I love December, basically because it is a month long excuse to always be baking cookies. And listen to Christmas music. And have a lovely big ass tree in the house covered in lights and dried fruit. Plus snow if we are really lucky. December. It%u2019s a good month.
And we are getting to that time when now most of us have serious cookie making on the brain. I bet if you ask 5 people what they are planning on doing in the next few days leading up to Christmas, at least 3 of them will tell you they are making cookies because really, that is what you should be doing. That is if you like to bake. If not, then by all means, skip cookie baking.
Now what cookies to bake? Well you got to have chocolate chip, and peanut butter. Plus some no bakes and sugar cookies, but also, I think, some type of gingerbread.
These cookies are the gingerbread something. I added cardamon because I think cardamom is delicious and think everyone will think so too, And lemon because lemon goes with cardamom and ginger and lemon cardamon ginger just has a nice ring to it. Then crinkle because I didn%u2019t really want to roll out dough and cut out shapes (I was being lazy), but I wanted pretty and I am really Into the crinkle look.
These cookies were a huge hit. Not crispy like a snap, but not cakey or overly soft. A nice chew and deep in flavor. The mr was basically smuggling these cookies all day before I had a chance to really hide them and he is not a typical gingerbread lover but he told me that these cookies might just be the best cookies he has ever had. So yeah, I guess this is now my new winner gingerbread cookie recipe.
And no joke, these are probably the best smelling cookies I have ever made. I wanted to bottle up the smell and wear it on me like a teenage boy wears a new bottle of axe. Seriously, I kept sniffing my sweater all day long just to get a good hit of the smell. So good!
Now to the cookies!
The stuff. In one bowl there is flour, salt, and baking soda and powder. The other bowl is brown sugar and molasses. There there is a couple flax eggs, some oil, a lemon for it%u2019s zest, and spices of ginger, cardamon, cinnamon, and black pepper. Also powdered sugar to roll and crinkle these cookies.
Wet stuff. Sugar, molasses, flax eggs, and oil. Mix until combined.
Dry stuff. Flour, baking soda and powder, salt, and the spices. Add in the lemon zest too and whisk to combine.
Wet into dry. Grab a wooden spoon and mix until a cohesive dough forms. And yes you can give up the spoon after a minute and use your hands to complete the mixing%u2026 I did.
After dough is mixed and uniform, pop the bowl into the fridge for a little while to give he dough some time to rest. Half an hour is good and you could even leave it for a day if you wanted to, just cover it if you do.
And when the dough has had it%u2019s time, scoop, roll into balls, ans roll around and completely coat in powdered sugar.
Sugars balls of dough. Now pop them into the oven.
TA DA! Baked and all crinkly.
Let the cookies cool on a wire rack because that%u2019s how all cookie cool. And smell that delicious oh so lovely smell. It really is amazing, no?
Then onto a serving plate and now you have cookies for your mouth face.
Happiest happys of all the days to come! Now go eat cookies!
-C
makes around 2 dozen cookies
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon ground cardamom
2 teaspoon cinnamon
1 teaspoon pepper
zest of a lemon (about 2 teaspoons)
3/4 cup brown sugar
1/4 cup molasses
2/3 cup neutral oil (I used canola)
2 flax eggs (6 tablespoon warm water mixed with 2 tablespoon ground flax seed)
1/2 -3/4 cup powdered sugar
To start, grab a bowl and mix together the brown sugar, molasses, oil, and flax seed eggs until completely combines. In another large bowl, whisk together the flour, all the spices (ginger, cardamon, cinnamon,and pepper), baking powder and soda, and salt. Pour the wet mixture into the bowl with the dry and mix together until a cohesive dough forms. Place dough in fridge for about a 1/2 hour to up to a day to let dough rest for a bit. If you are going to keep in the fridge for a while, just cover it up.
When ready to bake, preheat oven to 350 and measure out powdered sugar into a bowl
Remove dough from fridge and using a scoop or just eyeballing it, scoop about 2 tablespoons worth of dough. With each scoop, roll the dough into a ball and place into the bowl of the powdered sugar and roll around unit completely coated. Place ball on a baking sheet, giving it a little pat down, NOT squishing it down, just a little indent. And don%u2019t overcrowd balls, give them a little space.
When your baking sheet full, place Into hot oven and bake for 12-13 minutes or until the cookies have puffed and flattened out a bit, are golden brown on the bottoms, and the tops are all crinkly and lovely. Once cooked all the way, remove from oven and transfer cookies onto a wire rack to cool.
