Christmas-time is my absolute favorite time of year.
I love going to pick out my tree and driving my family berserk by changing my mind every 5 minutes as to which tree is “fuller” or more “symmetrical.”
I just adore opening a bottle of wine and decorating my tree with the Mr. (He’s the official light putter-upper.)
Wrapping gifts and choosing the coordinating bow and ribbon the recipient would love most, brings me joy.
It’s always so special to get together for a night of chaos and craziness for Christmas Eve dinner and then a ridiculously long marathon-session of gift opening the following morning.
But in addition to all those reasons, I look forward to the holidays every year because I love to bake and give little homemade baked goods in Christmas packaging to my family and friends. It is a personal touch I look forward to bringing to the holidays each year. And I must admit, I think my family is grateful I enjoy it, definitely no complaints.
After trying Starbuck’s gingerbread loaf I knew the next flavor I would attempt would be gingerbread. It had a subtle spice flavor, a moist texture, and a creamy and sugary icing over the top. The Fiance and I were contemplating
life why they only ice the top of the cake and not the entire perimeter and decided we’d have to give gingerbread cookies a try.
I don’t know about you, but when I think of gingerbread cookies, I think of rock solid brown colored Michael’s Gingerbread House Kits which include cookies so hard I don’t recall ever being brave enough to take a bite for fear of chipping a tooth. My dentist thanks me for my restraint.
All gingerbread cookies can’t include concrete as their main ingredient. They just can’t.
Let me break it down for you:
- Big…naturally, all my cookies are way too large. Whoops.
- Soft…I know some are fans of “crunchy” cookies, not me. Give me gooey, give me breakage, give me a dozen.
- Ginger…am currently obsessed with all things spice related, meaning cinnamon, clove, pumpkin spice, etc.
- Cookies…do I really need to explain?
- Recipe…kinda an important part.
The 2,941 reviews stated they were moist, chewy and delicious. How could I not believe 3,000 people? Isn’t that the same thing as “Asking the audience?” If that’s the case, Meredith Vieria would approve.
I mean, they included ginger, cinnamon, cloves, molasses, and SUGAR! How could that combination fail?
Just as a precaution, you know, to make sure they didn’t fail, I decided to add a lil’ something special.
No, I didn’t add raffia. That’s just for pretty.
I added a glaze filled with lemon juice, lemon zest, and powdered sugar. That’s right. I won’t tell the 2,941 reviewers from the allrecipes site I doubted them and added my own sugary touch.
Now my work is complete. Now the gingerbread cookie is ready. Did I mention the lemon glaze takes about 2 hours to completely set? Well, that’s about 1 hour and 59 minutes too long. I just had to dig in.
They were delicious. These are a must-try recipe. The lemon glaze compliments the ginger flavor and ties it altogether. If you choose to make these for the holidays, prepare the dough earlier and just freeze it in parchment paper and then securely in plastic wrap. You could also freeze them baked without the glaze. Just wrap them in plastic and freeze. Pull them out a several hours before consumption. At that point, prepare the glaze, drizzle, and allow to set.
You will find the gingerbread recipe here.
For all other recipes, CLICK HERE.