It’s the most wonderful time of the year!
i lived through the first snow of winter in the intoxicating city of Seoul.
gleefully traipsing over fresh snow-covered paths,
& watching the quiet snowfall paint the sky.
so i wanted to create my own white Christmas –
a woodland winter wonderland,
a marshmallow world filled with chocolate mushrooms & festive candy cane,
& merry gingerbread cookies.
these are the best gingerbread cookies i’ve ever had!
deliciously christmassy & full of spice,
soft & with lovely depth (that orange juice – shh!).
for family & friends,
& a little extra for yourself – i mean, Santa!
2¼ cups flour
1 tsp baking soda
2-2½ tsp ground ginger
1 tsp cinnamon
½ tsp cloves
¼ tsp salt
¾ cup, 170g unsalted butter, softened
½ cup white sugar
½ cup brown sugar
1 tbsp orange juice
¼ cup molasses
dulce de leche/nutella/chocolate bars or any other delicious stuffings (optional)
1. Sift together the dry ingredients (flour, baking soda, spices & salt).
2. Cream the butter & sugars.
3. Add the egg & beat until fully incorporated.
4. Add the orange juice & molasses until combined.
5. Refrigerate for at least 2-3 hours (or in the freezer for half an hour).
6. Preheat the oven to 175˚C/350˚F degrees.
7. Scoop about 2 tbsp balls & flatten on a lined baking tray with the bottom of a glass (it should still be really thick but clearly flattened). For stuffed cookies, flattened out the cookie batter into a disc. Dollop your desired filling in the center, then close up like a dumpling. Flatten slightly.
8. Bake for 9-11 minutes.
9. Eat warm & let the filling decadently ooze out, or save for Santa.
“It’s a marshmallow world in the winter
When the snow comes to cover the ground
It’s time for play, it’s a whipped cream day
I wait for it the whole year ’round”
enjoy a serenade of festive songs while you bake those cookies! xoxo