gourmet holiday cookie haul x FRANZESE

Franzese Gourmet Cookie Holiday OverHaul

The Holiday Cookie Tray

Chai tea snickerdoodle

Hot chocolate cookie

Brown butter pumpkin spice cookie

Chai Cookie Franzese

Chai Tea Snickerdoodle (makes 24 cookies)

  • 2 ¾ cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • ½ cup Franzese chai tea latte mix
  • 2 eggs
  • 1 teaspoon vanilla extract

For the coating

Directions (preheat oven to 350)

  • In a large bowl, mix together flour, cream of tartar, baking soda, Franzese chai tea latter mix and salt. 
  • In a stand mixer, beat the butter and sugar together. Add eggs and vanilla and blend well.
  • Add dry ingredients to wet ingredients and mix well.
  • In a small bowl, combine remaining 1/4 cup sugar and 1 tablespoon of cinnamon.
  • Use a 2-tablespoon size cookie scoop to scoop out dough, roll into a ball and then roll into the chai tea / cinnamon mixture, coating completely.
  • Place 2 inches apart on a parchment lined cookie sheet. Bake for 8 – 10 minutes. Remove from oven and rest cookies on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.

Franzese Hot Chocolate Cookie

Hot Chocolate Cookies (makes 24 cookies)

  • 1 cup butter, room temperature
  • 1 cups granulated sugar
  • ½ cup brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • ¼ cup Franzese traditional hot cocoa mix
  • 2 teaspoons cornstarch
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips
  • cup marshmallow fluff

Directions (preheat oven to 350)

  • Mix together the flour, cocoa powder, Franzese hot cocoa mix, cornstarch, baking soda, and salt.
  • Beat the butter, granulated sugar, and brown sugar together until light and fluffy.
  • Add in the eggs and vanilla and beat until the mixture is fully combined and light.
  • Add the dry ingredients to wet ingredients and combine.
  • Gently swirl in the marshmallow fluff.
  • Line two baking sheets with silicone baking mat.
  • Use a 2-tablespoon size cookie scoop to scoop out dough. Swill a small amount of extra fluff on top of each cookie, if desired.
  • Bake the cookies one sheet at a time for 10 - 12 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes, before moving to a wire rack to cool completely.

 Brown Butter Cookie Franzese

Brown Butter Pumpkin Spice Cookies (makes 24 cookies)

  • 1 cup unsalted butter
  • 3/4 cup, packed light brown sugar
  • 1/3 cup Franzese pumpkin spice gelato mix
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder

For the coating

  • ¼ cup raw cane sugar 

 

Directions (preheat oven to 350)

  • Brown the butter in a pan. Cool butter in the large metal bowl of a stand mixer for 30-45 minutes, until the butter has the consistency of very soft butter. 
  • In a separate bowl, whisk together the flour, Franzese pumpkin spice gelato mix, kosher salt, baking soda and baking powder. 
  • Add the brown sugar to the bowl. Using the paddle attachment, mix on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl. Add the egg yolk, vanilla extract and pumpkin puree.
  • Add the flour mixture to the batter, mixing on low speed until just combined; be careful not to overmix.
  • Cover the dough and place in the fridge to chill for 45 to 60 minutes. 
  • Use a 2-tablespoon size cookie scoop to scoop out dough, roll into a ball and then roll into the raw cane sugar.
  • Place 2 inches apart on a parchment lined cookie sheet. Bake for 8 – 10 minutes. Remove from oven and rest cookies on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.

 Mocha Short Bread Franzese Cookie

Mocha Short Bread Cookie (makes 24 cookies)

  • 2 cups all purpose flour 
  • 3/4 cup powdered/icing sugar
  • 1 pinch salt
  • 1/3 cup cocoa (unsweetened)
  • 1/3 cup Franzese Java Frappe mix
  • 1 cup butter (softened)*

Optional items for decorating

  • Melted chocolate (white or dark)
  • Baking sprinkles

 

Directions (preheat oven to 325)

  • In a large bowl whisk together the flour, salt, Franzese Java Frappe mix and cocoa powder.
  • In the bowl of a stand mixer, beat the sugar and butter until creamy, using the paddle attachment. 
  • Add the dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate for 60 minutes. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.
  • Roll the dough on a flat surface lightly floured (if needed) or between 2 sheets of parchment paper to 1/2-inch thickness. Cut out with your favorite cookie cutters and place on parchment lined cookie sheets. 
  • Bake for 12 – 14 minutes. Remove from oven and rest cookies on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.
  • Once cooled drizzle with melted chocolate and sprinkle with decorative cookie sprinkles if desired.