Delicious cherry Christmas bell cookies
These highly infused Christmas bell cookies provide a festive feel that’s perfect for the holidays and a unique taste that you won’t find with any other traditional treats.
What are Christmas bell cookies?
These cookies combine two delightfully Christmas flavors, ginger and coffee, for a tangy taste that tantalizes the senses. They’re sweet, crunchy, with a hint of spice that’s out of this world and a delicate cherry center that’s just divine.
Christmas bells recipe
This Christmas recipe is a goodie because it’s super simple to make, especially in large batches to feed a crowd as you might expect around the holidays and they’re incredibly unique. You’ll see snowflakes, trees, snowmen and stars but treats that look exactly like bells are rare finds indeed.
Preparation time: 4 hours 15 minutes
Cooking time: 15 minutes
- 1 large egg
- 3 ¼ cups all-purpose flour
- ½ cup cannabutter
- ½ cup unsalted butter
- ¼ cup corn syrup (dark preferred)
- 1 tablespoon all-purpose flour (for dusting)
- 1 tablespoon heavy whipping cream
- 1 teaspoon ground ginger
- ½ teaspoon instant coffee
- ½ teaspoon baking soda
- ½ salt
- 14 maraschino cherries
- 1 cup pecans (chopped)
- 1/3 cup packed brown sugar
- 3 tablespoons maraschino cherry juice
- 1 tablespoon cannabutter (softened)
- Large mixing bowl
- Hand mixer
- Medium mixing bowls
- Plastic wrap
- Rolling pin
- 2-inch cookie cutter
- Baking sheets
- Sharp knife
In a large bowl cream both types of butter and brown sugar together until smooth.
Stir in the egg, corn syrup, and cream until the mixture is well blended.
Whisk the dry ingredients together and then slowly add them to the wet ingredients ¼ cup at a time.
Cover the bowl of dough in plastic wrap and then put it in the fridge for at least 2-4 hours.
Preheat the oven to 350°F.
Lightly dust your work area with flour and then pull out the cookie dough.
Roll the cookie dough into a sheet that is approximately 1/8 inch thick.
Cut the dough into circles with a cookie cutter, and then spread them out on ungreased baking sheets.
Combine the brown sugar, maraschino cherry juice and cannabutter in a bowl.
Toss the pecans into the mix and stir them in well to ensure you get a little bit of that crunch in every bite.
Spoon ½ teaspoon of filling mixture into the middle of each of the cookie circles.
Quarter the maraschino cherries.
Fold one of the circles into a cone shape and place the cherry right in the opening which will hold it wide and then use your fingertips to fold the two sides together creating a Christmas bell shape. Repeat this step until all of the Christmas bell cookies are complete.
Bake the cookies in the oven for 12-15 minutes or until the outer edges turn to a light golden brown.
Leave your Christmas cookies to cool on a wire rack before attempting to transfer them into storage containers or onto serving trays.
Christmas bell cookies have an excellent shelf life of 4-5 days, but they’re the best made the night before you want to eat them, for the softest and freshest texture and flavor. To maintain that goodness, store these treats at room temperature in airtight containers.