Super Soft Frosted Gingerbread Cookies

I was privy to far too much deliciousness in the past week, So naturally my first instinct is to make a gazillion gingerbread cookies and ignore the fact my conscience is advising me to never eat again.

In all seriousness though I have been wanting to bake Gingerbread cookies for awhile. Most store bought or bakery gingerbread is too crunchy for my tastes, and while I adore the flavor I can never get into the texture. I kept this in mind when baking up these bad boys, and they came out flawlessly soft (a little too flawlessly if you ask me #fatkid).

I used a bunny cookie cutter because I didn’t have a ‘man’ one, contrary to popular belief Christmas is a very good time for bunnies! To hell with tradition! Anyways without further adieu I give you my recipe for: Super Soft Scrumptious Gingerbread Bunnies


*3 cups White Flour
*1 teaspoon baking soda
*3/4 teaspoon cinnamon
*3/4 teaspoon ginger
*1/2 teaspoon nutmeg
*8 tablespoons or 1 stick of melted butter or buttery substitute
*1/2 cup light brown sugar
*1/4 cup white sugar
*2/3 cup molasses
*1 large egg, or the equivalent of egg substitute
*Store bought vanilla frosting

Extra baking tools you probably want to have handy:
*Rolling Pin
*Frosting Piping tool
*Large Cutting board
*Cookie Cutter of some shape

*Preheat oven to 400° and grease a cookie sheet.
*Mix all your ingredients in a big giant bowl using a spoon, or a mixer or whatever (I always use a spoon or fork).
Once your dough is fairly well mixed begin to knead it with your hands. I always rub some flour on my hands before I start to avoid detrimental stickiness. Your dough should be a bit crumbly, but should knead into a nice giant lump with a bit of work.
*Once your dough is well kneaded you need to roll it out into a sheet using a rolling pin. I always use a cutting board and spread a bit of flour on the base before I start.
*Roll out your dough into a giant sheet and begin to cut bunnies from it. Once you have cut as many as you can mush up the dough into a ball and roll it out again, and repeat bunny extraction till there is not much dough left. With that last little bit of dough you can just form some nice round cookies so you don’t waste it.
*Bake for 13 minutes or until the dough has risen a bit but is still soft to the touch.
*Let cool for 15 minutes then frost (I use a frosting piping tool to get nice lines).

This recipe made me 20 bunnies.

Oatmeal-Snickerdoodles with Orange-Marmalade Thumbprints

I had such a lovely summery San Francisco day yesterday. Summers in San Francisco usually consist of temperatures in the mid 60’s-70’s, so it was not *warm* by any means, but there wasn’t much wind and the sun was out and I could walk outside in a light cardigan and be perfectly comfy. People tend to delude themselves into thinking that since San Francisco is in California we have great summer weather, but they don’t take into account that we are also on a peninsula. It can be windy as all hell, rainy, freezing or otherwise inclement at any old time of year, which is what makes me so grateful for days like yesterday. I decide to celebrate my joy over summer when I got home last night, and what better way to celebrate than to make my house smell like cookies…
I think Snickerdoodles are one of the most fantastic cookies ever. Friends have contributed the valuable insight that I probably am so mad for Snickerdoodles because their texture tends to be quite moist and cake-like, and I just like cake more than cookies. Consequently I baked up some of what I shall call ‘the cake of the cookie world': snickerdoodles! And not just any snickerdoodles mind you, Vegan Oatmeal Snickerdoodles with Orange Marmalade Thumbprints. I started off with a basic Snickerdoodle recipe from La Dolce Vegan and made a few subtractions and a few additions to keep it interesting.


Cookie dough:
*1 and 1/2 cup flour
*4/3 cup sugar
*2 tsp baking powder
*1/2 cup soymilk
*1/2 cup quick oats
*1/2 cup canola oil
*1 tablespoon vanilla

*4 tablespoons sugar
*1 teaspoon cinnamon
*Jar of Orange Marmalade or another Jam or Jelly of your choice


Pre-heat your oven to 400 degrees. Mix together all ingredients for cookie dough in a large bowl till coagulated. In a separate small bowl mix together cinnamon and sugar for topping. Roll your dough into 10-15 small balls, it should be easy to mold and not too sticky, but moist enough to adhere the topping. Take your dough-balls and roll each one in the cinnamon sugar mixture till coated. Lay out coated-dough-balls on greased baking sheet about 1-2 inches apart and use your thumb to make little wells at the center of each one for your marmalade. Grab a spoon, and spoon about a teaspoon of marmalade into each cookie (or as much as you would like, just don’t overflow your well or you will have a jammy mess on your hands!). Bake for 10 minutes or till the surface of the cookies starts to crack a bit. Remove from oven let cool and enjoy.

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