Caraway Christmas Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 40

Cook Time: 12

Total Time: 50

Servings: cookies

Calories: 184kcal

Author: Lord Byron's Kitchen

These tender, soft, and moist Caraway Christmas Cookies are prepared with a basic vanilla and caraway seed-flavoured cookie dough. Dipped in melted white chocolate and sprinkled with coarse sanding sugar and more caraway, these cookies are a great addition to any holiday cookie exchange or cookie platter!

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Ingredients

1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
5 teaspoons caraway seeds
2 teaspoons baking powder
1/4 cup sanding sugar
2 cups white chocolate chips

Instructions

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Now, in a mixing bowl, beat the butter and sugar until light and fluffy.
Next, add the egg and the vanilla and beat into the butter mixture. You want this mixture to be creamy and smooth, so give it a good beating – at least 3 minutes.
Set that aside and measure the flour, baking powder, and 3 teaspoons of the caraway seeds into another bowl. Whisk it to combine.
Add one cup of the flour mixture at a time to the butter mixture and beat well after each addition to incorporate.
Portion the dough into slightly heaping tablespoons and roll into balls. Set the balls onto a parchment-lined baking sheet leaving two inches of space between each ball.
Using the bottom of a drinking glass, flatten each ball to half the height. You may want to dust the bottom of the glass with flour if the dough sticks to the glass.
Bake for 12 minutes.
Remove from oven and allow to cool for a full 5 minutes on the baking sheet before transferring to wire cooling rack.
Once the cookies are fully cooled, place the white chocolate chips into a microwave-safe bowl. Microwave on medium power for 30 seconds and stir well. If the chocolate is not silky smooth, microwave in increments of 5 or 10 seconds, depending on your microwave, stirring with a rubber spatula after each increment.
Dip each cookie straight down into the bowl of chocolate, coating just half of the cookie. Lift the cookie out of the chocolate and gently shake it up and down to shake off the excess chocolate. Next, lightly drag the bottom of the cookie over the edge of the bowl, essentially wiping off any chocolate that would pool, ruining the look of your cookie.
Lay the cookie onto a baking sheet lined with parchment paper. Immediately sprinkle over some of the remaining caraway seeds and some of the coarse sanding sugar.
Once the chocolate has cooled and hardened, pack the cookies into a food safe container.

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