7th Day of Christmas Cookies: Chocolate Gingerbread Cookies

It's the 7th Day of the 12 Days of Christmas Cookies!

And I am making Chocolate Gingerbread Cookies,
these little treats have a sweet, dark molasses taste that you will love!

This is another recipe that you can make the dough ahead,
and them pop them in the oven the day of your big party or dinner!
Try it!

Chocolate Gingerbread Cookies

Shopping List

• 
  
• 1 1/2 C Flour
• 
  
• 1½ tsp Ground Ginger
• 
  
• 1 tsp Cinnamon
• 
  
• ½ tsp Nutmeg
• 
  
• 1 Tbsp Cocoa Powder
• 
  
• ½ C Butter
• 
  
• ½ C Brown Sugar
• 
  
• ½ C Unsulphered Molasses
• 
  
• 1 tsp Baking Soda
• 
  
• 1 tsp Water
• 
  
• 4 oz Semi-sweet Chocolate, chopped
• 
  
• ⅓ C Coarse Sugar

Method:

1. Combine the flour, ginger, cinnamon, nutmeg and cocoa powder in a mixing bowl and set aside.
2. In the bowl of an electric mixer, cream the butter and sugar on medium speed, until fluffy, for 4 to 5 minutes. Scrape down the bowl, add the molasses and mix well.
3. In a small bowl combine the baking soda and water, and set aside.
4. Add half the flour mixture to the butter mixture and stir. Add the baking soda, and the rest of the flour mixture and mix to combine. Add the chocolate and stir with a spatula to incorporate it in to the cookie dough.
5. Cover the bowl with plastic wrap and refrigerate for at least one hour, or overnight.
6. Preheat the oven to 325 and line a baking sheet with parchment paper.
7. Roll the dough into 1-inch balls and roll them in the coarse sugar. Place the balls on the prepared baking sheets, 2 inches apart. Bake for 10 minutes, or until the tops of the cookies begin to crack. Allow to cool for 5 minutes. Enjoy!

(Adapted from marthastewart.com) 

XOXO Lauren

6th Day of Christmas Cookies: Melissa's Peppermint Puppy Chow

Here we are already 1/2 way through the 12 Days of Christmas Cookies! 

I am so grateful for the women who have shared all of these wonderful recipes! 

I know I will trying several of them for Christmas! 

Today, my good friend Melissa is sharing her recipe! 

Melissa, like Katie has been such a special friend to me 

and another person I have looked up to for quite some time. 

She is one of the most caring and authentic people I know!

The Sloop Family

Puppy Chow. I MEAN...  I LOVE Puppy Chow. 

If you recall from this past Fall, we made Pumpkin version of this yummy snack. 

So I was so excited when Melissa told me she was making a Christmas version! 

Yes, please! Check out her super easy recipe!

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Melissa's Peppermint Puppy Chow

Shopping List:

15-17 crushed candy canes (appx 1 3/4 C)

  

**I like to crush my candy canes in the blender - much easier and quicker! **

6-7 C Rice Chex cereal

2 C Ghiradelli White Melts or White Almond Bark

Method:

1. Melt the chocolate on low hear in pan.  

2. Pour over cereal and gently mix.  

3. Place crushed candy canes in a ziploc bag or large container and gently shake to mix.  

4. Place candy covered cereal on cookie sheets to cool.  Enjoy!

XOXO Melissa

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Love it! I seriously can't wait to make this. 

We'll see you tomorrow for the 7th Day of Christmas Cookies 

for some Chocolate Gingerbread Cookies!

5th Day of Christmas Cookies: Katie's Sugar Cookie Cutouts with Royal Icing

 It's the 5th day of the 12 Days of Christmas Cookies and, 

I can't even tell you have excited I am for this post. 

I have been since I received the photos a few days ago.

 My dear friend and matron of honor Katie is so creative! 

In fact she is the owner of Katie Hall Creative, 

her own photography business 

(you'll be able to tell that from the cookie photos). 

Katie is someone I have looked up to since we became friends 

when I was in college, and I am so grateful to her for sharing this recipe!

Katie, and her beautiful family.

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Sugar Cookie Cutouts with Royal Icing

Shopping List:

3 C All-purpose Flour

2 tsp Baking Powder

1/4 tsp Salt

1 C Sugar

2 sticks Unsalted Butter, cold, cut into chunks

1 Egg

1 tsp Vanilla

Method:

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a medium bowl, combine flour, baking powder and salt. Mix well.
3. In the bowl of a stand mixer, combine sugar and butter and mix on medium speed until well combined.
4. Add egg and vanilla and mix well.
5. Gradually add flour mixture, scraping sides of bowl as needed until dough comes together.
6. Place wax paper on countertop and lightly flour surface.
7. Take half of the cookie dough and knead together and roll out to about 1/4-inch thickness with rolling pin.
8. Cut out snowflakes with cookie cutters and place onto prepared cookie sheet about 1 inch apart.

