It’s that time of the year again, y’all!
By that we mean: it’s the time of the year that you get excited to come home from work because there might be COOKIES waiting for you at the door.
Cookies sent by very awesome and very talented bakerbloggers from all over the country!
It’s the most wonderful time of the year is what we’re saying.
This year I received some super delicious cranberry orange and white chocolate cookies from Stephanie at 52 Kitchen Adventures. I got them BEFORE Thanksgiving because apparently Stephanie is SUPER on top of things over there. I’m jealous.
Next I received some beautiful and delicious gingersnaps from Anne at Have a Cookie. (See below. (WHAT?!)). Like, I really had to get over how pretty they were in order to eat them.
And last, Rosalynda from This Mama Can Cook sent me some super awesome ginger chocolate chip cookies. They were still chewy and amazing when they showed up with is seriously impressive.
As for what I sent around the country, I made Ginger Molasses Cookies this year. Because seriously nothing is better than a chewy ginger cookie covered in sugar. AND they’re cookies that crack as they bake, which is my #4 weakness (behind cake and bourbon and Lifetime movie marathons).
Ginger Molasses Cookies
Makes 1 dozen
1 cup plus 1 tbsp flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
4 tbsp butter, room temp
1/2 cup sugar, plus extra for rolling
1 egg white
4 tbsp molasses
- Preheat your oven to 350ºF. Line two baking sheets with parchment. Believe me, it will make your life so much easier.
- In medium bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In a small bowl, pour about 1/3 cup granulated sugar and set aside.
- Cream together butter and sugar. Add egg white and mix until fully combined. Next is your molasses. Mix again until combined.
- Add in your dry ingredients. Mix until just combined. Like you might see a little white peaking out places, but that’s okay. It’s better to undermix a little than overmix. The dough might also seem a bit sticky to you, but don’t worry. It’ll work out.
- Scoop 1 to 1 1/2 tbsp dough at a time. Roll a bit in your hands. Drop the scoops into the granulated sugar and toss to coat completely. Place about 2 inches apart on the cookie sheet (they will spread a bit so give them space). Top with more granulated sugar (or don’t if you don’t want to. I do it because it makes them kinda feel like bakery cookies. And who doesn’t want that?!).
- Bake for 13-15 minutes, or until the sides are getting browned and tops are mostly set. Let cool on the cookie sheets for 5 minutes. Then move to a wire rack to cool completely.
Recipe adapted from Fifteen Spatulas
Hannah’s turn! Unlike Kate, I lacked the foresight to actually take pictures of the cookies I received before devouring half-ish and sharing the rest with friends and co-workers. But I can tell you how delicious they all were!
Pre-Thanksgiving (can I have some time management lessons please?), I received some chewy Cranberry Fig Cookies from Allie at Pretty Awkward Life. I love dried figs! Also I pretended it was acceptable to eat these for breakfast because they had oats in them. Next, I received some beautifully decorated Sugar Cookies with Royal Icing (and chocolate cut-out cookies too!) from Madison at Espresso & Cream. I’m always so impressed by people with the patience and skills to decorate cookies! I bought my cookie scoop so I can just plop them down on the pan and walk away. Finally, I got TWO versions of Caramel Shortbread Bars from Lisa at Taste Cook Sip. I may or may not have also pretended these were acceptable to eat for breakfast, which is less believable than the cookies with oats. Thank you so much to everyone for sending them! Everything arrived in one piece and so fresh!
For my contribution, I sent out Nutty Chocolate Sables. These are homemade slice-and-bake pieces of wonderment. I sprinkled the tops with some pretty gold sparkling sugar and fleur de sel. I think this would be a great base to add in anything you want! Salted peanuts…dried cherries…white chocolate chips… (maybs not all together).
Nutty Chocolate Sables
Makes about 4-5 dozen
2 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 tsp vanilla extract
1 large egg white
5 oz. Mexican chocolate (a chocolate bar with spices), chopped (If you can’t find a Mexican chocolate you like, you can use bittersweet chocolate)
1/2 cup candied pecans, chopped
1/2 cup walnuts, toasted and chopped
1. In a large bowl or the bowl of a stand mixer, beat the butter and brown sugar on medium-high speed until fluffy, about 3 minutes. Beat in vanilla extract. Add the salt, baking soda, and cinnamon and mix on low. With the mixer on low, gradually add the cocoa and flour. Mix until just combined.
2. Mix in the egg white on low speed.
3. Using a sturdy wooden spoon, fold in the chopped chocolate and nuts.
4. Divide dough into 4 equal portions. Roll each into an 8″ log, about 1 1/2″ in diameter. Wrap each log tightly in plastic wrap and freeze for at least 1 hour.
5. When ready, preheat the oven to 350F with racks in the lower-third and upper-third positions. Line 2 baking sheets with parchment paper.
6. Slice the dough logs into 1/4″ thick rounds using a serrated knife. Place cookies on prepared sheets about 1/2″ apart. Sprinkle the tops lightly with sanding sugar and sea salt.
7. Bake cookies for 9-11 minutes, until the tops look dry. Let cookies cool on pans for 10 minutes, then transfer to wire racks to cool completely. Cookies will keep in airtight container for up to 5 days.
Recipe adapted from Bon Appetit
Thanks for reading! Happy holiday baking and cookie-eating!