Chocolate Gingerbread Cookies

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

When I think of Christmas baking my mind immediately goes to cookies. And hunny, I’ll take any kind!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

I am so pleased that I was able to participate in the 2012 Cookie Swap this year hosted by Lindsay from Love and Olive Oil and Julie from The Little Kitchen. I sent out 1 dozen of these chocolate gingerbread cookies to three different food bloggers (The Gourmet Housewife, The Goodie Girl, and Sweet Twist of Blogging) and I’m so happy I learned about them through this process.

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

I was also sent 2 dozen cookies from 2 different bloggers. The first box to arrive was from The Yum Yum Factor. These were a compost bar filled with chocolate chips, pepitas and potato chips!!

Cookie Swap

The second box was from Strawberry Ginger, and she made a totally awesome and chewy classic oatmeal cookie. Thanks guys!

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I was actually supposed to receive three boxes off cookies, but either the 3rd person sent their cookies late or not at all. Big time sad face if it’s the latter!! Anyway, this process was so fun and I sure hope it happens again next year!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Let’s make some cookies, shall we?! Gather all of your ingredients.

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Sift the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa together into a medium bowl.

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Place the butter and grated fresh ginger in the bowl of a stand mixer and beat (with paddle attachment) on medium until the butter is fluffy and light-colored (3-4 minutes). Beat the brown sugar into the butter until combined. Beat the molasses into the butter until combined.

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In a small bowl, stir the baking soda into the boiling water until dissolved. Pour half of the flour mixture into the butter-sugar mixture and mix until combined. Add the baking soda-water mixture, beat and then add the remaining flour mixture and beat until dough is uniform in color and texture.

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Mix in the chocolate and candied ginger.

Cookie dough

HELLO!

Cookie dough

Turn the dough out onto a sheet of plastic wrap.

Cookie dough

Place another sheet on top and flatten the dough to a 1-inch thickness. Wrap it up and refrigerate for at least 2 hours or overnight.

Cookie dough

Remove the dough from the refrigerator and tear off chunks of the dough to roll into balls – about 1 1/2-inches in diameter (move quickly!). Set each dough ball on a plate. Refrigerate the finished dough balls for 20 minutes.

Preheat oven to 325°F. Line baking sheets with parchment paper. Roll each ball in the granulated sugar to coat completely.

Cookie dough

Set on parchment-lined baking sheets, about 2 inches apart.

Cookie dough

Bake for 10-12 minute Let cool on baking sheet for 5 minutes before removing to a cooling rack (they will be very soft just out of the oven and fall apart easily).

Chocolate Gingerbread Cookies

Waiting is hard…

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Enjoy!

Chocolate Gingerbread Cookies {Warm Vanilla Sugar}

Chocolate Gingerbread Cookies
Adapted from Martha Stewart’s Cookies
Makes 2 dozen big cookies or 4 dozen small cookies

Ingredients:
1 1/2 cups + 1 tbsp (220g) all-purpose flour
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 tbsp Dutch-process unsweetened cocoa powder
1/4 lb. (4 oz. or 1 stick) unsalted butter, room temperature
1 tbsp freshly grated ginger (peeled)
1/2 cup (120g) dark brown sugar, packed
1/2 cup (190g) unsulphured molasses
1 tsp baking soda
1 1/2 tsps boiling water
1/2 cup semi-sweet chocolate, chopped
1/2 cup candied ginger, chopped
1/4 cup granulated sugar

Directions:
Sift the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa together into a medium bowl. Place the butter and grated fresh ginger in the bowl of a stand mixer and beat (with paddle attachment) on medium until the butter is fluffy and light-colored (3-4 minutes). Beat the brown sugar into the butter until combined. Beat the molasses into the butter until combined. In a small bowl, stir the baking soda into the boiling water until dissolved. Pour half of the flour mixture into the butter-sugar mixture and mix until combined. Add the baking soda-water mixture, beat and then add the remaining flour mixture and beat until dough is uniform in color and texture. Mix in the chocolate and candied ginger.

Turn the dough out onto a sheet of plastic wrap. Place another sheet on top and flatten the dough to a 1-inch thickness. Wrap it up and refrigerate for at least 2 hours or overnight.

Remove the dough from the refrigerator and tear off chunks of the dough to roll into balls – about 1 1/2-inches in diameter (I made mine 1-inch diameter). NOTE: work quickly! The dough can get sticky! Set each dough ball on a plate. Refrigerate the finished dough balls for 20 minutes.

Preheat oven to 325°F. Line baking sheets with parchment paper. Roll each ball in the granulated sugar to coat completely, then set on parchment-lined baking sheets, about 2 inches apart.

Bake for 10-12 minute Let cool on baking sheet for 5 minutes before removing to a cooling rack (they will be very soft just out of the oven and fall apart easily).

Store in airtight container for up to 5 days.

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Gingerbread Granola

As much as I love trying out new things, I know what I like in granola. I like oats (obviously), almonds, honey, and sometimes raisins. It works for me.

But I recently stumbled upon this recipe for gingerbread granola and it caught my eye right away! It packs a spicy punch that reminds of of Christmas morning. Interesting choice with this warm weather we’ve been having, but I knew I needed to try it.

This goes great with plain or vanilla greek yogurt, milk, or ice cream. It’s such a nice switch-up to my regular granola and I love having it as a snack after a run. Speaking of which, I JUST finished a 10 km race! I finished in 46:48 – a personal best for a short 10 km race, so I’m ecstatic!

