Tag: Christmas

MULLED APPLE CIDER

Mulled Apple Cider is a perfect cold-weather treat! Made with cinnamon sticks, cloves, allspice, and fresh oranges, it will warm you from the inside out!

Everything about mulled apple cider makes it the perfect beverage for fall and winter, especially for the holidays. It’s typically served warm, flavored with warm spices, and can be made with or without alcohol, making it ideal for all your holiday parties or just sitting at home curled up in front of the fireplace. Not to mention how amazing your house will smell as the cider simmers on the stove and the scent of all the spices fill the air.

Apple Cider VS. Mulled Apple Cider

What is the difference between apple cider and mulled apple cider? Typically you drink apple cider cold with nothing added to it. You drink mulled apple cider warm or hot after it has been warmed with spices and possibly fruit. Many times alcohol is added to a mulled apple cider (more on that below).

Making Mulled Apple Cider

Mulled apple cider is incredibly easy to make, and you only need a few simple ingredients.

  • Apple cider
  • An orange, sliced
  • cinnamon sticks
  • whole cloves
  • Allspice berries
  • Star anise

Add everything to a pot on the stove and heat on medium-high until it is steaming and hot. Turn down the heat and simmer for 40 minutes. Remove the orange slices and strain off the spices. Pour into individual mugs and serve hot. That’s it! Be sure to breathe in the amazing aroma as you sip your hot mulled apple cider!

Adding Alcohol

I recommend spiking apple cider with whiskey, brandy, bourbon, or rum. Whiskey will give your spiked cider a spicier warm taste, while brandy, bourbon, and rum will give it a sweeter taste.

If you add the alcohol to the entire batch, first strain off the spices, remove the orange slices and then add the alcohol (8 to 10 ounces, depending on how strong you want it). Heat for another 10 to 15 minutes on low. Serve warm.

If you add the alcohol to individual glasses, use 1 ounce of alcohol for every 8 ounces of cider.

Mulled Apple Cider

Mulled Apple Cider is a perfect cold-weather treat! Made with cinnamon sticks, cloves, allspice, and fresh oranges, it will warm you from the inside out!
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Drinks
Servings 8 servings

Ingredients
 

  • 2 quarts (64 ounces) apple cider
  • 5 cinnamon sticks
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice berries
  • 2 whole star anise
  • 1 orange, cut into slices

Optional Garnishes:

  • cinnamon sticks, star anise, sliced apples, cranberries

Instructions
 

  • Add the apple cider, cinnamon sticks, cloves, allspice berries, star anise, and sliced oranges to a large pot.
  • Heat over medium-high heat until hot and steaming (do not boil). Once it is hot, turn the heat to medium-low and simmer for 40 minutes.
  • When the cider is done, remove the orange slices and strain off the spices. If you want to keep it hot, leave it on the stove on low heat.
    **Do not leave the oranges in the pot after the cider is done. The oranges can take on a bitter flavor.
  • Optional garnishes: Pour cider into serving glasses and garnish with sliced apple, cinnamon stick, cranberries, and star anise.
  • Store leftovers in the refrigerator for up to 7 days.

Adding Alcohol:

  • Use either whiskey, brandy, bourbon, or rum. Whiskey will give your spiked cider a spicier warm taste, while brandy, bourbon, and rum will give it a sweeter taste.
  • If you add the alcohol to the entire batch, first strain off the spices, remove the orange slices and then add the alcohol (8 to 10 ounces, depending on how strong you want it). Heat for another 10 to 15 minutes on low. Serve warm. 
    If you add the alcohol to individual glasses, use 1 ounce of alcohol for every 8 ounces of cider.

Notes

**If you plan on leaving the cider on the stove longer than an hour, remove the orange slices and spices. Oranges can take on a bitter flavor if heated for too long.
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PEANUT BUTTER BALLS

Chocolate and peanut butter are an irresistible combination, and these classic peanut butter balls bring them together perfectly!

