Holidays At-Home | Holly Jolly Cake Mix Cookies
The holidays look a little different this year – so why not bake differently? If your kitchen is anything like ours, it’s now turned into an office, schoolroom and general catch-all for living life during a pandemic. Computers and monitors have taken over the counter space and there’s always an assortment of books, random toys and papers vying for space among the foodie bits. Finding the space for baking will be challenging under these circumstances!
Well, hellooooo cake mixes! FYI They easily transform into cookie mixes so you don’t need to drag out and measure a lot of ingredients or even need extra space to prep them!
And in case you’re wondering, both these recipes are dairy and gluten-free.
BAKING TIPS
Before you start, place a Sheet Pan lined with a Sheet Pan Liner in the fridge to chill. Then start to prepare the dough.
The dough tends be softer and stickier than typical cookie dough. Refrigerate dough before rolling into balls. Work quickly, and if you find they’re softening too much, pop back in the fridge for a few minutes.
Don’t over bake cookies– the edges should just be set; they’ll continue to cook once they rest on the sheet pan. This will keep them moist and chewy.
HOW TO FREEZE
Cool cookies completely. Place on a Sheet Pan (in a single layer – it’s OK if some touch) and flash freeze for 30 min or until hard. Place in a bag or freezer container. Freeze up to 3 months. Defrost at room temperature.
Soft Gingerbread Chews
These are soft and chewy with a tingly ginger kick. Makes about 18 cookies
1 egg
¼ cup coconut oil, melted
¼ molasses
1 pkg Gingerbread Mix
Granulated sugar, for coating
1. In a bowl, whisk egg, then whisk in coconut oil and molasses. Stir in mix. Dough will be very dense. Refrigerate to chill and firm, about 20-30 min or overnight.
2. Preheat oven to 350°F. Line a Sheet Pan with the Sheet Pan Liner.
3. Using a scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat.
4. Arrange balls 1” apart on pan. Bake until cookies crack on top and edges start to set (they’ll still be a little soft), about 10-12 min. Let cool on pan for 5 min, then transfer to Cooling Racks.
5. Store in an air-tight container, at room temperature, up to 5 days or freeze up to 3 months.
Snowy Chocolaty Temptations
Coated with icing sugar, these chewy chocolaty cookies look frosty, but melt-in-your- mouth. Makes about 16 cookies
1 egg
3 tbsp oil or coconut oil, melted
3 tbsp milk, your choice
1 tsp vanilla
1 pkg Chocolaty Temptation Cupcake Mix
Icing sugar, for coating
1. In a bowl, whisk egg, then whisk in oil and vanilla (ensure oil is well incorporated). Stir in mix. Dough will be dense. Refrigerate to chill and firm, about 20-30 min or overnight.
2. Preheat oven to 350°F. Line a Sheet Pan with the Sheet Pan Liner.
3. Using a scant tbsp as a guide, form dough into balls. If dough gets too soft, refrigerate again to chill. Roll balls in sugar to evenly coat.
4. Arrange balls 1” apart on pan. Bake until cookies crack on top and edges start to set (they’ll still be a little soft), about 10-12 min. Let cool on pan for 5 min, then transfer to Cooling Racks.
5. Store in an air-tight container, at room temperature, up to 5 days or freeze up to 3 months. Dust with more icing sugar, if needed, before serving.
Happy holidays!
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