Anyway, back to granola! To make this whisk together molasses, brown sugar, honey, and oil.

In a separate bowl mix salt, cinnamon, ginger, cloves, oats, raisins, coconut and nuts until evenly mixed.

Stir in molasses.

Spread onto two large rimmed baking sheets sprayed with baking spray. Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time).

Let cool completely before storing in an airtight container, and enjoy!

Gingerbread Granola
Makes 10 servings
Recipe lightly adapted from Kitchen Simplicity

Ingredients:
1/3 cup molasses
2 tablespoons canola oil
1/4 cup brown sugar (optional for extra sweetness)
1/4 cup honey
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups rolled oats
1 cup pecans (or walnuts), chopped
1/2 cup raisins

Directions:
Whisk together molasses, brown sugar, honey, and oil.

In a separate bowl mix salt, cinnamon, ginger, cloves, oats, raisins, coconut and nuts until evenly mixed. Stir in molasses.

Spread onto two large rimmed baking sheets sprayed with baking spray. Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time).

Let cool completely before storing in an airtight container.

Pumpkin Molasses Cookies

I feel like I don’t make enough pumpkin recipes. If I do, they are generally made quickly and at night so I can never blog about them! This is why I have chosen to make cookies. After seeing all of the amazing pumpkin baked goods at Christmas time, I knew I had to try to make at least one of them!

These cookies are amazing, and I owe a big thanks to petite kitchenesse for lending this recipe on her blog. The blend of spices is perfectly matched inside of this chewy, moist cookie. Just look inside of that thing…

The only problem?? I only used 1/2 cup of pumpkin puree and now I have almost a whole can left! If you have any suggestions on what I could make with the leftover pumpkin, let me know! I’m looking forward to suggestions!!

Let’s bake. Combine flour, baking soda, cinnamon, ground ginger, cloves and salt in a large bowl.

Beat butter and sugar together in a medium bowl until fluffy. Add pumpkin puree, molasses, and egg and mix until well combined.

Add wet ingredients to dry ingredients and beat until a well-blended batter forms. Refrigerate dough for at least 1 hour.

Preheat oven to 350°. Line a baking sheet with parchment paper. Fill a bowl with your rolling sugar. Roll tablespoon-sized balls of batter in sugar until well coated and place on sheet. The cookies will spread, so give them a couple inches of room.

Bake 10–12 minutes, or until cookies look cracked. Let them sit on the sheet for a few minutes after removing them from the oven, then transfer to a wire rack to cool. Enjoy!

Pumpkin Molasses Cookies
Recipe take from petite kitchenesse
Makes about 2 1/2 dozen cookies

Ingredients:
2 ⅓ cups AP flour
2 tsp baking soda
2 tsp cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
½ cup unsalted butter
1 cup sugar, plus more for rolling (if you have it, I recommend turbinado sugar for rolling)
½ cup pumpkin puree
¼ cup molasses
1 egg

Directions:
1. Combine flour, baking soda, cinnamon, ground ginger, cloves and salt in a large bowl.
2. Beat butter and sugar together in a medium bowl until fluffy. Add pumpkin puree, molasses, and egg and mix until well combined.
3. Add wet ingredients to dry ingredients and beat until a well-blended batter forms.
4. Refrigerate dough for at least 1 hour.
5. Preheat oven to 350°. Line a baking sheet with parchment paper (or two, if you’d like to prep a second sheet while the first one bakes).
6. Fill a bowl with your rolling sugar. Roll tablespoon-sized balls of batter in sugar until well coated and place on sheet. The cookies will spread, so give them a couple inches of room.
7. Bake 10–12 minutes, or until cookies look cracked. Let them sit on the sheet for a few minutes after removing them from the oven, then transfer to a wire rack to cool.

Chewy n’ Thick Ginger Drops

It’s taken me a long, and very sticky road to become a ginger molasses cookie pro, and it’s because they are my favorite (yes, even more than the ultimate chocolate chip). So far, and surprisingly, the master of these cookies has been Starbucks. Really? YES really! Check them out if you don’t have time to make them yourself. They’re big, they’re soft, and they’re D-licious!

I’ve tried every possible recipe for these cookies and have found a few (more to come) that are similar in taste, but rather different in texture. Cool eh? This recipe in particular is extremely soft, and chewy like a brownie. Uhh…YUM!

My tummy thanks me for trying, and tasting all of these phenomenal recipes, and your tummy will surely be happy as well.

Ingredients:
3 1/2 cups all purpose flour
3/4 cup sugar
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup molasses
3/4 cup unsalted butter, softened
1 large egg, lightly beaten
1 1/2 tsp baking soda
1/2 cup hot milk
extra white sugar (for topping)

Directions:

1. Preheat oven to 375 degrees F, and lightly grease baking sheets. Set aside.

2. In the following order combine (with your hands) flour, sugar, ginger, cinnamon, salt, molasses, butter and egg in a large bowl.

3. Stir the baking soda into the hot milk and add to the flour mixture. Beat until well combined.

4. Scoop out the dough by tablespoons about two inches apart onto the prepared baking sheets. Add white sugar on the top for garnish.

5. Bake for 10 to 12 minutes until dry but still soft. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Sometimes I have this problem with allowing the cookies to cool completely. I mean, how can I expect myself to just let the cookies cool when they’re begging me to eat them?