Today, like so many other food bloggers, I’m posting my recipe for my Kris Kringle Cookies for the Great Food Blogger Cookie Swap. This is the 5th year of the swap which is organized by Lindsay and Julie, and it is a fundraiser for Children’s Cancer.
The way it works is that each blogger is provided with 3 other bloggers’ name and address. Each blogger makes a new (to their blog) cookie recipe and mails a dozen of the cookies to the three bloggers they were assigned.
Let me just tell you that I ate my weight in cookies over the past month. I received some of the most delicious batches of cookies in the mail, and some of the participants even sent the recipe along too!
I’ve already used them several times. They have really come in handy for smaller liquid measurements.
Then of course, Dixie Crystals sent us a silicone baking sheet and Land O’Lakes sent delicious recipe cards and coupons for free butter to help us get those cookies baked.
Deciding on which cookie to make was hard. There are so many festive cookies out there and once I started receiving mine in, I felt way out of my element! However, I rolled up my sleeves and decided that the Kris Kringle Cookies would be perfect.
They are the type of cookie that holds up well, and they are so addictive.
Making these is as simple as making up the dough, then rolling them into balls. This gets a little messy because the dough sticks just a bit to your hands, but not too much.
The hard part is really not eating all the dough. Cookie dough is the best right?
I used a cookie dough scoop to make sure that they were all the same size. There is nothing worse than trying to make cookies and having some cook really fast and others not getting done fast enough. Making sure they are the same size is the way to go.
After rolling them into balls, then all you need to do is roll them in powdered sugar.
Then they get placed on the baking sheet to bake. They spread just a bit, but not too much and what you wind up with this is thick cookie that is absolutely divine.
Once they come out of the oven, they don’t have to have a lot of time to cool. They stay pretty much the shape that they are, and the powdered sugar crackles on them making them look so pretty and festive.
- 1/2 cup canola oil
- 4 oz unsweetened chocolate
- 2 cups granulated sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup confectioners sugar
- Melt the chocolate with a little of the oil in the microwave.- 1 1/2 minutes, stirring after every 30 second interval.
- Meanwhile, add the remaining oil and granulated sugar into an electric mixing bowl and stir.
- Add the melted chocolate and combine.
- Add the eggs, one at a time and combine.
- Stir in the vanilla.
- Slowly add the flour, baking powder and salt.
- Pour batter into two lidded containers and chill several hours or overnight.
- Preheat the oven to 350 degrees F.
- Roll the dough into 1 inch balls and roll the balls in confectioners sugar. Place the balls 2 inches apart on a greased cookie sheet.
- Bake for 10-12 minutes.
- Remove the cookies from the oven and cool on a wire rack.
- Store in an airtight container.
If you think the Great Food Blogger Cookie Swap is something you want to get in on next year, it’s as simple as signing up here to receive notifications.