We teamed up with several blogging friends for a virtual cookie swap, and our contribution is these color-dipped gingerbread cookies. They’re rich, warmly spiced and irresistible—hard to part with at a cookie exchange. To help if you’re hosting your own swap, we have printable tags designed by Floating Specks. Scroll down to see the recipe and to peek at everyone else’s delicious offerings.
Click HERE to download the cookie swap printables!
Print them on cardstock to use as tags on cookie boxes, or print on label paper to use as stickers.
Makes about 30 cookies
Ingredients:
3/4 cup butter, softened
3/4 cup brown sugar
3 1/2 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons cinnamon
1 1/2 tablespoons ground ginger
1/4 teaspoon ground clove
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup molasses
1/4 cup milk
Candy melts in desired colors
Gold star sprinkles (optional)
Instructions:
1. Cream together the softened butter and brown sugar until light and fluffy.
2. In a separate bowl whisk together the flour, baking soda, cinnamon, ground ginger, ground clove and salt.
3. Combine the molasses, vanilla and milk in another bowl.
4. Add one-third of the dry ingredients to the butter mixture and mix until combined. Add half of the molasses mixture and mix again. Repeat, alternating with the remaining dry and wet ingredients, until everything is incorporated. Scrape down the sides of the bowl as needed.
5. Divide the dough into three portions. Place one portion between two sheets of wax paper and roll out to about 1/4 inch thick. Repeat with the remaining portions. Keep the dough, between the wax paper sheets, in the freezer to chill for at least 1 hour or up to overnight; this makes cutting cleaner shapes.
6. Preheat the oven to 350°F (175°C).
7. Remove the top and bottom sheets of wax paper and transfer the chilled dough to a lightly floured surface. Use cookie cutters or a biscuit cutter to cut shapes. Recombine scraps, reroll briefly, and refreeze if needed.
8. Arrange cookies on a parchment-lined baking sheet and bake for 8 to 9 minutes, until set around the edges.
9. Allow the cookies to cool completely on a wire rack.
10. Melt candy melts according to package directions. Dip half of each cookie into the melted candy and shake off excess. While the coating is still wet, sprinkle with gold star sprinkles if desired. Set on a wire rack until the coating has fully hardened.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Printables by Floating Specks | Styling and creative direction by Kelly Mindell
I love a “more is more” approach, so I was excited when Leah suggested a cookie swap. Below are the other recipes shared in this virtual exchange—so many tempting treats to choose from. Share your holiday cookies with the hashtag #ChristmasCookieSquad so we can see what you make!
Elf Quote Christmas Cookies on Lovely Indeed
Peppermint Drops on Julie Blanner
Linzer Christmas Cookies on Freutcake
Everything Sweet Sugar Cookies on Sugar & Cloth
Simple Almond Raspberry Cookies on The Effortless Chic
Blood Orange Vanilla Bean Meringues on Paper & Stitch
Cream Wafer Tree Cookies on Inspired by Charm
Italian Meatball Cookies on The Sweetest Occasion
Candy Cane Peppermint Bark Fudge on Sugar & Charm
We’d love to see your creations—tag them with #ChristmasCookieSquad!