Cinnamon “Scholles”, Christmas Cookies (Christmas / Bredele 2023)
Warm Up Your Holidays with these Irresistible Cinnamon “Scholles” Christmas Cookies! They are the perfect way to spread some holiday cheer!
Have you ever heard of the word “Bredele”? They are traditional Christmas cookies from Alsace, France. The word bredele is Alsatian, which is a German dialects, a result to its proximity with Germany.
According to Bredele.fr, the exact history of these cookies is hard to establish: “The first recipes of bredele in Strasbourg date back to the 14th century” and that “they became very popular over Alsace during the early 19th century with the introduction of cookie-cutters (emporte-pièces) in French kitchens.”
A Christmas Tradition: Alsatians start making their bredele early in the holiday season, sometimes as early as November. Most families have their own secret recipes passed down through the generations. Some people make many types of bredele… as many as 10 – 12 kinds which are mixed and arranged between metal tin boxes to be gifted to Friends and Family.
Enjoy this delicious recipe and more with bon COOK’s Baking Sheet Large Bonmat (Shopping Link HERE). Please let me know how you like it. Bon Appétit!
Looking for some inspiration? For more Christmas Cookies and Bredele recipes, click HERE! and for more Cookie Recipes, click HERE!
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Cinnamon “Scholles”, Christmas Cookies (Christmas / Bredele 2023)
Equipment
Ingredients
SCHOLLES COOKIES
- 8.82 oz (250 g) butter (Softened | At Room Temperature)
- 5.29 oz (150 g) sugar
- 1 tsp (5 g) vanilla bean paste
- 10.94 oz (310 g) all-purpose flour
- 8.82 oz (250 g) almond flour
CINNAMON SUGAR MIX
- 3.53 oz (100 g) sugar
- 2 Tbsp (15 g) ground cinnamon
Instructions
- Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
SCHOLLES COOKIES PREPARATION
- In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar and vanilla bean paste for 2 minutes on medium low speed. Scrap the bowl down when necessary.8.82 oz butter, 5.29 oz sugar, 1 tsp vanilla bean paste
- 10.94 oz all-purpose flour
- 8.82 oz almond flour
- Divide it into 4 equal sections (Using a Scale is always best). Roll each section into a log (about 1 inch | 2 cm each) and transfer each one onto your Large Bonmat. Refrigerate for 2 1/2 hours.
CINNAMON SUGAR PREPARATION
- In a small bowl, add the sugar and ground cinnamon. Use your mini whisk to combine.3.53 oz sugar, 2 Tbsp ground cinnamon
ASSEMBLY
- Take the dough out of the refrigerator. Use the silicone knife to slice each log into 1/4 inch | 5 mm.
- Place your cookies flat back onto the Bonmat.
BAKE!
- Preheat oven to 350F/180C. Bake for 10 minutes (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
- Once your Cinnamon "Scholles", Christmas Cookies are out of the oven, roll them in your cinnamon sugar preparation and place them back on your baking sheet to cool down. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!
Video
Nutrition
Credit: Yolande’s blog “Chez Patchouka”, Recipe: Scholles
