Life is short. Eat the Christmas cookies. Too many to choose from? Not a problem. Try them all, or at least taste a few you have never tried before. It only happens once a year. And if you love to celebrate and bake as much as I do please try my Concha Spice Christmas Cookies. They are soft with warm pumpkin spices on the inside with a crispy masa harina buttery layer on the outside. Unusual homemade Christmas cookies are the best.
Concha: an unusual homemade Christmas cookie
You may have already tried a Mexican sweet bread called concha. Typically made from a brioche dough conchas are topped with a kind of streusel layer, then scored and baked. They are lovely for breakfast with a hot cup of tea, coffee or cocoa. I am lucky enough to live in Kennett Square, PA. KSQ has a most delicious assortment of Mexican restaurants and bakeries. Conchas are easy to find and the inspiration behind my unusual homemade Christmas cookies recipe.
I bet you never tried a concha cookie like mine. The process is a bit involved with making a cookie dough and then the crack frosting, but I guarantee it’s worth it. Baked with that special ingredient called love these will be the first choice taste off of your holiday cookie tray. And here is a Pro Tip for making the perfectly round most appealing cookie. While the cookies are still warm use a round cutter to trim off the edges. No one will know.Print
Mexican inspired cookies are soft with warm pumpkin spices on the inside and a crisp buttery masa harina shell on the outside
2 cups all-purpose
1-teaspoon baking powder
½ teaspoon fine sea salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ancho chili powder;
½ cup (1 stick) unsalted butter, softened
½ cup pumpkin puree
1–teaspoon vanilla bean paste or extract
½ cup (1 stick) butter, softened
1 cup all-purpose flour
¼ cup masa harina
- Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- For pumpkin spice cookie: in a medium bowl, whisk the flour, baking powder, salt and spice until blended; set aside.
- Using an electric mixer, in a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined.
- Gradually add the flour mixture, mixing until just fully combined.
- Using a cookie scoop, drop 1½-inch balls of dough onto prepared baking sheet, about 2-inches apart. Place baking sheet in refrigerator while preparing cookie frosting.
- In medium bowl, with an electric mixer, beat butter and sugar until creamy. Add flour and masa harina; continue mixing for 2 minutes or until large clumps form and mixture can be formed into a ball with your hands.
- Divide dough into 36 (1-inch) balls. With your fingers flatten each ball into a 1 1/2–inch round.
- Remove cookies from refrigerator and gently press 1 round over the top of each cookie.
- With the tip of a sharp knife score each cookie shell to make a decorative pattern.
- Sprinkle each with sparkling sugar.
- Bake for 15 to 16 minutes or until cookie edges are lightly brown.
- With a round cookie cutter, trim cookies for perfectly shaped rounds, if desired.
- Transfer cookies on parchment to cooling rack. Cool completely.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: cookies and bars
- Method: baking
Keywords: unusual homemade cookies, concha cookies, mexican Christmas cookies
Give my cookies a try and let me know how you liked them. Wishing you the happiest of holidays surrounded by those you love most. Life is short. Tell them all how much you love them. Peace!
Here is another of my favorite holiday cookies for you to try: Sweet Maria’s Thumbprints