Today is Bake Cookies Day! Let’s Get Started!
We had every intention of starting our Christmas baking earlier but several things got in the way…
-Our freezer is already packed
-We had appointments that popped up unexpectedly this week
-Larry would have eaten them all by now
I’m not sure of the origin of this day but let’s get started. One of my favorite cookies is a gingerbread cookie. When I was a little girl, our bank gave away these beautiful Gingerbread Men cookies.
I’m awful with a rolling pin but years ago I found a recipe for Chocolate Gingerbread Cookies that were in the shape of a star and gilded in gold dust. Or...if you’re not into the edible gold dust you can add a dollop of frosting.
The recipe has grams added in case you use a scale when cooking.
CHOCOLATE GINGERBREAD COOKIES
1/2 cup butter
3/4 cup sugar (150grams)
1 large egg
1/2 cup molasses (170 grams)
3 cups all-purpose flour (384 grams)
2 tablespoons cocoa (4grams)
1 teaspoon baking soda (4 grams)
1 teaspoon ground cinnamon (2grams)
1/2 teaspoon salt (3 grams)
1/2 teaspoon baking powder (2 grams)
Garnish: To gild cookies, lightly brush edible gold leaf powder (I order Edible Gold Dust from Amazon) onto
cookies using a small, dry paintbrush.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and molasses, beating well.
Combine flour and next 5 ingredients. Gradually add to butter mixture, beating until blended.
- Divide dough in half; wrap each portion in plastic wrap, and refrigerate for 1 hour.
-
Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut into desired sizes with star-shaped cutters; place on lightly greased baking sheets.
*You can use any cookie cutter you want. - Bake at 350° for 5 to 7 minutes. Remove to wire racks to cool. Decorate with edible gold dust if you like.
Note- you can make a glaze using milk, confectioners sugar and vanilla if you want or use this recipe for cream cheese frosting.
Enjoy!
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