Then eat a warm one. Heck, eat 2 warm ones, then do what you will with the rest.
Store cooled cookies in an air tight container at room temp for 3-4 days. They can also be frozen for long term storage but why do you need to store your cookies? Jest eat them.
As of right now, these are by far the best cookies I have ever made. Look at them. They are SO CUTE!. Worth all the effort, seeing that I do not own a ghost cookie cutter (although I think my version of ghosts are pretty fantastic) and had to hand cut out each cookie with a knife and a ghost cutout I made a few weeks back. They make me happy just looking at them. That right there is saying something. And I don%u2019t know about you and where you are, but it is getting pretty freaking cold out and I refuse to turn the heat on for a few more weeks so I do what I need to do to stay warm. If that means turning on the oven to bake cookies, then so be it. I have a feeling I am going to be making a few more batches of cookies before the months over. HA! (For reals though.)
These cookies are more or less a traditional sugar cookie with a chocolate ganache type filling, both with a hint of coconut flavor from the use of coconut oil. Something about the whole combination; the cookie, the coconutieness, and the chocolate that really had everyone (I gave them out a Barbs birthday party) praise my amazingness. I guess they are pretty freaking delicious.
Cute and delicious. Best kind of cookie!
And quick note. Yes these are ghosts but think of all the fun shaped sandwich cookies you could make. I am thinking moose shaped cookies next or maybe Christmas trees%u2026 Oh the possibilities!
Now, to the cookies!
The stuff. White sugar, coconut oil, flour, baking powder, salt, vanilla, almond milk, cocoa powder, and powdered sugar. For cookies and filling.
To make cookie dough. Beat toghetet the coconut oil with sugar and vanilla until smooth and fluffy. Add in all the dry ingredients and the almond milk and mix until a dough forms.
Wrap dough in plastic and squish tight. Place in fridge for an hour or up to a day.
After dough has had time in the fridge, grab it and roll it out on a lightly floured surface to about 1/4 inch thick.
Cut out cookie shapes. If you want to cut out eyes or a few different shapes, remember each cookie needs a top and bottom so even numbers folks.
Place cut out cookies on a baking sheet then into the oven they go.
Bakes and ghostly! Place them on a wire rack to cool and keep baking the rest of the cookies.
While cookies are cooling, make chocolate filling. Super soft, almost melted coconut oil goes in a bowl with vanilla and gets beaten together. Add in the cocoa powder, powdered sugar and pinch of salt and kept beating slowly anding in a bit of milk until the whole shebang comes together into chocolate filling awesomeness.
Once the cookies are completely cooled, fill them. The filling might have tightened up a bit so if it is not spreadable, pop into microwave for like 8 seconds to get it to move. Scoop or smear equal amounts of filling onto the bottoms of the cookies and top them off with their tops.
Done, and ready to eat.
Ghosts cookies for all your ghost fueled festivities.
-C
makes at least 16 sandwich cookies
For the cookies
2 1/4 cups all purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extact
2/3 cup soft coconut oil
5 tablespoons plant milk (I used almond)
For the filling
1 1/2- 2 cups powdered sugar
1/3 cup cocoa powder
4 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
2-3 tablespoons plant milk
1/8 teaspoon salt
Preheat oven to 350
In a bowl beat together the white sugar with the coconut oil and vanilla extract. Add in the flour, baking powder, and salt and start to mix with a spoon or fork, adding in the milk as you go. Keep mixing until completely incorporated and turns to a ball of dough. Gather together into a ball and wrap in plastic. Pat flat and place into fridge for an hour or up to a day.
To cut out cookies. Roll fridgerated dough out on a floured surface to about 1/2 inch thick. Cut out shapes, making sure to have a top and bottom for each cookie. Gather left over dough into a ball and repeat until all the dough is used.
Place cookies on a baking sheet and bake for 13-15 minutes or until they are just starting to lightly brown around the edges. Remove from oven and place on a wire rack to cook.
For chocolate filling. Beat together the melted coconut oil with vanilla. Add in the lesser amount of powdered sugar, salt, and cocoa powder. Beat on low, adding in 2 tablespoons plant milk. Beat until mixture comes together into a thick but spreadable consistency. If it seems too thick, add more milk, too thin, a little more powdered sugar.
Cookie assembly. 2 cookies at a time. A top and bottom. Spread about a tablespoon of chocolate filling to bottom cookies and pop the top on.
Eat cookies. Store what is not eaten in a airtight container for up to a week, but these ghosts will definitely not last that long.
