It’s beginning to look a lot like Christmas… (which is only 5 days away!!!!)
Today is a wonderfully white snow day in Metro Vancouver.
The fluffy white snowflakes began falling late last night and we woke up to roads blanketed in snow. Snow makes everything look beautiful.
I hope it sticks around for Christmas. We haven’t had a white Christmas in Vancouver for a few years.. oh how lovely it would be.
However, snow in Vancouver creates chaos. Unlike most people, I actually put on brand new all weather tires a couple months ago so I was pretty prepared for the cold weather and ice. Whereas a lot of people in Vancouver don’t have all weather/snow tires, and if they do they wait until after it is already snowing to put them on….
I’ve been watching Twitter all morning and the list of accidents/cars in the ditch keeps growing.. Stay safe out there people.
What better way to celebrate a snow day (if you’re lucky enough to be home today and enjoy it!) than to bake. A warm house filled with baked goods while snow falls outside is a perfect winter afternoon to me.
I have a certain love for ginger baked goods (such as these GingerStamp cookies) – the aroma is delicious. These are soft and chewy gingerbread people with a spicy ginger bite. To make them a little more personalized, without using royal icing, I used a small letter cookie cutter to imprint our family members initials on them. They would be great for table setting cards – or on top of presents.
Stay warm inside on this snow day and bake yourself a gingerbread army.
The dough itself is easy, and only requires about an hour to chill. Little kids can help with rolling out cutting out the cookies, and even decorating if you want to add frosting.
- 3 cups all-purpose flour, plus more for work surface
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground ginger
- 2teaspoons ground cinnamon
- 1 tsp. nutmeg
- 1/2 cup unsalted butter (at room temperature)
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1. Whisk together flour, baking soda, baking powder and spices in a large bowl and set aside.
- 2. Beat butter and brown sugar together in a large bowl with an electric mixer until fluffy. Mix in eggs and molasses.
- 3. Add flour mixture, mixing on low until just combined. Divide dough in half and wrap each in plastic.
- 4. Refrigerate until cold and firm, about one hour or up to two days.
- 5. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into shapes of your choice, I used smaller gingerbread men cutters. If you want to personalized them, lightly press a small letter cookie cutter into center of the cookie. Place 1 inch apart on baking sheet lined with parchment or silicone baking mat.
- 6. Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
- Store in airtight container on counter for up to a week, or freeze.