Archives for posts with tag: Cookies


It’s definitely a challenge to stay upbeat around Christmas. Especially if you’re like me and always end up having to shop at the last minute. And trying to run around the stores/dealing with all the traffic while 32 weeks preggo is a new form of torture. But I can keep going fueled o the adrenaline that I’ve found something the gift-receiver will really like.

I think I came up with such a gift for one of my girlfriends (who won’t have read this post until after she gets her gift). This poor gal let it slip that she likes gingerbread. Now of course I can’t let that go. So when I found a cute little gingerbread cookie jar at the store, I couldn’t help but pick it up and figure out how to fill it.

Btw, if you are a fan of making cut-out sugar cookies, you’ll love making cut-outs with gingerbread. Super easy to do and I think they’re really cute decorated.

Chocolate-gingerbread Cookies
adapted from Food and Wine

10 Tbsp butter, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup molasses
2 oz bittersweet chocolate, melted and cooled
3 cups flour
1/3 cup unsweetened cocoa powder
2 tsp ground ginger
2 tsp ground cinnamon
1 tbsp baking soda
1/2 tsp baking powder
1 tsp kosher salt
Pinch of ground cloves.

In a mixer, beat softened butter until light and fluffy. Add sugar and beat until creamy. Add egg and molasses, mix until combined. Add in cooled chocolate.

In a large bowl, mix dry ingredients and spices. With mixer on low, add in dry ingredients 1/3 at a time. Once dough is combined, form into a ball, wrap in plastic wrap, and chill for at least three hours.

When ready to bake, heat over to 350. Take dough, roll it out to 1/4 inch thick. Form cut-outs and place on cookies sheet with silpat. Bake for 7 minutes, rotating halfway through. Cool on cookie sheet for 5 minutes.

Decorate as you wish (I always love the royal icing decorating).


The chocolate is really nice and these are a great combination of crispy outside and chewy middle. Try them for Christmas!

Amazing how therapeutic some holiday baking is! I almost feel rested after all this baking!

Enjoy the Christmas festivities!!!

What is it about the smell of homemade cookies that can make all of your current bothers melt away? And chai gelato, but that is a whole other post.


Growing up, my sisters and I were fortunate that we generally had homemade cookies around the house. Mom’s favorite was the original toll house recipe, made with a mix of chocolate and butterscotch chips. As I got older, baking cookies was about the only cooking task I was allowed to do short of Hamburger Helper – I guess Mom was willing to tolerate the mess in her kitchen for a taste of those cookies.

Now that I’m older (but still make a ridiculous mess baking in my own kitchen), I don’t bake cookies nearly as often because it’s just DH and I at home. I was finally able to spend some time at home this weekend, and my therapy of choice were these cookies. I usually make them at Christmas, but for some odd reason I was craving oatmeal cookies, and I tend to think oatmeal cookies taste best when stuffed with something (with the exception of raisins, which I only eat in the situations when I am duped into thinking they are a chocolate chip cookie).

Try these….they are super quick to make and are awesome!

Cranberry, White Chocolate, and Oatmeal cookies
Adapted from Cooking Light
Makes two dozen cookies

3/4 cup packed brown sugar
1/4 butter, softened
1 tsp vanilla
1 egg
3/4 cup flour
1 cup regular oats
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped cranberries
2 oz white chocolate chips

Preheat oven to 350. Cream butter and brown sugar together in the mixer. Add vanilla and egg until combined.

In a separate bowl, whisk together dry ingredients. Add slowly to the wet ingredients, mix until combined. Stir in cranberries and chocolate by hand.

Spray cookies sheets with cooking spray. Drop dough by tablespoons. Bake for 12 minutes or until lightly browned. Let cool briefly on sheet, then move to a wire rack.