Winter Baking: Bring comfort to your home

Winter baking is like a warm hug. The scene is set: the fireplace is lit, a Christmas movie plays in the background, and the soft glow of low lights fills the room. Everything is cozy and comforting, with the kitchen smelling of cinnamon, chocolate, and sugar. December is the perfect time to bake a variety of decadent treats to keep your home stocked with sweet indulgences. We’ve compiled two recipes—one for beginners and one for advanced bakers—to try this month: chewy Snickerdoodle cookies and a rich White Chocolate Cranberry cake. Bake them to enjoy after your Christmas dinner or give them as gifts to loved ones. Both treats strike the right balance of sweet and tangy, making them crowd-pleasers. Start with the Snickerdoodle cookies as a warm-up before tackling the White Chocolate Cranberry cake.

Snickerdoodle Cookies

Snickerdoodle Cookies

Recipe by Lil’ Luna

Ingredients:

Cookie dough

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

Cinnamon-sugar coating

• ½ cup granulated sugar

• 2 tablespoons ground cinnamon

Materials Needed:

• 1 small bowl

• 2 medium bowls

• Spatula

• Stand mixer or hand mixer

• Cookie scoop

• Baking sheet

Steps:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

3. In your stand mixer, use the paddle attachment to beat the butter and sugar until well combined. Add the eggs and vanilla, mixing until smooth. (If using a hand mixer, add the wet ingredients to a medium bowl and mix as instructed.)

4. Gradually fold the dry ingredients into the wet ingredients using a spatula. Set the dough aside.

5. In a small bowl, mix the cinnamon and sugar for the coating.

6. Scoop the dough using a cookie scoop, then roll it into a ball. Dip each dough ball into the cinnamon-sugar mixture, coating it fully. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool completely on the baking sheet before transferring to a wire rack.

single layer Cranberry Cake

White Chocolate Cranberry Cake

Recipe by Broma Bakery

Ingredients:

Cranberry Cake

• ½ cup unsalted butter, at room temperature

• ½ cup vegetable oil

• 1 ½ cups granulated sugar

• 2 tablespoons orange zest

• 4 large eggs, at room temperature

• 2 tablespoons vanilla extract

• 3 cups cake flour

• 1 teaspoon salt

• 2 ½ teaspoons baking powder

• 1 ⅓ cups buttermilk

• 1 ½ cups cranberries

White Chocolate Buttercream

• 1 cup unsalted butter, at room temperature

• 6 ounces white chocolate, melted

• 3 cups powdered sugar

• 3-4 tablespoons whole milk

• 1 teaspoon vanilla extract

• Pinch of salt

Sparkling Cranberries

• 2 cups cranberries

• ½ cup granulated sugar

• ½ cup water

• 1 cup granulated sugar, for coating

Materials Needed:

• Three 6-inch cake pans

• Stand mixer

• Medium pot

• Cookie sheet

• Parchment paper

• 1 large bowl

• Spatula

Steps:

1. Preheat your oven to 325°F. Grease your cake pans or line them with parchment paper.

2. In your stand mixer, use the whisk attachment to beat the butter and oil on medium speed for 3 minutes. Slowly add the sugar and orange zest, then increase the speed to high and mix for an additional 3 minutes, until the mixture is pale yellow and fluffy.

3. Add the eggs, one at a time, scraping down the sides between additions. Add the vanilla extract and continue mixing on high for another 3 minutes to incorporate air into the batter.

4. In a large bowl, whisk together the cake flour, baking powder, and salt.

5. Reduce the mixer speed to medium and alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined—don't overmix. A few lumps are fine.

6. Gently fold in the cranberries with a spatula.

7. Divide the batter evenly between the three cake pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

While the cakes cool, make the white chocolate buttercream:

1. In your stand mixer, use the paddle attachment to beat the softened butter on low speed. Gradually add the powdered sugar, vanilla extract, and melted white chocolate. Mix until smooth and fluffy. Add milk a tablespoon at a time to reach your desired consistency. Set the buttercream aside.

Next, make the sparkling cranberries:

1. In a medium pot, bring the sugar and water to a simmer over medium heat. Once the sugar dissolves, add the cranberries and stir to coat. Simmer for 2 minutes.

2. Remove the pot from the heat and transfer the cranberries to a parchment-lined cookie sheet. Let them cool for about 15 minutes.

3. Once cooled, toss the cranberries in the remaining cup of sugar to coat them in a sparkly glaze.

   
   

Assembling the Cake:

1. Place one layer of cake on a cake stand or serving plate. Spread a thick layer of buttercream on top.

2. Add the second layer of cake and repeat with more buttercream. Add the final cake layer and cover the top and sides with the remaining frosting.

3. Decorate the cake with the sparkling cranberries.

4. Chill the cake in the refrigerator until ready to serve.