CHRISTMAS COOKIES
Ingredients
1½ cups plus one tablespoon all‐purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened but still cool
½ cup granulated sugar
⅓ cup brown sugar, lightly packed, make sure it's fresh and soft
1 large egg
2 teaspoons pure vanilla extract
1½ cups or a mixture of Cadbury Gems and chocolate chips, divided
¼ cup holiday sprinkles
METHOD
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat
butter and both sugars for 1-2 minutes, until light and fluffy. Add egg and vanilla extract, mixing
until combined, scraping the sides of the bowl as needed. On low speed, add in flour mixture and
mix until just combined.
4. Gently stir in gems and chocolate chips. I usually add about 1 generous cup into the batter, and the
rest get pressed on top of the cookies before baking.
5. Place the sprinkles in a shallow bowl.
6. Scoop balls of cookie dough, between 1½ and 2½ tablespoon portions. Gently press a few GEMS
onto the top of each dough ball then press the top of each ball into the bowl of sprinkles. You can
bake the cookies right away (they'll be on the thinner side) or chill the dough balls in the fridge for
about 15 minutes to ensure they bake up with a nice thickness.
7. Place dough onto prepared baking sheets leaving an inch or two for spreading. I like to make sure
the dough balls are mounded higher rather than wider so that the cookies aren't too thin.
8. Bake for 8-11 minutes (see note), until the edges of the cookies are set but the centre is still slightly
underdone; this will create a soft cookie. See note about shaping the cookies as soon as they come
out of the oven.
9. Place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as
they cool.
