We all know I love to bake. I’ve been baking all summer, working on finding the perfect recipe for my wedding cake. I instituted #FridayBaking at my office, and often bake Pinterest finds in our office kitchen. So, it should be no surprise that between Thanksgiving and Christmas, I end up baking A LOT of cookies.
This probably has something to do with the nostalgia that baking Christmas cookies carries. As a kid, I can remember enjoying many a cookie-baking day with my mom and my sisters, yelling “OVEN’S OPEN” any time we had to put a new batch in or take a done batch out. Frosting cookies with my Girl Scout Troop. I’ll be home for Christmas this year for the first time in five years, and my mom is already planning what cookies we’re going to make. I can’t wait.
ANYWAYS. When we were invited to a friend’s Thanksgiving dinner, I offered to make a side (Brussels Sprouts with Bacon), but I also decided that I would contribute a dessert. Typically at this time of year, I stick to some family favorites: peanut butter blossoms, candy cane cookies, pecan balls. But, I wanted to try something a little different.
Some Pinterest searching later, and I stumbled upon a recipe for gingerbread cookies from If You Give a Blonde a Kitchen. My interest was piqued. I love gingerbread, but somehow, it doesn’t make it’s way into my regular holiday cookie rotation. As I threw these cookies together, all of the spices and smells got me super stoked for more cookie baking and Christmasing with my family.
Gingerbread Crinkle Cookies
- 3 cups unbleached all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup molasses
- 2 tablespoons milk
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 30 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.
- Preheat the oven to 350 degrees F. Line the 2 baking sheets with parchment paper.
- Take the cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
- Bake the cookies until set in the centers, 10 to 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature.
What are some of your favorite Christmas cookie recipes?