A few weeks ago I was stumbling around some food blogs, and I came across Abby Sweets read that she was hosting a 12 Weeks of Christmas Cookies bake along. I had to join in. I love making Christmas cookies and every year it is one of my favorite parts of Christmas. I tend to make the same things year after year and I thought that this would be a good way to add some new cookie recipes to my repertoire. Not only did I decide to add some new recipes, but I am going to try to do a new and cute cookie packaging idea for each one as well.
For the first week, I have to admit I had a hard time baking Christmas cookies. It has been 100 degrees all week and quite honestly, I have not really been in the mood to bake cookies. And I am also so not ready for the holidays. I am sort of in denial that the holidays will be here before we know it. Instead I made a cookie that reminds me of fall (but is also a perfect Christmas cookie). I had out my red and green ribbons but I just could not go there quite yet. So I decided to do a more generic package that you could use for any occasion.
This cookie came out of my favorite baking cookbook, you cannot go wrong with a Dorie recipe. This cookie was a request from my husband. His favorite cookie is called a Spiced Moravian cookie from Salem Baking in Winston-Salem, North Carolina. This cookie is a paper thin spice cookie that I could never duplicate. They are so thin that I have never understood how they are not more fragile than they are. But this cookie, is very close in taste. Coincidentally, one of my favorite cookies is a gingersnap that you can only buy in the late summer and fall in the Northeast. I cannot remember what they are called, but they have a very distinct orange and black box. I love them. These are very similar in taste as well, but are softer. So what I am I trying to say? These are the best spice cookies that I have ever put in my mouth. Everybody wins.
2 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
pinch of freshly grated black pepper
1 1/2 sticks room temperature butter
1 cup packed brown sugar
1/2 cup molasses
1/2 cup sugar for rolling
Cream together the butter, brown sugar, and molasses. Beat for 2 minutes on medium speed. Scrape the sides frequently.
Add the egg and beat for another minute.
In another bowl, whisk together the dry ingredients.
Add the dry ingredients to the butter mixture. Mix just until the flour is incorporated. Do not over-beat the dough.
Divide the dough in half and wrap it in plastic wrap.
Chill the dough for 30 minutes in the freezer or at least an hour in the refrigerator. Line your cookie sheets with parchment paper.
Scoop out some dough and roll it into a ball.
Roll the dough in sugar.
Dip the glass in sugar and use the bottom to flatten out your cookies.
I cannot help myself, even though they were already rolled in sugar, I still sprinkled them with some sanding sugar. If I had my way, everything would have a sprinkling of sanding sugar on it.
Bake in a preheated 350 degree oven for 12 to 14 minutes. The tops will “feel set to the touch” according to Dorie. Cool on a rack.
I used a 4×4 Kraft paper box lined with parchment paper. I love Kraft paper. It is more interesting than plain white and you can do a million things with it. I got this box at Michaels. Fill with cookies.
I cut two strips of scrapbook paper and using glue dots, wrapped them around the box.
I attached a cute tag and that was it. It took about 5 minutes from start to finish. I had everything that I needed in my scrapbook stash.
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