This post is in collaboration with Rodelle Vanilla! All opinions are my own. I am so excited to be part of their cookie campaign again this year. Stop by their website to check out all the other ambassador’s cookie recipes!
It is finally that time of year! Let the Christmas cookie chaos begin! I have been practicing with dough recipes for weeks now. Last weekend we picked up a fresh cut tree and once the house started to smell like that sweet pine I was more inspired than ever.
Do you change your Christmas décor theme every year? Or do you keep it the same? We change ours, but filter in all of our favorite pieces. This is our first year in the new house so we wanted everything to be extra cozy with the big fireplace and the hard wood floors. Everything is red and black buffalo check with faux fur and mixed textures.
I am very excited to announce the first giveaway on Kelliericecakes in collaboration with Rodelle Vanilla! Entry is so simple. Just make sure you are following Kelliericecakes on Instagram and RodelleVanilla on Instagram, leave me a comment on my giveaway Instagram post letting me know what you are most excited about baking this holiday season, and that is it! The giveaway will last 12-2-2018 through 12-9-2018. Comment as many times as you would like! Rodelle will send the winner some of my favorite products to use during the holidays- 8oz cocoa, 2ct vanilla bean, 4oz vanilla paste, and 4oz vanilla extract.
Ok ok ok back to these soft chocolate gingerbread cookies. My favorite thing about this recipe is how they hold their shape while still being able to handle all the extra decorations. I like to dip mine in chocolate. For these I alternated with peppermint white chocolate and dark chocolate.
These cookies taste great alone, with buttercream, or royal icing. I tweaked the recipe my mom has always used to get this thick chewy texture with a hint of chocolate.
- 1 large egg at room temp
- ¾ cup of molasses
- 1 tsp of Rodelle vanilla extract
- ½ cup of sugar
- ¼ cup packed dark brown sugar
- 1 stick of room temp salted butter
- 2 tbsp of Rodelle cocoa powder
- 2¼ cups of flour plus more for the cut outs
- 1½ tsp of baking powder
- ½ tsp of baking soda
- 1 tbsp of cinnamon
- 1 tbsp of ground ginger
- ½ tbsp of ground nutmeg
- Preheat the oven to 350 degrees
- In a mixture whip the butter and sugars for 3-5 minutes until pale and airy
- Add in the vanilla, egg, and molasses
- Mix in the cocoa powder
- Sift together the flour, baking powder, baking soda, and spices
- Add in slowly until fully incorporated
- If using a standing mixture make sure to scrap the bottom in between mixing
- Wrap the dough in plastic wrap and place in the fridge for 15 minutes
- Lightly flour your working space and roll out the dough to ½ inch
- Cut out the shapes you choose and place on a parchment paper lined baking sheet
- Bake for 6-8 minutes until set and very lightly browned
- Cool on the baking sheet before moving
- Decorate once fully cooled
- If you want them dipped in chocolate just melt down your favorite chocolate without anything added
- Dip and let dry chocolate side up
- Flip and decorate
If you try out this recipe make sure you tag me @kelliericecakes so I can see all your work! Don’t forget to enter the giveaway!