Gluten Free Spritz Cookies

Celebrate the holiday season with all your friends and family with these delicious gluten-free Spritz cookies!

Gluten-free Spritz Cookies | JavaCupcake.com

No one in my family needs to eat gluten-free, so I don’t typically buy the ingredients necessary to bake that way.  Recently, my good friend Rachel of the blog Glitter & Bow decided to change her diet and eat according to her blood-type.  One of the changes she implemented was cutting out gluten.

This made things (selfishly) hard for me this Christmas because I love giving the gift of baked yummies as gifts.  I gifted her a loaf of gingerbread, but sadly she couldn’t enjoy any of it.  Her husband however did, so it didn’t go to waste.  I knew I needed to bake my friend something she could eat and enjoy! Spritz cookies have very few ingredients, so I thought they’d be perfect to try out as gluten-free.

Gluten-free Spritz Cookies | JavaCupcake.com

My friend Deb had given me a bag of Cup 4 Cup gluten-free flour a while back and I had yet to bake with it, so I thought this was the perfect time to do so.  These cookies cake out almost perfect!  I had to adjust the baking time down after the first batch in the oven because they bake very quickly.

I also think next time, I’ll double the amount of almond extract I use.  I love a spritz cookie that packs a huge flavor punch.  But don’t let that deter you from making these spritz, they were so delish!  I could barely tell the difference in texture and flavor!

Gluten-free Spritz Cookies | JavaCupcake.com

A little more about Cup4Cup from their website

“Our founder, Chef Lena Kwak, developed Cup4Cup while serving as Research and Development Chef in the kitchen of the famed French Laundry in Yountville, CA. She and her mentor, Chef and Owner Thomas Keller, knew they had stumbled upon something special when a guest tasted Lena’s gluten-free brioche and cried with joy because she hadn’t tasted bread in seven years. They knew this was a product that had to be shared.

Today, Cup4Cup isn’t just great-tasting gluten-free flour, it’s a great-tasting flour for everyone. Our name comes from Cup4Cup’s ingenious ability to replace all-purpose flour and whole wheat flour (with our new Wholesome Cup4Cup) in traditional recipes, cup for cup, which makes it simple to translate your favorite recipes for everything from cookies to biscuits, cakes to quick breads, and never know the difference.”

Gluten-free Spritz Cookies | JavaCupcake.com

You can also connect with Cup4Cup on Facebook, Instagram and Twitter!

I also wanted to try the recipe with almond flour, since I had baked with it before and thought the almond flavor would be awesome.  The almond flour I used was a German brand, which is a lot less expensive than what you can buy in the states.  The almond flour spritz spread a lot when baking, had a cakey texture, fell apart and just were not pretty.  I won’t be sharing that recipe today.  :)

So, since the almond flour did not work at all in this cookie recipe, I think I’ll just stick to using Cup4Cup in the future!  It’s an amazing alternative to all-purpose flour for our gluten-free friends and family!

Gluten-free Spritz Cookies | JavaCupcake.com

Giveaway!

And to get you excited for gluten-free baking, Cup4Cup is giving away 2 of their amazing products to one JavaCupcake reader!

One person will win:

To enter, simply fill out the information below!  Giveaway open to those with USA mailing addresses only.  Winner will be chosen Jan. 30, 2014.

5.0 from 3 reviews
Gluten Free Spritz Cookies (with gluten-free flour)
 
Author:
Recipe type: Dessert
Ingredients
  • ½ cup (8oz or 113g) unsalted butter
  • ⅓ cup (70g) granulated sugar
  • 25-27g egg yolk (about 1½ egg yolks), lightly beaten
  • ½ tsp almond extract
  • 1 tsp heavy cream or whole milk
  • 185g Cup4Cup Original Gluten-free Flour Blend, sifted
  • Wilton Leaf Green gel food colorin
  • Wilton candy holly leaves & red balls
  • Cookie press with wreath cutout
Instructions
  1. Preheat oven to 400F degrees.
  2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar.
  3. Add the egg yolk, cream and extract and mix until combined. Scrape the sides of the bowl.
  4. Slowly add the gluten-free flour and mix until completely incorporated. Add 2-4tsp more flour until the dough no longer sticks to the paddle attachment.
  5. Fill the cookie press fitted with the wreath cut out with the dough and chill for 10 minutes in the freezer.
  6. Press the dough onto a baking sheet. Do not line or grease the baking sheet - the cookies will not stick to it if you do.
  7. Place the holly leaves and red balls on the each wreath.
  8. Bake for 4 minutes or until the bottom begins to brown.
  9. Cool on the baking sheet for a minimum of 5 minutes before removing carefully to a wire rack to cool completely.
Notes
Helpful Tips:
Measure all ingredients carefully and by weight. This will ensure the proper consistency of the dough to make the perfect spritz cookie.

