It’s crunch time. Any Christmas favourites that don’t get made this week will have to wait until next year! So here’s what I’ve been up to. These are two of my family’s favourites: gingersnaps and shortbread cookies.
Gingersnaps may not be pretty but they are easy to whip up. They’re crunchy on the outside, gooey on the inside with a real ginger kick. They are the best.
For the shortbread, I opted for something a little more special. I made the cookie dough, piped it through my icing bag with a big tip and while they were baking, made some ganache to top the cookies with.
I used half of the cookie dough to make these spiral beauties and spread the rest in a round cake pan to make unadorned shortbread for my son. He’s not a big fan of chocolate.
The recipes come from Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats. If you like cookies or live with little ones who do, you’ll appreciate the variety of recipes in this book. There’s even a number of gluten-free options throughout.
I have a few more cookies on my list but I’ll be making them with the kids. We’ll need to make sugar cookies in Christmas shapes to decorate. We started our gingerbread houses this weekend but we haven’t decorated them yet.
The kids have school all week so it will be tight for us to fit in all the fun we want to do before Christmas. But I’m sure we’ll have time to make our cookies.
What kind of cookies do you make each Christmas?