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Browsing Tag: cookies
There are a few basic things required for a perfect fall for me:
- a chill in the air
- crisp, yellow leaves falling off the trees
- folk music on constant repeat
- sweaters
- pumpkins
- apple cider
- gingersnaps
No fall is complete without this, and I regret that for the last six years, I have not enjoyed wonderful falls. But Colorado — Colorado has AMAZING falls. I am so happy about this season here! So of course I had to complete the list with the perfect gingersnap.
These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses. Enjoy!
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Step One.
Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
Step Two.
In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 – 5 minutes, until the mixtures is light in color and slightly whipped.
Step Three.
Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.
Step Four.
Pinch off Tablespoon-sized portions of the dough; roll
in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.
Step Five.
Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!
These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup all purpose flour (sifted)
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp baking soda
- 1/2 tsp salt
- sugar for rolling
Instructions
- Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
- In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 - 5 minutes, until the mixtures is light in color and slightly whipped.
- Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.
- Pinch off Tablespoon-sized portions of the dough; roll in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.
- Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!
Peppermint bark is one of my favorite parts of the holidays. I enjoy white chocolate year round – a little too much, probably – but there is something special for me about white chocolate with crunchy peppermint on top.
I think my true obsession with it blossomed in high school. I fondly remember studying for exams with a cup of coffee and peppermint bark next to me and the Christmas tree. Add some fluffy, falling snow, and I am in nostalgia heaven. An added bonus was that my brother hated (and still does) peppermint bark. Something about the sticky candy in his teeth. More for me!
But I can understand that some people feel guilty about eating exorbitant amounts of pure sugar. These cookies try to make a compromise. Since the peppermint bark decorates a cookie, it is easier to coerce yourself into taking just one! And the brownie cookies that support this glorious peppermint bark are a chocolate dream. They are thick and gooey but not so overwhelming that you wish you had stuck with just an after-dinner mint.
Make sure that these cookies have a place on your holiday table or at your next cookie exchange party! Direct the fans to Adventures of a Frostaholic © so that they can share the deliciousness!
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Step One.
Prep Step! Measure out all of your ingredients.
Step Two.
In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.
Step Three.
In a small bowl, mix the dry ingredients (flour, baking powder, and salt).
In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.
Step Four.
Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.
Step Five.
Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.
Step Six.
While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate! =]
The peppermint bark atop these chewy brownie cookies adds an extra touch for a tasty holiday treat!
Ingredients
- 16 ounces semisweet chocolate
- 6 Tablespoons unsalted butter
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 4 large eggs
- ½ cup light brown sugar (lightly packed)
- ½ cup sugar
- White chocolate melting chips
- Crushed candy canes
Instructions
- Prep Step! Measure out all of your ingredients.
- In a double-boiler (or a bowl over a pot of simmering water), melt the chocolate and the butter. Let the chocolate mixture cool.
- In a small bowl, mix the dry ingredients (flour, baking powder, and salt).
- In a stand mixer on medium-high speed, beat the eggs and sugar together until light in color. Mix in the vanilla. Slowly incorporate the cooled chocolate mixture. Finally, fold in the dry ingredients until incorporated.
- Chill the batter for an hour or until firm. When the time is almost up, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough with a Tablespoon and place balls of dough on the baking sheet. Bake at 350°F for about 10-12 minutes, or until the cookies resemble a crackled brownie. Set the cookies on a rack to cool.
- While the cookies cool, melt the chocolate and crush the candy canes. Dip the cookies into the chocolate, then sprinkle with crushed candy. These are best when dunked in hot chocolate!