9. Place cookies into refrigerator for 20 minutes to chill. This will help the cookies keep their shape when baking.
10. Bake for 10 - 12 minutes.
11. Allow cookies to cool on pans for 5 minutes, then remove to wire racks to continue cooling.

12. Once cookies are cool, decorate with royal icing and sprinkles. Makes 2 - 3 dozen, depending on the size.

Royal Icing

For the icing:

4 C Confectioners’ Sugar

1/4 C Meringue Powder

1/2 Scant Cup Water

To decorate:

Piping Bags

Piping Tip – small round Wilton No.2

Squeeze Bottles

Gel Coloring

Sprinkles

Method:

1. In the bowl of a stand mixer, combine confectioners’ sugar and meringue powder and mix on low.
2. Add water and beat on medium speed for 5 - 7 minutes until icing is fluffy and stiff peaks form.
3. Place icing in plastic airtight containers until ready to use. Portion out icing into separate containers, using 1 container for each color you plan to use. It is best to work with about 1 cup of icing at a time.
4. Use a toothpick and a small amount of gel coloring to tint icing.
5. To pipe details or outlines on cookies, place a small amount of icing in piping bag fitted with No. 2 round tip. Gently squeeze icing and trace the outline of your cookie or pipe snowflake details. Allow outlines to dry for about 20 minutes before flooding.

6. To flood cookies, thin the icing with 1 teaspoon water at a time. Stir icing with small spatula and continue to add water as necessary to reach desired flooding consistency. If you lift your spatula and the icing drips and falls back into itself after about 7 seconds, it is a good consistency. Makes enough to decorate 2 - 3 dozen cookies.

XOXO Katie

Original Recipe from: Mobile Bay Mag

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Thank you so much Katie! I am definitely going to give these cookies a try!

Join us tomorrow for the 6th Day of Christmas Cookies: 

Julie's Peanut Butter Blossoms!

4th Day of Christmas Cookies: Trish's Chocolate Peppermint Pinwheel Cookies

Welcome to the 4th Day of the 12 Days of Christmas Cookies!

Today, a very dear friend of mine, Trish Niemitz, 

is sharing a festive cookie recipe, you simply NEED to try! 

In case you don't know, Trish is an excellent cook! 

She is even a member of a local gourmet cook club! 

Dinner at the Niemitz house is always a huge privilege!  

Trish has also had a big impact on my life. 

Throughout college she was a spiritual mentor for me. 

I am so grateful for the time she has invested in me. 

Thank you Trish, for your friendship, and thank you for sharing this recipe!

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Chocolate Peppermint Pinwheel Cookies

Shopping List:

1 batch Sugar Cookies, recipes follows

3 oz unsweetened chocolate, melted

1 tsp vanilla extract

1 egg yolk

1 tsp peppermint extract

1/2 C crushed candy canes or peppermint candies

Method:

1. Divide the dough in half (see recipe below) and add chocolate and vanilla to 1/2 and incorporate with hands

2. Add egg yolk, peppermint extract, and crushed candy to the other half of dough and incorporate with hands. 

3. Cover both with plastic and chill for approx. 5 min.

4. Roll out doughs separately to approx. 1/4-inch thickness.

5. Place peppermint dough on top of chocolate and press together around edges.

6. Using waxed paper or flexible cutting board underneath, roll dough into log.

7. Wrap in wax paper and refrigerate for 2 hours.

8. Preheat oven to 375 deg.

9. Remove dough from the fridge and cut into 1/2-inch slices.  

10. Place cookies 1 inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12-13 min., rotating the pan halfway through cooking time.  

11. Remove from oven and let sit on baking sheet for 2 min., then move to wire rack to cool completely.  Store in airtight container for up to a week.

Sugar cookie

3 C all purpose flour

3/4 tsp baking powder

1/4 tsp salt

1 C unsalted butter, softened

1 C sugar

1 egg, beaten

1 Tbsp milk

Powdered sugar, for rolling out dough

Method:

1. Sift together flour, baking powder, and salt.  Set aside.  Place butter and sugar in large bowl of electric stand mixer and beat until light in color.  Add egg and milk and beat to combine.  

2. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.  

3. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. 

XOXO Trish

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I can't believe how much fun this has been! 

I hope you're enjoying it as much as I am! 

I'll see ya tomorrow for the 5th day of Christmas Cookies: 

Katie's Sugar Cookies with Royal Icing. 

They are maybe the most beautiful cookies I have seen. 

Ever.

3rd Day of Christmas Cookies: Christmas Toffee Bark

Today on Day 3 of the 12 Days of Christmas Cookies,

my MOM is sharing a recipe for Toffee Bark recipe 

from Brown Eyed Baker that she "Christmasfied" 

(yes that is a word, well maybe not, but it is now). 

This is another simple, yet super festive and delicious recipe 

for your next holiday party. Check it out!