My mom made these almost every year around Christmas time. I remember watching her dip the peanut butter balls in the chocolate and hardly being able to wait until they were ready to eat! Growing up, these just became synonymous with Christmas for me. I now get to create the same anticipation for my kids as they patiently – or impatiently – wait for me to finish making these amazing peanut butter balls.

These are similar to traditional Buckeye Balls but have Rice Krispies, which give these the perfect crunchy texture. But unlike Buckeye Balls, the entire ball is dipped in chocolate.

I have a couple of suggestions that I believe take these traditional peanut butter balls to the next level:

  • Dark chocolate: Dark chocolate is healthier than milk chocolate or semi-sweet chocolate, and there are many actual health benefits to eating it (read more here). To me, dark chocolate tastes better as well, and it certainly gives these peanut butter balls more of a rich, decadent flavor.
  • Chunky Peanut Butter: Again, this is personal preference, but chunky peanut butter adds to the wonderful crunch of these balls. I would also recommend using natural peanut butter without so many artificial ingredients.
  • Toppings: You certainly can dip these in chocolate and call it a day. But if you want to elevate these balls to the next level, I highly recommend topping these with finely chopped salted peanuts. Not only will they look amazing, but the little extra salty crunch on top is a game-changer. Also, you can drizzle leftover dipping chocolate over the top for additional visual appeal. To make my peanut butter balls look delectable, I top half of them with chopped nuts and drizzle chocolate over the other half (instructions for adding the toppings are found in the recipe below).
  • Chocolate: Whenever you melt chocolate for dipping, it is always better to use baking chocolate bars found in the baking aisle instead of chocolate chips. They melt so much smoother, and you will have chocolate with a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.
  • Using shortening or vegetable oil with the chocolate: Adding a couple of teaspoons of shortening, vegetable oil, or even coconut oil to the chocolate you are melting helps the chocolate melt more smoothly and makes for the perfect consistency for dipping. My preference is shortening because of its natural flavor.

Peanut Butter Balls

Chocolate and peanut butter are an irresistible combination, and these classic peanut butter balls bring them together perfectly!
5 from 2 votes
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Prep Time 45 minutes
Chilling Time 1 hour
Course Dessert, Snack
Servings 48 Balls

Ingredients
 

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 2 cups peanut butter, chunky or smooth
  • 1 teaspoon vanilla
  • 3 cups Rice Krispies

For Dipping Balls

  • 20 ounces of melting chocolate, either dark chocolate or semi-sweet chocolate. (use chocolate bars, not chocolate chips) **See notes
  • 2 teaspoons shortening or vegetable oil

Toppings:

  • ¼ cup finely chopped salted peanuts
  • Leftover dipping chocolate to drizzle on top

Instructions
 

  • In the bowl of a standing mixer, cream together the softened butter, sugar, peanut butter, and vanilla. Mix well.
  • Add the Rice Krispies and stir together on the lowest setting until completely incorporated. It's okay if some of the Rice Krispies get crushed.
  • Form the peanut butter mixture into 1-inch balls by squeezing the dough to compact it slightly and then rolling it into a ball. Place rolled ball onto a parchment paper or wax paper-lined baking sheet.
  • Once all the balls are rolled, place them in the refrigerator for one hour to allow the balls to chill completely.

Dipping the Peanut Butter Balls:

  • Cut up the chocolate bars into smaller pieces, and add to a microwave-safe bowl or glass measuring cup, along with the shortening or vegetable oil. Microwave on high in 30-second intervals, stirring after each interval. Continue until the chocolate is melted and smooth.
  • Drop the balls one at a time into the chocolate, and using a dipping tool or fork, remove the ball from the chocolate, tapping off the excess chocolate. Place the ball back on the baking sheet and immediately top with chopped nuts. Repeat with the remaining balls.
  • Once all the balls are done, return them to the refrigerator to allow the chocolate to set.
  • If you plan to drizzle leftover dipping chocolate over some or all the balls, allow them to chill for 20-30 minutes in the refrigerator. Give the dipping chocolate a good stir and pour it into a small zip lock bag, press the air out, and seal the bag. Snip off just a tiny bit of the corner and drizzle the chocolate in a back-and-forth motion over each ball. Return the pan to the refrigerator again to allow the chocolate to set.
  • Store in the refrigerator in an airtight container for five to six days. These also freeze well; place in an airtight container and eat within six months.

