Next weekend is the 50th anniversary of Doctor Who! To say I’m excited is a complete understatement. I’ve been gearing up for this moment for a long, long time. I originally wanted to make a TARDIS cake, but that sounded a bit too complicated for how much time I’ve had lately (that is, very little). I decided on some delicious cut-out cookies instead. TARDIS cookies!!
This post is going to be mostly pictures… because TARDIS cookies! But these are super simple to make, and you don’t even need to frost them (although you can if you want). They’re cookies that stand well on their own but are best with a cuppa (in true British style to go along with Doctor Who). I adapted a recipe for chai cut-out cookies that my sister always makes into chocolate. Because chocolate is always better!
I got my cookie cutters from WarpZone Prints. I got the original TARDIS cookie cutter, but she now has the outline with stamp, which allows for less issue with dough getting stuck! I only have the TARDIS so far, but she has all sorts of fun Doctor Who cutters! I also got a snitch cutter, which I no longer see listed on her site, unfortunately. It makes more delicate cookies (the wings break off easily), so I’d say you’re much better off with the TARDIS, anyway!
I think TARDIS cookies may be my primary Christmas cookie this year. I’m not sure what recipe I’ll stick to, as I have a lot more cut-out cookies I’d like to try, but it may have to be this one! They’re so delicious. So now I’ll go eat some more of these cookies and speculate about what’s going to happen next week with Ten and Rose’s return!
I’m planning on wearing my TARDIS sneakers all week to celebrate the 50th! Alas, I’ll be studying my weekend away other than my brief respite watching the special, so nothing much more than these cookies and a fun outfit (exploding TARDIS shirt, TARDIS mittens, and shoes, anyone?)! Do you have anything fun planned for the special day?!
What is your favorite cut-out cookie recipe? I’d love to get some suggestions!!
- 3 cups white whole wheat flour
- 2 chai tea bags (I use Bigelow's Vanilla Chai)
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp baking powder
- 8 oz. dark chocolate, melted and cooled (I used 72%)
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar (unrefined preferably)
- 1/4 tsp liquid stevia (or 1/4 cup more sugar)
- 2 Tbsp molasses
- 2 eggs
In a medium bowl, empty the contents of the chai tea bags. Add the flour, salt, cinnamon, and baking powder, stirring until mixed. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat the cooled, melted chocolate and butter together. Add the sugar, beating until light and fluffy. Add the liquid stevia, molasses, and eggs, stirring until well combined. Slowly add the flour mixture, stirring until a dough comes together.
Split the dough in half, and chill, covered, for at least 20 minutes, until firm.
Preheat the oven to 350ºF, and line baking sheets with parchment paper (I needed about 3 sheets total).
Roll out one half of the dough onto a very lightly floured surface to about 1/4? thick. Cut with cookie cutters of your choice, placing each cut-out onto the prepared baking sheet. Gather the scraps, re-roll, and cut again. Repeat with the second half of the dough.
Place filled cookie sheets in the fridge to chill the dough for about ten minutes while cutting the remaining dough (this will prevent spreading in the oven).
Bake the chilled cut-outs for 8-12 minutes, until firm around the edges. Depending on the size of your cutters, you may have to bake more or less (watch the first sheet closely to get an idea). Allow to cool on the sheets for about 2 minutes before removing to a wire rack to cool.
Store cookies in an airtight container. You can freeze these, tightly wrapped, for up to 2 months. Frost with your favorite icing if you prefer!