Winter Birch Tree Branches Cookies

3/4 cup granulated sugar: The sweet foundation of your cookies.
1/2 cup unsalted butter, softened: Adds richness and moisture.
1 tablespoon milk: For added creaminess in the dough.
2 teaspoons vanilla extract: Enhances the flavor profile.
1 large egg: Acts as a binder and adds moisture.
2 cups all-purpose flour: The main structure of the cookies.
1 tablespoon baking powder: To help the cookies rise and create a light texture.
1 teaspoon ground cinnamon: Adds warmth and a hint of spice.
1/2 pound almond bark or white chocolate disks: For coating the cookies.
2 ounces milk chocolate: For drizzling on top.

Begin by covering your cookie sheets with parchment paper. This will prevent sticking and make cleanup easier.
Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for the cookies.

In a large mixing bowl, combine the granulated sugar and softened butter. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes.
Add the milk, vanilla extract, and the egg to the mixture. Beat again until everything is well incorporated.
In a separate bowl, whisk together the flour, baking powder, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want a soft and slightly sticky dough.

With clean hands, scoop out portions of dough and roll them into 1-inch balls.
Once formed, gently roll each ball into a log shape, approximately 6 inches long. Place these logs on the prepared cookie sheets, leaving some space between them as they will spread slightly during baking.

Place the cookie sheets in the preheated oven and bake for 5-8 minutes, or until the cookies are golden brown around the edges. Keep an eye on them to avoid overbaking.

After baking, remove the sheets from the oven and allow the cookies to cool on the racks for a few minutes before transferring them to wire racks to cool completely. This cooling process is essential for the cookies to firm up.

Once the cookies are completely cool, it’s time to prepare the chocolate coating. In a microwave-safe bowl or on a paper plate, melt the almond bark or white chocolate disks in the microwave. Heat in short bursts of 20-30 seconds, stirring in between, until just a few pieces remain unmelted. Remove from the microwave and stir until fully melted and smooth.

Carefully dip the tops of each cookie into the melted white chocolate, allowing any excess to drip off. Place the coated cookies on racks set atop cookie sheets or wax paper to catch any drips. Space the cookies about 1/2 inch apart to avoid sticking.

Now for the finishing touch! Melt the milk chocolate in a piping bag or a small plastic bag. If using a plastic bag, cut off a small corner to create a piping tool. Drizzle the melted milk chocolate over the tops of the white chocolate-coated cookies in a decorative manner.

Once the chocolate has set, you can store the cookies in an airtight container. For longer preservation, you can freeze them in a food storage bag. These cookies make a delightful treat for the holiday season!

These Winter Birch Tree Branches cookies are perfect for sharing during the festive season or enjoying with a warm cup of cocoa. Happy baking!

Feel free to adjust any steps or details to better suit your preferences!