If the dough is sticking to the cookie press, try these tips..
-Add a teaspoon of flour at a time and mix into the dough until the dough no longer sticks to the beater.
-Chill the dough until firm.
-Do not line the baking sheet with any paper or grease. The dough needs the surface of the baking sheet to stick to.

Make sure to allow the cookies to almost cool completely on the baking sheet before removing them. The gluten-free flour is very fragile and the cookies will break if you try to move them too quickly.


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Holiday Baking Guide

Holiday-Baking-Guide-2014-CollageWhether you’re looking for a basic sugar cookie and buttercream recipe or a unique dessert to wow your family, The JavaCupcake Holiday Baking Guide will help you discover recipes perfect for all occasions!  Get inspired!

NOTE:  Not all of these are JavaCupcake recipes.  Some come from a few of my favorite food bloggers from around the world.  Enjoy!

Tips & Tricks

Cookies

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

Cupcakes

Christmas Cupcakes 2011-58

 

Cakes

Pumpkin Spice Latte Layer Cake | JavaCupcake.com

Biscotti

Biscotti by JavaCupcake.com-3

Truffles & Fudge

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

Breakfast & more

Apple Fritters  | JavaCupcake.com

12 Days of Cookies – Day 12: Peppermint Chocolate Cookies

Crisp chocolate & peppermint cookies covered in smooth white chocolate and topped with peppermint candy make these Peppermint Chocolate Cookies the perfect Christmas treat!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

We’ve finally made it to the end of 12 Days of Cookies!  It’s been such a fun month sharing with you some of my favorite Christmas and holiday cookies that I’m almost sad to see it end!

Ha! Just kidding.  Making 12 types cookies all at once was hard and very time consuming!  But, the pay off was oh-so-delicious! And I was able to share holiday boxes filled to the brim with these cookies with Emily’s teachers and office staff at her school.  They, of course, loved it and ranted and raved over how delicious they all were!  It’s quite something to see a box with a dozen different kinds of cookies and know that one person made them!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

This final day of cookies brings you one cookie with two classic holiday flavors.  Chocolate & peppermint.   You really can’t go wrong with this combination.   The cookie is a crisp and crunchy dark chocolate & peppermint cookie that’s similar to cookie part of a Girl Scout Thin Mint cookie.  It’s then covered in creamy white chocolate and garnished with crushed peppermint candy.  These delicious Peppermint Chocolate Cookies will surely please the kids and grown-ups in your family!

Although my cookies are hardly”perfect” looking – I quite like the messiness of them.  I think it makes them look homemade, real and like I really put heart into making them.   I think they’re perfect!

Peppermint Chocolate Cookies - peppermint & chocolate cookie covered in white chocolate and sprinkled with crushed peppermint candies | JavaCupcake.com

If you’ve missed out on any of the cookies in the 12 Days of Cookies, make sure to check out the main page where you can see photos and links to all the cookies!  If you have made any of these cookies, I’d really love to see them!  Post a picture on my Facebook wall or send me an email!  It really warms my heart knowing that my recipes have added some joy to you and your family this holiday season!

So… from my family to yours, I’d like to wish you all a very Merry Christmas and Happy Holidays!

Peppermint Chocolate Cookies
 
Cook time
 
Serves: 3-4 dozen cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup dark chocolate cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 5 Tbsp unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp peppermint extract
  • 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped
Instructions
  1. Preheat oven to 325 F degrees. Line baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar on high for 1-2 minutes.
  4. Add egg and egg yolk and mix until well incorporated. Scrape the sides and bottom of the bowl.
  5. Beat in the peppermint extract.
  6. In two parts, add the flour mixture and mix on medium speed until just incorporated.
  7. With your hands, form the dough into a large disc and cut in half. Wrap each half in plastic wrap and freeze for 1 hour or refrigerate for 4 hours.
  8. Onto a floured surface, roll out the dough to ⅛" thickness.
  9. Using a 2" round cookie cutter, cut out discs of dough. Place the cut dough onto the cookie sheet and freeze until firm - about 10-15 minutes.
  10. Bake for 11-13 minutes or until the cookies are dry to the touch and are not soft in the center. Remove to a wire rack to cool completely.
  11. Line a baking sheet with wax paper.
  12. In a double broiler, melt the white chocolate until smooth.
  13. Dunk cooled cookies in the melted white chocolate until completely covered. Tap off the excess chocolate and scrape off the excess chocolate from the bottom of each cookie. Place them on the prepared baking sheet.
  14. Sprinkle the top of the chocolate covered cookies with crushed peppermint candies.
  15. Refrigerate until set. Store in an air tight container for up to 2 weeks.
Notes
Recipe from Mimi's Kitchen

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes!

