the soft and tangy cookies. I use gel food coloring to dye the icing and work at frosting them with a simple butter knife, but you can use whatever tools suit you best. Just have a blast while making them, okay?

I’m sharing this recipe today along with some of my other blogger friends who love cookies! Check out the links below for the other ladies involved in this #cookieswapparty . Give these frosted sugar cookies a shot this holiday season and love your people in the process. I think the goodness we share counts for double this time of year, so be generous with your heart. Love to you all and happy baking!

Madeline Hall – Snowflake Chocolate Sugar Cookies

Katherine in Brooklyn – Cranberry Jam Linzer Cookies
lyndsey eden – Orange Zest and Almond Chocolate Shortbread Cookies
Conscious Eating with Rui – Snickerdoodle Mexican Wedding Cookies
Nommable – Nutmeg Nutella Rice Krispies

The Foodwright – Peanut Butter Cup Thumbprints
Wood and Spoon – Soft Frosted Sugar Cookies
Pumpkin & Peanut Butter – Gluten Free Gingerdoodle Blondies
Seek Satiation – Cinnamon Chocolate Dipped Shortbread
This Brown Kitchen – Chocolate Holiday Nankhatai Cookies
Bappy Girl – Strawberry and Blueberry Meringues
The Table of Contents – Sesame Almond Ginger Lace Cookies
Gracepcheng – Vegan Chocolate Chip Cookies

Jenna Hazel – Soft Vegan Gingerbread Cookies

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

If you like these frosted sugar cookies, be sure to check out:

Lavender Vanilla Bean Cookies with Gold Splatter Tutorial

Painted Sugar Cookies

Brown Sugar Shortbread Cookies

Funfetti Cookies

Trail Mix Cookies 

Candied Walnut Chocolate Chip Cookies

 

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Soft Frosted Sugar Cookies

Soft Frosted Cutout Cookies recipe by Kate Wood of The Wood and Spoon blog. These are an old fashioned recipe handed down to me for soft and fluffy cutout Christmas cookies. These cookies hold their shape well and are perfect for decorating with buttercream style frosting. Host a cookie exchange or decorating party with these cookies that look great with sprinkles and other piped frosting. Find the recipe and how to for these holiday favorites on thewoodandspoon.com

These soft frosted sugar cookies are light and fluffy, perfect for cutout holiday cookies. The frosting is a creamy buttercream that can be spread and sprinkled!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 36 1x
Scale

Ingredients

For the cookies:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 2 cups (400 gm) sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 5 cups (650 gm) flour
  • 11/2 teaspoons cream of tartar
  • 11/2 teaspoons baking soda
  • Pinch of salt

 

For the frosting:

  • 6 tablespoons (85 gm) unsalted butter
  • 1 pound confectioner’s sugar
  • 1 large pasteurized egg
  • 11/2 teaspoons vanilla extract
  • Pinch of salt
  • Milk

Instructions

To prepare the cookies:

  1. In the bowl of a stand mixer or a large mixing bowl, combine the butter and sugar, creaming on medium speed until the mixture is light and fluffy, about 2 minutes. Add the eggs, vanilla, and milk, and stir to combine for an additional 30 seconds. Scrape the sides of the bowl.
  2. In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the butter mixture and mix slowly until well incorporated. Scrape the sides of the bowl as needed.
  3. Divide the dough into two flat rounds and wrap in plastic wrap. Chill in the fridge for at least 1 hour or up to 3 days.
  4. When ready to bake, preheat the oven to 350 degrees and prepare two pans by lining them with a sheet of parchment paper or silicone baking mats. Generously flour a work surface and roll one round of dough out to 1/8-1/4” thick using a floured rolling pin. Use medium-sized cookie cutters to cut out shapes of dough and place them 2” apart on the prepared pans. Place the whole pan in the freezer for 5 minutes (or fridge for 10) to set the shaped dough and then bake in the oven for about 10 minutes, or until the edges of the cookies are well-set. Allow to cool on the pan briefly and then remove to a cooling rack to cool completely. Repeat this process with the remaining dough. Try not to get the dough too-floured or overworked as this can change the texture of the cookies. If your dough gets too warm or sticky, place back in the fridge to chill a bit.

