I had never really been a fan of Gingerbread anything (sorry!)…I always found the spice was a little too nice and it never really tasted that good. I’m realizing as I’m getting older (sigh) that my taste-buds are changing and things I never used to like, or be drawn to, I’m giving another try – and liking them! To my surprise this Christmas season, Gingerbread Cookies happened to be one of those things.
Follow along to see some snaps on making and decorating the Gingerbread Cookies! The recipe below was adapted from Gimme Some Oven. I didn’t include the icing sugar recipe, since I prefer to use the already pre-made and pre-coloured icing from the grocery store or bulk barn!
A very special thank you to @MagicInColours Photography for the great shots! You can follow her on Facebook to see more of her work or if you’re in the GTA and want some shots taken – get in touch with her there!
Gingerbread Cookies Recipe:
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, room temperature
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- Icing + Sprinkles/Decorations
- In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. Set aside.
- In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
- Divide the dough into two equal portions, and form them each into a ball. Then flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for 2 hours.
- Heat the oven to 350°F. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes. Remove from oven and let cool.
- Once the cookies are room temperature, DECORATE!
Don’t have the time to whip up this recipe? Check out my fast (and easy) holiday baking favourites here!
I love to bake during the Holiday season, but sometimes I don’t have all day to dedicate to baking. This was the case a couple of days ago before I hosted my “Cookies, Cocktails and Christmas Cheer” party with my cousins and aunts! I wanted to still make something home made, but didn’t have the time to make a full assortment of holiday baked goods. Solution? Easy and quick to make treats that will impress your guests! First up for Post #2 of #12DaysOfChristmas is Cookies & Cream Fudge!
This recipe is only 3 ingredients! Yes, you read that correctly! So simply and such a crowd favourite! I followed the recipe from Hidden Ponies Blog, check out her version of the recipe here.
What you’ll need:
- 8″x 8″ round or square baking dish (I used round since that’s what I had and it worked just as good!)
- Large bowl
- Parchment paper
- 2 packages White Chocolate Chips
- 1 can Sweetened Condensed Milk
- 1 package Oreo Cookies (approx 20 Cookies), chopped
- In a large bowl, add the chocolate chips and can of condensed milk.
- Place in microwave for 45 seconds. Remove from microwave and stir.
- Place back in microwave for 30 seconds. Remove and stir.
- Repeat step 3 until the mixture is smooth. DO NOT OVER MICROWAVE! (I only needed to repeat step 3 once!).
- Chop Oreo cookies.
- Add half of the chopped cookies to the bowl and combine.
- Line baking dish with parchment paper and pour mixture into dish.
- Sprinkle the remaining cookies on top of the mixture in the baking dish. Press down lightly to ensure they are firmly in the mixture.
- Place uncovered in the fridge overnight.
- Remove from dish, cut into pieces and serve!
That’s it! Do you have a favourite fudge flavour? Or easy to make holiday recipe? Let me comments below!
I’m sitting here dreaming of Christmas, and what better way to kick off the Holiday Season than by posting a yummy, cozy, gooey treat?! I adapted this recipe from Wine & Glue and made these on a whim! I am so happy with how they turned out. This is a simple recipe to follow and I break it down into three separate layers to complete the entire bar.
The final product is 100% messy to eat – but well worth it! I thought this would be a nice post before I kick off the 12 Days of Christmas here on lxiv. Christmas is absolutely one of my favourite times of the year. I love the cozy warm glow from the Christmas tree, to the crisp cool air and the hot beverage in a beautiful mug. It’s a time to bring people together and enjoy the company and laughter of others. Stay tuned for some fun DIY, Christmas decor, recipes, some collaborations and more!!
Follow along below to see how I made these tasty treats.
Graham Cracker Crust Ingredients
- Graham crackers (enough to line your pan, then crush!)
- 6 tbsp melted unsalted butter
- 2 tbsp sugar
Cookie Layer Ingredients:
- 1 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter at room temperature
- 1 tsp vanilla extract
- 1 egg
Top Layer Ingredients:
- 3/4 cup sweetened condensed milk
- 1 1/2 cup milk chocolate chips
- 1 1/2 cup mini marshmallows
- Preheat oven to 350 degrees. Spray 9″ x 13″ baking pan with cooking spray or coat with butter or coconut oil.
Graham Cracker Crust:
- Crush the graham crackers (easiest way is to put them in a bag and use a rolling pin to crush them!).
- Mix together the crushed graham crackers, butter and sugar. Then press onto bottom of baking pan.
- In a new bowl, mix flour, salt, and baking powder.
- In a separate bowl, beat the sugar and butter together until creamy on medium speed with a hand or stand mixer for about two minutes.
- Add egg and vanilla until just combined. Next, add flour mixture until completely combined.
- Ensure you do not handle the cookie dough too much! You will need to spread the dough on top of the graham crust. This was the trickiest part! Work your way from the corners of the pan into the middle by spreading dough in your hands and gently pressing it on top of the crust. In other words, make mini pancakes by flattening the dough between your hands and place on top of the graham cracker crust. You cannot move or spread the cookie dough once placed, as it will start to lift the crust off of the pan. Another idea would be to pipe the dough onto the crust, using a clear plastic bag and cutting a little hole in the corner.
- Next, spread the marshmallows and chocolate chips over the cookie dough. Then pour the condensed milk.
- Bake for 20 to 25 minutes, until the marshmallows turn golden brown.
- Wait for the pan to cool before cutting! The bars are very crumbly, so don’t be surprised if they do not cut or serve perfectly.
Et, Voila! Yields approximately 20 squares (depending on the size you cut them!).
What’s your favourite holiday dessert? Let me know in the comments below!