Cookies, it happened and it is rare around these parts. Not because I don’t want to. In fact, I always envisioned myself being the mom who had fresh baked cookies every couple of days around the house. The smell, the goodness, the comfort, you know like A+ wife and mom. Then reality hits and I almost never, nope, never make cookies. ->FAIL<-
But then I remind myself that those perfect cookie making people are fictional, only appearing on TV shows, right? Don’t correct me if I’m wrong, just let me believe that it doesn’t happen. Just like babies really don’t sleep through the night until they are 6 plus months old…. right? Right? Okay, glad I am correct about that. ->AHEM<-
So cookies it was. A rarity but when your four year old comes home day after day begging to make cookies I can’t resist. Tis the Christmas holiday. When I think of cookies, I always dream of spices. To me there is something so festive about spiced ginger cookies. So we set off to make these miraculous, perfectly crinkled, soft, chewy, ginger cookies. We mixed the ingredients, perfected the spices and popped them in the oven to bake only to watch them spread, and spread, and spread…..
NOOOOO, doomed and defeated. My little blob of cookie dough turned into this monstrous thin, crispy yet chewy…. deliciousness. They were delicious! –>HALLELUJAH, HALLELUJAH, HALLELUJAH<– The day was saved. Until the hubs came in took a look a the very uneven cookies we had created and said, “What, are you going to call these rustic too?” ->GASP<-
Say what?!? Rustic? Yes, I know I use that descriptive word a lot but was he really dissing my cookies? Shame on him. What he didn’t know is that these ‘rustic’ and very thin cookies were a taste of Heaven and he was surely going to miss out. That was until I notice him two handing it with cookies.
Rustic, huh?
Nope, that is when the description of thin & crispy ginger cookies emerged. There really is a thing and that thing is these, drizzled in white chocolate (I did it again) and sprinkled with crushed peppermint because I just can’t get enough of this combo. Cookies for Santa or cookies for dad? Cookies for dad because Santa deserves a much healthier meal.
You know you can’t get enough energy to fly around all night delivering toys on a belly full of cookies. Plus, can you image that stomach ache from all of that sugar? Poor Santa. So what do we leave….wait here is the dilemma, our kids don’t think Santa will eat the food we eat. ->SIGH<- Is that a pathetic excuse of an answer or what?!? Santa, doesn’t eat the food we eat spoken straight from my four-year-olds mouth.
So cookies for Santa it is. Let’s just chock it up to Santa: 1 Mom:0 but I did manage to sneak in a good lesson on how sugary foods makes our bodies feel. Wherever you can, wherever you can. ->SIGH<-
- 1¾ cup Almond flour
- ⅔ cup Tapioca flour
- ½ tsp Salt
- 1 tsp Baking soda
- 2 tsp Ground Ginger
- 2 tsp Cinnamon
- ½ tsp Ground cloves
- ½ tsp Allspice
- ¼ tsp Nutmeg
- pinch of Black Pepper
- ½ cup Butter
- ½ cup Coconut sugar
- 2 Eggs
- ½ cup Molasses
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- Mix together the dry ingredients (almond flour through pepper).
- In a separate bowl, cream butter (not melted) and sugar with a hand mixer.
- Add in eggs and mix to incorporate and then add in molasses, mix well.
- Pour wet ingredients into dry and mix.
- Place ½ Tbsp of dough onto parchment paper lined baking sheet, leaving 3-4 inches between cookies.
- Bake for 12-14 minutes.
- Remove and place on a cooling wrack.
- Melt white chocolate, drizzle on cookies and sprinkle with crushed peppermint.