 

To prepare the frosting:

  1. In a large bowl, combine the butter, sugar, egg, vanilla, and salt, mixing until well combined. Add milk by the tablespoon until the frosting is thick but smooth, similar to the consistency of a thick cake buttercream. Use gel food coloring to dye the frosting and a knife to spread the frosting on the cookie. Enjoy!

Notes

  • Parchment paper isn’t necessary but helps the cookies keep their shape.
  • Pasteurized eggs are key for enjoying this frosting safely! Admittedly, I’ve prepared the frosting without pasteurized eggs a million times without any “trouble,” but to be food safe, you’ll want to get them anyways.
  • The frosting recipe makes a modest amount. If you want to have generously frosted cookies or quite a bit of extra to play with, double to recipe to be safe.

 

Peppermint Bark Bread and a GIVEAWAY!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Y’all. I am in full throttle Christmas mode over here. The past few weeks have been a whirlwind of wrapping paper and Mariah Carey Christmas songs, and I’m so excited about it, I could squeal.

Last week we enjoyed our first (and maybe only) snow of the season. Aimee was unsure about the snow at first, but eventually came around. She made a snowman and ate the snow, and all in all, I’d say she enjoyed her first winter wonderland. George didn’t have a clue what was going on but was less than enthusiastic about snowballs. Is anyone surprised? It seems like the harder I try to get my kids excited about Christmas, the more annoyed they get with me. Case and point:  

Peppermint Bark Brownies Mocha Cookies by Wood and Spoon Blog by Kate Wood. This is a coffee and chocolate lover's dream dessert! Soft and chewy chocolate crinkle cookies scented with espresso and made a little crunchy from the addition of sprinkling/ sanding sugar. This is a great cookie for cookie exchanges and holiday Christmas parties. Find the recipe and the how to for these baked good treats on thewoodandspoon.com
Have you ever seen kids be this savage to Santa? Poor guy.

After a weekend of Santa visits, snow flurries, and mugs of cocoa, we’ve pretty much hit all of the Christmas highlights. Even if the kids aren’t in the holiday spirit, I’m going to be the merriest little elf this side of the North Pole, okay? Basically, hide ya kids and hide ya wife, because we’re making everything Christmassy up in here. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

You’ve already heard me go on about how much I love peppermint bark. Chocolate plus anything is a win, but the sweet addition of peppermint bits just makes it absolutely irresistible. In my opinion, everything is better with a little bit of peppermint bark, even if it is as simple as a loaf of bread. Thus I give to you my new favorite holiday breakfast treat, peppermint bark bread.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

The recipe for this bread is adapted from my favorite cinnamon swirl bread. The dough is buttery and fluffy and goes splendidly with anything sweet. Here, a chocolate filling and chopped bits of peppermint bark bring the razzle dazzle to  my favorite dough to create a holiday bread that is as delicious as it is beautiful. This peppermint bark bread is perfect for snacking, gifting, or grinching all to yourself. You decide.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

I prepared this peppermint bark bread in my new kitchen BFF, the Wolf Gourmet Oven. Remember the Wolf Gourmet Blender that I used to make the most delicious peanut butter and chocolate cheesecake? Well, in similar fashion, this countertop oven knocked my socks off and I am tickled to jabber on about it today. In the past, we used our counter ovens to make toast or heat small plates of leftovers, but we never utilized it for any substantial work. This Wolf Gourmet oven is not your average bird, though. It is made for heavy duty, legitimate baking, and I was thrilled with the results I had in preparing this bread.

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

The dough for this peppermint bark bread starts off like any other with yeast, flour, and sugar. We add an egg and some butter to the loose dough and beat away at it in a stand mixer until the dough becomes stretchy and soft. While I normally proof my doughs on the counter next to a warm oven, I was thrilled to find that my new counter oven had a proof setting! I let the dough rise quickly in the oven and then began to prepare the filling. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Chocolate, butter, and cocoa powder are melted together and then stirred with a sprinkling of confectioner’s sugar. The whole lot of it gets smeared on the rolled dough and dotted with bits of peppermint bark. Roll the dough into a log, cut it lengthwise into two pieces and twist them over one another, pinching the two ends together to form a wreath. Allow the loaf the rise just slightly while you preheat the oven. 