Daily-Photo-Collage-day-12

12 Days of Cookies – Day 11: Lemon Ricotta Cookies

Cake-like cookies made with fresh lemon and ricotta then topped with a tart lemon glaze make these Lemon Ricotta Cookies an irresistible holiday treat!

Lemon Ricotta Cookies | JavaCupcake.com

I can’t take credit for this recipe.  In fact, I had never heard of Lemon Ricotta Cookies before I made them this holiday season.  When preparing for this series, I asked several of my friends what their favorite family Christmas cookies were and these were the only ones I’d never heard of before!

The recipe comes from my friend Sarah.  Miss Sarah as my daughter calls her.  Our husband’s work together and are both deployed to Afghanistan with 2nd Cavalry Regiment right now.   It’s comforting to have a friend whose husband is doing the exact same thing mine is… it’s like having someone who can understand exactly what you’re feeling about a subject that very few people know anything about.  That’s a quality to find in a friend when you’re the spouse of a soldier.

sarah-betsy

This picture was taken shortly after our husband’s left for Afghanistan.  Sarah and I got together with a couple other ladies to put together a big football themed care package for our husbands and the rest of their platoon.   Usually when Sarah and I get together it’s for coffee and for our kids to play… she’s got two little ladies who like to come over and play with my little Matty.   Kids get to play, Mommies get to relax and chat.  Win win.

If I can recall what Sarah told me… the recipe for these Lemon Ricotta Cookies came from her Grandmother.  Sarah let me borrow the recipe card with the hand written ingredients and directions and I took great pride in keeping her family heirloom safe and sound while I made these cookies.

These cookies are very soft and almost like little pillows of cake.  Pillows of cake covered in sweet yet tart lemon icing.  They are packed full of fresh lemon flavor and the ricotta really adds a richness that compliments the cookie perfectly.

Lemon Ricotta Cookies | JavaCupcake.com

For such a simple looking cookie, this recipe really packs a punch when it comes to flavor.  Out of all the cookies I made this season, these lemon ricotta cookies I think are going to be one I make every year.  A real winner.

Thanks to Sarah for sharing this recipe with me!  I’m really honored to be able to share this recipe with my readers!

Enjoy!

Lemon Ricotta Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4 dozen cookies
Ingredients
Cookies
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon
Glaze
  • 1½ cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water
Instructions
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.
Glaze
  1. In a small bowl, whisk together the powdered sugar, half the lemon juice and zest until smooth. If the glaze is thick enough to spread at this point, do not add any more juice or the water. If it's too thick add more juice until it's a consistency you like. After the juice is gone, add water until you reach your desired consistency. Adding too much water/lemon will make the gaze too runny, so start with a small amount.
  2. Spoon ½ tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  3. Let set for 2 hours before serving.

Lemon Ricotta Cookies
 
Prep time
Cook time
 
Serves: 3-4 dozen cookies
Ingredients
Cookies
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup unsalted butter, room temperature
  • 2 cups sugar
  • 2 eggs
  • 15oz whole milk ricotta
  • juice of 1 lemon
  • zest of 1 lemon
Glaze
  • 1½ cups powdered sugar
  • the juice of 1 lemon
  • zest of 1 lemon
  • water
Instructions
Cookies
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, add the sugar and lemon zest and mix until the oils of the zest have incorporated with the sugar - about 1 minute.
  4. Add the butter and cream for 2 minutes.
  5. Mix in the eggs, one at a time, scraping the sides of the bowl after each addition.
  6. Add the ricotta and lemon juice. Mix until just combined, you want to see a few chunks of ricotta in the batter.
  7. Fold in the flour and stir by hand until incorporated.
  8. Drop 2 Tbsp of dough onto the prepared cookie sheet. 12 drops of dough should fit on the sheet.
  9. Bake for 11-13 minutes or until the edges begin to brown. DO NOT OVER BAKE.
  10. Leave on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely before glazing.
Glaze
  1. Spoon ½ tsp of glaze on the top of each cookie and use the back of a spoon to gently spread over the cookie.
  2. Let set for 2 hours before serving.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Daily-Photo-Collage-day-11

12 Days of Cookies – Day 10: Peppermint Meringues

Light and airy, these peppermint meringues are are soft with a crisp texture and are a delightful, delicate treat for the Holidays.

