Cookies are a beloved festive treat, often prepared with family, exchanged with friends, and devoured during holiday parties. Whether they’re binding ingredients together, or simply adding volume, flavour or colour, eggs play an essential role in bringing these sweets to life.
This year, Egg Farmers of Canada has partnered with Canadian chefs from coast-to-coast to share their cherished holiday cookie recipes, like Chef Lynn’s Ginger Cookie recipe. This recipe wouldn’t be the same without Canadian eggs, made by local egg farmers who produce fresh, high-quality eggs year round for us all to enjoy.
Ginger Cookies
Chef Lynn Crawford’s Ginger Cookies are the perfect evening treat on cold winter days. With spices and fresh ginger flavouring, these soft-baked festive cookies will warm you up from the inside out. Enjoy with loved ones and a cup of tea or glass of cold milk.
Ingredients
- 2 1/4 cups ( 565 mL )all-purpose flour
- 2 tsp ( 10 mL )baking soda
- ½ tbsp ( 7.5 mL )ground ginger
- 1 tsp ( 5 mL )ground cinnamon
- ½ tsp ( 2.5 mL )ground cloves
- ¼ tsp ( 1.25 mL )salt
- ¾ cup ( 175 mL )butter, at room temperature
- ¼ cup ( 60 mL )granulated sugar
- ½ cup ( 125 mL )brown sugar, packed
- 1large egg
- ¼ cup ( 60 mL )molasses
- 1 tsp ( 5 mL )vanilla extract
Sugar Coating
- ¼ cup ( 60 mL )granulated sugar
Instructions
- Preheat the oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar using a mixer on medium speed until light and fluffy. Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined. Gradually add in the dry ingredients and beat until just combined.
- Cover the bowl with plastic wrap and refrigerate for 2 hours, up to overnight.
- Line a half sheet baking pan with parchment paper or a silicone mat. For the sugar coating, transfer granulated sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons (15-30 mL) of cookie dough at a time. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches (5 cm – 7.5 cm) apart.
- Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.
Chocolate Candy Cane Cloud Cookies
Get the whole family involved in making Chef Craig Flinn’s Chocolate Candy Cane Cloud Cookies. With a candy cane icing filling, these cookies look like minty clouds when assembled and will have you on cloud nine thanks to their delectable taste.
Ingredients
Cookie Base
- 1 1/3 cups ( 325 mL )semi-sweet chocolate chips
- 4 tsp ( 20 mL )butter
- ¼ cup ( 60 mL )plus 2 tsp flour
- 1 tbsp ( 15 mL )plus 1 tsp baking powder
- ¾ cup ( 175 mL )ground almonds
- 2eggs
- ¼ cup ( 60 mL )sugar
- ½ tsp ( 2.5 mL )peppermint extract
- ½ cup ( 125 mL )additional sugar (for rolling)
Candy Cane Filling
- ¼ cup ( 60 mL )unsalted butter, at room temperature
- 1 1/4 cups ( 315 mL )sifted icing sugar
- ½ tsp ( 2.5 mL )peppermint extract
- 1 tbsp ( 15 mL )plus 2 tsp milk or coffee cream
- Pinch of salt
- A few drops of green or red food coloring (optional)
- 3candy canes, crushed (or approx. 1/3 cup pre-crushed candy cane pieces)
Instructions
- Preheat oven to 350°F (180°C) with your rack in the middle.
Using your microwave or a double boiler, melt the chocolate and butter together until smooth and glossy; set aside to cool slightly on the countertop. - In a separate bowl, sift together the flour, baking powder, and ground almonds.
- In a third double boiler, add the eggs and sugar. Using an electric mixer, whip them until they
are lightened in color and thickened to the ribbon stage; whisk in the peppermint extract just at the end. Fold the egg and sugar mixture into the melted chocolate and butter. - Fold the dry ingredients into the chocolate and egg mixture and mix until a smooth batter forms; cover and refrigerate for at least one hour so the batter becomes firm.
- Form the batter into 24 x 1 ¼-inch (3 cm) balls and then roll them in the additional sugar. Place them on a cookie sheet with parchment paper spaced at least 2 inches apart. Press each ball down slightly with the back of a fork or using fingertips.
- Bake for 7-10 minutes. Time may vary depending on your oven. Remove from the oven and cool on a raised wire cooling rack before applying the filling.
Candy Cane Filling
- Place the butter in a mixing bowl and beat well using a hand-held electric mixer (an electric stand mixer is great as well).
- Add the sifted icing sugar, peppermint extract, and milk or coffee cream, and a pinch of salt to the butter bowl and begin mixing on slow speed. Once the icing sugar is mostly combined, turn up the speed and beat on high until the icing is smooth. Add food coloring to the icing for an additional “candy cane” look, if desired.
- Place the icing in the fridge for about 30 minutes before assembling the cookies. Fill a small piping bag with the icing and apply a generous dollop in the middle of 12 of the cookies on the flat side. Gently press a second cookie onto the icing to form a sandwich, making sure the icing reaches the edge of the cookie.
- Roll the edges of each cookie in the crushed candy cane pieces. Refrigerate the cookies until ready to serve, allowing the icing to fully set.
Peppermint Chocolate Dipped Hazelnut Shortbreads
Chef Josh Gale’s Peppermint Chocolate Dipped Hazelnut Shortbread cookies are a holiday favourite for Canadians young and old. Get the whole family involved dipping these delicious cookies in chocolate and rolling them in crushed candy cane for a festive finishing touch.
Ingredients
- 1 cup ( 250 mL )hazelnuts, skin off
- 1 cup ( 250 mL )all-purpose flour
- ½ tsp ( 2.5 mL )salt
- ½tspbaking powder
- ½ cup ( 125 mL )butter, cubed (room temperature)
- ⅓ cup ( 75 mL )white sugar
- 1egg
- 1 tsp ( 5 mL )vanilla extract
- 1 cup ( 250 mL )melted dark or milk chocolate
- ½ cup ( 125 mL )candy cane, crushed
Instructions
- Preheat the oven to 325°F (165°C). Place hazelnuts in a blender or food processor and pulse until they are the texture of coarse sand.
- Whisk together flour, salt and baking powder.
- Using either a stand mixer with a paddle attachment or a wooden spoon and a bowl, beat together butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. Slowly add the flour mixture until evenly mixed, then add the hazelnuts and fold in.
- Divide the dough by 12 and form circles with them on a parchment paper-lined baking sheet. Bake for 12-15 minutes, until just lightly golden brown and firm.
- Once cooled slightly, dip half of each cookie into the melted chocolate, place them back on a parchment paper-lined baking sheet and drizzle the melted chocolate with the crushed candy cane. Leave for 30 minutes to set up and enjoy!