Welp it’s that time of year again.
That holiday cheer time of year.
But more importantly…
It’s cookie time.
I just don’t feel like it’s Christmas until I have baked an insane amount of cookies.
My first year in college I went home for winter break after a long semester with no kitchen, (and therefore no baking), and made 9 different kinds of cookies the first week I was home.
I’m not messing around when it comes to cookies and the holidays.
Thus, I bring you: Cookie Countdown!
In this week before Christmas I will have a different kind of cookie every day for your holiday baking pleasure.
I’ve got some old favorites, some twists on some favorites, some family traditions and maybe a surprise??
You need SOMETHING to make new year resolutions about right?????
Then, I will lay off the cookies. I promise.
Maybe I’ll make a nice stew or something.
Ready for this?
Day one brings a holiday necessity: ginger cookies.
Notice I did not say ginger snaps.
Fun Fact: I hate ginger snaps.
I just don’t. like. crunchy. cookies.
Sorry I’m not sorry.
I know it’s weird because crunchiness doesn’t change the flavor but seriously…for years I proclaimed my hatred of ginger cookies.
Then, I tried a soft one.
My world has changed, my friends. Let me change yours.
These melt in your mouth.
And they KEEP melting in your mouth EVEN after they’ve been on your counter for a while!
Oh yeah…sorry they’re not gingerbread men…the dough is too soft and sticky to roll and cut.
We’re going to kind of solve that problem tomorrow….
Cryptic? Just come back and see!
Ok ok let’s bake some stuff now.
Collect yourself for the impending cookie mania.
Ok very important.
Remember the candied ginger from when we made ginger ale?
It’s back and it is the very best part of these cookies.
That dough up there becomes dough balls which get rolled in candied ginger!!
Then you know..baked of course.
They aren’t super ginger-y on their own.
They’re far less spicy than those ginger snaps you get in the pound bag at the grocery store.
The candied ginger is fun because you get little pops of spicy ginger once in a while to break up the sweet.
I like it.
I like you.
This is just day one…more to come…
P.S. A little something to get you in the holiday spirit http://www.holidayhitsusa.com/
Soft Ginger Bread Cookies
Recipe Adapted From Big Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 teaspoons ground ginger ((I would increase this if you want a lot of ginger flavor and don’t have candied ginger))
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar plus extra coat the cookies in before baking if you want
1 tablespoon water
1/4 cup maple syrup (which I used instead of molasses…honey is another option…all of these will give the cookies a different flavor so pick your favorite)
**Candied ginger to coat the cookies (optional but not really…you need it, trust me)
- Preheat oven to 350 degrees F. Combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and sugar, beat in the egg, then stir in the water and syrup (or molasses or honey or whatever).
- Gradually stir the flour mixture into the molasses mixture.
- Shape dough into balls (they spread a lot so choose your size accordingly), and roll them in some sugar if you want and definitely some candied ginger.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten!
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.