Gingerbread Cookies and Decorating Cookies Giveaway
Welcome to Cookie Week! First, I just wanted to thank those of you who left feedback on my last post. I’m excited to talk cookies every day this week…and, to kick things off, today I’m giving away a copy of Decorating Cookies by Bridget of Bake at 350! Bridget’s blog was one of the very first food blogs I ever read, and she’s just as sweet and lovely as she is talented. In fact, she graciously helped me through my very first batch of decorated cookies a couple years ago for the Daring Baker challenge when I was convinced I’d never be able to pull them off. Since then, I’ve done decorated pumpkin cookies and even wedding cookies using her foolproof cookie and royal icing recipes. So, since I’ve already done a few tutorials on those, I decided to feature another recipe from Bridget’s blog that is perfect for the holidays: gingerbread cookies! I decided to dip mine in chocolate and add a few sprinkles, but be sure to check out Bridget’s post for some tips on decorating them with royal icing. Enjoy the cookies, and don’t forget to scroll down for your chance to win a copy of Bridget’s lovely book!
Recipe adapted from here.
- 1/4 cup water
- 1 1/2 tsp baking soda
- 1 cup molasses
- 1 cup butter, softened
- 1 cup sugar
- 5 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 Tbsp ground ginger
- 1/2 tsp allspice
- 1 1/2 tsp cinnamon
- Melted chocolate, for dipping
Line two baking sheets with parchment paper. In a small bowl, whisk together the water and baking soda until dissolved. Stir in the molasses.
In a medium bowl, cream together the butter and sugar. In another medium bowl, whisk together the flour, salt, and spices.
Add the flour mixture to the butter mixture, alternating with the molasses mixture.
Form the dough into a bowl. Wrap in plastic wrap and chill one hour to firm up.
When ready to bake, preheat the oven to 350 degrees and roll the dough out on to a lightly floured surface to 1/4″ thickness. Cut with cookie cutters and place the cookies on the baking sheets.
Freeze 5 minutes before baking, then bake 10-12 minutes. Let cool 1 minute on the baking sheet before removing to a wire rack to cool completely. Dip in melted chocolate and sprinkle with holiday sprinkles.
To win a copy of Decorating Cookies, leave a comment telling me your all-time favorite cookie. Giveaway ends Friday, December 21st at midnight. One winner will be randomly selected using Random.org and announced Saturday, December 22nd. Good luck!
Full Disclosure: I received a copy of Decorating Cookies from Bridget’s publisher at no cost. The giveaway is provided by me and is open to US residents only. I was not compensated with additional products, gifts, gift cards, or money, and the opinions expressed here are all my own.
Categories: desserts & sweets