Last week I shared some cute Christmas Tree Cookies I made with gingerbread dough. Gingerbread cookies are one of my favorites, especially around the Christmas season. Gingerbread cookies stay fresh for up to two weeks, so they are a great choice for a busy season too! This dough can be rolled thin to make crisp cookies, or a bit thicker for a soft cookie.
6 cups all-purpose flour
1 Tablespoon baking powder
1 Tablespoon ground ginger
1Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 cup butter
1 cup molasses
1 cup brown sugar
2 teaspoons vanilla extract
1. In a large bowl, gently stir together flour, baking powder, and all spices. Set aside.
2. In the bowl of your electric mixer (or other large bowl), beat butter until smooth. Add brown sugar, molasses, eggs and vanilla.
3. Gradually stir in the dry ingredients until they are fully incorporated.
4. Divide the dough into 3 pieces, and flatten into rounded disk (about 1 1/2 inches thick). Wrap dough in plastic wrap and refrigerate for at least 3 hours.
5. When dough has chilled, preheat oven to 350*F. On a lightly floured surface, roll the dough out to desired thickness (1/4- 1/2 inch thick). (The dough can be rolled out and handled just as I described in my post HERE). Cut into desired shapes with cookie cutters. Place cookies at least 1 inch apart on a baking sheet lined with parchment paper or a Silpat type liner. If the dough is too sticky or soft to work with, put it in the refrigerator or freezer for a few minutes to firm up.
6. Bake for 9-12 minutes (depending on the size of cookies). Cool slightly on cookie sheet, then move to a cooling rack to cool completely.
7. Frost with royal icing, if desire. HERE is the royal icing recipe I use, as well as some decorating tips to get you started.
Recipe Source: My own slight variation on several widely available recipes.
The stores have already announced that Christmas is well on it’s way, but I think I can squeeze in this one last set of fall cookies. These would make a beautiful addition to your Thanksgiving dessert selections, or could be bagged individually as a beautiful place card, or take home treat. One of the great things about decorated cookies is you can make them several days (up to a week) in advance and they will be perfectly delicious!
My sugar cookie recipe and directions are HERE.
And a great decorating tutorial to get you started is HERE.
Here are a few more treats that you may want to add to your Thanksgiving menu…
Pumpkin Pecan Cupcakes
Pumkin Cookies with Maple Icing
Rolo Pretzel Bites (a yummy snack that could be included with casual appetizers)
Cream Cheese Pie (this is what I’m bringing to my sister’s house for Thanksgiving)
Yesterday I spent most of the day baking and decorating cookies… my idea of a fun day! One of the projects I was working on were these cute gingerbread trees (using my Gingerbread Cookie Recipe)
The inspiration for the trees came from some adorable Christmas labels I got from Littlebeane Boutique.
Pretty close match, don’t you think? I was pretty happy with them! =)
And aren’t those labels beautiful? I first became of fan of Littlebeane Boutique over a year ago, when I was looking for invitations for my daughter’s candy party. I was so thrilled with the invitations, and have been a big fan of Littlebeane Boutique ever since! The shop owner, Lori, designs some of the most original and adorable invitations, tags and labels I’ve ever seen!
Would you like some pretty labels to dress of your holiday baking projects?
Littlebeane Boutique is going to give 2 lucky Glorious Treats readers 2 sheets (same design) of custom round labels. The shop has tons of adorable designs to chose from! Take a look HERE.
~ How to enter ~
For one entry- Just head over to Littlebeane boutique and take a look at all of the adorable designs. Then come back here and leave a comment telling me your favorite item or design from the shop.
For a second entry- Hop over to Facebook and “like” Littlebeane Boutique, and Glorious Treats too (of course)! Come back here and leave a comment that you have “liked” both pages. If you have a moment, be sure to say “hi” to Lori on the Littlebeane Boutique Facebook page.
For each entry, PLEASE include your e-mail address!
Entries with no contact information will not be eligible to win.
A maximum of two entries per person.
The winners will be chosen using Random.org. The giveaway will end Wednesday, November 24th at 10:00pm Pacific time.
Cookies packaged in small Wilton Treat Boxes (available on Amazon- follow link, also available at Michael’s, JoAnn’s, etc.).
~~~~~~~~~~~ Giveaway Closed ~~~~~~~~~~~
Winning comments chosen by Random.org…
#14 Coral Diva
Congratulations! I’ll be contact the winners to let you know how to collect your prizes.
Here’s a peek at my dining room table… I mean “craft room” today. I’m busy working on 4 different projects… Christmas presents for friends, bowling themed cookies for a friend’s son, and two other little projects I’ll share soon.
I was a bit slow, but I just posted the winner for the giveaway from Simply Caked
(I posted on the original giveaway post, HERE
The winner is comment #118- Kristi. Yay! Please e-mail me (since you didn’t leave yours, opps!) firstname.lastname@example.org
For those of you who didn’t win, I have a litle treat anyway…
Thru November 30th use the coupon code GLORIOUS15 to receive 15% off all of their great baking supplies! Head on over to Simply Caked
and stock up for all your holiday baking.
Now, I’ll head back to my cookies…
It’s a little hard to tell by looking, but the pretty cake above is a delicious apple cake.
Here, does this photo help…
Yesterday I bought a dozen apples from Costco, and then came home to realize I already had about 6 apples in the fridge. Time to make something with apples!
I dug into my little recipe file and pulled out a hand-written recipe from a good friend (thanks Pam!).
Then last night after the rest of my family was asleep, I enjoyed a quiet evening of baking. The recipe comes together pretty quickly, and creates a delicious aroma while baking! After it was baked and cooled a bit, I set it on one of my new favorite cake stands. It was little a pretty little gift waiting for me in the morning to see a fresh baked cake on a pretty stand. For breakfast I had a glass of milk and a slice (or two!) of moist, delicious apple cake.
Fresh Apple Cake
2 cups flour
2 teaspoons baking soda
1 Tablespoon cinnamon
4 cups chopped apples (no need to peel)
1 3/4 cups sugar
1/2 cup oil
2 eggs, well beaten
2 Tablespoons vanilla extract
3/4 cup chopped walnuts
Preheat oven to 350*F.
Grease and flour a bunt pan or angle food cake pan.
Stir flour, baking soda and cinnamon together in a medium bowl and set aside.
In a large bowl combine chopped apples, sugar, oil, eggs, vanilla and nuts. Stir until well combined.
Add in flour mixture and stir until fully incorporated.
Pour (or scoop- the batter is a bit thick) into prepared pan.
Bake 50-60 minutes (test with toothpick for doneness… yes I know “doneness” isn’t a word!).
Cool before removing from pan.
Dust with powdered sugar just before serving.
Cake will keep well (if covered) at least 2 days (maybe 3, but I always eat it before then).
Recipe Source- Recipe shared from a good friend (and one of the best cooks I know!) Pam S.