Jolly Olly Christmas Cookies

18 Dec
Molasses Spice Cookies

Molasses All Spice Cookies

Spritz Cookies

Hi l ves

I’m back with an ohh-soo-X’massy post!

Well, it has been a pretty hectic couple of months for me,but I’m finally


*till the 3rd of March when classes resume that is*


So for my entry today,I will be including two easy cookie recipes that are perfect for the holidays.


in the midst of all the jolliness,lets not forget  the lives that have been taken away from us in the recent Sandy Hook Elementary School massacre.

Rest In Peace Little Angels 

The first recipe that I’ll be sharing with you today is the Molasses All Spice Cookie.This cookie is big,soft and pack with the beautiful scent of spices.This isn’t just your typical mainstream buttery cookies so do give it a shot just to give your palette a little surprise perhaps.


My sister Jerina & I have adapted the recipe for this particular cookie from Baking;Dorie Greenspan with slight tweaking here and there to suit our taste buds.

So all you need are:

2-1/2 cup all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
pinch cracked or coarsely ground black pepper (we omitted this)
250 g of unsalted butter, at room temperature
1 cup light brown sugar (we reduced to 3/4 cup)
1/2 cup molasses
1 large egg
1/3 cup coarse sugar, for rolling

PicMonkey Collage1

1.Center a rack in the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone mats.

2.Sift together flour, baking soda, salt, ginger, cinnamon, allspice, and pepper.

3.With a mixer, beat the butter until smooth and creamy (5 min). Add brown sugar and molasses (2 min). Add egg (1 min).

4.Reduce speed to low and add dry ingredients, mixing until combine. Dough will be smooth and very soft. Divide dough in half and wrap each piece in plastic wrap. Freeze for 30 min. or refrigerate for at least 1 hour (or up to 4 days).

5.Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 9-12 equal pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheets. dip the bottom of a glass (or any flat bottom)  into the sugar and use it to press down on the cookies until they are between .25 and .5″ thick.

Bake one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Transfer the cookies to a rack to cool to room temperature.



My next recipe that I’ll be sharing is one that I have learnt from my favourite youtube baker, Ms Laura Vitale. This recipe is called the Spritz Cookies which is a crunchy and crisp butter cookies with a richness of cream cheese.


from L-R (Cream Cheese+Butter+Sugar,Vanilla Extract+Egg Yolk,Flour+Salt)

All you need are:

250 g unsalted butter, softened at room temperature
85 g  Cream Cheese, softened
1 cup of Granulated Sugar
2 tsp of Vanilla Extract
1 Egg Yolk
2 -3/4 cups of All Purpose Flour
1/4 tsp of Salt

 1.Preheat the oven to 375F/190C, position the oven rack to the middle of the oven.

2. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and cream cheese for about 1 minute on medium speed.

3. Add the egg yolk, sugar and vanilla and mix that for a minute as well. Add the flour and salt and mix it until your dough comes together.

4. Place ¼ of the dough into your cookie press, make sure you read the instructions on your particular press to see how to fill it, use, and how long your cookies should bake for. If you do not have a cookie presser,you can do it the old school way as below.


5. Spritz the cookies onto a baking sheet a couple inches apart. Sprinkle over your desired sprinkles.

6.Bake the cookies one tray at a time into the center of the oven for 10 to 12 minutes or until edges are deep golden brown. Allow to cool completely before serving.


My sister & the cookie.

Wishing you a Merry Christmas touched with wonder and filled with love!


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