This holiday season, let’s embrace our inner trad wife and give in to the magic of homemade soft gingerbread cookies.
On the final installment to our “12 Days of CookieMAS” series, we're diving deep into the spicy world of these traditional festive treats.
We’re not gonna make you cut cute shapes out of this gingerbread- no way! Instead, we’re delivering the goods with a super simple and easy to follow recipe that’ll hit all the high notes without the headache.
Get ready to unleash your inner baker and create a batch of gingerbread cookies that are sure to impress.
Let’s keep the kitchen talk going!
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Recipe referenced in this episode:
Gingerbread Kiss Cookies - Kitchen Fun With My 3 Sons
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Keeter?
(00:01):
Mariela.
It's the 12th day of CookieMAS.
Oh my gosh.
We did it.
You know, this is our second CookieMAS.
And I love CookieMAS.
I'm ready for it to be gone.
It feels like an accomplishment.
It's like, it's almost like an Olympic sport.
It really is.
It absolutely is.
(00:21):
And it's a labor of love because we make these things legit.
Every single one of them.
Yes.
And this year you really picked up the weight key because there was someone that I just
couldn't get together and you got in there and you made them.
Well, we've both done that for each other at times.
So you know, yes, this is a really good cookie.
I was really shocked by it.
This one we both made, which is great because I like it when we both make something and
(00:44):
have similar results.
Yep.
And into soft baked ginger cookie?
Yeah.
It's like a soft baked ginger blossom cookie.
We'll be calling it a blossom.
Was there a band called ginger blossoms?
No, it was a gin blossoms.
In blossom?
(01:05):
Yeah, I was really innocent.
I thought it was ginger.
The gin blossoms were a whiny 90s bands.
So your innocence is not covered.
You were too busy listening to Anya.
That's his beyond.
Yeah, I really did love Enya back then.
I really did love her back then.
I was probably why we were friends.
I love Enya.
Enya is amazing.
And that's cookie is amazing.
I'm going to say why I like it so much.
(01:26):
First of all, I've never really made like a good ginger bread ever.
I know you have.
I have never.
And like a freshly baked ginger bread, something is, oh my god.
It's a whole different like experience.
That's a ball game.
Okay.
This is like a recipe that originally had like a Hershey's kiss in the middle, like a blossom
(01:49):
cookie, but honestly, I don't think it needs it.
I think it takes away from the cookie itself.
So I think, you know, any of those recipes that have like a big Hershey's kiss in the middle
of it, they're really not my favorite type of cookie.
And I think like you said, like I think the Hershey's kiss kind of takes away from it.
(02:09):
And I don't think the meat is not right.
I don't have any Hershey's kisses.
So I had to improvise.
And my improvisation wasn't great.
So I think it's just a fantastic fucking cookie on its own, but let's get to it.
So what's in this recipe?
And you know what else I like about it?
(02:29):
It's kind of like a simple situation.
It is.
So I'll go over the recipe.
So let's go over the recipe.
So it's a really simple recipe.
So you know what's interesting to about this recipe, by the way, before I get started
on this, the little amount of butter that it uses.
I know that's true too.
A lot of the other cookie recipes that we've done.
And I have a thought process.
(02:51):
I don't know if I stood with the molasses in it or whatnot, but it was just a real one.
I looked at it.
I had to relook at the recipe again because it was not a lot of butter.
Let's go over this.
So it is only three fourth cup of unsalted butter.
You can use salted.
It's not a big deal.
Yeah, I always use salted.
Yeah.
So it's funny because I was using unsalted, but you can always use salted.
(03:13):
So three fourth cup unsalted butter.
Three.
And again, three fourths of a cup of light brown sugar.
Half a cup of molasses.
That's it.
Right there.
That's what I think it is.
It's the molasses, why you don't have to, because that's quite a bit of molasses for a cookie.
And so half a cup of molasses, one egg only, and then three cups of flour.
(03:33):
So of course you're going to cream together your sugar, your butter, and you know eventually
put in your molasses.
