This year was my first year participating in The Great Food Blogger Cookie Swap. All donations from the swap go towards Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
The Great Food Blogger Cookie Swap partnered with Oxo, Land O’Lakes, and Dixie Crystals, who generously matched the swap’s donations, dollar for dollar, up to $3000! How great is that?!!!
As if that wasn’t enough, Oxo sent over their 7-piece Liquid Measuring Beaker Set so that I never have to eyeball my measurements again!
AND, Dixie Crystals sent over their non-stick baking mat to save me hours of scrubbing and clean-up.
Each participant is matched with three other participants, to and from whom a dozen cookies will be sent. In the end, every participant receives 3 types of cookies! So fun!!!
It’s a great way to connect with more bloggers, contribute to a wonderful cause, and eat cookies!
I thought long and hard about what cookies I wanted to bake. It needed to be pretty, tasty, and sturdy enough to withstand shipping and handling. After multiple trials, I decided on these holiday spice cookies. Their spiciness comes from hints of cinnamon and ginger that awaken your holiday taste buds!
To distinguish them as holiday cookies, I sprinkled them with my favorite holiday sprinkles, which added a fun crunch ;)
Holiday Spice Cookies
Yields 27 cookies
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Ingredients
1 ½ cups plus 1 tablespoon all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¾ teaspoon baking soda
½ cup salted butter, room temperature
½ cup packed light brown sugar
¼ cup turbinado sugar (aka Sugar in the Raw)
¼ cup granulated sugar
2 teaspoons molasses
1 large egg, room temperature
¾ teaspoon pure vanilla extract
Sprinkles for decorating
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silpat.
- In a medium bowl, whisk together the flour, cinnamon, ginger, and baking soda.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter and sugars until creamy. With the mixer on, add the molasses in a slow stream.
- Add in the egg and vanilla and mix until blended. Scrape the sides of the bowl and mix to combine.
- Add the flour mixture and stir with the mixer on low. Scrape the sides of the bowl and mix until combined.
- Press plastic wrap against the dough and refrigerate for 20 minutes.
- Roll 2 tablespoons* of dough into a ball and place on the prepared baking sheet. Top with the sprinkles and gently press into the dough. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake for 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to completely cool.
Notes
*I used a cookie scoop to ensure even measuring each time.
These look wonderful – and I love the sprinkles you chose! And your photos (as usual) look spectacular :)
Thank you! You’re so sweet :)