Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog.

The thing is I always thought that there are so many recipes online why would you even make mine.

However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

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Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

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That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!!!

Yield: Makes about 3 dozen cookies, depending on the size

Gingerbread Cookies

Prep Time: 10 minutes

Chill Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 20 minutes

Gingerbread cookies are the most popular cookies during the holiday Xmas season.

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Ingredients

• 6 oz, 170g unsalted butter (one and a half stick)
• 3⁄4 cup dark brown sugar
• 1 large egg, slightly mixed
• 1⁄2 cup original molasses
• 3 cups, 360g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon, 5.2g ground ginger
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon allspice

Instructions

1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
6. Preheat oven to 375F (190C)
7. Prepare baking sheets by lining with parchment paper.
8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
10. Bake 1 sheet at a time for 10 minutes
11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

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Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid.

When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories.

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These cupcakes look absolutely delightful. Don’t you agree with me?

You have to know your child’s limits, so don’t let them cook by themselves if you are not comfortable.

However, since my two oldest kids are trained properly, how to move around the kitchen I am not worried, but I do check to see if everything is alright. 

These cupcakes were a winner. My baby girl, Anna, didn’t let me share this recipe until she made it at least several times.

To be quite frank with you, the first time when I tasted these cupcakes I thought they were from the box.

They had this cooking competition and I was so sure that she used the boxed mix to win over her brother.

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I kept telling her that I do not believe her until my oldest one came out and said: “Yes, mama I lost for a reason. They are from scratch!”

He made the most amazing donuts from scratch, but cupcakes were just better.

With mouth half open and full of cupcakes, I was amazed. Well, I have to admit that I can make pretty much anything that you desire.

However, when it comes to cakes I need a lot of practice. I think my girl has natural talent. Period!

Do you allow your kids to cook or help you in the kitchen?

If they do not, I think you should. Not only that you guys create memories, but it’s a fun experience.

In addition, it gives them that sense of accomplishment so they feel proud of themselves as well as a healthy relationship with food.

Mine has more than 5 really good dishes in their repertoire that they can make blindfolded.

My oldest one goes a little bit beyond and starts to style each plate like a real chef, where my girl is all comfort. You know “put on the plate and just eat”.

Ohh! If you are wondering about my youngest one, Daniel…well he is the boss, so he usually supervises the whole situation in the kitchen when they are cooking. Hehe

Anyhow, if you make these tasty Chocolate Cupcakes with Marshmallow Cream, please tag me on Instagram.

@sandraseasycooking, using hashtag #sandraseasycooking so I could re-share your creations. Thank you so much in advance!

Yield: 12 Cupcakes

Chocolate Cupcakes with Marshmallow Cream

Prep Time: 10 minutes

Cook Time: 25 minutes

Cooling Time: 20 minutes

Total Time: 55 minutes

Simple, Tasty and Easy Chocolate Cupcakes with Marshmallow Cream

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Ingredients

• 1 cup all-purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup unsweetened cocoa powder
• 4 tbsp. organic Coconut oil room temp.
• 3/4 cup sugar
• 1/2 tsp. vanilla extract
• 2 large eggs
• 3/4 cup Milk any on hand
• 1 jar (7 ounces) marshmallow creme OR make your own (recipe below in the notes)

Instructions

1. Heat oven to 350°F. Place Baking Cups in each of 12 regular-size muffin cups.
2. In a large bowl, mix flour, baking soda, salt, baking powder, and cocoa powder; set aside.
3. In a medium bowl, mix 4 tbsp coconut oil, then add the sugar, beat well. Beat for a few minutes. Mix in the vanilla and eggs until blended.
4. Add your wet ingredients (coconut oil, eggs, sugar, and vanilla) to your dry ingredients (cocoa powder mixture). Make sure you add the wet ingredients a little at a time.
5. Add approximately 3/4 cup of milk mix/fold to combine.
6. Divide batter among your muffin cups. Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes. Remove from pan to cooling racks and cool completely.
7. Fill Cupcakes with marshmallows cream. Fit decorating bag with large star tip. Fill the bag with the filling of your choice. Pipe on the circular top of each cupcake and mounding filling slightly in center. You may also use heavy whipped cream especially if you dislike marshmallows.
8. Garnish each cupcake with chocolate organic peanut butter or any frosting that you like. Store in the refrigerator.

Notes

How to make Marshmallow Cream:

• ¼ cup of water
• Pinch of salt
• 2 egg whites at room temperature
• ¼ teaspoon cream of tartar
• 2 teaspoons vanilla extract

1. Combine together the sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil, stirring occasionally, until the mixture reaches 240F on a candy thermometer.
2. While the sugar mixture is slowly boiling, add the egg whites and cream of tartar to the bowl and mix with a whisk attachment. of your electric mixer. Whip on medium speed until soft peaks form.
3. The egg whites should be ready and waiting when the sugar mixture reaches 240 degrees F. If the egg whites reach soft peaks before the sugar mixture reaches its temperature, turn off the mixer.
4. When the sugar mixture reaches about 240 F, turn the mixer speed to low and very slowly drizzle the syrup down the side of the mixer bowl. Once you added all of the syrup, increase the speed to medium-high and beat until stiff, glossy peaks form and the mixture has cooled substantially about 6-8 minutes. Add the vanilla extract during the last few minutes of beating.

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