'Tis the season for holiday Christmas baking

The holiday season is a special time to spend with family, friends, and delicious food! ‘Tis the season for baking and drinking hot drinks to cozy up to while making new memories.

Some of our favorite holiday memories involve cooking family dishes, baking desserts with our loved ones, and leaving cookies out for Santa.

Cookies during the holidays is a tradition dating back to as early as the 1500s in Germany. In fact, in the 19th century, many Americans often decorated their Christmas trees with Barnum’s Animal Cracker boxes!

Over the last few years, baking has become even more popular with new recipes being created and shared across the internet and social media. November and December are the best times to bake new treats you haven’t tried and we have just the cookie recipe for you.

How to bake hot cocoa cookies with herbal tea

Classic chocolate crinkle cookies are perfect for the holidays! They are soft and chewy on the inside and slightly crisp on the edges…and did we catch you drooling there?

Red Rose Tea is proud to introduce our new winter flavor, Hot Chocolate with Marshmallow Tea. A cup of hot cocoa is now available as a steaming cup of delicious herbal tea. Enjoy the flavor of your favorite warm drink from your childhood but without the calories and sugar usually found in a hot cocoa mix.

Blending Red Rose Hot Chocolate with Marshmallow Tea with this must try cookie recipe is sure to please Santa this Christmas.

Crinkle cookie ingredients

Prep Time: 1 hour and 15 minutes
Cook Time: 1 hour
Serving Size: about 2 dozen cookies 

  • 1 3/4 cups all-purpose flour 
  •  1/2 cup granulated sugar 
  • 1 1/2 tsps. baking powder 
  • 1/2 tsp. salt 
  • 1/4 cup unsweetened cocoa powder
  •  5 tbsps. butter, melted 
  •  2 eggs
  • 1 tbpn Red Rose Hot Chocolate with Marshmallow Tea 
  • 1/2 cup mini chocolate chips 
  • 1 cups confectioners' sugar

Chocolate crinkle cookie recipe

  1. In a small bowl, stir together the dry ingredients: flour, granulated sugar, baking powder and salt. 
  2. In a large mixing bowl, beat cocoa powder and butter until combined. Add the eggs and brewed tea. Gradually stir in flour mixture. Fold in chocolate chips. 
  3. Chill dough for at least 2 hours. 
  4. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  5. Roll dough into 1-inch balls and toss in powdered sugar. Place balls on baking sheet. 
  6. Bake for about 10 minutes or until cookies are cracked slightly but soft in the middle.
  7. Transfer to wire rack and cool completely. Enjoy!

    Did you make this recipe?

    Make sure to mention @redroseteaus!

    November 18, 2022 — Jade Alderson