You won't believe these are Keto
These low-carb, keto, and gluten-free sugar cookies are delicious! Although they may not be as sweet as their standard counterparts, they are just as simple to make and pair incredibly well with almost anything - including coffee and cream cheese frosting!
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INGREDIENTS
224g almond flour (link:
120g low-carb sweetener (erythitrol or allulose) (link:
24g coconut flour (
7 tbsp (99g) unsalted butter
1 tsp baking powder
1 egg
2 tsp vanilla extract (link:
1 tsp almond extract (optional) (link:
pinch of salt (link:
DIRECTIONS
1. In a bowl, add the almond flour, coconut flour, baking powder, and salt. Mix to combine and set aside.
2. In a large bowl, add the butter and sweetener of choice. Using a stand mixer or hand mixer, 'cream' the butter and sweetener until the sweetener has somewhat dissolved and the mixture is light and airy.
3. Add the egg, vanilla extract, and optional almond extract to the creamed butter/sweetener. Mix until the ingredients are combined - it will appear as if it is 'broken' and won't mix further.
4. Add the dry ingredients in thirds and continue mixing until you have a soft dough. You may need to switch to a spatula and eventually your hands.
5. Roll the dough out onto a piece of parchment paper or a silicone mat. Fashion the dough into a circular disc and press it to the desired height of your cookies (roughly a ⅓ to a ¼ inch works well as these cookies don't spread when they bake).
6. Place the dough along with the paper/mat onto a baking sheet, cover with cling wrap, and refrigerate for at least 1 hour.
7. Preheat the oven to 325°F/165°C and remove the dough from refrigerator and cut your desired shapes from the dough.
8. Combine any excess dough and roll into a disc once more and continue cutting shapes until no dough is left. If the dough becomes to soft, place it back into the fridge for 20 minutes to cool along with the cut out cookies (so that they all remain at the same temperature)
9. Bake the cookies on a silicone mat (or if you want darker bottoms, straight on the pan) for 10-15 minutes or until they edges begin to brown. For me, it took roughtly 20 minutes.
10. Remove the cookies and transfer to a cooling rack to cool before applying the frosting.
11. Enjoy!
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#blacktiekitchen #ketocookies #lowcarbcookies #glutenfreecookies #sugarcookies
Moravian Spice Cookies | Two Family Homestead Christmas Cookie Collaboration
#godsthirdacre #christmascookiecollaboration #twofamilyhomestead
Moravian Spice Cookies
1 1/3 c. flour
1 1/4 t. soda
3/4 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. butter
1/3 c. brown sugar
1/2 c. molasses
Mix together the dry ingredients. Add the butter, brown sugar and molasses and mix all together. Let rest in the refrigerator overnight. Take out of the refrigerator and let warm up to room temperature. Flour the counter top and the top of the cookie dough. Roll out very thin! Bake at 325 degrees for 8 min. Let cool 30 seconds before removing from the pan.
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The Most Addictive Christmas Cookie Box Recipes...
Your loved ones will be begging for more when you gift them this ADDICTIVE retro Christmas cookie box.
This is part one in a two-part series where I have carefully chosen six different retro recipes to make the perfect Christmas cookie box.
You can find part two here:
Each of these boxes are great on their own, but together... they could take over the world.
In this video, you will learn how to make: Moravian cookies (which are essentially decorated gingerbread cutout cookies), lemon-cheese cookies, and chocolate dipped lace cookies.
All of these recipes were originally published in 'The Women’s Day Encyclopedia of Cookery' (1966)
RECIPES:
MORAVIAN COOKIES INGREDIENTS:
(makes 72)
4 ½ cups sifted all-purpose flour
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
1 cup firmly packed light brown sugar
½ cup soft butter or margarine
½ cup soft lard
1 ½ cups light molasses (baking molasses)
½ tsp cider vinegar
METHOD:
Sift together the dry ingredients. Add the brown sugar and mix well. With a pastry blender or two knives cut in the butter and lard. Gradually add in the molasses and cider vinegar and mix thoroughly.
Chill dough several hours or until firm enough to roll.
Using a small amount of dough at a time, roll on floured board to 1/8” thickness. Cut with floured fancy cookie cutters. Put on greased cookie sheets. Bake in preheated oven at 350F for about 10 minutes, or until browned. Cool on wire racks.
Decorate with confectioners’ sugar frosting, tinted as desired.
Cookies keep well in sealed airtight container or can be frozen. May break if mailed.
Confectioners Frosting Recipe:
Cream ¼ cup soft butter or margarine with ¼ tsp salt. Gradually beat in 3 cups sifted confectioners’ sugar alternately with 4 to 6 tablespoons scalded light cream. Add 1 tsp vanilla extract and beat until creamy and of good spreading consistency. Makes about 1 ¾ cups.
LEMON-CHEESE COOKIES INGREDIENTS:
(makes 72)
1 cup soft butter or margarine
3 ounces cream cheese, softened
1 cup sugar
1 egg yolk
½ tsp lemon extract
1 tsp grated lemon rind
2 ½ cups sifted all-purpose flour
½ tsp salt
Coloured sugar, cinnamon sugar, or finely chopped nuts (for decorating)
METHOD:
Cream butter, cheese, and sugar; add egg yolk and flavourings and salt; mix well. Force through sprits gun or cookie press onto ungreased cookie sheets. Decorate as desired. Bake in preheated oven at 350F for about 15 minutes.