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Again, I used the Wolf Gourmet oven to bake this loaf and the results were fab. I found that my peppermint bark bread baked in the counter oven was consistent with loaves I baked in my traditional oven, and I am grateful for a second baking option in my home. This appliance is a terrific addition to my kitchen and I hope you will consider one for your own!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

Because Christmas is the time for giving, my friends at Wolf Gourmet want to share one of these beauties with you! For an entry to win, click over to my Facebook page here and give it a like! Afterwards, leave a comment on this page below telling me your favorite holiday baked good. One U.S. winner will be randomly selected on December 19th! Happy baking and love to you all!

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!
As always, thank you for supporting brands that make Wood and Spoon Blog possible.

If you like this peppermint bark bread, you should check out:

Peppermint Bark Icebox Cake

Peppermint Bark Brownies

Mint Chocolate Sandwich Cookies

Mint Brownie Ice Cream Cake

 

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Peppermint Bark Bread

Peppermint Bark Bread Recipe by Kate Wood of The Wood and Spoon blog. This is a sweet yeast bread similar to babka filled with a semisweet chocolate filling and bits of chopped white chocolate peppermint bark. The bread is swirled and braided into a wreath and baked in a cast iron skillet. This bread is festive enough for dessert but able to be eaten as breakfast too. Find the tutorial for how to braid bread and a review of the wolf gourmet counter oven on thewoodandspoon.com Christmas holiday recipe!

This is a braided holiday bread filled with chocolate and bits of peppermint bark!

  • Author: Kate Wood
  • Prep Time: 120
  • Cook Time: 30
  • Total Time: 2 hours 30 minutes
Scale

Ingredients

  • ½ cup (120 mL) whole milk, lukewarm
  • ¼ cup (50 gm) sugar
  • 21/4 teaspoons active dry yeast
  • 2 cups (260 gm) all-purpose flour
  • 2 large eggs, divided
  • ½ teaspoon salt
  • 4 tablespoons (55 gm) unsalted butter, at room temperature

For the filling:

  • 4 ounces semisweet chocolate
  • ¼ cup (55 gm) unsalted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup (40 gm) powdered sugar
  • 4 ounces peppermint bark (like Ghiradelli), finely chopped

Instructions

  1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir 1/2 cup of the flour in to the milk mixture. Once combined, add the remaining sugar, 1 egg, and salt, and stir to combine. On low speed, add the remainder of the flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my Kitchen Aid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes. The dough will be quite moist and sticky.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.
  3. Once the bread has nearly risen, melt the chocolate, butter, and cocoa in a saucepan over low heat. Once smooth, stir in the powdered sugar until well combined. Set aside until the dough is ready. If it firms up beyond a spreadable consistency, gently melt it again.
  4. Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. Spread the chocolate filling evenly over the rectangle, leaving a 1” border around the perimeter of the dough. Sprinkle evenly with the peppermint bark bits.
  5. Starting with one of the long ends, roll the dough somewhat tightly into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top uncut. You should end with two strands of rolled dough connected by a 1” chunk of dough at the top. This will serve as the starting point for your braid, so you want the dough to remain connected here. Turn the exposed innards of the dough roll to face upwards and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Carefully transfer the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
  6. Once the oven is preheated, stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly prior to cutting and serving. Feel free to dust with powdered sugar once cooled.

Notes

In a pinch, you can substitute ¾ cup chocolate spread for the filling.

Raspberry Lemon Linzer Cookies

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Ok, let’s be honest. Gift giving can be hard, right? Sometimes we buy gifts out of necessity, but often, we do it because we love those people. We want to show them they’re awesome! That they rock! That they make our lives better than a turtleneck on the coldest day of the year. So I ask you, is there really a gift that can encompass all of those sentiments? Is there such thing as the perfect gift?

I’ve got a lot of people on my Christmas shopping list this year. There’s my children (who need nothing), my husband (who only wants things he can pick out himself), and then my parents (who have everything they could ever want and then some). Sometimes I get stumped in the hustle of the season, and I make the tragic mistake of trusting Google to help me with my holiday shopping. I find myself typing, “What to get for the dad who has everything” or “What to buy for my annoyingly picky husband” and “What to buy for children that won’t clutter my living room or serve as a choking hazard.” Shockingly, Google has terrible answers to these questions. 

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

So please help. How do we give tangible expressions of our love for the people who matter most? WHAT AM I SUPPOSED TO PUT UNDER THE TREE FOR ALL THESE VERY IMPORTANT HUMANS?

