Crunchy Gift Wrapped Cookies
Crunchy Gift Wrapped Cookies, a vanilla and chocolate crunchy cookie becomes the perfect Christmas Cookie for sharing.
Crunchy Gift Wrapped Cookies, are my last cookie recipe for this year and I have to say everyone loved them!
I knew I wanted to make one last Christmas Cookie this year that I wanted to share with family and friends.
So I happened to come across these cookies from a Blogger named Gail at Hungry at Midnight and I thought they were the cutest things.
I also knew that I had the perfect cookie recipe that I could use for them. I wanted to use my cookie dough which needed much less time in the fridge and I wanted it crunchy.
More Crunchy Cookies you may Enjoy!
Crunchy Cinnamon Sugar Cookies
So after a couple of tries, getting the cookie perfect and managing to get it the right size that I wanted, which I have to admit I made some cut outs to help with the forms, since eyeing it was not working!
I love this dough because it doesn’t need refrigeration (although if you have a very warm house it might be best to refrigerate for about 30 minutes before rolling) and it’s so delicious and crunchy.
After everyone oohed and ahhed over them and we all decided they weren’t just cute but really good too, my daughter decided that these were the cutest cookies I have yet to make.
So if you are up for making one more cookie before Christmas, why not give these Crunchy Gift Wrapped Cookies a try. Happy Baking and Enjoy!
Crunchy Gift Wrapped Cookies
Ingredients
- ½ cup butter (softened)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
VANILLA DOUGH
- ¾ cup all purpose flour
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- 2½ tablespoons corn starch
COCOA DOUGH
- ¾ cup all purpose flour
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- 2 tablespoons corn starch
- 1 tablespoon unsweetened dutch processed cocoa
EXTRAS
- 1 large egg white lightly beaten
Instructions
- In a large bowl or stand mixer beat butter and sugar until creamy then add the egg and vanilla and beat to combine well. Divide the mixture evenly into two evenly parts.
- Starting with the vanilla dough, place half the mixture in the stand mixer bowl (or large bowl) sift in the flour, salt and corn starch combine on low until it has almost combined into a dough, move the mixture to a lightly floured flat surface and gently knead to form a soft compact dough, do not over knead.
- In the same bowl add the remaining butter mixture, sift in the flour, salt, corn starch and cocoa, combine on low until it has almost combined into a dough, move the mixture to a lightly floured flat surface and gently knead to form a soft compact dough, do not over knead.
- Wrap each dough ball with plastic wrap and chill 30 minutes.
- Roll out the vanilla dough to a thickness of a little less than ½ inch / 1 cm, approximately 10.5 inches/ 26 cm long and cut out 4 strips a little more than ½ inch / 1.5 cm wide as you see them in the photo. Roll out the cocoa dough to a thickness of a little less than ¼ inch / 5 mm and cut out 2 strips a little less than ¼ inch / .6 cm wide, approximately 10 inches/ 26 cm long.
- From the cocoa dough, cut another piece, still to the thickness of a little less than ¼ inch / 5 mm thick but 1.2 inches / 3.5 cm wide, approximately 12 inches/ 30 cm long, this strip should be the same size as the combination of 2 vanilla and 1 cocoa strip together.
- Lightly brush the egg white along the inside edges of the vanilla dough, place a cocoa dough strip in the middle of two vanilla strips, repeat with the remaining 3 strips. Brush the top of one of the completed strips lightly with egg white then place the large cocoa strip on top, again lightly brush with egg white and place the remaining completed strips on top.
- Wrap the dough with plastic wrap and chill for 1 hour.
- Cut the dough with a sharp knife into approximately ¼ inch / 1.2 cm slices, place the slices cut side up on parchment paper lined cookie sheets, make small triangles and balls with the remaining dough and decorate, brush the top of the cookies again with egg white if necessary for the decorations to stick. Refrigerate for 30 minutes before baking.
- Pre-heat oven to 350F/180C.
- Bake for approximately 13-15 minutes, let cool 10-15 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy!
Notes
Nutrition
These are so cute, as you know. We could make some for birthdays too. Any holiday really. Can’t wait to try it. Thanks.
All your recipes are great.
Merry Christmas and a Happy New zyesr!
Hi Elaine, thanks so much, and yes good idea for a birthday too. Merry Christmas and Happy New Year to you too. 🙂