I’ve been connecting with Wanda, a Calgary-based food blogger, for a while now on Twitter – she’s always friends, fun and has some great recipes. But I never knew ALL the other things that she did when she wasn’t tweeting – Wanda sure is a busy lady! I got exhausted just reading her ‘About’ page.
So I’m extra thankful that Wanda was able to take the time to do a guest post for the Cookie Recipe Advent Calendar! Her gingerbread experiments shows just how finicky baking is (and how persistence pays off in the most awesome way.)
guest post by Wanda from Bakersbeans
Hi my name is Wanda and I blog over at bakersbeans.ca. I’ve been blogging since 2006 about food, life, family and the adventures we go on. I love Stephanie’s Cookie Advent Calendar and I’m thrilled to be participating this year! My love for baking finds me getting involved in several cookie exchanges/swaps each year and this year I am further organizing the Calgary Food Bloggers Bake Sale with proceeds going to charity. Another reason to bake cookies! Life is definitely a box of cookies around here, especially during the holidays!
Today I am sharing my Orange Gingerbread Cookie recipe. After several failed attempts at perfecting gingerbread cookies, last year I declared Battle Gingerbread as I was determined to get it right. In Calgary we are 3400 ft above sea level and as such ingredients need to be adjusted to compensate as this affects baking. The higher the altitude, the lower the atmospheric pressure. Lower pressure in turn causes water to evaporate more quickly. On or around my 3rd gingerbread cookie attempt I got the ingredients right with a little help from another recipe of mine. Using a similar ingredient plan I was able to get the right consistency and taste adding in some orange zest for additional zip. This is a softer gingerbread, and it was such a success I’ve even turned a few non gingerbread cookie fans into gingerbread cookie lovers with these gems.
Happy Holidays!
Links:
Blog: http://www.bakersbeans.ca
Twitter: https://twitter.com/momwhoneedswine
Facebook: https://www.facebook.com/bakersbeans
Instagram: http://instagram.com/momwhoneedswine
Pinterest: http://www.pinterest.com/bakersbeans/
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 2 tsp orange zest
- 1 tsp vanilla
- 3 cups all-purpose white flour
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp salt
- In a large bowl beat together butter, brown sugar, egg, molasses, orange zest and vanilla. Set aside.
- In another bowl sift together flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Gradually add flour mixture to wet mixture, mixing well.
- Divide dough in half, shape into two discs, wrap in plastic and place in fridge until firm (2-3 hours or overnight).
- When ready to cut out cookies, roll out dough to about ¼ inch thickness on lightly floured surface. Using your favourite cookie cutters, cut out shapes and place on parchment lined cooking sheets about 1 inch apart. If the dough feels soft, place cookie sheet back in fridge for 15 minutes to firm up dough before baking.
- Bake in 350 F oven for 4 minutes then turn and rotate cookie sheets in oven. Bake for another 4 minutes or until cookies lightly browned on bottom and firm to touch. I always rotate the trays in the oven so the cookies bake evenly on all sides.
- Set on racks to cool completely before icing with royal icing.
Check out the rest of the Cookie Recipe Advent Calendar here!
The content, recipe and all photos used in this blog post belong to : Wanda / Bakersbeans and were used with her permission. Please do not reprint any of the content in this post without her express permission.
These cookies are so fun to make! And they’re cute, too.