Episode 1: Nicole’s Christmas Breakfast Cookies & Iced Mint Chocolate Chip Santa Cookies

Episode 1: Nicole’s Christmas Breakfast Cookies & Iced Mint Chocolate Chip Santa Cookies


Signature Bake: Cookies for Santa

Cookies: Nicole's Christmas Breakfast Cookies & Iced Mint Chocolate Chip Santa Cookies

Iced Mint Chocolate Chip Santa Cookies:


For the Cookies:

• 1 cup salted butter (room temp)
• 1 cup granulated sugar
• 1 large egg
• ½ tsp peppermint extract
• ½ tsp vanilla bean paste
• Green food coloring
• 2 ½ cups+ 2Tbs of all-purpose flour
• ½ cup semisweet mini chocolate chips

For the Icing:

• ¾ cup warm water + ¾ tsp cream of tartar
• 5 tbsp. meringue powder
• 2lb bag of powdered sugar
• 2 tbsp. corn syrup
• 1 tsp glycerine
• 2 tsp LorAnn butter vanilla emulsion
• Black food writer
• Food Coloring -bright white, ivory, gold, red


For the cookies:

1. Cream butter and sugar until smooth, add egg, extracts and food coloring. Add flour until just incorporated. Fold in chocolate chips. Roll dough between two sheets of parchment paper to ¼ inch thickness. Cut out cookies using cookie cutter

2. Bake at 350 degrees Fahrenheit (176 degrees Celsius) for 9 min.

For the icing:

1. Make icing – in stand mixer, mix together water meringue and tartar. Add sugar and mix until incorporated. Add corn syrup, glycerine, and emulsion and beat until stiff peaks form.

2. Mix colors – divide icing in to small bowls`. Add coloring to each bowl – ivory, gold, white and red. Using a small squirt bottle filled with warm water thin down the icing to the right consistency.

3. Ice cookies in sections, placing cookies in front of fan to set each section before icing the next section. Use airbrush for coloring and spray cookies with pearl sheen after they are complete.

Christmas Breakfast Cookies:


For the Cinnamon coating:

• 2 tbsp. granulated sugar

• 1 tsp pre-ground cinnamon

For the Cookies:

• ½ cup salted butter (room Temp)
• ¾ cup granulated sugar
• 1 large egg
• 1tsp vanilla bean paste
• 1 ¼ cups + 2 tbsp. all-purpose flour
• 1 tsp cream of tartar
• ¼ tsp fine sea salt
• ½ tsp baking soda
• ½ tsp cinnamon

For the Maple glaze:

• ¼ cup unsalted butter
• ½ cup pure maple syrup
• 1 cup of powdered sugar
• ½ tsp maple extract

For the Bacon Topping:

• 2 cups light brown sugar
• 1 tbsp. ground cinnamon
• 1/4 cup pecan flour
• 1lb Applewood smoked bacon


For the cinnamon coating:

Mix cinnamon and sugar together and set to the side.

For the cookies:

Cream butter and sugar, add egg and vanilla. Mix flour, tartar, salt, and soda. Add dry to wet. Use small cookie scoop or tbsp. to scoop balls of dough and roll them in sugar cinnamon mixture. Bake 8-10 min at 350 degrees Fahrenheit (176 degrees Celsius).

For the maple glaze:

1. On stove in medium pot melt butter, add maple syrup, powdered sugar and extract.

2. Mix until incorporated.

For the bacon topping:

Mix brown sugar and cinnamon and pecan flour on a plate. Dredge bacon in cinnamon sugar mixture and place in a half sheet pan lined with foil and with a cooling rack fitted inside. Spray cooling rack with non-stick spray (like PAM). Lay coated bacon on the rack and put in oven at 350 degrees Fahrenheit (176 degrees Celsius) for 25 min or until crispy. To assemble cookie put cookie on a drying rack, maple glaze in a tipless bag. Chop bacon. Drizzle maple glaze over cookie and lay bacon on top of glaze to resemble French toast casserole and bacon.

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