Notes

**Chocolate:  For best results when dipping the peanut butter balls, use baking chocolate bars found in the baking aisle. Do not use chocolate chips, as they contain stabilizers which prevents them from melting into the correct consistency for a smooth coating when dipping.
My preference for these balls is to use dark chocolate. Not only is dark chocolate better for you, I feel like it gives these peanut butter balls a bit of a more decadent flavor.
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EGGNOG SNICKERDOODLES

The perfect cookie for the holidays! The rich taste of eggnog combined with the soothing, warm flavor of nutmeg makes for a winning combination. These are sure to become your new favorite holiday cookie!

I have been making these cookies for years, and at this point, I don’t even know where the recipe came from. But over the years, this recipe has evolved little by little, from being a good cookie to becoming my family’s absolute favorite holiday cookie! Honestly, this recipe hardly resembles the original anymore, and with all of the crossing-off and rewriting I’ve done on my recipe card, it’s practically unreadable!

Even though this cookie is called an “Eggnog Snickerdoodle,” it initially did not have any eggnog in the recipe. That always bothered me. Wanting this cookie to be true to its name, I started adding eggnog to both the cookie dough and the frosting. And let me tell you, that simple change elevated this cookie from being “good” to “amazing!” My kids ask for this cookie every year, and I am happy to oblige. I usually make a double-batch of this recipe and freeze most of the cookies, so we have some on hand in the months following the holidays.

For this recipe:

  • Shortening vs. butter: This recipe calls for shortening, and for a good reason. Shortening is 100% fat, containing no water. Butter has both water and milk, and because of this, it will melt more quickly than shortening. Because butter melts quicker, using butter will result in a cookie that spreads out more and is flatter and crispier. Cookies made with shortening will tend to be softer and plumper. You definitely want a soft, plump snickerdoodle cookie.
  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to cool to room temperature before adding more cookie dough. Adding cookie dough to a hot pan – or even a warm pan – will start the dough softening and melting before it even gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cool water for 20 to 30 seconds – or longer if needed, until cool – dry, and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven, let them rest for 3 to 4 minutes before attempting to remove them from the baking sheet. The cookies are way too soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a few minutes. The heat from the cookie sheet will cause your cookies to flatten out even more. After 3 to 4 minutes, use a spatula and move the cookies to a cooling rack, which allows air to circulate around the cookie, cooling it quickly and evenly.

How to make these cookies:

  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper, or use silicone baking mats. Lining your baking sheet has two benefits: One, it prevents your cookies from sticking to the baking pan. Two, it creates a barrier between the cookie and the scorching hot pan. This helps to keep your cookies from over-browning – or even burning – as they bake.
  • Start by creaming the softened butter, shortening, and sugar in a large bowl of a standing mixer. Beat in the egg and rum extract. Beat until everything is creamy and well-combined.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In a medium bowl, combine all your dry ingredients – flour, salt, baking soda, and nutmeg. A whisk works best for mixing dry ingredients, as it is great at removing any lumps and keeps your dry ingredients light and fluffy.
  • Next, gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing between additions. Once everything is added, only mix until everything is combined. Do not overmix.
  • In a small bowl, combine the nutmeg and sugar, which you’ll roll the cookies in before baking. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet. Flatten slightly with a glass. **You don’t have to flatten the cookies, but you’ll get a prettier-shaped cookie if you do. Also, the icing will stay on better with a flatter cookie. Just don’t smash the cookie; you are only flattening them about halfway.
  • Bake for 10-12 minutes. Remove from the oven and rest for 3-4 minutes before removing the cookies to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.**Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to cool completely before adding the icing.