Peppermint Meringues | JavaCupcake.com

This was the first time I’ve ever made meringue cookies, and although they weren’t perfect…. they were super delicious!  Pillows of peppermint that melted in my mouth with each bite.  So yum!

I did learn a few things while making these… the biggest lesson being that I should NOT rush the process of making these meringues.  Although there are few ingredients, if you don’t take care to follow the process, they won’t turn out perfectly and will either crack on the outside or collapse in the center.

These were pretty on my table with all my other cookies, but I don’t know if I’d make them again.  If we’re being completely honest.  They were a new experiment, but I was the only one who liked them.  Oh well! I know there are LOTS of other people who do love them!

Peppermint Meringues | JavaCupcake.com

The recipe I used comes from my friend Amanda at i am baker.  I know there are dozens of versions of meringues available on the internet, but I wanted to a recipe that I knew I could count on.  That’s why I chose to use Amanda’s.   To spice things up for the holiday season, I flavored these meringues with peppermint extract and added a pretty red swirl!  So festive, don’t ya think ?

Enjoy!

Peppermint Meringues
 
Prep time
Cook time
 
Serves: 2 dozen meringues
Ingredients
  • 4 large egg whites, room temperature
  • ½ tsp cream of tartar
  • 1 cup sugar
  • 1 tsp peppermint extract
  • Red gel food coloring
Instructions
  1. Preheat oven to 225 F degrees. Line 2 baking sheets with parchment paper. Fit a piping bag with an open star tip and line creases with red gel food coloring about 2 inches from the tip up.
  2. In the bowl of your stand mixer, beat the egg whites on medium speed until frothy.
  3. Once frothy, add the cream of tartar and beat until soft peaks form on medium speed.
  4. Increase speed to medium-high and add the sugar 1 Tbsp at a time until gone. Continue to beat until stiff peaks form.
  5. Add the peppermint extract and beat until combined.
  6. Gently scoop meringue into prepared piping bag. Slowly squeeze the bag over the bowl until the meringue comes out with the red line showing.
  7. Pipe a swirly dollop of meringue onto the prepared baking sheet.
  8. Bake for 45 minutes. DO NOT OPEN THE OVEN WHILE BAKING and COOLING!
  9. After the 45 minutes, turn the oven off. Let the meringues cool completely in the oven - at least 1 hour.
Notes
Recipe slightly adapted from i am baker

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted Monday!

Day 10 o f 12 Days of Cookies | JavaCupcake.com

12 Days of Cookies – Day 9: Raspberry Thumbprints

Crumbly butter cookies rolled in chopped nuts and topped with sweet raspberry jam make these Raspberry Thumbprints the perfect holiday cookie!

Raspberry Thumbprint Cookies | JavaCupcake.com

The first thumbprint cookie I ever made was about 15 years ago with my friend Sarah.  Sarah and I met in 2000 in a speech class at community college… we’ve been friends, best friends, ever since.  I remember hanging out in her tiny kitchen apartment one December afternoon as we made the thumbprints.

We made thumbprints that were a chocolate cookie filled with caramel and rolled in nuts.  I, of course made mine without nuts because I’m allergic, but they were still super delicious.  And they were a big hit with our family and friends when we shared them.

I wish I would have been a blogger back then and saved the recipe… they would have made a great blog post! hehe

Because I have such fond memories of making those thumbprints with Sarah, I decided to make the Raspberry Thumbprints Day 9 of 12 Days of Cookies! This cookie isn’t chocolate though… but is a butter based cookie that crumbles and melts in your mouth as you take a bite.  Rolled in chopped almonds, the nuts add a rich flavor and a crunch to the cookie.

Raspberry Thumbprint Cookies | JavaCupcake.com

The jam on top is my favorite raspberry jam, but any jam could be used.  I really love the sweetness that the jam adds to the butter flavors of the cookie.  It’s sweet, rich and melt-in-your-mouth delicious.

If you wanted, you could finely chop up any kind of nut you wanted to roll these cookies in.  Hazelnuts, pecans, walnuts… really anything would work.  I just happen to have almonds when I made these cookies, so that’s what I used!  You could also use any flavor of jam you wanted or even a thick powdered sugar glaze tinted in holiday colors would be good!  The possibilities are endless with thumbprint cookies!

