Family Advent Calendar, Day 21: Christmas Cookie Party! Make Chocolate Chocolate Chip Crinkle [Kringle] Cookies, Pfeffernüsse, and other Old Favourites


It’s time to make loads and loads of Christmas Cookies! Today, we’re making two new Lunchbox Season recipes: Chocolate Chocolate Chip Crinkle [Kringle] Cookies and Pfeffernüssen.  We’ll also be whipping up batches of some of our old favourites: Cookie Meteors and Santa Babies.

chocolate chocolate chip crinkle kringle cookies from the lunchboxseason

Chocolate Chocolate Chip Crinkle [Kringle] Cookies
makes 3.5 dozen


1.6 cups all-purpose flour
.3 c cocoa powder
.5 tsp baking powder
.25 tsp salt
1.25 c semi-sweet chocolate chips
 for melting
+ .75 c (or the rest of the 350g bag) semi-sweet chocolate chips for the cookies themselves
.5 c unsalted butter
.6 c sugar
3 eggs
1-3 tsp vanilla
1 c icing sugar to coat

Crinkle Cookies in the Making

Place flour, powders and salt in a bowl and whisk to combine.
In a mixing bowl, whisk sugar, eggs, and vanilla.
In a heat-proof bowl perched over a pot of boiling water, melt 1.25 c semi-sweet chocolate chips and .5 c butter, whisking to combine.
Cool chocolate mixture slightly.
Whisk chocolate mixture into sugar mixture until combined.
Gradually incorporate flour mixture with a spatula.
Add the reserved chocolate chips.
Refrigerate for 1-3 hours, until stiffened [as if you were making truffles!]
*Measure icing sugar into a small bowl.
Heat oven to 350.
Spoon cookie dough in balls from mixing bowl with a large tablespoon.
Place sticky dough balls into small bowl of icing sugar 3-4 at a time.
Coat with icing sugar using a small spoon.
Spoon cookie balls onto parchment lined cookie sheets.
*Alternatively, for a less “snowy” effect, you can fill a small strainer or tea ball with icing sugar and tap sugar over the tops of the cookies after spooning onto parchment. Just remember to flip the cookie balls over to coat both sides.
Bake for 10 minutes, rotating after 5 minutes if desired.
Remove parchment sheets of cookies to wire racks and cool completely.
Store in an airtight container.

Pfeffernusse Recipe
makes just over 4 dozen


3 c all-purpose flour
and .75 c chopped pecans, walnuts or sliced almonds
3.75 c all-purpose flour

2 tsp ground cinnamon
1 tsp fresh-ground black pepper
1 tsp ground cardamom
1 tsp ground ginger
.5 tsp ground nutmeg
1/2 tsp fresh ground anise or 1 tsp anise extract [optional, unfortunately, my kids don’t like it]
.5 tsp allspice
1 tsp baking soda
.5 tsp baking powder

.5 c unsalted butter, room temperature
1 c brown sugar
2 eggs
.5 c molasses
.25 c honey
1-2 tbs brandy or cognac [optional]

for coating
1 c icing sugar
2 tsp cinnamon

Pfeffernusse in the Making

In a 350 oven, toast nuts for 5-10 minutes until just light brown.
Pulverize nuts into flour using a food processor or coffee/spice grinder.
Place flour, nut flour, spices, soda, and powder in a bowl and whisk to combine.
Set aside.
In a mixer or by hand, cream butter and sugar.
Add eggs to combine.
Add molasses, honey, [optional] brandy/cognac, [optional] anise extract.
Slowly incorporate all of the flour until a slightly sticky dough forms.
Refrigerate for 1-2 hours.
Mix icing sugar and cinnamon in small bowl.
Heat oven to 350.
Form dough into .75in-1in balls.
Place on parchment lined cookie sheets.
Bake for 12 minutes, rotating sheets 180 degrees at the 6 minute mark.
Immediately place cookies on their parchment onto wire racks.
While cookies are still warm, place a few at a time in the bowl of spiced icing sugar and toss to coat.
Return coated cookies to their parchment sheets on wire racks.
Cool completely.

Click on the image below for recipes for our other two faves:

Watch out! Our mini schnauzer, Elvis, almost attacked the first test batch of pfeffernüsse when they came out of the oven. He LURVED the smell!
Fortunately, the kids were there to protect their newest most prized treat!
Don’t worry, E, we’ll make you some doggie cookies soon!

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