For the icing:

  • Combine the confectioner’s sugar and eggnog, mix well. If needed, add more of the eggnog or sugar in small amounts until desired consistency is reached. It should be thick but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.

Eggnog Snickerdoodles

The perfect cookie for the holidays! The rich taste of eggnog, combined with the soothing, warm flavor of nutmeg, makes for a winning combination. These are sure to become your new favorite holiday cookie!
4.67 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Course cookies, Dessert
Servings 3 dozen

Ingredients
 

  • ¼ cup butter, softened
  • ¼ cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon rum extract
  • ¼ cup eggnog
  • ¼ cup French Vanilla Creamer
  • 2 ¾ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg

For Rolling Cookies:

  • ½ cup sugar
  • ½ teaspoon ground nutmeg

Icing:

  • 1 cup confectioner's sugar
  • 5 to 6 teaspoons eggnog

Instructions
 

  • Preheat oven to 350°F. Prepare baking sheets by lining them with parchment paper or silicone baking mats.
  • In a large bowl, cream the butter, shortening, and sugar. Beat in the egg and rum extract.
  • In a small bowl, combine the eggnog and creamer, set aside.
  • In a medium bowl, combine the flour, salt, baking soda, and nutmeg.
  • Gradually add the flour mixture to the butter mixture alternating with the milk mixture, mixing well between additions.

Rolling Cookies:

  • In a small bowl, combine the nutmeg and sugar. Shape dough into 1-inch balls, then roll in the nutmeg mixture. Place 2 inches apart on the baking sheet.
  • Bake for 10-12 minutes. Remove from the oven and immediately flatten the cookies slightly with a glass – do not smash the cookie, but press down about halfway. Allow the cookies to rest for 3-4 minutes before removing them to a cooling rack. Allow your baking sheet to cool completely before adding more cookie dough.
    **Quicker method: Rinse the pan with cool water for a few seconds and wipe dry.
  • Allow the cookies to cool completely before adding the icing.

For the icing:

  • Combine the confectioner's sugar and eggnog, mix well. If needed, add more eggnog or sugar in small amounts until desired consistency is reached. It should be thick but pourable.
  • Using a piping bag, drizzle the icing onto the cookies. Allow the icing to set.
  • Store in an airtight container for 4 to 5 days.

Notes

Freezing cookies: Freeze in an airtight container or freezer bag, and eat within six months.
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CANDY CANE KISS COOKIES

A rich, dark chocolate cookie topped with a peppermint candy cane kiss. I dare you to eat just one! These are perfect for all your holiday parties or cookie exchanges.

I love making cookies, especially at Christmas time. I even have some cookies that I only make at Christmas. This is one of them – and that is mainly because it’s the only time of year you can actually buy the Hershey’s Candy Cane Kisses. The combination of the rich, dark chocolate and the peppermint kisses is pure perfection!

These cookies never last long at our house, and I can’t blame the kids this time; I eat my fair share too! The bigger problem is keeping the kids from eating all the candy cane Kisses before I can get the cookies made!

This year, I struggled even to find Hershey’s Candy Cane Kisses. They are popular, and because they only release them at Christmas time, people buy them up quickly. But I was on a mission. It took running around to 4 different stores, but I found them! I grabbed four bags and danced out of the store! Don’t worry – I left a few bags for the next shopper.

One word of warning: these cookies are addicting! And I am not responsible for any overindulging!

Tips and tricks for these cookies:

  • I highly recommend using dark powdered cocoa. It gives these cookies a chocolate richness that is amazing. Regular chocolate cocoa is good but won’t give you the same depth of rich chocolate flavor.
  • One of the challenges with any “Kiss” cookies is the candy melting when you put them on hot cookies. I solve this by refrigerating the Kisses before I make the cookies. Having the Kisses chilled first makes a big difference in how they hold up once you put them on the cookie. So, before I even begin making the cookies, I unwrap the Kisses and place them in the refrigerator. Doing this a few hours ahead of time is even better. And remember to put the Kisses back in the refrigerator in-between batches.
  • Another trick to help your Kisses hold up with the heat is not adding them to your cookies as soon as they come out of the oven. Instead, when you take your cookies out of the oven, allow them to rest for 3-4 minutes on the cookie sheets before adding the Kisses. Then gently press the Kisses into the cookie. If a big crack forms in the cookie, gently press it back together.