THE LOVELY CRAZY
January 12, 2020 by maximios • Blog
I love December, basically because it is a month long excuse to always be baking cookies. And listen to Christmas music. And have a lovely big ass tree in the house covered in lights and dried fruit. Plus snow if we are really lucky. December. It%u2019s a good month.
And we are getting to that time when now most of us have serious cookie making on the brain. I bet if you ask 5 people what they are planning on doing in the next few days leading up to Christmas, at least 3 of them will tell you they are making cookies because really, that is what you should be doing. That is if you like to bake. If not, then by all means, skip cookie baking.
Now what cookies to bake? Well you got to have chocolate chip, and peanut butter. Plus some no bakes and sugar cookies, but also, I think, some type of gingerbread.
These cookies are the gingerbread something. I added cardamon because I think cardamom is delicious and think everyone will think so too, And lemon because lemon goes with cardamom and ginger and lemon cardamon ginger just has a nice ring to it. Then crinkle because I didn%u2019t really want to roll out dough and cut out shapes (I was being lazy), but I wanted pretty and I am really Into the crinkle look.
These cookies were a huge hit. Not crispy like a snap, but not cakey or overly soft. A nice chew and deep in flavor. The mr was basically smuggling these cookies all day before I had a chance to really hide them and he is not a typical gingerbread lover but he told me that these cookies might just be the best cookies he has ever had. So yeah, I guess this is now my new winner gingerbread cookie recipe.
And no joke, these are probably the best smelling cookies I have ever made. I wanted to bottle up the smell and wear it on me like a teenage boy wears a new bottle of axe. Seriously, I kept sniffing my sweater all day long just to get a good hit of the smell. So good!
Now to the cookies!
The stuff. In one bowl there is flour, salt, and baking soda and powder. The other bowl is brown sugar and molasses. There there is a couple flax eggs, some oil, a lemon for it%u2019s zest, and spices of ginger, cardamon, cinnamon, and black pepper. Also powdered sugar to roll and crinkle these cookies.
Wet stuff. Sugar, molasses, flax eggs, and oil. Mix until combined.
Dry stuff. Flour, baking soda and powder, salt, and the spices. Add in the lemon zest too and whisk to combine.
Wet into dry. Grab a wooden spoon and mix until a cohesive dough forms. And yes you can give up the spoon after a minute and use your hands to complete the mixing%u2026 I did.
After dough is mixed and uniform, pop the bowl into the fridge for a little while to give he dough some time to rest. Half an hour is good and you could even leave it for a day if you wanted to, just cover it if you do.
And when the dough has had it%u2019s time, scoop, roll into balls, ans roll around and completely coat in powdered sugar.
Sugars balls of dough. Now pop them into the oven.
TA DA! Baked and all crinkly.
Let the cookies cool on a wire rack because that%u2019s how all cookie cool. And smell that delicious oh so lovely smell. It really is amazing, no?
Then onto a serving plate and now you have cookies for your mouth face.
Happiest happys of all the days to come! Now go eat cookies!
-C
makes around 2 dozen cookies
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon ground cardamom
2 teaspoon cinnamon
1 teaspoon pepper
zest of a lemon (about 2 teaspoons)
3/4 cup brown sugar
1/4 cup molasses
2/3 cup neutral oil (I used canola)
2 flax eggs (6 tablespoon warm water mixed with 2 tablespoon ground flax seed)
1/2 -3/4 cup powdered sugar
To start, grab a bowl and mix together the brown sugar, molasses, oil, and flax seed eggs until completely combines. In another large bowl, whisk together the flour, all the spices (ginger, cardamon, cinnamon,and pepper), baking powder and soda, and salt. Pour the wet mixture into the bowl with the dry and mix together until a cohesive dough forms. Place dough in fridge for about a 1/2 hour to up to a day to let dough rest for a bit. If you are going to keep in the fridge for a while, just cover it up.
When ready to bake, preheat oven to 350 and measure out powdered sugar into a bowl
Remove dough from fridge and using a scoop or just eyeballing it, scoop about 2 tablespoons worth of dough. With each scoop, roll the dough into a ball and place into the bowl of the powdered sugar and roll around unit completely coated. Place ball on a baking sheet, giving it a little pat down, NOT squishing it down, just a little indent. And don%u2019t overcrowd balls, give them a little space.
When your baking sheet full, place Into hot oven and bake for 12-13 minutes or until the cookies have puffed and flattened out a bit, are golden brown on the bottoms, and the tops are all crinkly and lovely. Once cooked all the way, remove from oven and transfer cookies onto a wire rack to cool.
