11 Christmas Cookies Activated Charcoal Black Variations

Classic Activated Charcoal Sugar Cookies

Classic Activated Charcoal Sugar Cookies are a fun and unique twist on traditional sugar cookies. With their striking black color, these cookies not only stand out on any holiday platter but also offer a subtle twist to the familiar sweet taste. The activated charcoal adds an intriguing depth and a hint of earthiness that pairs wonderfully with the sugar. Perfect for bringing something new to your Christmas cookie collection!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, activated charcoal powder, baking soda, baking powder, and salt until well combined. Set this mixture aside.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Beat until these ingredients are fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix the dough.
6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape during baking.
7. Shape the Cookies: Once chilled, scoop tablespoon-sized portions of the dough and roll them into balls. Place them evenly spaced on the prepared baking sheets.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly soft; this is fine as they will continue to set as they cool.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar: Once the cookies have completely cooled, dust them lightly with powdered sugar for a festive touch.

Enjoy your Classic Activated Charcoal Sugar Cookies with a twist this holiday season!

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Black Velvet Chocolate Cookies

Black Velvet Chocolate Cookies are a luxurious take on the classic chocolate cookie, characterized by their deep, rich color and a soft, chewy texture. The addition of activated charcoal not only enhances the visual appeal but also brings a unique twist to the flavor profile, resulting in cookies that are both intriguing and delicious. These cookies are perfect for festive gatherings, bringing a touch of elegance and surprise to your holiday cookie spread.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and allow for easy cleanup.
2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, activated charcoal powder, baking soda, baking powder, and salt. Whisk these dry ingredients together until they are well combined, then set the bowl aside.
3. Cream Butter and Sugars: In a separate large bowl, use an electric mixer to beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This typically takes 2-3 minutes.
4. Incorporate the Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugars, and beat everything together until smooth and fully combined.
5. Combine Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.
6. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for about 30 minutes. Chilling helps the cookies maintain their shape and enhances the flavors.
7. Shape the Cookies: After chilling, use a cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball. Place the dough balls on the prepared baking sheets, spacing them a couple of inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake the cookies for approximately 10-12 minutes. The edges should look set while the centers may appear slightly soft.
9. Cool and Dust: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for a finishing touch. Enjoy your festive Black Velvet Chocolate Cookies!

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Activated Charcoal Gingerbread Men

Activated Charcoal Gingerbread Men are a fun and festive twist on the traditional gingerbread cookie recipe. With the inclusion of activated charcoal, these cookies not only have a striking and unique appearance but also boast an intriguing flavor profile that complements the warm spices typically found in gingerbread. They are perfect for holiday decorating and can be enjoyed with or without frosting.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, salt, unsweetened cocoa powder, and activated charcoal powder until fully combined.
3. Cream Butter and Sugars: In another bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Incorporate Wet Ingredients: Beat the egg, molasses, and vanilla extract into the creamed butter and sugars until everything is well combined.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Be careful not to overmix; stop when the flour is just incorporated.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 1 hour. Chilling will make the dough easier to work with and help retain the cookie shape during baking.
7. Roll and Cut Shapes: After chilling, take the dough out of the refrigerator and roll it out on a lightly floured surface to about ¼-inch thickness. Use a gingerbread man cookie cutter to cut out shapes and place them on the prepared baking sheets.
8. Bake Cookies: Bake the cookies in the preheated oven for about 8-10 minutes, or until the edges are firm. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Decorate (Optional): Once cooled, decorate the gingerbread men with powdered sugar icing (made from powdered sugar and a little water), if desired. Allow the icing to set before serving.

Enjoy these unique Activated Charcoal Gingerbread Men at your holiday gatherings!

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Dark Chocolate Charcoal Sea Salt Cookies

Dark Chocolate Charcoal Sea Salt Cookies are a rich and indulgent treat that combines the deep flavors of dark chocolate with the intriguing twist of activated charcoal. These cookies present a striking dark hue and offer a delightful bitterness from the chocolate, paired with a hint of salt that enhances their overall flavor. Perfect for holiday gatherings or as an eye-catching dessert, these cookies are sure to impress.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make transferring the cookies easy.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, activated charcoal powder, baking soda, and salt until everything is well combined.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and the pure vanilla extract into the creamed mixture until it’s smoothly blended.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until fully combined. Be cautious not to overmix; stop as soon as the flour is incorporated.
6. Fold in Chocolate Chips: Gently fold in the dark chocolate chips with a spatula, ensuring they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart as the cookies will spread during baking.
8. Sprinkle Sea Salt: Before baking, sprinkle a small pinch of sea salt on top of each cookie dough ball for added flavor.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked.
10. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Dark Chocolate Charcoal Sea Salt Cookies, perfect for sharing or enjoying as a luxurious snack!

