I was in the kitchen all day yesterday baking up a storm! We made the best super soft gingerbread cookies. We (Avery and I) had the Christmas playlist a-shufflin’, cookie cutters a-clangin’ and flour a-flyin’. Thinking about it now, I wish I had taken a picture of just the mess, it was major.
Here’s what we made:
Super Soft Gingerbread Cookies – this recipe came from my SIL Nicole (thank you Nicole!) and it’s a good one. So good and soft that I prefer these cookies without the frosting.
Ginger Bread Cookies
1 1/2 cups dark molasses
1 cup dark brown sugar
2/3 cup cold water
1/3 cup butter
6 cups flour
1 tsp allspice
2 tsp ginger
1 tsp cloves
1 tsp cinnamon
1 tsp salt
Mix all wet ingredients together then add in all the dry ingredients. Cover and refrigerate at least 2 hours or best if overnight. Roll out 1/4″ thick and cut into shapes. Place on un-greased cookie sheet and bake at 350 degrees for approx. 10 minutes. Let cookies rest in the pan for another 2-3 before transferring to rack for cooling.
1 stick butter
1 can sweetened condensed milk
1/4 tsp salt
1/2 tsp vanilla
Mix butter, salt and vanilla together. Add powdered sugar and condensed milk to desired consistency. If using a frosting decorator, you will want the frosting to be a bit thicker.
Next Up: Candy-Cane Marshmallows
I’ve wanted to make these for so long, and I finally did. I followed this recipe, but tweaked it a bit with the candy cane flavor and the pretty, marble-ized effect from this recipe. We cut them out with tiny shapes so that they could float in hot chocolate.
We took all this sweetness with us up to my sister’s house for dessert last night.
For dessert, we had a hot chocolate bar with all the good stuff to top it with: reddiwhip, these marshmallows, and crushed up candy canes aka “Handmade Peppermint Snow”. We also had a cookie decorating contest. Can you guess who won?