On the off chance that there is a baker on your Christmas shopping list, you are in luck. You have landed in the internet’s promise land, because I’m about to tell you what to get for the home baker on your list who has everything. Ready? Here it is!

Holliday Gift Guide for the Baker who has everything. A Christmas wish list for the cook and foodie who who doesn't need a thing. What to buy for Christmas and presents guide.

  1. Bakers Gonna Bake Sweatshirt  – A nod to Taylor in cozy sweatshirt form from Miss Jones Baking Co.
  2. Recipe Box – Store all your favorite recipes in this floral tin from Rifle Paper Co.
  3. Mini Dutch Ovens – Personal-sized desserts couldn’t look any cuter in these Ballarini ovens with lids.
  4. Cookie Swap Plate – This adorable plate with recipe cards and linen gift tag is the Christmas gift that keeps on giving.
  5. BergHOFF Perfect Slice Pan – Portion control bakeware that is so cool, even Oprah endorses it.
  6. Apron – These Hedley & Bennett aprons are the “It” item in kitchen fashion right now.
  7. Marble Rolling Pin – This is a kitchen item I wouldn’t mind leaving right on the counter.
  8. Copper Mixing Bowls – Mixing bowls that are pretty enough to be used as a serving dish.
  9. Bundt Pan – Nordic Ware bundt pans are a must in any home baker’s arsenal of equipment. This one is my favorite.
  10. Eat Cake for Breakfast Oven Mitt Set – Cheeky and useful, this Kate Spade set is perfect for the girly baker.
  11. French Butter Keeper – This ceramic dish keeps butter fresh at room temperature.
  12. Cookie and Coffee Gift Set – Gourmet cookies and coffee- a match made in heaven. I use G Momma’s cookies in a few of my recipes (look here and here!)

 

I hope that is helpful. These are some of my very favorite items and brands, and I feel confident that the bakers on your list will LOVE these items. If you’re shopping for a person that is new to the baking scene, be sure to check out my wish list from last year! It’s full of items every home baker needs!

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Ok, now let’s talk raspberry lemon linzer cookies. 

I have had linzer cookies on my “to make” list for a long time. They’re beautiful, incredibly festive, and I just love the combination of almond with fruity jams. I finally got around to nailing down a favorite recipe, and I am thrilled to share it with you today. These raspberry lemon linzer cookies are the bomb.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

Linzer cookies are little sandwiched treats made by filling almond cookies with fruit jams or ganaches. These particular cookies are made with almond flour and a bit of lemon zest which go over-the-moon  perfectly with the raspberry filling I chose. While they may look like a doozy to make, I think you’ll find they’re rather simple.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

To prepare these raspberry lemon linzer cookies, we start with the cookie dough. Cream butter and sugar together before adding egg, lemon zest, and vanilla. The dry ingredients are added next to form a dough that you’ll find is similar to a cutout cookie. Pat the dough into two flat round disks and chill briefly in the fridge.

When ready to bake, roll out the cookie dough and cut out small round circles of dough. I use a biscuit cutter, but any round cutter smaller than 3″ will do. Next, use a tiny cutter of any shape to trim out the centers of half of the cookies. These cookies will serve as the lids to your cookie sandwiches and the little cutout will allow for the jam to peek through the center of the cookies. I used geometric cookie cutters, but any teeny tiny shape will work perfect. Bake the cookies in the oven and allow to cool completely.

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

When you’re ready to assemble your raspberry lemon linzer cookies, sift powdered sugar over the top halves of your cookies. Spoon a small teaspoon of jam onto the bottom cookies and smear just to the edges. Place the lid cookies on top of the jam-topped cookies and wah-la! Raspberry lemon linzer cookies! See, I told you they were easier than they look!

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

These cookies are a terrific balance of sweet and tart and will taste good for days. Keep in mind that the moisture from the jam will tend to dissolve the powdered sugar, so if you’d like these cookies to stay looking as good as they taste, try to assemble them as close to the time of serving as possible. These raspberry lemon linzer cookies are a lovely way to celebrate the holidays, so give them a try and let me know what you think. I have a feeling you’re going to love them!

Happy baking, happy shopping, and most of all, happy holidays. Love y’all!