And then we're going to put in our dry ingredients.
So our dry ingredients is three cups of flour.
So again, look at that.
That's a lot of flour, fully of the butter.
So three cups of flour.
And then here are all the spices.
(03:54):
So two teaspoons of ground ginger, one teaspoon cinnamon, half a teaspoon of ground nutmeg,
half a teaspoon of all spice.
Then we have half a teaspoon of kosher salt, one teaspoon baking soda, one teaspoon of vanilla
extract.
And then you're going to need some sugar for rolling it on the side.
Just so you know, I do not have standing sugar.
I just use regular granulated sugar.
(04:14):
And it works nicely.
It works perfectly fine.
And so go ahead and put your dry ingredients.
You're going to mix them around.
And I did forget to tell you go ahead and preheat up to 350 degrees.
This cookie recipe also does not call for chilling.
I know you do chill it.
Did you chill this one?
I did.
And because I was kind of eager to get it done, but I would absolutely chill it next time.
(04:34):
I don't show my dough.
You know, I don't ever show any cookie dough that I do.
I know you don't.
And but I really stand by it.
I think it makes like a less bready cookie, which I like a nice chunky cookie, you know,
I don't know.
But the taste is fine, honestly, it's fine.
I don't notice like a huge, insurmountable change.
But for this particular cookie, mine did spread a little bit more than I would like.
(04:57):
So I think it would have done much better.
If you put it in the refrigerator for a while.
Yes.
I liked it.
I liked how it came out.
It might have been a little puffy.
So it was totally fine for me.
Anyways, so you're going to go ahead and roll them into a ball.
And then you're going to then take that ball and you're going to roll it into the sugar.
Again, it says it says sanding sugar.
(05:19):
I use sanding sugar because I had some, but I just
I don't have it.
And so I was going to like fuck around with it and try to figure out how to make sanding
sugar.
So I went ahead and made a grainy, I just use a bag of sugar.
Then it does say to use a bag of striped Hershey kisses.
You can use any Hershey kiss you want.
You're going to bake these.
So bake it off first.
(05:40):
You're going to bake it.
I think what it was, my thing was 10, 12 minutes.
I think we baked it for bake it off and then allow them to cool for about two or three minutes
and then place the Hershey kiss on top.
It doesn't need the Hershey kiss.
I don't want you to use the Hershey's kiss people.
No, I don't want you to do it.
And I'm going to be honest, I've had those Hershey kiss cookies for, you know, eons.
(06:01):
You know, they're good ones.
It's peanut butter and chocolate.
I think those two are a pair.
Those two are a pair of, but I'm going to be honest when you eat one of those cookies,
I feel like I have to put the whole thing in my mouth at once because it's a big
Hershey kiss.
So I don't know because like when you bite into it, I don't just break the part, they're
actually not my favorite, but this is a really good cookie base.
(06:23):
And yes, it's a soft, big cookie in my head.
It is.
If you really want that chocolate taste, I almost feel like I want you to cut up chocolate
and fold them to the dough at that point.
Sure.
You know, make this cookie your own, but this is a fantastic gingerbread base.
And I think this is probably one of the favorite cookies we've done this year.
(06:47):
And I think it's, it's a great way to kick off, you know, to end our cookies on a very,
you know, I guess traditional quintessential.
This is like to me, the Daniel more.
I don't know what that means.
Like the peak.
This is the peak.
Why can't you just say the peak or the pinnacle?
Like why?
Because I know the word.
(07:07):
You're just jealous.
You didn't know the word.
Okay.
You say I don't know.
And just fine.
He's passed 43 years.
Well, learn something.
How about that, Mr?
I don't want to learn new things.
I don't need to learn things.
I know enough of my own language right now.
Okay.
I learned something new.
Something else is going to exit.
(07:28):
It's going to get pushed out.
Is that what it is?
You only have enough room.
I'm like, I was going to exit my brain.
So I just, I can't.
Well, I think this is like a great way to end this.
