Lately, I’ve had a one-track mind. I’ve been thinking about holiday gifts nonstop. I know from seasons past that December is going to be crazy busy, but all I can think about is making this our best season ever. Yes, we bake our treats year round and offer cookie gifts for all the major holidays, but the winter holidays a) have the most fun and tasty treats of all, b) put people in the spirit to give and give back, and c) leave so many people asking “what do I get THIS person for Christmas?” Baking for Good gifts address all three of these issues, which in my opinion makes our cookies just about the sweetest gift of the holiday season. Anyone care to challenge me on that? :)
I know it’s only November, but the next few weeks are going to fly by. If you’re planning to send holiday gifts this year, I hope you’ll think about sending baked goods from Baking for Good and supporting a cause that you or your recipients care about. Additionally, I would love if you could please spread the word to your friends or colleagues as they’re starting to think about holiday gifts. We bake lots of delicious goodies that can be ordered online (see our holiday gifts section), and we also offer customization and streamlined/offline ordering for large orders such as business gifts. Any questions about customized gifts or large orders can be directed to me at emily [at] bakingforgood [dot] com.
As a little thank you for spreading the word about our holiday gifts, here’s our favorite gingerbread cookie recipe. If you’re not interested in baking them yourself, you can always order them here!
Baking for Good Gingerbread Cookies
- 3 cups unbleached all-purpose flour, plus an additional 1/2 cup or so to have on hand for rolling out the dough
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 3/4 teaspoon kosher salt
- 1 large egg
- 1/2 cup unsulfured molasses
- royal icing (recipe not included)
- In a large bowl, mix together the flour, baking soda, and baking powder. Set aside.
- Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in cinnamon, ginger, cloves, and salt, then eggs and molasses. On low speed, slowly add the flour mixture, mixing until just combined. Divide the dough in half, forming the dough into disks and wrapping each disk in plastic. Refrigerate at least 1 hour or overnight.
- Preheat oven to 350F. Roll out the first disk of dough between two pieces of lightly floured plastic wrap to 1/4-inch thick. Cut into desired shapes and place on a parchment lined baking sheet, 1-2″ apart. Freeze or refrigerate the baking sheet briefly to firm up the dough, about 15 minutes. Repeat with remaining dough.
- Bake cookies in the middle of your oven until crisp but not dark, 12 to 14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely.
- Now your cookies are ready to decorate. Prepare royal icing and get to work! (You can find lots of royal icing tutorials online. That’s the beauty of the internet!)