If you like these raspberry lemon linzer cookies, you should check out:

Raspberry Streusel Cake

Blueberry Lemon Bars 

Lemon Lavender Cookies 

Mint Chocolate Sandwich Cookies

Lavender Vanilla Bean Sugar Cookies 

 

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Raspberry Lemon Linzer Cookies

Raspberry Lemon Linzer Cookies recipe by The Wood and Spoon blog by Kate Wood. This is a classic linzer cookie recipe made with almond flour and all-purpose flour. The cookies are scented with lemon zest and are filled with a raspberry jam. The dough is cut out with cookie cutters. Sprinkle the tops of these Christmas baked goods with powdered sugar. These are what to bring to holiday or Christmas party / exchange. Find the recipe and the how to on thewoodandspoon.com

The raspberry lemon linzer cookies are sweet and tart, the perfect cookie for your holiday celebrations. These cookies are festive and perfect for cookie exchanges!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 30 1x
Scale

Ingredients

  • 1 cup (230 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 11/2 teaspoons grated lemon zest (about 1 lemon)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 21/2 cups (260 gm) all-purpose flour
  • ¾ cup (75 gm) almond flour
  • ½ teaspoon salt
  • Raspberry jam, for filling the cookies
  • Confectioner’s sugar, for dusting the cookies

Instructions

  1. Cream the butter and sugar on medium speed in the bowl of a stand mixer until pale and smooth, about 3 minutes. Add the zest, egg, and vanilla and beat briefly to combine. Scrape the sides of the bowl and add the flour, almond flour, and salt. Stir on low until the dough comes together in the bowl.
  2. Dump the dough out onto a floured surface and divide into two equal parts. Pat each part out into flat rounds and wrap the disks in plastic wrap. Chill in the fridge for at least an hour or up to 3 days.
  3. When ready to bake your cookies, preheat the oven to 350 degrees and line two baking pans with a sheet of parchment paper. Use a floured rolling pin to roll one disc of dough out onto a lightly floured surface until it is about 1/8-1/4” thick. Use a 2” round cutter to cut out rounds of dough. Use a small decorative cutter to cut a shape out of the insides of half of the cookies. Place cookies on the prepared baking sheets an inch apart. You can set the shape of the cookies by placing the whole pan of cookies in the freezer for about 5 minutes. Bake in the preheated oven for about 8 minutes, or until the edges of the cookies are set. Allow them to cool on the cookie sheet for a few minutes and then cool completely on a cooling rack. Repeat this process with the remaining dough.
  4. When ready to fill the cookies, use a sifter to dust the tops of all of the cookies with the decorative cutout. Spoon a ½ teaspoon of the jam on top of the bottom cookies and spread out a bit. Sandwich the cookies together and serve!

Peppermint Bark Brownies

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

It’s finally December, and I could not be more thrilled. This time of year holds so much joy and fun, and since having kids, I find myself wanting to make even more of it all. I want my babies to enjoy the sights and sounds and smells that come with this beautiful season; I want to set into motion traditions that will slowly become a part of our evolving family Christmas story.

Sometimes that includes cookies before bedtime or hot cocoa from the Santa mug. Sometimes it means Bing Crosby Christmas songs at breakfast or reading “Twas The Night Before Christmas” four times in one night. Amidst all of the hustle and bustle, gift wrapping and trips to the post office, there’s a bit of magic in there, twinkling with a flicker of wonder and anticipation, and I’m determined to tap into that for my children. 

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

For Aimee, the possibility of Christmas is almost ubelieveable. She’s already started asking questions about Santa (“Where does he live?  Why does he bring us presents? Why are the deer in the sky? How does he fly?”), and the magic and wonder-filled innocence of it all is beyond endearing. George, although completely oblivious to Santa or gift exchanges or that sweet babe in a manger, is still captivated. He stands in front of the tree, his face aglow from the lights, and I imagine he’s thinking of 150 ways to dismantle the decorations. He would like nothing more than to pick each bulb from the tree and hurl them into the yard, and as exhausting as it is to live with my own mischievous Elf on the Shelf, I’m tickled to see him enjoying Christmas in his own special way.

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

To provide my children the proper introduction to the Christmas season, I prepared these peppermint bark brownies in participation with Eagle Brand Sweetened Condensed Milk’s “Uncookie Exchange.” Holiday baking, while a delicious and necessary component of any Christmas celebration, can often be tiring and complicated. To make things simpler, the Uncookie Exchange campaign has rallied bloggers and bakers to create fuss-free recipes that are sure to make all your days merry and bright. These peppermint bark brownies are my second contribution to the Uncookie Exchange which is filled with a number of other decadent bars and fudge recipes that your holiday guests won’t soon forget. 

