Best 2 Two Tone Christmas Cookies Recipes
Indulge in the festive spirit with these delightful Two-Tone Christmas Cookies, a perfect blend of flavors and colors to brighten your holiday season. These cookies feature a combination of rich chocolate and vanilla dough, creating a visually stunning and taste-tempting treat. The vanilla dough is infused with the warmth of vanilla extract, while the chocolate dough is made with cocoa powder for a deep, decadent flavor. Once baked, the cookies are sandwiched together with a layer of luscious peppermint buttercream, adding a refreshing and minty twist to each bite. These Two-Tone Christmas Cookies are not only visually appealing but also a symphony of flavors that will leave you craving more. So, gather your ingredients, put on your apron, and let's embark on this sweet journey of baking Christmas magic!
Check out the recipes below so you can choose the best recipe for yourself!
TWO-TONE COOKIES
Two cookies are better than one! Try these doubly delicious cookies made with Betty Crocker® cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In large bowl, stir Chocolate Chip Dough ingredients until soft dough forms. In another large bowl, stir Double Chocolate Chunk Dough ingredients until soft dough forms.
- Divide each dough into 2 portions. On work surface sprinkled generously with flour, shape each dough portion into 15-inch rope. Place 1 rope chocolate chip dough and 1 rope double chocolate chunk dough side by side. Cut both at the same time into 1/2-inch pieces; shape into about 24 balls so both kinds of dough are in each ball. Place 2 inches apart on ungreased cookie sheet. Repeat with other 2 ropes of dough.
- Bake 8 to 10 minutes or until edges of chocolate chip dough are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 105 mg, Sugar 0 g, TransFat 0 g
GORGEOUS TWO-TONED COOKIES
This makes a very beautiful spiral/checkerboard cookies. The taste of these is wonderful too - tender, slightly crumbly, buttery. I got the recipe from a local (singapore) recipe book and made two batches (one spiral and one checkerboard) for Chinese New Year. I will post a pic once the recipe is up. Although these require more work than regular cookies, but it's very worth it, as the results are spectacular! Prep time include chilling time and cook time is 18 minutes per batch.
Provided by WaterMelon
Categories Dessert
Time 3h48m
Yield 60-70 cookies
Number Of Ingredients 9
Steps:
- Dissolve cocoa in hot water.
- Set aside to cool.
- Beat butter and sugar together in a large bowl.
- Add egg and vanilla.
- Beat until light and fluffy.
- Sift salt, flour and milk powder together.
- Fold into butter mixture to form a dough.
- Take half of the dough out, place in a separate bowl.
- Mix in the cocoa mixture until combined.
- Roll out the white dough between plastic wrap until about 1/2 inch thickness.
- Do the same for the chocolate dough.
- Chill both dough separately for approx 2 hours.
- To make checkerboard: Remove dough from fridge.
- Cut 2 strips from each dough, measuring 1 inch each.
- Wet the sides and tops and'stick' them together to form a checkerboard.
- (white strip-chocolate strip, topped with chocolate-white) Wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
- Return to fridge for another 1 hour or so.
- To make spiral: Try to roll the white and chocolate doughs into equal size.
- Moisten the top of the chocolate dough.
- Put the white dough onto chocolate one (or vice versa).
- Roll up tightly, jelly roll style.
- Wrap the log with plastic wrap and return to fridge for 1 hour or so.
- Remove cold dough and leave to soften slightly for few minutes.
- Cut log into thin slices and place on parchment-lined cookie sheet.
- Bake at 175C/350F for 15-18 minutes.
Nutrition Facts : Calories 68.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.3, Sodium 12.7, Carbohydrate 10.5, Fiber 0.2, Sugar 6.4, Protein 0.8
Tips for Making Two-Tone Christmas Cookies
- Make sure your butter is cold. This will help the cookies hold their shape better.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies spread less and keep their shape.
- Bake the cookies at the right temperature. If the oven is too hot, the cookies will brown too quickly and the centers will be undercooked. If the oven is too cool, the cookies will take too long to bake and they will be dry.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
Conclusion
Two-tone Christmas cookies are a delicious and festive treat that is perfect for the holiday season. With a little planning and effort, you can easily make these cookies at home. Just follow the tips above and you'll be sure to have success.
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