The day has arrived! The Great Food Blogger Cookie Swap has come to a close, and today is the day everyone who participated is sharing their delicious recipes.
It was so much fun participating in this massive cookie exchange; definitely one to do next year as well. How it works is this: after signing up, you are assigned 3 random bloggers to send cookies to. A dozen cookies each, all an original recipe. In return, 3 different bloggers send you a dozen cookies, so everyone ends up with one dozen of 3 different kinds of cookies. Too fun, right?
I was assigned to make cookies for Brooke from 2 Texas Gals, Crystal from Mrs. Happy Homemaker, and Khandra from Cakes by Khandra. Let me tell you, trying to decide on one recipe was tough. I needed to do something that would hold up well to shipping, but I still wanted to do something original and somewhat festive and holiday-like. I finally decided on gingersnaps, with a little twist: dark chocolate gingersnaps. I had made something similar years before, but more as a firm, wafer-like gingersnap. These were soft and chewy, perfectly spiced and that nice rich hit of dark chocolate. I made an extra dozen to have at the house, which were quickly devoured by both Shawn and myself. Cookies don’t have a long life in our house.
Speaking of which, I can’t forget about the cookies that showed up at my front door! I don’t know if everyone that participates is this talented, or if I just got real lucky, but we had an absolute sugar feast with our shipments. Megan from Nutrition Awareness sent maple gingersnaps, with the maple sourced from her family’s farm in Ohio. Sweet and spicy and simple, perfect little gingersnaps. Ace from The Toasted Sprinkle sent in “Faux-reos”: chocolate shortbread with white chocolate filling. I nominate these to take the place of real Oreos, they were seriously that good. And finally, Nicole from Cooking for Keeps sent us sugar cookies dipped in white chocolate with peppermint candy and pretzels. I cannot tell you how insanely good these were. Super soft, buttery cookies, with the sweetness of the white chocolate, the coolness of the peppermint and the salt of the pretzels. I was deeply disappointed to only get 12; I could have eaten a truckload full of those babies. So, so good!
Needless to say, in my humble opinion, the Cookie Swap was a great success! If you are curious about how to participate next year, you can go here for more information. Happy baking! THG
- 2 cups all-purpose flour
- 1/4 cup dark chocolate cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 Tbsp. ground cinnamon
- 1 Tbsp. ground ginger
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 1/2 tsp. cream of tartar
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1/4 cup heavy molasses
- 1 tsp. fresh grated ginger
- 1/2 tsp. sea salt
- 2 eggs, at room temperature
- Preheat oven to 350F.
- In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and cream of tartar. Set aside.
- In a large bowl, cream together butter, sugar and brown sugar until thick. Add molasses, fresh grated ginger and sea salt; mix well to combine. Add eggs one at a time to wet ingredients and beat well. Sift dry ingredients into wet ingredients and mix to combine. Work together with your hands into a large ball of dough.
- Scoop the dough using a 1 1/2 inch cookie scoop. Roll into balls and place on parchment paper lined baking sheets, about 2 inches apart. Bake in the oven on the center rack for 15 minutes, rotating the baking sheet halfway through. Leave on baking sheet for about 5 minutes, then move cookies to cooling rack. Serve at room temperature.