Store cookies in an airtight container for up to 5 days.

Candy Cane Kiss Cookies

A rich, dark chocolate cookie topped with a peppermint candy cane kiss. I dare you to eat just one! These are perfect for all your holiday parties or cookie exchanges.
4.25 from 12 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Course cookies
Servings 3 dozen

Ingredients
 

  • ¾ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 1 ¾ cups flour
  • ½ cup unsweetened special dark cocoa powder
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • ½ cup granulated sugar, for rolling cookies
  • candy cane Hershey's Kisses, unwrapped and chilled in the refrigerator

Instructions
 

  • Unwrap the Hershey's Kisses and put them in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies). Be sure to return them to the refrigerator in between batches.
  • Preheat oven to 375°F.
  • Prepare your cookie sheets by lining them with parchment paper or silicone baking mats.
  • In a standing mixer, cream together butter and sugars, creaming well.
  • Add egg and vanilla, beat well.
  • Mix flour, powdered cocoa, baking powder, and salt with a whisk.
  • Add the dry ingredients to the wet ingredients, and mix just until combined. Do not over mix.
  • Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.
  • Bake in preheated oven for 8-10 minutes.
  • Allow the cookies to rest on your cookie sheet for 3-4 minutes. This allows them to cool slightly before adding the Kisses. Next, place a Hershey's Kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly. If needed, press larger cracks back together gently.
  • Move cookies to a cooling rack to finish cooling.
  • Wait to add more cookie dough to the baking sheet until the baking sheet has cooled. For a quicker method, run the pan under cool water for a few seconds, dry the pan and continue.
  • Store cookies in an airtight container for up to 5 days.

Notes

Freezing cookies: Allow cookies to cool completely. Freeze in an airtight container, and eat within six months.
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PEPPERMINT HOT COCOA MIX

With the perfect blend of peppermint and chocolate, you can make those chilly winter mornings a little more cozy with a warm cup of peppermint hot cocoa.

It’s the holidays, and peppermint is “in,” and pumpkin is “out” – just kidding, pumpkin is never out! But seriously, it is the season of all-things-peppermint! And for those of you who love hot cocoa, it’s time to welcome the Christmas season with a cup of indulgent peppermint hot cocoa. But no rule says you can only drink this during the holidays, so you have my permission to indulge whenever the mood strikes!

My kids go crazy for this peppermint hot cocoa. I decided to create this recipe because, for one, Starbucks is expensive (that’s where I used to buy it), and two, it’s too easy not to make it at home. So if you have 10 minutes to spare, you can make homemade peppermint hot cocoa. This is a bulk recipe and will yield about 20 servings, so this recipe should last you a few months.

For this Recipe:

I started with my basic Hot Cocoa mix recipe and added crushed peppermint candy. A small change but a completely different, indulgent drink.

The recipe has four ingredients: confectioners’ sugar (powdered sugar), powdered cocoa, peppermint candy, and salt. The salt brings out the chocolate flavor, so don’t omit the salt.

You can use either candy canes or Peppermint Starlight Mints. Place them in a food processer and pulse into very fine crumbs, basically pulverizing them into candy dust. This only takes a few seconds.

When making hot cocoa mix, it’s important to sift all your ingredients. This removes any clumps and helps to get everything incorporated thoroughly.

Store in an airtight container; it will stay fresh for up to 6 months. But if your kids are anything like mine, it won’t last that long!

To Serve:

  • Stove Top: Mix 1 cup of milk with 2-3 tablespoons (depending on sweetness preference) of peppermint hot cocoa mix in a small saucepan. Heat over medium heat. Bring just to a simmer – but do not boil. Stir so the milk does not scald. Pour into a mug and top with whipped cream or mini marshmallows. Garnish with crushed candy canes or mints.
  • Microwave: Mix 1 cup of milk with 2-3 tablespoons (depending on sweetness preference) of peppermint hot cocoa mix. Heat in the microwave until hot and steaming. Top with whipped cream or mini marshmallows. Garnish with crushed candy canes or mints.

