25 Days of Christmas Cookies: Angelettis

I missed a day yesterday, but I have a good reason! Yesterday was the famous holiday party for my husband’s company. Pitbull was the headliner! So needless to say, it was a pretty big deal. Anywho, not really an excuse but it was a busy day getting ready. I will make up for the missed day, I promise.

So on to today’s cookie, Angelettis! After all this chocolate, molasses, and peppermint, I thought it was time for something a little lighter.  These cookies are just that and the lemon was the change needed!


Here is the recipe: Martha Stewart’s Angelettis

13 down, 12 to go! (I have to make up for yesterday still)

25 Days of Christmas Cookies: Pfeffernussen

These little spicy snowball cookies are day 11’s recipe that was adapted from Martha Stewart.  They are traditional holiday cookies in Germany, Denmark, and the Netherlands.  I will be honest, I have only had these cookies a couple of times. Their snowball-like appearance is what added them to my list of 25 cookies this season.



Adapted from Martha Stewart


1 1/4 cups confectioners’ sugar

2 1/4 cups all-purpose flour

1/4 teaspoon freshly ground pepper

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup firmly packed light-brown sugar

1 large egg

1/4 cup unsulfured molasses

1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper.
  2. Pour the confectioners’ sugar into a brown paper bag. Sift together flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda then set aside.
  3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined.
  4. Scoop dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange them about 1 1/2 inches apart on prepared baking sheets.
  5. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes.
  6. A few cookies at a time, put cookies in paper bag with confectioner’s sugar and shake well.
  7. Let cool completely on wire rack. Enjoy!


11 down, 14 cookies to go!

25 Days of Christmas Cookies: Gingerdoodles

If you are just catching up with my 25 Days of Christmas Cookies, let me fill you in on what I have been up to.  A couple months ago, I was looking for a way to train myself to get in the habit of blogging more often.  Sometimes weeks or a month will go by between posts.  So, I came up with the 25 Days of Christmas Cookies.  Some of the cookies have been made ahead of time, but all of the posts have been written the day they go live.  I have been and will be sharing my favorite Christmas cookies growing up, as well as some new ones I have found via Pinterest.  There have been 3 cookies that didn’t turn out as expected and went straight to the trash.  I have only posted the best ones!

Day 10’s cookie is a cross between gingerbread and a snickerdoodle. They are soft, chewy and delicious.  The mix of spices is spot on and reminds me of winter, even though it is T-shirt weather in Phoenix right now.



The recipe I used comes from the blog Averie Cooks:  Soft and Chewy Molasses Gingerdoodles

10 down, 15 to go! Woohoo!!!