Hello December, I’m filled with both excitement and a bit of sadness as we start this festive month. This morning I was excited to shower treats upon my baby and my fur baby! Jacob loved the things Elfonzo brought and Jasmine was very intrigued by these boxes of treats first thing in the morning that we were all very excited to show her!! Treats before breakfast and gingerbread are currently her favourite parts of Christmas!! Jacob was excited when he noticed a Purdys Santa beside his lunch. The Purdys Santa is 100% something Mom did for me as a child on December First! December lost most of it’s magic last year when Grandma got sick and left us and I want to honor her memory and my memories of how hard she always tried to make Christmas special by doing my best to bring back the fun and magic of this special month. 🎄🎄🎄⛄️⛄️⛄️🤶🏻🎅
It’s been a hot minute since I shared a recipe but these cookies are too fun to not share!! They are soft, festive and chewy and everything that a Christmas cookie should be!
• 3/4 cup butter, room temperature
• 3/4 cups brown sugar
• 1 egg
• 1/4 cup milk
• 3/4 cup molasses
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup sprinkles
1. In a large bowl, cream together the butter and brown sugar for 2 minutes. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
2. In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
3. Beat the dry ingredients into the wet ingredients until no dry patches remain.
4. Cover with plastic wrap and place dough in the fridge for at least 1 hour but I usually leave mine 24 hours
5. Preheat oven to 350F. Line two baking trays with parchment paper.
6. Add Christmas sprinkles to a shallow bowl.
7. Use a small cookie scoop to portion the dough into even balls of dough.
8. Roll the dough in the Christmas sprinkles and place on the prepared baking trays, at least 2” apart.
9. Bake in matches for 10 minutes and cool on rack
I love this time of year! Christmas time is so magical! This year even more so for me thanks to Jacob! Im looking forward to all things Christmas. Next week one of my best friends is hosting a Christmas party and requested I bring gingerbread cupcakes. Not wanting to disappoint I did my research, combined and tweaked some recipes and came up with these moist, delicious cupcakes featuring Epicure’s gingerbread spice!
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 molasses
- 1 egg
- 1 1/3 cups white flour
- 1 teaspoon real vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 teaspoons Epicure Gingerbread spice
*Allow milk, butter, and egg to come to room temperature before beginning
Cream butter and sugar together in mixer. Add in egg, milk and vanilla.
Add in molasses. Mixture will look chunky.
With mixer running at low speed add dry ingredient mixture to wet. Once added mix throughly on med/high speed for 30 seconds. Use a spatula to scrape down sides and mix for another 10 seconds.
I frosted mine with cream cheese frosting and used a tiny fresh baked gingerbread man to decorate!