LACE COOKIES INGREDIENTS:
(makes 72)
¼ cup butter
¼ cup shortening
½ cup light corn syrup
2/3 cup firmly packed light brown sugar
1 cup sifted all-purpose flour
1 cup finely chopped nuts (any kind)
1 cup semi-sweet chocolate pieces
METHOD:
Place butter, shortening, corn syrup and sugar in top part of double boiler; bring to a boil over direct heat then remove from heat immediately.
Blend in flour mixed with nuts. Drop by rounded teaspoonfuls 3 inches apart onto greased cookie sheet covered with foil. Keep remaining batter warm over boiling water between batches.
Bake in a preheated 325F oven for 8 to 10 minutes. Cool for 1 minute before removing from foil. Place chocolate over hot water and stir. When partially melted, remove from hot water; stir until melted. Then brush on each cooled cookie. (Too high a temperature of chocolate makes drying slow.)
00:00 - Introduction
01:08 - Moravian Cookie Dough
04:12 - Lemon-Cheese Cookies
08:00 - Lace Cookies
14:00 - Finishing the Moravian Cookies
21:16 - Building the Cookie Box
22:21 - Tasting, Rating and Comments
Want more vintage dessert recipes?
Try these!
#retrocookiebox #retrocookies #vintagecookiebox #christmascookiebox #christmascookietin #christmascookiegiftbox #christmasbakingideas #chocolatelacecookies #lemoncreamcheesecookies #moraviancookies #retrochristmasbaking #cookierecipes #retrorecipes #vintagerecipehero
Moravian Sugar Cake Fresh Out of the Oven
Check out our website at SturgeonBay.net for the recipe. This coffee cake is a staple in Moravian communities as well as in Moravian settlements in Door County.
Ginger molasses cookies recipe | 12 days of EASY Christmas cookies (Day 1)
Today we are making delicious and easy ginger molasses cookies! This is the first easy cookie recipe in our 12 days of Christmas cookies 2021 series! These easy ginger cookies have the perfect balance of warm spices and a soft chewy texture. The sugar coating adds just the right amount of crunch. It's easy to see why these are one of my most popular Christmas cookie recipes! The best part of these easy ginger molasses Christmas cookies is that the dough can be frozen for up to 3 months which allows you to prepare these cookies far in advance!
Chewy ginger molasses cookie recipe
Ingredients:
2+1/4 cups all purpose flour 290g
1/2 tablespoon ground ginger 5g
1 teaspoon cinnamon 2.5g
1/4 teaspoon cloves 1g
1/2 teaspoon fine sea salt 1g
3/4 teaspoon baking soda 3g
3/4 cup softened butter 170g
1/2 cup granulated white sugar 100g (+1/4 cup 50g for coating)
1/2 cup packed brown sugar (light or dark) 90g
1 large room temperature egg 50-60g
1/4 cup dark molasses 30g
Directions:
In a medium bowl combine flour, spices, baking soda and salt, whisking to combine. In the bowl of a stand mixer or a large bowl if using a hand mixer cream butter and sugars (reserve the 1/4 cup for coating) for a couple of minutes until they are well incorporated and the mixture is light and airy. Add in the egg and continue mixing another 2 minutes. Add in the molasses and mix until incorporated. Gradually add in dry ingredients, mixing for a few seconds after each addition. Chill dough for 30 minutes (or up to 3 days). Place the remaining 1/4 cup of sugar in a small bowl. Once your dough is chilled preheat your oven to 350F/175C. Using a 1.5 tablespoon cookie scoop or two spoons, scoop balls and roll them in the sugar ensuring that all sides are coated. Place on a parchment lined baking sheet, leaving room for spreading. Bake 7-9 minutes, removing from the oven as soon as the bottoms are golden brown. Move to a wire rack to cool completely. This recipe makes approximately 28 cookies, depending on the size of your scoops. These cookies will keep for up to 5 days, but they can also be frozen, baked or unbaked.
Freezing instructions:
a. You can freeze your baked cookies in a freezer tight bag or container for up to 30 days. Allow to thaw for 1 hour.
b. Freeze your unbaked sugar coated cookie dough balls. Place on a pan or plate and freeze for 30 minutes. Transfer to a freezer tight bag or container. These can be frozen for up to 3 months. Remove from the freezer 30 minutes before baking. Bake as indicated above.
If you have enjoyed this video let me know down below! Subscribe so that you don't miss out on any of the upcoming videos in our 12 days of Christmas cookies 2021 series!
12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
Chewy Ginger Molasses Cookies Recipe
Hands down, these Ginger Molasses Cookies are the greatest in the entire world. They’re soft, chewy, and come full of ginger-molasses flavor! This is going to be your new favorite spice cookie — guaranteed!
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You can print out the recipe here:
When TAK was an at-home bakery, I made thousands of these cookies. They were a holiday staple for my customers and they’re still a holiday staple in our home. Now, they can be one in yours!
Their salty-sweet nature makes them absolutely addictive. And that soft, chewy interior in combination with that crunchy sugar on top just cannot be beaten!
So we’re going to start with the cookie dough, I’ve got lots of great tips for y’all along the way so be sure to watch the video to the end!
INGREDIENTS:
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon ground cloves
* 1 cup light brown sugar packed
* 3/4 cup + 2 tablespoons canola oil
* 1/3 cup dark molasses
* 1 large egg
* 1/2 cup coarse sugar crystals if desired
HOW TO MAKE GINGER MOLASSES COOKIES
1. Whisk together flour, baking soda, and spices.
2. Mix brown sugar, molasses, oil, and egg.
3. Add dry ingredients to wet ingredients.
4. Scoop, roll in sugar, and bake!
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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If #Christmascookies soothe your soul and #baking is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!