Because I am so happy it's over.
But also I feel like this was definitely super successful.
Right.
Because we did it and we did it over time.
I don't know.
(07:48):
I'm just I'm very satisfied with this cookie.
And I think a lot of people are really loving it too.
We have so many downloads.
And thank you guys so much.
Yeah.
I think that's a really good ending to cookie miss.
And I hope it does really love this.
And I hope everybody has a happy holiday season and a Merry Christmas.
It's almost Christmas by the time this comes out.
(08:09):
It'll be almost Christmas.
It is.
But you can make this cookie.
Honestly, it doesn't have to be for Christmas.
This is like a winter cookie.
Oh, and I was telling you about that.
You know, all these spices and something that, you know, we associate with the holiday
time.
But I think it's just like overall just a great winter cookie.
It can be a really good anytime cookie.
Perfectly honest with you.
So this cookie at besides the cheese cookie we did earlier, this cookie is going to
(08:33):
stay on my list of things to make.
I had it for breakfast, which if you know me, you know that I'm not that first of all,
I'm not a big breakfast person.
No, I can take exactly which I for breakfast every single day.
What is a key?
Okay.
It is a cup of coffee with an assorted sugar.
Uh-huh.
And then she basically uses coffee as a vessel of sugar and cream.
(08:54):
It happened.
Yeah.
I've been chastised for this when she's flown to the town that I keep fake sugar.
I love fake sugar.
No, I like three splinter.
Yeah.
That's just a lot.
It's yeah.
And uh, usually a piece of bread with toasted with butter on it.
And it means we good butter and good bread.
(09:16):
I like a sourdough, something crunchy.
Every morning I wake up and Marylla is here.
Crunchy.
It was just like, much of my couch or my dining table just like her little plate for bread,
for laptop and her coffee.
Yes.
So knowing that, you will know that me having this cookie this morning before I even had
(09:40):
my coffee because I saw it there sitting in its little tupperware and I was called it is
good.
Did you dip it in the coffee?
I didn't because I hadn't even made the coffee yet.
Oh, sure.
My kids, I just want you to know we have this during the pandemic, right?
And you have children.
You at least I had like a guilt that I needed to like really like for the holidays I had
(10:01):
to make it the best holiday ever.
So we adopted this like, elf on a shelf tradition.
Yeah.
Yeah.
During that time and now I'm fucked and I have to do it.
Okay, because they expect the fucking elves.
So now my kid wakes up at five o'clock in the fucking morning looking for the elf and what
(10:23):
the fuck the elf did yesterday.
And I wake up super groggy and not happy because of it.
So I don't even know why I'm telling you the story.
Why am I telling you this?
Why don't you just do it at night time like I'm sure every other person does.
Do what?
Like move the elf at night time.
Oh no, I move it at night but the kids wake up at five in the fucking morning to see where
(10:43):
it is.
Oh no, there's a rule in my house.
We couldn't get out of it before a certain period of time.
I don't even know why I told you this.
Why did I tell you this?
I don't know.
You told the whole world this.
Yeah.
So what else?
What's next here?
Well, next.
I don't know.
We're gonna have something amazing next because guess what?
It's a new year coming up.
Oh my gosh, that's right.
Okay, so but this you guys is the final season finale of Food FAQ Cookie Mass 2020.
(11:12):
Four, four, four, four.
Wow, that effect is really good.
I'm glad we put all our money into it.
I'm proud of it.
I'm proud of us.
I'm proud of you.
Look at you guys.
How do you two?
We've had really crazy schedules.
So Anna, we already had a fabulous holiday.
No matter what she's doing.
Listen to us while you cook.
(11:34):
Oh, that's really sweet.
Yeah, do that.
I love that.
All right.
You guys will come up with our highly requested Christmas album.
Which we could probably compile at this point if I were to cut up clips from our music
and find it.
I bet you'd totally cut it.
Oh my god.
It would be so good.
Okay.
So you guys, don't forget to leave us a five-star review on Apple Podcast player.