Then eat a warm one. Heck, eat 2 warm ones, then do what you will with the rest.
Store cooled cookies in an air tight container at room temp for 3-4 days. They can also be frozen for long term storage but why do you need to store your cookies? Jest eat them.
As of right now, these are by far the best cookies I have ever made. Look at them. They are SO CUTE!. Worth all the effort, seeing that I do not own a ghost cookie cutter (although I think my version of ghosts are pretty fantastic) and had to hand cut out each cookie with a knife and a ghost cutout I made a few weeks back. They make me happy just looking at them. That right there is saying something. And I don%u2019t know about you and where you are, but it is getting pretty freaking cold out and I refuse to turn the heat on for a few more weeks so I do what I need to do to stay warm. If that means turning on the oven to bake cookies, then so be it. I have a feeling I am going to be making a few more batches of cookies before the months over. HA! (For reals though.)
These cookies are more or less a traditional sugar cookie with a chocolate ganache type filling, both with a hint of coconut flavor from the use of coconut oil. Something about the whole combination; the cookie, the coconutieness, and the chocolate that really had everyone (I gave them out a Barbs birthday party) praise my amazingness. I guess they are pretty freaking delicious.
Cute and delicious. Best kind of cookie!
And quick note. Yes these are ghosts but think of all the fun shaped sandwich cookies you could make. I am thinking moose shaped cookies next or maybe Christmas trees%u2026 Oh the possibilities!
Now, to the cookies!
The stuff. White sugar, coconut oil, flour, baking powder, salt, vanilla, almond milk, cocoa powder, and powdered sugar. For cookies and filling.
To make cookie dough. Beat toghetet the coconut oil with sugar and vanilla until smooth and fluffy. Add in all the dry ingredients and the almond milk and mix until a dough forms.
Wrap dough in plastic and squish tight. Place in fridge for an hour or up to a day.
After dough has had time in the fridge, grab it and roll it out on a lightly floured surface to about 1/4 inch thick.
Cut out cookie shapes. If you want to cut out eyes or a few different shapes, remember each cookie needs a top and bottom so even numbers folks.
Place cut out cookies on a baking sheet then into the oven they go.
Bakes and ghostly! Place them on a wire rack to cool and keep baking the rest of the cookies.
While cookies are cooling, make chocolate filling. Super soft, almost melted coconut oil goes in a bowl with vanilla and gets beaten together. Add in the cocoa powder, powdered sugar and pinch of salt and kept beating slowly anding in a bit of milk until the whole shebang comes together into chocolate filling awesomeness.
Once the cookies are completely cooled, fill them. The filling might have tightened up a bit so if it is not spreadable, pop into microwave for like 8 seconds to get it to move. Scoop or smear equal amounts of filling onto the bottoms of the cookies and top them off with their tops.
Done, and ready to eat.
Ghosts cookies for all your ghost fueled festivities.
-C
makes at least 16 sandwich cookies
For the cookies
2 1/4 cups all purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extact
2/3 cup soft coconut oil
5 tablespoons plant milk (I used almond)
For the filling
1 1/2- 2 cups powdered sugar
1/3 cup cocoa powder
4 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
2-3 tablespoons plant milk
1/8 teaspoon salt
Preheat oven to 350
In a bowl beat together the white sugar with the coconut oil and vanilla extract. Add in the flour, baking powder, and salt and start to mix with a spoon or fork, adding in the milk as you go. Keep mixing until completely incorporated and turns to a ball of dough. Gather together into a ball and wrap in plastic. Pat flat and place into fridge for an hour or up to a day.
To cut out cookies. Roll fridgerated dough out on a floured surface to about 1/2 inch thick. Cut out shapes, making sure to have a top and bottom for each cookie. Gather left over dough into a ball and repeat until all the dough is used.
Place cookies on a baking sheet and bake for 13-15 minutes or until they are just starting to lightly brown around the edges. Remove from oven and place on a wire rack to cook.
For chocolate filling. Beat together the melted coconut oil with vanilla. Add in the lesser amount of powdered sugar, salt, and cocoa powder. Beat on low, adding in 2 tablespoons plant milk. Beat until mixture comes together into a thick but spreadable consistency. If it seems too thick, add more milk, too thin, a little more powdered sugar.
Cookie assembly. 2 cookies at a time. A top and bottom. Spread about a tablespoon of chocolate filling to bottom cookies and pop the top on.
Eat cookies. Store what is not eaten in a airtight container for up to a week, but these ghosts will definitely not last that long.