It was so much fun participating in The Great Food Blogger Cookie Swap this year. I could definitely get used to homemade cookies showing up at my doorstep every afternoon. Wouldn’t that be nice?
These Gingerbread Cookies were my contribution to this year’s swap. When I think of holiday baking, I first and foremost think of gingerbread, even before I think about eggnog or peppermint. Although I never liked gingerbread as a kid, I am now at a point where gingerbread is my favorite holiday flavor. Unlike the hard and dry gingerbread houses I remember making years ago, these cookies are perfectly soft and chewy. I also love making these Gingerbread Cookies during the holiday baking season because they hold up really well and are perfect for shipping out to friends and family. Although the cookies are good on their own, they can easily be dressed up with frosting or royal icing to make them even more festive.
If you want to find out more about The Great Food Blogger Cookie Swap, click here for more information. And be sure to check out the links below for the delicious cookie recipes that I received this year! (Note: not all of the posts are live yet- I will update later in the day with the links)
Molasses Cookies from Chelsea at This Grand Adventure
Chocolate Chip Oatmeal Cookies from Cristina of Cupcake and Bacon
Cranberry Caramel Slow Cooker Cookie Bars from Martha of Simple Nourished Living
- 4 cups all-purpose flour
- 1 tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1½ tsp ground cloves
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup unsulphured molasses
- 1 large egg
- In a large bowl, whisk together the flour, salt, baking powder, baking soda and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat until light and creamy, about 3-4 minutes. Add the molasses and egg. Mix until combined. Slowly add the dry ingredients to the bowl. Mix until just incorporated. Turn off the mixer and cover the bowl with plastic wrap. Chill the dough for at least one hour.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Roll out the dough onto a lightly floured surface. The dough should be about ¼ inch thick. Cut into desired shapes using cookie cutters. Place the cookies onto the prepared bakings, about 2 inches apart. Bake for 10 minutes. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Decorate as desired.
Source: Recipe adapted from allrecipes