So, the next time you’re looking for a quick, fun cookie to bring to a party… try these raspberry thumbprints!  They’re sure to be a hit!

Enjoy!

Raspberry Thumbprints
 
Prep time
Cook time
 
Serves: 3 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • ¼ cup light brown sugar, packed
  • 1 large egg, separated
  • ½ tsp vanilla
  • 1 cup all-purpose flour
  • ¼ tsp salt
  • ¾ cup finely chopped almonds (or any nut)
  • ½ cup raspberry jam, for filling
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter and sugar on high for about 2 minutes.
  3. Scrape the sides of the bowl, add the egg yolk and vanilla then mix until thoroughly combined.
  4. In another bowl, whisk together the flour, salt.
  5. Add the flour to the wet mixture and mix on medium-high until combined. Scrape the sides and bottom of the bowl to ensure everything has been incorporated.
  6. In a small bowl, slightly beat the egg white. Place the chopped nuts in another bowl.
  7. Roll 1 Tbsp of dough into a ball in your hands. Dip the dough ball in the egg white then roll in the nuts until covered.
  8. Place the nut-covered balls on the prepared cookie sheet 1" apart. Gently press your thumb down into the center of each ball, making a well for the jam.
  9. Bake 10-12 minutes or until the cookies have set. Cool on the pan for 1 minute before removing to a wire rack to cool completely. NOTE: If you notice some of the thumbprint wells risen, press them gently back down before they cool so that the jam has a place to be.
  10. Once the cookies have cooled, fill the wells with your favorite raspberry jam.
  11. Store in an airtight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 9 of 12 Days of Cookies | JavaCupcake.com

12 Days of Cookies – Day 8: Molasses Cookies

These thin and chewy molasses cookies full of unequivocal flavor are a classic cookie that will never go out of style!

Chewy Molasses Cookies | JavaCupcake.com

Day 8 of 12 Days of Cookies is here! I can’t believe we’re more than half way through the series… time sure flies when you’re having fun baking cookies! Today’s cookie is a classic.  It’s one of those cookies that can be served year round but the flavors just go so perfectly with the holiday season.

I’m talking about Molasses Cookies.   Timeless.  Classic.  Delicious.

Last month I made a different version of the molasses cookie, but it was one of my husband’s most favorite cookies I’ve ever made.  It was a big thicker than today’s recipe and covered in white chocolate.  Super yum.

Chewy Molasses Cookies | JavaCupcake.com

These molasses cookies are the classic recipe made with rich, thick molasses, sugar and 3 different spices.  The recipe is really a simple one and could easily be made even if you didn’t have a stand mixer.  Because the butter in this recipe is melted, a hand mixer or a sturdy whisk could be used to mix the ingredients together making the preparation even simpler!

Molasses cookies make a great afternoon snack with coffee or a glass of milk.  Personally, I like to throw two in a ziploc bag before I head out to run errands and munch on them on-the-go!  They’d also make a great addition to a pot-luck dessert table, Christmas cookie exchange or as dessert served with a scoop of vanilla ice cream.

Molasses-Cookies-360

I also thought a scoop of vanilla ice cream would go amazingly between two of these molasses cookies to make an ice cream cookie sandwich.  Hmmm… I think I just gave myself a new blog post idea for next summer! Doesn’t that sound seriously amazing?  YUM!

We’ve only 4 more cookies to go for the 12 Days of Cookies… so make sure to come back tomorrow for the next recipe!

Enjoy!

Molasses Cookies
 
Prep time
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
  • ¾ cup unsalted butter, melted
  • 1 cup sugar
  • 1 large egg, room temperature
  • ¼ cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • sugar, for rolling
Instructions
  1. In the bowl of your stand mixer with the paddle attachment, combine the melted butter and sugar and mix until combined. Scrape the sides & bottom of the bowl and mix again on high for 1 minute.
  2. Add the egg and mix until incorporated.
  3. Pour in the molasses and beat until smooth.
  4. In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
  5. In three parts, add the flour mix to the wet mix, mixing until just combined after each addition.
  6. Scrape the sides and bottom of the bowl and mix again until everything has been incorporated. Do not over mix.
  7. Cover the dough with plastic wrap and chill in the freezer for 30-60 minutes or until cold and firm.
  8. Preheat oven to 375 F degrees. Line baking sheet with parchment paper.
  9. Scoop 1.5"-2" mounds of dough and roll in your hand to form a ball.
  10. Toss the dough ball in a bowl of sugar until coated.
  11. Place 2" apart on the prepared baking sheet.
  12. Bake 9-11 minutes until the tops are cracked but the center is still soft. Cool on the pan for 1 minute before removing to a wire rack to cool completely.
  13. Store in an air tight container for up to a week.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Chewy Molasses Cookies | JavaCupcake.com

12 Days of Cookies – Day 7: Lebkuchen

Lebkuchen, a popular treat during the holidays and Christmas,  is a traditional German cookie filled with almonds, spices, honey and candied orange peel.

