It’s Christmas! Which means it’s baking time!!!
Owing to work and vacation time and what not, I’m actually in Vancouver for Christmas rather than in Edmonton with my family. One of my coworkers took pity on me and adopted me for Christmas dinner! Naturally, I brought over dessert. I was considering shortbread cookies and gingerbread cookies, so like the decisive individual I am, I elected to make both. I adapted the gingerbread cookies from Sprinklebakes, and made these cardamom shortbread cookies.
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GINGERBREAD COOKIES (makes ~20 medium sized cookies)
- 140 g cake flour
- ¼ tsp. baking soda
- pinch of salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. clove
- 70 unsalted butter, cold
- 100 g granulated sugar
- 1 tbsp. maple syrup
- 1 tbsp. molasses
- 1 tbsp. cream
- Sift together flour, baking soda, salt, and spices into the bowl of a stand mixer.
- Use either a pastry blender or your hands to mix the butter into the flour mixture.
- Add in the sugar, maple syrup, molasses, and cream. Mix at a low speed until a firm dough is formed.
- Wrap the dough in saran wrap and chill for 30 minutes.
- When you are getting ready to make the cookies, preheat the oven to 350F and line two cookie sheets with parchment paper.
- Roll out the dough to ~1/4″ thick, and cut out desired shapes.
- If possible, chill the shaped cookie dough to minimize spreading in the oven.
- Bake cookies for 10 – 12 minutes, rotating halfway through. They should be fragrant and puffy.
- I generally prefer to grind my own spices whenever possible. I think it ends up with a way better flavour.
- When blending in the butter with my hands, I work the butter until there are mostly pea sized chunks.
- These cookies do spread a little bit in the oven.
So many cookies!