Gingerbread Cookies

Let’s let the cookie obsession continue with Gingerbread Cookies!

Gingerbreadcookies
As a kid, Christmas cookies weren’t really a tradition during the holidays for us. I think I remember my sister setting out cookies for Santa with me once, but I might be making that up in my head. I know Christmas cookie decorating is a normal thing in most households, but it didn’t really happen in mine. That’s what happens when you have immigrant parents, I guess?

But this year, since cookies are all the rage in my world, I decided to go all out and make Gingerbread cookies.

Allison from Sweet Potato Bites had a cookie party at her house, so I thought that would be the perfect opportunity to make them for.

I baked them in advance and made royal icing at her house for decorating.

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I spent a long time researching Gingerbread recipes, but I found this one from All Recipes to be best.  As usual, I made a few changes to the recipe, so here’s my version:

Gingerbread Cookies

adapted from All Recipes

3 1/4 cup flour
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup molasses
1/4 cup maple syrup
1/4 cup almond milk (or water)

In a medium bowl, combine flour, spices, baking soda and salt.  In a large bowl (or in a stand mixer bowl), cream together butter and brown sugar until fluffy.  Beat in some of the dry ingredients and then some molasses, maple syrup and almond milk, alternating wet and dry ingredients until all combined.   Chill the dough for a few hours (I made this a day in advance and chilled the dough over night).

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Once you’re ready to make cookies, pre-heat oven to 350F.  On a lightly floured surface roll out the dough to about 1/4 inch thick.  Using your cookie butters of choice, cut out desired shape and place on a parchment paper lined baking dish.  Place a few inches apart on the sheet as they cookies expand a tiny bit when they bake.

Bake 8-10 minutes (this will vary depending on the type of cookie cutter you use and the size.)  Once they’re golden on the edges, they’re ready.  Don’t overbake them or they’ll be hard.  Allow to cool completely, then decorate with royal icing.

Gingerbreadmen1I had never decorated cookies with Royal Icing before.  I’m going to try it a few more times, really perfect it then do a blog post on it.

That means I’ll be making these cookies again.  I really liked these cookies because they weren’t hard.  The ones in an air tight container stayed soft for over 5 days.  However, if you like crunch gingerbread cookies, just leave these out a little longer to harden and you’ll get crunch cookies!

I have some ideas for the next Christmas cookies to make, but if you have a great recipe to share, please share it in the comments!

Molasses Cranberry Cookies

Christmas season is in full swing!  Normally, I’m not that into holidays. But I’m not sure what’s wrong with me this year, all I want is a living room with a Christmas tree.   If you remember back when I told you about where Foodologie happens, you’ll remember that I live in a studio that is teeny-tiny.  That means I have zero room for a Christmas tree.   So because I can’t be festive in my living space, I have to find other ways to make the most of the holiday season.

First, I bought a Christmas dress. A new dress for Christmas is a tradition in my family for as long as I can remember.     Anyone else do that?

I’m thoroughly excited about it.  I also bought myself another dress, because… well…

dress

Christmas present to myself?  (P.S. When will I get over sending my friends pics of outfits I’m thinking of buying?)

In addition to my Christmas dress, I’ve also been thoroughly excited about cookies.  So cookie making has been happening, starting with these:

Molasses Cranberry Cookies4

I don’t know about you, but I love chewy molasses cookies with lots of ginger.  They’re pretty much the best, as are these cookies.

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Molasses Cranberry Cookies

adapted from Blue Ribbon Cookies

1 stick of butter + 2 tbsp (10 tbsp total)1 cup sugar (plus extra for rolling)
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried cranberries

Cream together butter and sugar until fluffy.  Beat in molasses and egg until fluffy.  In a bowl, combine flour, baking soda, salt and spices.  Add dry ingredients to wet ingredients.  Just before ingredients are combine, fold in cranberries.

Chill dough for a few hours.

Once you’re ready to bake, preheat your oven to 350F.

Form dough into 1 inch balls and roll in granulated sugar.  Place on a parchment paper lined baking sheet.  Bake 8-10 minutes.  Allow to cool  and serve!  Makes about 4 dozen cookies.

Molasses Cranberry Cookies1

I took these to work, shared with friends and a boyfriend. They were gone pretty quickly.  I’ll definitely be including these in my Christmas Cookie Gift Tins.   I have a few other awesome cookie recipes coming up, because seriously… I’m obsessed with cookies right now.

What about you?  How are you preparing for Christmas?  Do you have a Christmas dress yet?

Chocolate Crinkle Cookies

These should probably be called Chocolate Crack Cookies.

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They’re that good. If I were Santa Claus, I would totally want these waiting for me with a huge glass of milk. I don’t even like milk, but I’d take it with these cookies.

The first time I made these was in grad school in 2009 with my friend Rhoda. We made a bunch of different cookies to give to people for the holidays. This was one of them and I remember it being amazing.

So do Santa, your neighbor, your boyfriend, your mom, whoever a favor and make them these cookies.

Chocolate Crinkle Cookies

adapted from Blue Ribbon Cookies

2 ounces unsweetened chocolate
1/4 cup canola oil
1 cup sugar
2 eggs
1 cup flour
1 tsp baking powder
1/2 tsp salt
About 1/2 cup powdered sugar

Melt chocolate in the microwave (30 seconds at a time, stirring in between blast session until completely melted). Drizzle oil into chocolate while stirring. Once combined, add sugar and mix in. Beat in 2 eggs. Stir in flour, baking powder and salt until just combined. Don’t over-mix. Chill dough in the freezer for about an hour or in the fridge for a few hours.

Once your dough has chilled, pre-heat oven to 350F. Line your baking sheet with parchment paper and place powdered sugar in a bowl.

prep cookies

Form dough into walnut sized balls (I made mine a little bigger that than because I’m terrible at calculating size). Roll in powdered sugar and place on parchment paper lined baking sheet. This should make about 24-30 cookies (the recipe says 40, but obviously I have a heavy hand in my cookie forming…)choc crinkle cookies2

Bake 10 minutes. They might look undercooked but that’s okay. Remember my rule about undercooked chocolate things… they’re delicious. Trust me.

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Allow to cool complete and serve with a glass of milk… and a side of carrots and celery for the reindeer… or to balance out the sugar, whatever you want to believe.