That’s very similar to what I made…but my recipe had no cloves. They really are delicious.
I will say…I put some XXX sugar in my sifter and just sifted some on top of the cookies once they were cool. Made them look pretty!
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Thank you both! I’m not making gingerbread men - or women - either - just round cookies
Really, my recipe is very easy. But definitely use 1 1/2 Tsp of finer instead of 1 Tsp
I’m going to try @Parentof2014grad recipe also…when I run out of cookies here. I have 8 batches of cookies to work through.
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The chocolate cherry pecan cookie recipe was a big hit. Not so much for white chocolate macadamia coconut cookie, so next year I won’t do that recipe again.
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This is my go-to gingerbread recipe. It’s from Mrs Fields. Makes a huge batch of soft, gingery, delicious cookies! You can see from the pencil marks that I often cut the recipe in half. Yummmmm
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Also… Near the beginning of this thread I posted a recipe for maple frosted gingerbread cookies. Those cookies are super delicious even without the frosting and are drop cookies! So no rolling!
I post this because I am making them right now, they’re not frosted yet and H keeps stealing them…
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I think I have that cookbook.
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Argh. I couldn’t find sanding sugar so i bought turbinado, but I now realize that I didn’t buy enough. Is it a mainly looks thing or instrumental to the taste?
I think just a looks thing. Like, maybe just dip the top in the sanding sugar? The crunch of the sugar was nice but not necessary.
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I made these today - I’m so glad I did! I think all the gingerbread recipes here were good ones but decided my family would enjoy the maple glaze. Mine spread out a good bit but I intentionally made them smaller - I prefer a small cookie over a large one - that way I can have a couple varieties when I’m snacking!
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Found the teacher recipe for the gingerbread cookies!
These are a “SOFT COOKIE” that little ones like. To make the “sour milk” I sometimes use equal parts of milk with vinegar. About 2 tbsp of vinegar and 3 tablespoons of milk. It will curdle and then you use 2 tbsp of that mix and will add it to the baking soda (in the bowl) and you’ll see the fizz
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Glad you liked them! Here’s how I decorated mine today. I think they look awesome, if I do say so myself!
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I think I could decorate my chocolate crinkles similarly. Very festive!
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You all are making some seriously beautiful looking cookies! Friends and family will appreciate your loving hard work!
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My last batch of cookies for the house. Tomorrow I will be making 2 cakes.
Cherry chocolate pecan cookies
Gluten free Mexican Wedding cakes
Gluten free Linzer cookies with raspberry jam, it’s fun making the, it was like playing with play dough.
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OK, I made these. Was your dough really dry? I think they taste fine, but I do with they were moister.
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The uncooked dough was a little dry (I was a little worried) but the cookies were light and tender.
How dry was your dough? For example, when I pressed the cranberries into the dough balls, some cracked and some did not…and the ones that cracked were easy to repair before baking. When I made the second batch, I kind of warmed up the dough balls in my hands as I rolled them.
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These were my Mexican wedding cakes for my cookie swap.
I really liked these tuxedo tahini cookies - very tasty.
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I made those Mexican wedding cake cookies but we call them Russian Tea Cakes. I mixed some red sugar into part of the xxx, and some green into part of the xxx before I rolled them. They really sparkle and add some subtle color to our Christmas cookie plate.
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