**Pro-tip from my kids: Add a splash of French Vanilla creamer to the hot cocoa for a truly decadent experience!

Peppermint Hot Cocoa Mix

With the perfect blend of peppermint and chocolate, you can make those chilly winter mornings a little more cozy with a warm cup of peppermint hot cocoa.
5 from 1 vote
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Prep Time 10 minutes
Course Drinks
Servings 20 servings (roughly)

Ingredients
 

  • 1 cup finely crushed candy canes or Peppermint Starlight Mints (about 40 candy mints)
  • 1 cup confectioners' sugar (powdered sugar)
  • 1 cup unsweetened powdered cocoa, regular or dark
  • 1 teaspoon salt

Instructions
 

  • In a food processor, process the candy canes or mints until you have fine candy dust. Set aside.
  • Sift the confectioners' sugar into a large bowl to remove any clumps. Next, sift the cocoa powder into the same bowl.
  • Add the salt and crushed peppermint candy, mix.
  • Sift the mixture one last time.
  • Store in an airtight container.

To Make a Cup of Peppermint Hot Cocoa: (Single serving)

  • Stove Top: Mix 1 cup of milk with 2-3 tablespoons of peppermint hot cocoa mix (depending on how sweet you like it) in a small saucepan. Heat over medium heat. Bring to a simmer – but do not boil. Stir so the milk does not scald. Pour into a mug and top with whipped cream or mini marshmallows. Garnish with crushed candy canes or mints.
  • Microwave: Mix 1 cup of milk with 2-3 tablespoons of peppermint hot cocoa mix (depending on how sweet you like it). Heat in the microwave until hot and steaming. Top with whipped cream or mini marshmallows. Garnish with crushed candy canes or mints.

Notes

Store in an airtight container for up to 6 months.
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CHEWY CHOCOLATE GINGERBREAD COOKIES

 

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
No ratings yet
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course cookies
Servings 2 dozen

Ingredients
 

  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar

Instructions
 

  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.
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These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!

**Adapted from Martha Stewart’s Cookies.

These cookies are full of bold holiday flavors: cinnamon, cloves, nutmeg, and ginger – lots of ginger! Not only does this recipe call for ground ginger, but also for freshly grated ginger, which gives these cookies a zing of flavor!

When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived! But I promise you are not breaking any rules if you decide to bake these at other times of the year. I do!

When I made these cookies this week, both my kids were skeptical but gave me an enthusiastic “YUM!” when they tried them. The combination of the sweet, earthy flavor of chocolate and the zing of fresh ginger are what makes these cookies a real winner!

These cookies have a few extra steps than some other “simpler” cookies, but I guarantee the extra work will be worth it in the end! Chilling the dough makes it much easier to work with and prevents the dough from spreading too much when baking.

You’ll notice that this recipe does not have any eggs – that is not a typo! This is the first cookie recipe that I’ve made that didn’t have egg in it – and I was skeptical. But hey, it works! They are soft and chewy, just the way a cookie should be!

Tips and Tricks:

  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the same pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to cool to room temperature before adding more cookie dough. Adding cookie dough to a hot pan – or even a warm pan – will start the dough softening and melting before it gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cold water for 20 to 30 seconds (or longer if needed) until cooled. Dry, and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven, let them rest for 2 to 3 minutes before attempting to remove them from the baking sheet. The cookies are way too soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a couple of minutes; the heat from the cookie sheet will cause your cookies to flatten out even more! After 2 to 3 minutes, use a spatula and move the cookies to a cooling rack, allowing air to circulate around the cookie to cool them quickly and evenly.

 

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course cookies
Servings 2 dozen

Ingredients
 

  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar

Instructions
 

  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.
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