Chocolate Dipped Gingerbread Shortbread #ChristmasCookies

This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Welcome to Christmas Cookies Week! I’m so excited to be joining with a fabulous group of bloggers to bring you a week chock-full of Christmas cookie goodness.

Gingerbread Shortbread 1

I’m kicking off this week with these fabulous Chocolate Dipped Gingerbread Shortbread cookies.  In true shortbread fashion, these are a little crisp, with a melt-in-your-mouth texture. The spice of the ginger is balanced nicely by a dip in melted chocolate.

These are pretty much the definition of a Christmas cookie to me – and so adorable thanks to Sprinkle Pop sprinkles!

Gingerbread Shortbread 3

And, in the spirit of the holidays, we have some amazing prizes to giveaway from our generous sponsors. Be sure to enter – we’d love to give you one of these holiday gifts!

Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek.

Prize Package #1:

From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.

Prize Package #2:

YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.

The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.

Prize Package #3:

The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.

Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.

Prize Package #4:

One winner will receive an 11 5/8 inch x 16 1/2 inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.

The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.

  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave and freezer.

a Rafflecopter giveaway

Gingerbread Shortbread 2

Chocolate Dipped Gingerbread Shortbread
(adapted from Hungry Couple)
Makes 3 dozen

1 1/2 sticks unsalted butter, at room temperature
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp. molasses
1 tsp. vanilla
2 cups flour
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
6 oz. dark chocolate
Sprinkles (I used The Ginger Man Sprinkle Mix from Sprinkle Pop)

Preheat the oven to 350 degrees.

In the bowl of a stand mixer, cream together the butter and sugars. Stir in the molasses and vanilla.

In another bowl, whisk together the flour, ginger, cinnamon, and salt.

Add the dry ingredients to the wet ingredients until just combined.

Roll out the dough to approximately 1/2″ thick and cut into even strips. My cookies were about 1″ x  3 1/2″, and the dough made just about 3 dozen.

Bake on a parchment-lined cookie sheet for 12-15 minutes, until the edges are lightly browned. Let cool.

When cool, melt the chocolate in the microwave on half power. Dip each cookie stick in the melted chocolate and sprinkle with sprinkles.

Looking for more Christmas cookie inspiration? Here are more than 30 ideas from my fellow blogger friends, with more to come every day this week!

#ChristmasCookiesWeek Monday Recipes

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

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Egg Roll in a Bowl

My friends have been raving about this recipe and now that I’ve tried it I totally understand why. This is super simple – but super good.

The idea here is that you make egg roll filling, but don’t go through actually wrapping it up – which is kind of brilliant. I’ve made egg rolls before, but they’re time consuming and deep fried, so they’re not something I make on the regular. This version is lighter and perfect for a weeknight!

Egg Roll in a Bowl

Egg Roll in a Bowl
(adapted from Mostly Homemade Mom)
Serves 4

1 lb. ground pork
1 bag coleslaw mix
1/2 cup soy sauce
5 cloves garlic, minced
1/2 tsp. ginger
1/2 tsp. Chinese five spice
1/2 tsp. sesame oil

In a large skillet, brown the ground pork, breaking up as it cooks. Once cooked, stir in the coleslaw mix.

Stir together remaining ingredients in a small bowl then add to the pan. Toss to coat. Cook for five more minutes, to let flavors combine.

Egg Roll in a Bowl

 

Carrot Ginger Muffins #ImprovCookingChallenge

I feel like the entire internet is dieting – especially the food blog world. And I feel like I’m totally playing into it by posting a gluten free/grain free/paleo recipe today – right after another lightened up recipe.  Am I dieting? Not really. But these muffins are in keeping with some resolutions.

Resolution #1 – Use up what’s already in the pantry/fridge.

Resolution # 2 – Make more of an effort to link up with the #ImprovCookingChallenge monthly.

I love this group because it regularly stretches me outside my comfort zone, but it’s something I dropped the ball on again and again in 2017. Here’s to a new year and more consistency!

CarrotGingerMuffins

The theme for January is Ginger and Spice – and I was immediately drawn to these muffins because I already had all the ingredients on hand (yay, resolution #1!) These make a nice grab-and-go breakfast or snack and my kids gobbled them up.

improvchallenge

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page.  If you’d like to see previous creations, check out our Pinterest board.

