No-Bake Christmas Tree Cookies - The Recipe Rebel (2024)

FAQs

Why did my no-bake cookies not harden? ›

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.

A small batch of 6-8 cookies is usually perfect. It's enough to show you care without overwhelming them with too many cookies. Imagine you baked some awesome chocolate chip cookies to give to your best friend. A handful of these delicious treats in a cute bag or box is a sweet and thoughtful gift.

History. Modern Christmas cookies can trace their history to recipes from Medieval Europe biscuits, when many modern ingredients such as cinnamon, ginger, black pepper, almonds and dried fruit were introduced into the west.

Freezing Instructions: Once completely set, the no-bake cookies can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. Butter: Coconut oil works instead of butter because like butter, it solidifies when cold.

To salvage sticky no-bake cookies, you can try the following: Reheat and Cook Longer: If the mixture is still soft after dropping them onto a baking sheet, you can try reheating it on the stovetop and cooking for a little longer until it thickens.

Over-baking is perhaps the most obvious - too long in the oven and your cookies will dry out, so make sure you time it right. Overworking your dough is another common problem, causing excess gluten strands to form, and making your cookie hard and tough.

As for the cookies—made for cookie swaps, church potlucks, household snacking, and Santa's plate—there is one little cheat: make now, freeze for later. You'll find that most of your favorite Christmas cookie recipes can be made anywhere from a month to six months before the 25th of December.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Aim to make them about two weeks in advance if you keep them at room temperature. Making them one week or a few days in advance is even better if you are going for the freshest possible cookies. Remember that you can always make a new batch if you accidentally keep your cookies out for too long and they become stale.

It wasn't until very recently, around 1938, that chocolate chip cookies were first invented. Unlike a lot of other things, the chocolate chip cookie was not invented by accident. During the 1930s, a chef named Ruth Graves Wakefield decided to give something different to her customers.

What is the oldest cookie? ›

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

If your no bake cookies are sticky and gooey, then they were not boiled quite long enough. On the flip side, if your no bake cookies are dry and crumbly, they were boiled a tad too long. You should let the mixture come to a full rolling boil and then time exactly 1 minute from there.

Custard or meringue-based desserts

The major exception: Custard-based desserts intended to be frozen, Christensen says, such as ice cream and icebox pies, where sugar and churning stave off separation. Thawed meringues can turn soft, tough or spongy.

Delicate cookie doughs/batters don't hold up well in the freezer. For example, I avoid freezing French macarons batter, madeleine batter, lace cookies batter, and chocolate-swirled meringue batter. Even if you let the doughs/batter thaw first, the results will not be the same.

Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.

“If you store cookies in the fridge, they will dry out,” Amanda says. The dry, cold air sucks the moisture right out of them. Instead, keep your cookies at room temperature, or freeze them for later. Store Sourdough Chocolate Chip Cookies the right way to keep their just-baked softness.