Anyone else have a favorite holiday/Christmas cookie recipe? The kind that you always make tons of but can never have enough? I'm looking for some new cookies to make- any recipes/recommendations would be appreciated!
One of my favs is based on Martha Stewart's Chewy Chocolate Gingerbread Cookies - tastes like chocolate and gingerbread with a kick! Here's the recipe I follow (the original is in Martha Stewart's Cookies book):
Chocolate Gingerbread Cookies
Ingredients (makes 36)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured dark molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
1/4 cup granulated sugar
1. In a bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa
2. In a separate bowl, beat butter and fresh ginger together until butter is light and fluffy. Add brown sugar, beat until combined. Add molasses, beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture, then the remaining flour. Mix in chocolate.
4. Wrap the dough in plastic wrap (will be sticky!). Pat out into a 1-inch thickness, seal with plastic wrap. Refrigerate until firm, 4 hours or overnight.
5. Preheat oven to 325 degrees. Line baking sheets with parchment paper or Silpat. Roll dough into 1 1/2 inch balls, place 2 inches apart on baking sheets. Chill 20 minutes, then roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Transfer to a wire rack and cool completely.
Cookies are best the day they are made, but I've never had a problem storing them for several days - they remain chewy, as long as they're in an airtight container.
One of my favs is based on Martha Stewart's Chewy Chocolate Gingerbread Cookies - tastes like chocolate and gingerbread with a kick! Here's the recipe I follow (the original is in Martha Stewart's Cookies book):
Chocolate Gingerbread Cookies
Ingredients (makes 36)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulfured dark molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces semi-sweet chocolate, cut into 1/4 inch chunks
1/4 cup granulated sugar
1. In a bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa
2. In a separate bowl, beat butter and fresh ginger together until butter is light and fluffy. Add brown sugar, beat until combined. Add molasses, beat until combined.
3. In a small bowl, dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture, then the remaining flour. Mix in chocolate.
4. Wrap the dough in plastic wrap (will be sticky!). Pat out into a 1-inch thickness, seal with plastic wrap. Refrigerate until firm, 4 hours or overnight.
5. Preheat oven to 325 degrees. Line baking sheets with parchment paper or Silpat. Roll dough into 1 1/2 inch balls, place 2 inches apart on baking sheets. Chill 20 minutes, then roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Transfer to a wire rack and cool completely.
Cookies are best the day they are made, but I've never had a problem storing them for several days - they remain chewy, as long as they're in an airtight container.