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Charcoal Spiced Molasses Cookies

Charcoal Spiced Molasses Cookies are a unique twist on the classic gingerbread cookie, featuring the warm spices of cinnamon, ginger, and cloves along with the dark allure of activated charcoal. These cookies are not only visually striking with their deep color but also offer a rich, sweet, and slightly spicy flavor profile thanks to the molasses. Perfect for holiday festivities, these cookies will delight your guests and add a modern touch to your baking.

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cookie transfer.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, activated charcoal powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well blended.
3. Cream Butter and Sugars: In another medium mixing bowl, use an electric mixer to beat the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add Molasses and Egg: Mix in the molasses, egg, and vanilla extract until everything is well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step helps the flavors meld and makes it easier to handle.
7. Scoop and Roll Cookies: Once chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball, then roll them in the granulated sugar to coat.
8. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
10. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Charcoal Spiced Molasses Cookies as a delightful holiday treat!

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Black Sesame Charcoal Thumbprint Cookies

Black Sesame Charcoal Thumbprint Cookies are a delightful fusion of flavors and textures, combining the nutty richness of black sesame seeds with the striking visual appeal and health benefits of activated charcoal. These thumbprint cookies are not only delicious but also create an eye-catching presentation when filled with your favorite jam or cream. Perfect for holiday gatherings or as an indulgent treat, these cookies are sure to impress!

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make for easy cleanup.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, activated charcoal powder, baking powder, and salt. Whisk together until the dry ingredients are well mixed and set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together. Beat until the mixture is light and fluffy, about 3-4 minutes.
4. Add Wet Ingredients: Crack the egg into the butter and sugar mixture, then add the vanilla extract. Mix on medium speed until fully incorporated and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
6. Fold in Black Sesame Seeds: Gently fold in the black sesame seeds into the cookie dough using a spatula or wooden spoon until evenly distributed.
7. Shape Cookies: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and place them onto the prepared baking sheets, spacing them about 2 inches apart.
8. Create Thumbprint Indentations: Use your thumb (or the back of a teaspoon) to make an indentation in the center of each cookie. This will hold your filling later on.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; this is normal as they will firm up while cooling.
10. Cool and Fill: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, fill each thumbprint with your choice of jam or cream.

Enjoy your Black Sesame Charcoal Thumbprint Cookies with a cup of tea or coffee!

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Activated Charcoal Coconut Macaroons

Activated Charcoal Coconut Macaroons are a unique twist on the classic macaroon, combining the chewy texture of shredded coconut with the mesmerizing color of activated charcoal. These macaroons are not only visually striking but also provide a deliciously rich coconut flavor, making them a perfect treat for the holiday season or any special occasion.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking and allow for easy removal once they are baked.
2. Mix Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, all-purpose flour, activated charcoal powder, and salt. Stir the ingredients together until they are well mixed and the charcoal is evenly distributed throughout the coconut.
3. Add Wet Ingredients: Pour in the sweetened condensed milk and vanilla extract into the coconut mixture. Mix thoroughly with a spatula or wooden spoon until all the dry ingredients are fully incorporated and the mixture becomes thick and sticky.
4. Shape the Macaroons: Using a small cookie scoop or your hands, portion out the coconut mixture and shape it into small balls or mounds. Place them on the prepared baking sheet, leaving space between each one as they will expand slightly while baking.
5. Bake the Macaroons: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the macaroons are golden brown on the edges and set. Keep an eye on them during the last few minutes to guarantee they do not overbake.
6. Cool Down: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
7. Optional Chocolate Drizzle: If desired, melt dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Once the macaroons are cool, drizzle the melted chocolate over the tops for an added layer of flavor and elegance.
8. Serve and Enjoy: Your Activated Charcoal Coconut Macaroons are now ready to be served! Enjoy them fresh or store in an airtight container for up to a week.

