Absolutely, here’s a more detailed, step-by-step version to ensure you get perfectly festive, soft, and chewy cookies every time. Let’s dive in!
Christmas Chocolate Chip Cinnamon Cookies
Ingredients:
- 1 stick (1/2 cup) salted butter, melted
- Tip: Melt the butter just until it’s smooth, then let it cool for about 5 minutes. This keeps the dough from getting too runny.
- 1/2 cup light brown sugar, packed
- Adds chewiness and that caramel-like flavor.
- 1/4 cup white granulated sugar
- Provides a balanced sweetness and slight crispiness.
- 1 large egg, room temperature
- Tip: Leave the egg out for about 30 minutes beforehand. Room-temperature eggs mix better with the butter and sugars.
- 2 teaspoons vanilla extract
- The vanilla adds warmth to the flavor profile, balancing the cinnamon and chocolate.
- 1⅔ cups all-purpose flour, sifted
- Sifting aerates the flour, making the cookies fluffier.
- 1 teaspoon ground cinnamon
- Start with 1/4 or 1/2 teaspoon if you prefer a milder cinnamon flavor.
- 1 teaspoon baking soda
- Baking soda gives the cookies a light rise and soft texture.
- 1/2 teaspoon salt
- Enhances the flavor and balances the sweetness.
- 1/2 cup mini semi-sweet chocolate chips
- Mini chips ensure that you get a bit of chocolate in every bite.
- 1/2 cup white chocolate chips
- These add sweetness and a festive contrast to the dark chocolate chips.
- 1/4 cup Christmas-themed sprinkles
- Red, green, and white sprinkles for a festive look.
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Line a large cookie sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes for easier cleanup.
- Prepare the Dry Ingredients:
- In a small bowl, sift together 1⅔ cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Mix with a fork to combine well and ensure the cinnamon is evenly distributed.
- Mix the Wet Ingredients:
- In a large mixing bowl, add the melted butter, brown sugar, and white sugar.
- Using a hand mixer or stand mixer, beat the butter and sugars until the mixture is creamy and smooth (about 2 minutes on medium speed).
- Add in the egg and vanilla extract, mixing until combined. Scrape down the sides of the bowl with a spatula to incorporate all ingredients evenly.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring on low speed to avoid overmixing.
- Mix until just combined. Tip: Overmixing can make cookies tough, so stop once the flour is fully incorporated.
- Add Chocolate and Sprinkles:
- Using a rubber spatula or wooden spoon, gently fold in the mini semi-sweet chocolate chips, white chocolate chips, and Christmas-themed sprinkles.
- Tip: Add a few extra chocolate chips or sprinkles on top of each dough ball for a prettier cookie.
- Scoop and Shape the Dough:
- Use a 2-tablespoon cookie scoop (or spoon) to form dough balls.
- Place them on the prepared cookie sheet about 2 inches apart to allow space for spreading.
- Lightly flatten each dough ball with your fingers.
- Bake the Cookies:
- Bake for 11 minutes if you prefer soft cookies. For slightly firmer cookies, bake for 12 minutes.
- The cookies should look slightly underdone when you remove them—this will keep them soft and chewy as they cool.
- Cool the Cookies:
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
- This helps them firm up and gives the flavors time to meld.
Extra Tips:
- Storage: Store cooled cookies in an airtight container. They stay fresh at room temperature for up to a week.
- Make-Ahead Option: You can make the dough ahead and freeze it. Roll the dough into balls and freeze on a tray. Once frozen, transfer to a freezer-safe bag, and bake straight from frozen for an extra minute or two.
These cookies are not just treats—they’re holiday memories in the making. Enjoy the baking, and may your kitchen be filled with the warmth and joy of the season!