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.com

I knew I had to at least once make this traditional German cookie while I lived in Germany.  Every holiday season beginning in October, these cookies begin showing up on the shelves in the grocery stores.  They are so incredibly popular that the stores keep their shelves fully stocked because Germans love their Lebkuchen!  And with that being said, I made traditional German Lebkuchen Day 7 of my 12 Days of Cookies!

As I was reading up on the history of Lebkuchen, I learned that they were made as far back as the 1200’s in Ulm, Germany and the 1300’s in Nurnberg, Germany.  Nürnberg currently makes one of the most popular varieties of Lebkuchen made and you can get them fresh at the Christmas Markets there.

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.comLebkuchen comes is several varieties.  Some have a wafer on the bottom, others are covered in chocolate and some even have fruit, honey or other mix-ins inside.   Most traditionally, Lebkuchen is not too sweet,  but is spiced with a very thin glaze on top.  It’s said lebkuchen tastes a lot like gingerbread because of all the spices, but it’s not a gingerbread!  The Starbucks here sells a Lebkuchen coffee and to the Americans that order it, they call it Gingerbread… but let me tell you, this cookie is far from gingerbread!   Gingerbread typically has molasses in it, but these cookies don’t!  Made with ground almonds, Lebkuchen is a light, crumby cookie full of delicious spiced flavor! 

The version I made is a honey based Lebkuchen made with candied orange peel and almond flour.  I added a basic glaze to the top that wasn’t too thick because I wanted to candied orange peel to be seen on the top through the glaze.

Lebkuchen - a traditional German holiday cookie made with almonds, spices and honey | JavaCupcake.com

Since I’m allergic to nuts, I asked my German friend, Mareile, to taste test  them for me and give me her honest feedback.  Since she’s German, she’s had her share of these cookies her entire life and she’d know if they weren’t up to German cookie standards!  Luckily for me, she said my recipe was  delish and tasted exactly like they should for a sweet, candied version of the cookie!  Awesome!

So, if you’ve ever been to Germany or have had Lebkuchen before and want to recreate them at home, my recipe will do the trick!

Enjoy!

Lebkuchen
 
Prep time
Cook time
 
Serves: 2 dozen cookies
Ingredients
Cookie
  • 250g all-purpose flour (about 1¾ cup + 2 Tbsp)
  • 85g ground almonds (about 9/10 cup)
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • ⅛ tsp fresh cracked black pepper
  • ½ tsp baking soda
  • 1 tsp baking powder
  • zest of 1 lemon
  • 200ml honey
  • 85g unsalted butter (about 6 Tbsp)
  • 100g candied orange peel, finely chopped (about ⅔ cup)
Glaze
  • 100g powdered sugar
  • 1 egg white
  • 1-2 Tbsp water
Instructions
Cookies
  1. Whisk the flour, almonds, ginger, cinnamon, cloves, nutmeg, pepper, baking soda, baking powder, lemon zest together in a large bowl. Fold in the candied orange peel.
  2. In a small sauce pan, heat the honey and butter together over low heat just until the butter has melted.
  3. Pour the honey and butter and mix together until all ingredients have been incorporated.
  4. Cover and chill for 1 hour or until the dough is no longer warm.
  5. When ready to bake, preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  6. Using your hands, roll 2-3 Tbsp of dough into a ball. Flatten the ball slightly into a disc. Place each disc of dough 2" apart on the cookie sheet.
  7. Bake for 12-14 minutes or until golden brown.
  8. Cool on pan for 1 minute before removing to a wire rack to cool completely.
Glaze
  1. In a small bowl, whisk together the powdered sugar, egg white and water. You want a smooth, runny glaze.
  2. Dip the top of each cookie in the glaze. Shake off the extra and use the back of a spoon to spread to the edges if necessary.
  3. Let the cookies set until the glaze has hardened.
  4. Store in an airtight container.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

Day 7 - 12 Days of Cookies | JavaCupcake.com