Last Minute Christmas Cookies

I don´t know why, but somehow Christmas comes as a surprise every year. This year was no exception, so I needed to make some super fast, super easy Christmas cookies. With 3 main ingredients that can easily be mixed with additional/optional ingredients, these cookies are perfect for some last minute baking.

200 g (7 oz) softened butter
100 g (3,5 oz) powdered sugar
400 g (14 oz) plain flour

Additional/optional ingredients
Cinnamon, cardamom, ground ginger, allspice, chopped chocolate, chopped almonds or other nuts, powdered licorice, cocoa, pearl sugar…

How to do it

  • Mix together softened butter and powdered sugar. I use a stand mixer, but you can also use your hands.
  • Slowly add the plain flour, and mix until you have a smooth dough.
  • Divide the dough into separate pieces, and add any preferred optional ingredients. (I first divided the dough into 2 pieces, then mixed in the spices in one of them. Then I divided the 2 doughs into more pieces, and mixed in chopped chocolate, chopped almonds and powdered licorice to the different pieces.)
  • Roll out the different pieces until they are about 3-4 cm (1,5 inches) diameter, then place them on a cutting board and cover them with plastic foil.


  • Place the rolls in a cool place for 30-45 minutes.
  • Preheat the oven to 250 ºC/ 480 ºF, and line a baking sheet.
  • Cut the rolls into cookie sized pieces (about 1 cm thick), and place them on the baking sheet.
  • Bake in the middle of the oven until the cookies start to get a golden surface, about 5 minutes.
  • Let the cookies cool down on a cooling rack.

Merry Christmas!

Cooling Minty Moments – Mint Chocolate Cupcakes

Winter is here, and it´s cold outside. These cupcakes and their mint chocolate buttercream are perfect for the winter season, and maybe even as a fresh treat during the upcoming Holidays.

175 g (6,2 oz) softened butter
150 g (5,5 oz) sugar
3 eggs
250 g (8,8 oz) plain flour
2 tbsp cocoa
2 tsp baking powder
2 tsp vanilla sugar
2,5 dl (1 1/4 cup) milk

Mint Chocolate Buttercream
200 g (7 oz) After Eight Mint Chocolate Thins (melted)
0,5 dl (1/4 cup) milk
100 g (3,5 oz) softened butter
250 g (8,8 oz) powdered sugar
1 tbsp cocoa

Silver pearl sprinkles, candied mint.

How to do it

    1. Preheat the oven to 200ºC / 390ºF.
    2. Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
    3. Add the eggs, one by one.
    4. In a separate bowl, mix together the flour, cocoa, baking powder and vanilla sugar.
    5. Slowly add the mixed dry ingredients to the mixture.
    6. Add the milk to the mixture until you have a smooth batter.
    7. With a couple of spoons, transfer the batter to cupcake liners in a cupcake form.
    8. Bake the cupcakes in the middle of the oven until a skewer put in the centre of the cupcakes comes out clean. Regular cupcakes take about 15-17 minutes, small cupcakes about 10-12 minutes.
    9. Take the cupcakes out of the oven and the cupcake form, and let them cool down on a cooling rack.

Mint Chocolate Buttercream

    1. Slowly melt the After Eight chocolates with the milk and some of the butter.
    2. Beat the rest of the butter with the powdered sugar and cocoa in a bowl. Use a stand mixer or an electric hand mixer.
    3. Slowly add the melted chocolate mix, and mix until you have smooth mixture.
    4. Let the buttercream cool down.
    5. When the cupcakes and the buttercream have cooled down (about room temperature), cover the cupcakes with the buttercream using a cake piping tool, a knife or a spatula.

Decorate the cupcakes with silver pearl sprinkles, candied mint…