S’mores Cookies & Ginger Snaps

Every year around the holidays I have this list of things I’d like to do during the season. And one thing that is always on my list is to make Christmas cookies. To me, Christmas cookies don’t have to be decorated just so, but there have to be enough to share. And ideally, I’d put them in bags, tie pretty bows on them and give them to my neighbors. Well, it liked to kill me, but mission accomplished!

I have to thank Brogan for this feat, because first thing this morning, he started asking for us to make cookies. Since the hub’s new job means he works every weekend, anything I want to tackle Saturday and Sunday is done with the crazies. Brogan suggested we make chocolate chip, but found marshmallows in the pantry (that he wanted to snack on) and it made me think of s’mores cookies. So I took a chocolate chip recipe, subbed some of the flour for crushed graham crackers, added marshmallows, diced Hershey’s bar (and mini chocolate chips) and called it a day. The marshmallows ended up being pulverized by my KitchenAid Mixer, so next time I’ll probably keep them bigger (I cut the mini ones in half). The taste was still there, but you couldn’t really see them. Anyways, they turned out great, and I’ll definitely be making them again.

S’mores Cookies

2 sticks butter, softened
1 1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
4 tsp corn starch
2 tsp baking soda
1 tsp kosher salt
1 cup crushed graham crackers
1 cup mini chocolate chips
1 cup diced Hershey’s bar (about 9 rectangles)
1 cup mini marshmallows

1.) Preheat oven to 350 degrees.
2.) Cream butter and sugar using an electric mixer. Add eggs and vanilla and mix until fluffy.
3.) In a separate bowl, combine flour, cornstarch, baking soda and salt. Slowly add to mixer until fully incorporated.
4.) Slowly pour in graham crackers, chocolate chips, Hershey bar and marshmallows, until mixed throughout.
5.) Spoon onto cookie sheet and bake for about 12 to 14 minutes, or until edges begin to brown. Let cool on a wire rack.

Yields about 4 dozen cookies

Next I made ginger snaps. These just feel like the holidays to me. Turns out that Brogan liked these the best. And between the cookies I gave him and the ones he stole when I wasn’t looking, this kid may have had a dozen or so today. And then of course he didn’t eat well at meal time. Oh well, we’ll eat vegetables tomorrow.

Ginger Snaps 

3 sticks butter
1 cup brown sugar
1 cup white sugar
2 eggs
1/4 cup molasses
1/4 cup maple syrup
4 cups flour
1 tsp salt
4 tbsp ginger
2 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves
Sugar (for rolling the dough balls in)

1.) Preheat oven to 350 degrees.
2.) In an electric mixer, cream butter and sugar. Add eggs, molasses and maple syrup.
3.) In separate bowl, mix flour, salt, ginger, baking soda, cinnamon, and cloves. Slowly add to mixer and beat until fully incorporated.
4.) Roll spoonfuls of dough into balls about 1 inch in diameter. Roll in a plate of sugar and place on a cookie sheet. Take a fork and make two perpendicular impressions. Bake for 9 to 11 minutes or until sides are brown. Let cookies cool on a wire rack.

Yields a whole lot of cookies… I got about 60 but my first 24 were way too big (and ran into each other). If I had to guess I’d say between 72 to 80. 

And so I bundled the boys up, put them in their wagon and we went door to door saying Merry Christmas and handing out cookies. What fun! Brogan didn’t understand why he couldn’t say trick or treat… but he finally came around.