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Christmas is about a week away! How is this happening? I’m not ready. We have all been sick pretty much since Thanksgiving. All bad colds that turned into infections. Poor Maddie has an ear infection so needless to say, it has not been a restful couple of weeks for us. Instead of thinking about how much I still have left to to do before traveling next week, I’m going to lay on the couch and eat more Christmas cookies!
How do you guys like your cookies? Are you team soft and chewy or team crispy? I love them soft and chewy. I just don’t care much for really crispy cookies, which often ends up being the consistency of gingerbread cookies. And while I love gingerbread things, I don’t like super crispy cookies!
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So, today, I’ve got a gingerbread cookie that is incredibly soft and chewy thanks to a good dose of butter and brown sugar. My other secret to big, soft cookies is to chill the dough before baking. I recommend at least three hours if you can stand the wait, but it’s so worth it! I kicked up the spices in this cookie recipe, so feel free to use less if you want. And then I decided to top these with some homemade cinnamon buttercream frosting. Yes, all of the butter. But, it’s the holidays so we’ll just have to work that butter off later, sound good? Oh, and don’t forget the sprinkles!
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