Advent Cookies are such a special treat to bake during the holiday season, my dear! These little gems have been warming hearts in my kitchen for years, and I just know they’ll become a cherished tradition in your home too.
What makes these cookies absolutely divine is the rich combination of molasses and brown sugar, which gives them that deep, wonderful flavor that just says “Christmas.” The cocoa powder and cinnamon work together beautifully, creating a cozy warmth in every bite that’ll have everyone asking for your secret.
I love wrapping these up in pretty tins to share with neighbors and friends during the holiday season—they’re the perfect way to spread a little joy and homemade goodness. Some of my favorite memories are of my grandchildren gathered around the kitchen, sneaking warm cookies right off the cooling rack and leaving chocolatey fingerprints everywhere!
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Advent Cookies
Ingredients
- 1 cup Molasses
- 7 ounce Brown Sugar
- 9 tablespoon Cocoa Powder
- 10 ounce Butter
- 1 pinch Cinnamon
- 1 teaspoon Vanilla Extract
- 1 pound All-Purpose Flour
Instructions
- Preheat the oven to 400 degree F.
- Mix all of the ingredients together, except for the flour.
- Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out.
- The dough should be quite soft.
- (You may find it easier to knead it with your hands.)
- Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass.
- Place on a greased baking sheet and bake in the oven for about 8 minutes.
- Remove from the oven while they are still soft and cool on a rack, then pack into crocks or jars.
- The authors note that the Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas.
- The cookies can be made at any time, but allowed to age for 4 to 6 weeks.
- They can be used as a substitute for graham crackers for a pie crust.