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Christmas Toffee Bark:

Shopping List:

14 oz dark chocolate, finely chopped

Peppermint Extract, to taste

¾ C broken pretzel pieces, divided

¾ C Heath toffee pieces, divided

7 oz white chocolate, finely chopped

1/2 C Red and Green Chocolate Morsels

Method:

1. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in ½ cup of the pretzel pieces, ½ cup of the toffee pieces, and peppermint extract to taste. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

3. Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining pretzel pieces, toffee, and red and green chocolate morsels, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

4. Use a sharp knife to cut the bark into pieces. Store in the refrigerator in an airtight container.

XOXO Sue

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Thanks so much Mom, for sharing! 

And thanks for being one of the biggest inspirations in my life!

I was looking for a pic of my mom and me, 

but decided to share this pic of our whole fam!

2nd Day of Christmas Cookies: Peppermint Crinkle Cookies

This 12 Days of Christmas Cookies is the best!

In case you missed the 1st Day of Christmas Cookies 

which was Tessa's Lemon Cookies, click HERE to check it out. 

They seriously look so yummy! 

Today is the 2nd Day of the 12 Days of Christmas Cookies!

And on the 2nd Day of Christmas Cookies, 

I am sharing a recipe for Peppermint Crinkle cookies! 

These are one of my favorite Christmas cookies. 

So festive looking, delicious tasting, and peppermint just screams Christmas! 

These babies are so easy to make. 

Mix up the dough a head of time and stick it in the refrigerator 

until you are ready to roll them out bake em! 

A perfect make-ahead recipe so you can relax and enjoy your people on Christmas!

Peppermint Crinkle Cookies

Shopping List:

1/2 C Unsweetened Cocoa Powder

1 C Granulated Sugar

1 tsp Vanilla Extract

1/4 C Vegetable Oil

1/2 tsp Peppermint Extract

2 eggs

1 C All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Salt

1 C Powdered Sugar

Method:

1. Mix together cocoa, sugar, vanilla, vegetable oil, and peppermint extract. Beat in egg one at a time.

2. In a separate bowl, sift together flour, baking soda, and salt.

3. Little by little, mix dry ingredients into wet ingredients. Chill at least 4 hours.

4. Roll tbsp-sized dough balls in your hands and drop into a bowl of powdered sugar to coat. When coated, flatten dough ball into disc.

5. Place on greased non-stick baking sheet or baking sheet covered in parchment paper.

6. Bake at 350 for 10-12 mins, or until cookie has begun cracking on top.

7. Allow to cool 2-3 mins after removing from oven before transferring to a baking sheet. Enjoy!

XOXO Lauren

1st Day of Christmas Cookies: Tessa's Lemon Cookies

Ok, let's just get this out of the way...

I AM THE WORLD'S WORST BLOGGER!

Ok we did that. 

Apologizes that I haven't blogged in few weeks, and 

I completely missed Thanksgiving! Ah!

But moving on to The Most Wonderful Time of the Year! 

I've got tons of great stuff to share with you to help you celebrate 

and get into the Christmas spirit! 

And one thing I am MOST excited about is that we will be 

celebrating the 12 Days of Christmas Cookies! 

That's right! starting today, thru December 20th, 

we will be sharing some AWESOME Christmas cookie recipes! 

And the best part? 

I won't be the only one sharing! 

Nope! 

Some of the dear women in my life have volunteered

 to contribute some of their favorite cookie recipes! 

I can hardly wait to get started! 

But let's do it! 

Today, my good friend Tessa is kicking off this party! 

Matt and I met Tessa and her husband Ryan 

not long after we moved to Ohio through our church small group. 

They quickly became some of our closest friends in town. 

We love, Love, LOVE hanging out with the Gilmers. 

Ryan and Tessa also have an almost 6 month 

old precious baby girl, Regan! 

Aren't they just the cutest little family?! 

Check out Tessa's Lemon Cookies! Yum, yum YUM!

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Since having Regan, Ryan and I have had baking dates 

in an effort to spend some special time together while still caring for Baby Rey.  

Ryan and I chose a recipe from his Great Grandpa Bob Miller to share.  

This is the recipe:

Tessa's Lemon Cookies

Shopping List:

2 C sugar

1 C butter

1 T grated lemon peel

1/4 tsp. vanilla

2 eggs

3 1/2 C flour

1 tsp salt

1 tsp baking soda

1 tsp cream of tartar

Method:

1.  Blend first 6 ingredients.

2.  Stir in last 4 ingredients.

3.  Chill 1 hour.

4.  Form into small spoonfuls.

5.  Dip in sugar.

6.  Bake at 325 for 15 minutes.

They really seemed to enjoy sugar and butter, 

so I would suggest cutting down a bit on both!  

The first batch we (Ryan) made the spoonfuls way too big, 

and because they bake at such a low temperature, 

they just turned into one massive cookie that didn't bake all the way through.  

The next batch we filled our cookie scoop about 3/4 full 

and the cookies came out much better.  

You can always leave them in a bit longer depending on your oven.  

Merry Christmas and happy eating!

XOXO Tessa

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Thanks so much for sharing Tessa! 

I seriously can't get over how fun this is going to be! 
See you tomorrow for the 
2nd Day of Christmas Cookies: Christmas Crinkle Cookies!