Kris Krinkle Cookies

Growing up, the holiday season was a time of warmth and connection, especially after the loss of my dad when I was just 6 years old. With my mom returning to work, our neighbor Dee Wagner became a beacon of holiday joy. She initiated a cherished tradition, inviting my sister Peggy and me into her cozy kitchen to master the art of making sugar cookie cut-outs. The memory of mixing, rolling, cutting, and decorating Christmas cookies at her table marked the official start of our holiday celebrations.

These early lessons, coupled with years of baking alongside my grandmother, instilled in me the significance of planning and baking ahead, a crucial skill during the bustling holiday season. Black Friday, traditionally a day for shopping, transformed into a day devoted to filling our kitchens with the sweet aroma of Christmas or Hanukkah. When I established Sweet Mimi’s, I brought these invaluable lessons into our baking kitchen.

Our holiday baking schedule kicks off in early November with a lively collaboration among my bakers. We gather around our beloved holiday binder, discussing favorites, those requiring more time, and the ones we can start before Thanksgiving. Taking notes, I create a schedule to keep us on track amidst the holiday rush. You can adopt a similar approach in your home. Gather the family, prepare some hot cocoa, and begin your planning.

For your cooking baking timeline, start in early November when you have the time to focus on cookies before the holiday rush. Create a menu of your family’s favorite cookies or bars. If you’re using the cookies for gift-giving, this is the perfect time to make your list and estimate the quantities needed. Consider adding a new cookie recipe each year to introduce fresh favorites. Maintain a folder for Christmas cookies, revisiting it each November for tried-and-true recipes.

Most cookies can be made ahead, either as fully baked treats or as dough to be defrosted for a day of baking. Here are some types of cookies to consider:

Roll Out Cookies:

Typically butter or shortbread dough rich in butter, freezing beautifully. Make the dough, chill overnight, cut your favorite shapes, bake, cool, and freeze.

Time-Intensive Cookies:

Cookies like Italian Venetians or Rugulach, which require multiple layers or intricate steps, should be made ahead. Allocate sufficient time for weighing, chilling, and finishing touches. Freeze them cut and ready to be plated.

Tips of the Trade

• Vary your flavors, including chocolate, nut, and festive options like almond paste and peppermint, or fruity jam-filled cookies.
• Label your freezer bins or gallon baggies with the cookie type and date made, along with any specific instructions.
• Assemble gift tins ahead of time, finding a tidy storage area in your pantry.
• Make tags for your tins, creating a charming presentation for your gifted cookies.

“Kris” Krinkles Recipe

I wanted to share one of my favorite special recipes called the Kris Krinkles, named in honor of Kris, one of my first hires, these crinkle cookies offer a sugary exterior crunch and a rich brownie-like texture inside. Top them with a peppermint kiss for a decadent chocolate cookie with the flavors of Christmas. A customer, family, and staff favorite. Here is the recipe:

ONE RECIPE YIELDS APPROX 30-35 COOKIES

 

 

INGREDIENTS:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1.5 teaspoons salt
• 1 cup Hershey’s cocoa
• 1/2 cup Valrhona cocoa
• 3 cups granulated sugar
• 3/4 cup vegetable oil
• 6 eggs
• 1 tablespoon + 1 teaspoon vanilla extract
• Confectioner’s sugar
• Peppermint Kisses

 

INSTRUCTIONS:

Prepare Dry Ingredients:

Whisk or sift flour, baking powder, and salt into a bowl or onto parchment. Set aside.

Combine Cocoa and Sugar:

In the bowl of a KitchenAid mixer, add both cocoa powders and sugar. Mix on low to combine.

Incorporate Wet Ingredients:

• Add vegetable oil to the mixer and mix well.
• Add eggs one at a time, mixing well after each addition.
• Add vanilla extract and mix well.

Scoop and Freeze:

• Using a scoop, portion cookie dough onto parchment. Cookies can be frozen at this point.

To Bake:

1. If frozen, remove from the freezer and allow to thaw.
2. Roll each portion of dough in the confectioner’s sugar.
3. Bake immediately at 325°F for 9-10 minutes until the cookies “crackle.”
4. Remove from the oven and let set for 1 minute.
5. Top each cookie with a Peppermint Kiss.
6. Cool completely before stacking on a platter.

Embrace the joy of holiday baking by adopting a well-planned schedule, and let the delightful aromas of your kitchen usher in the season of celebration.