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

To make them, we start with the batter. Chocolate and butter are melted and whisked together over a double boiler until smooth. Eggs and a single can of Eagle Brand sweetened condensed milk are added next, followed by a bit of vanilla extract and sugar. Once the wet ingredients are well incorporated, we fold in the dry components- flour, cocoa powder, salt, and leavening. Chocolate chips are the last addition before the batter is spread into a prepared 9″x13″ pan and baked in a preheated oven.

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

Once the peppermint bark brownies are baked, we melt down some semisweet and white chocolate and spread it in thin layers onto the cooled treats. A sprinkle of crushed candy canes is the finale to the peppermint brownies, and trust me, it’s not an ingredient to miss. These treats are straightforward, can feed a crowd, and are more festive than St. Nick himself. Scout’s honor.

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

With their rich, fudgy brownie batter and layers of peppermint speckled chocolate, these peppermint bark brownies taste like the holidays and practically beg to be shared. I promise that if you bake one pan there will be no returning to store-bought treats for the remainder of the month of the December. They’re that good. Be sure to check out the other treats involved in the Uncookie Exchange– I know my mouth is watering already.

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

Happy December y’all! Happy baking and happy holidays. 

This post is sponsored by Eagle Brand. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these peppermint bark brownies, you should check out:

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Mint Chocolate Sandwich Cookies

Hot Fudge Sundae Cake

Pretzel Shortbread Peanut Butter Brownies 

Lemon Mint Sorbet

 

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Peppermint Bark Brownies

Peppermint Bark Brownies recipe by The Wood and Spoon Blog by Kate Wood. This is a fudgy chocolate brownie made with sweetened condensed milk, cocoa powder, and chocolate, topped with a peppermint bark topping of melted semisweet and white chocolate and candy cane pieces. These brownies are simple, make ahead, and feed a crowd- the perfect addition to holiday baking, cookie exchanges, and Christmas parties. Find the recipe and how to on thewoodandspoon.com

These peppermint bark brownies are fudgy chocolate brownies topped with a semisweet and white chocolate peppermint bark and candy cane pieces. 

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 120
  • Yield: 16 1x
Scale

Ingredients

For the brownies:

  • 12 ounces (340 gm) semisweet chocolate, finely chopped
  • 10 tablespoons (140 gm) unsalted butter
  • 1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup (100 gm) sugar
  • 1 cup (130 gm) all-purpose flour
  • ¼ cup (20 gm) unsweetened cocoa powder
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup (90 gm) mini semisweet chocolate chips

For the peppermint bark topping:

  • 8 ounces (225 gm) semisweet chocolate
  • 12 ounces (340 gm) white chocolate
  • ¼ cup of crushed peppermint candies or candy cane pieces

Instructions

To make the brownies:

  1. Preheat the oven to 350 degrees. Line a 9”x13” baking pan with a large piece of foil with 2” overhang on all sides of the pan. Grease lightly with baking spray or oil.
  2. Place a large bowl over a saucepan over medium-low heat with a small amount of simmering water in it. Put the chocolate and butter into the bowl and stir regularly until melted. Remove from heat and set aside briefly. In a separate small bowl, stir together the sweetened condensed milk and eggs. Whisking briskly, add the sweetened condensed milk mixture to the chocolate and butter mixture until well combined. Add the vanilla and sugar, stirring to combine. In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the chocolate mixture and fold to combine. Stir in the mini chocolate chips.
  3. Spread the mixture into the prepared pan and bake in the preheated oven for about 25-30 minutes or until the edges are well set and a toothpick inserted comes out only with a few moist clumps. Be careful not to overbake. Allow the brownies to cool completely.

 

For the topping:

  1. Melt the semisweet chocolate in a double boiler, similarly to the chocolate for the brownies. Spread the chocolate in an even, thin layer on the brownies. Place the pan in the fridge to set up while you repeat this process with the white chocolate. Melt it gently over very low heat (white chocolate will seize if it gets too hot!) and then spread evenly over top of the cooled, set semisweet chocolate. Sprinkle the top of the brownies with the peppermint pieces and allow to set completely in the fridge prior to slicing. Enjoy!