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Halloween-Inspired Charcoal Ghost Cookies

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer on medium speed.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until well combined. The mixture should be smooth and creamy.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, activated charcoal powder, and salt until well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Avoid overmixing; the dough should be slightly sticky but manageable.
6. Chill the Dough: To make rolling out easier, cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes.
7. Roll Out the Dough: Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a ghost-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheets.
8. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until they are set but not overly browned. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Royal Icing: In a mixing bowl, combine the powdered sugar, egg white, and lemon juice. Mix on low speed until the icing is smooth and slightly thickened. For a heavier icing, add more powdered sugar to reach the desired consistency.
10. Decorate the Cookies: Using a piping bag or a zip-top bag with a corner snipped off, outline the ghost shapes and then flood the bodies with icing. Allow the icing to set slightly.
11. Add Faces: Once the icing has set for about 10-15 minutes, use very small amounts of black food coloring to dot eyes on each ghost cookie.
12. Let Icing Dry: Allow the decorated cookies to dry completely at room temperature for several hours or overnight before serving or storing.

Enjoy your Halloween-Inspired Charcoal Ghost Cookies, which are sure to bring fun and fright to any party table!

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Charcoal Infused Peppermint Cookies

Charcoal Infused Peppermint Cookies

These delightful charcoal infused peppermint cookies are a unique twist on the classic holiday treat. The combination of activated charcoal and invigorating peppermint creates a visually stunning and flavorful cookie that will impress your friends and family during the festive season.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Extracts: Beat in the egg, peppermint extract, and vanilla extract until combined, making sure the mixture is smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, activated charcoal powder, and salt until everything is evenly mixed.
5. Combine the Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until well combined. Be careful not to overmix; the dough should be slightly sticky.
6. Fold in Optional Ingredients: If using, fold in the crushed peppermint candies into the dough for an extra burst of flavor.
7. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes. This will help make it easier to handle when rolling out.
8. Roll Out the Dough: After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to shape your cookies as desired.
9. Bake the Cookies: Place the cut-out cookies on the prepared baking sheets and bake for 8-10 minutes, or until set but not browned. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the Royal Icing: In a mixing bowl, combine the powdered sugar, egg white, and a small amount of water. Mix until smooth and thickened, adjusting the consistency with more powdered sugar or water as needed.
11. Decorate the Cookies: Once the cookies are completely cooled, use the royal icing to decorate them to your liking. You can also sprinkle additional crushed peppermint candies on top for extra flair.

Enjoy your lovely charcoal infused peppermint cookies!

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Charcoal and Cranberry Oatmeal Cookies

Charcoal and Cranberry Oatmeal Cookies

These Charcoal and Cranberry Oatmeal Cookies offer a deliciously chewy texture and a burst of tartness from the cranberries, combined with the unique addition of activated charcoal. Perfect for the holiday season, they make not only a delightful treat but also a conversation starter at any gathering.

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat until well combined. Scrape down the sides of the bowl to guarantee everything is incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, activated charcoal powder, and salt until evenly mixed.
5. Combine the Mixtures: Gradually stir the dry ingredient mixture into the wet mixture, mixing until just combined. Avoid overmixing; the dough should be thick and slightly sticky.
6. Fold in Dried Cranberries: Gently fold in the chopped dried cranberries until evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Cool the Cookies: After baking, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these unique, nutritious cookies that are perfect for adding a bit of flair to your holiday cookie platters!

Black Forest Charcoal Brownie Bites

These Black Forest Charcoal Brownie Bites combine the rich, fudgy texture of brownies with the unique flavor of activated charcoal and the delightful tartness of cherries. Perfect for holiday parties or festive gatherings, these bite-sized treats not only satisfy your sweet tooth but also serve as an eye-catching dessert.

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, salt, and activated charcoal powder until combined.
4. Blend Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined and avoiding overmixing. The batter will be thick.
5. Add Chocolate Chips and Cherries: Gently fold in the dark chocolate chips and the chopped cherries until evenly distributed throughout the batter.
6. Scoop the Batter: Using a tablespoon or cookie scoop, fill each compartment of the prepared muffin tin about three-quarters full with the brownie batter.
7. Bake the Brownie Bites: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
8. Cool and Remove: Once baked, remove the brownie bites from the oven and let them cool in the tin for 5 minutes. Gently lift each brownie bite out of the tin and place them on a wire rack to cool completely.
9. Serve: Enjoy these delightful Black Forest Charcoal Brownie Bites as a holiday treat, garnished with a dusting of powdered sugar if desired.