Gingerbread Cookies and Cookie Swap

Back in Boston, my job would host a cookie swap every year in December. It was awesome. You get to try out a new recipe or improve a familiar one. There would always be more cookies than anyone could ever want. And then of course, the inevitable sugar high after sampling everyone’s cookies is part of the fun.

To carry out this tradition in my new city, I invited friends over to my little shoebox of an apartment to swap some cookies and get cracked out on sugar.

I had a hard time deciding what to make – there are too many good cookies out there! I ended up making gingerbread; a Christmas classic. I used tree cookie cutters and decorated them with store bought cookie icing and mint M&M’s.

The cookie swap was a success. The full list of sweets included Chocolate Peppermint Buttons, Muddy Buddies, Chocolate Sambuca Crinkles, Black Sesame Seed Cookies, Mexican Wedding Cookies, Peanut Butter Nutella Swirl Cookies, Chocolate Covered Macaroons, Coconut Drop Cookies and Cranberry Orange Bread. People told me I had to make it an annual event.

It made me think of my coworkers in Boston.  I can’t wait to go back to Boston in January to see them! Yup, that’s right. I’m excited about freezing my face off in January. I need to embrace the cold and keep my thick skin otherwise I’ll become weak sauce living out here. Yesterday I overhead a lady saying, “It’s freeeeezing. It’s 48 degrees out!” I was thinking oh girlfriend, you don’t even know what cold is.

Anyways, hope all of you are enjoying lots of holiday treats! Make these gingerbread cookies if you are cookie-deprived 🙂

Gingerbread Cookies
Recipe from Martha Stewart


  • 2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/3 cup packed dark-brown sugar
  • 1/3 cup unsulfured molasses
  • 1 large egg

*In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
*Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured counter; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
*Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
*Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

Note: I baked mine for 10 minutes and they came out perfect. I used 3″ cookie cutters. 



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