CarrotGingerMuffins2

Carrot Ginger Muffins
(from Savory Lotus)
Makes 12 muffins

2  cups blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
Pinch of clove
3 eggs
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 Tbsp. grated fresh ginger
1/2 cup shredded, unsweetened coconut
1 cup grated carrot
3/4 cup raisins, soaked in water for 15 minutes and drained

Preheat your oven to 350 and line a muffin tin with paper liners.

In a bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and clove.

In another bowl, beat together the eggs, maple syrup, and coconut oil. Stir in the ginger, coconut, carrot, and raisins. Add the wet ingredients to the dry and stir until combined.

Divide between wells of the muffin tin. Bake for 20-25 minutes.

Ginger Chocolate Chip Cookies #ChristmasCookies

If gingerbread and chocolate chip cookies had a baby, these would be the result. They are the ultimate Christmas cookie. I love everything gingerbread-spiced this time of year, but I’m also a chocolate fanatic. Marrying them is a match made in heaven.

These unassuming cookies are going to be the star of your holiday cookie trays or the hit of your cookie exchange this year – trust me!

GingerChocolateChipCookies

Ginger Chocolate Chip Cookies
(from Marsha’s Baking Addiction)
Makes 3 dozen

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cornstarch
1/4 tsp. salt
2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1/4 cup molasses
1 cup chocolate chips

Preheat the oven to 350 degrees.

In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, ginger, cinnamon, and nutmeg until combined.

In another bowl, whisk together the butter and sugars until well combined. Mix in the egg and molasses.

Add the dry ingredients to the wet in increments, stirring until just combined. Fold in the chocolate chips.

Roll the dough into 1-1 1/2 balls and place on parchment-lined cookie sheets. Bake for 10-12 minutes, until golden around the edges. Let cool for 10 minutes, then transfer to a rack to cool completely.

Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

 

White Chocolate Dipped Ginger Cookies #FBLCookieExchange #ChristmasCookies

Guys, it’s COOKIE SEASON! I’m seriously so pumped. Baking is one of my favorite things of the holidays. All week I’m going to be sharing new-to-the-blog cookie recipes. Some are new to me, others are family favorites. All of them are on point if you’re looking for some cookies to add to your baking list!

These little beauties were the cookies I baked up for the annual Food Blogger Love Cookie Exchange. They’re pretty simple, but once they’re dipped in white chocolate and some sprinkles are added, they look like the star of the cookie tray. And who can say no to a ginger cookie this time of year?!

I mailed these out to three food blogger friends and in return I received Chocolate Caramel Chip Cookies from If Spoons Could Talk, Oatmeal Cookies with Chocolate Chunks and Butterscotch from Jennifer Bakes, and Salted Caramel Kahlua Sugar Cookies from Seduction in the Kitchen. They were all amazing – be sure to check out those recipes today, too!

WhiteChocolateDippedGingerCookies

White Chocolate Dipped Ginger Cookies
(from Cooking Classy)
Makes 3 dozen

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3/4 cup unsalted butter, at room temperature
1/2 cup + 3 Tbsp. sugar , divided
1/2 cup packed light-brown sugar
1 egg
1/4 cup molasses
2 tsp vanilla extract
3 cups white candy melt wafers
Sprinkles, for decorating

In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until combined.

Using a stand mixer, cream together the butter, 1/2 cup sugar and brown sugar until light and fluffy. Mix in egg. Mix in molasses and vanilla.

Add the dry ingredients in increments, mixing until just combined. Cover bowl with plastic wrap and chill for at least an hour.

When ready to bake, preheat the oven to 350 degrees and add the remaining sugar to a small bowl.

Roll dough into 1-1 1/2″ balls, roll in the sugar, and place on parchment-lined baking sheets. Using the bottom of a cup, flatted the dough balls slightly. Bake for 8-10 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Melt the candy melts according to package directions. Dip the cookies or drizzle the melted candy over. Top with sprinkles if desired.

The Food Blogger Love Cookie Exchange was full of delicious cookies from a great group of bloggers. You can see what everyone baked up here:

Can’t get enough cookies? Today kicks off #ChristmasCookieWeek so today – and all week! – I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!