(11:58):
Share us with a friend.
We'll be back very soon.
Take care.
Keeter?
(00:01):
Mariela.
It's the 12th day of CookieMAS.
Oh my gosh.
We did it.
You know, this is our second CookieMAS.
And I love CookieMAS.
I'm ready for it to be gone.
It feels like an accomplishment.
It's like, it's almost like an Olympic sport.
It really is.
It absolutely is.
(00:21):
And it's a labor of love because we make these things legit.
Every single one of them.
Yes.
And this year you really picked up the weight key because there was someone that I just
couldn't get together and you got in there and you made them.
Well, we've both done that for each other at times.
So you know, yes, this is a really good cookie.
I was really shocked by it.
This one we both made, which is great because I like it when we both make something and
(00:44):
have similar results.
Yep.
And into soft baked ginger cookie?
Yeah.
It's like a soft baked ginger blossom cookie.
We'll be calling it a blossom.
Was there a band called ginger blossoms?
No, it was a gin blossoms.
In blossom?
(01:05):
Yeah, I was really innocent.
I thought it was ginger.
The gin blossoms were a whiny 90s bands.
So your innocence is not covered.
You were too busy listening to Anya.
That's his beyond.
Yeah, I really did love Enya back then.
I really did love her back then.
I was probably why we were friends.
I love Enya.
Enya is amazing.
And that's cookie is amazing.
I'm going to say why I like it so much.
(01:26):
First of all, I've never really made like a good ginger bread ever.
I know you have.
I have never.
And like a freshly baked ginger bread, something is, oh my god.
It's a whole different like experience.
That's a ball game.
Okay.
This is like a recipe that originally had like a Hershey's kiss in the middle, like a blossom
(01:49):
cookie, but honestly, I don't think it needs it.
I think it takes away from the cookie itself.
So I think, you know, any of those recipes that have like a big Hershey's kiss in the middle
of it, they're really not my favorite type of cookie.
And I think like you said, like I think the Hershey's kiss kind of takes away from it.
(02:09):
And I don't think the meat is not right.
I don't have any Hershey's kisses.
So I had to improvise.
And my improvisation wasn't great.
So I think it's just a fantastic fucking cookie on its own, but let's get to it.
So what's in this recipe?
And you know what else I like about it?
(02:29):
It's kind of like a simple situation.
It is.
So I'll go over the recipe.
So let's go over the recipe.
So it's a really simple recipe.
So you know what's interesting to about this recipe, by the way, before I get started
on this, the little amount of butter that it uses.
I know that's true too.
A lot of the other cookie recipes that we've done.
And I have a thought process.
(02:51):
I don't know if I stood with the molasses in it or whatnot, but it was just a real one.
I looked at it.
I had to relook at the recipe again because it was not a lot of butter.
Let's go over this.
So it is only three fourth cup of unsalted butter.
You can use salted.
It's not a big deal.
Yeah, I always use salted.
Yeah.
So it's funny because I was using unsalted, but you can always use salted.
(03:13):
So three fourth cup unsalted butter.
Three.
And again, three fourths of a cup of light brown sugar.
Half a cup of molasses.
That's it.
Right there.
That's what I think it is.
It's the molasses, why you don't have to, because that's quite a bit of molasses for a cookie.
And so half a cup of molasses, one egg only, and then three cups of flour.
(03:33):
So of course you're going to cream together your sugar, your butter, and you know eventually
put in your molasses.
And then we're going to put in our dry ingredients.
So our dry ingredients is three cups of flour.
So again, look at that.
That's a lot of flour, fully of the butter.
So three cups of flour.
And then here are all the spices.
(03:54):
So two teaspoons of ground ginger, one teaspoon cinnamon, half a teaspoon of ground nutmeg,
half a teaspoon of all spice.
Then we have half a teaspoon of kosher salt, one teaspoon baking soda, one teaspoon of vanilla
extract.
And then you're going to need some sugar for rolling it on the side.
Just so you know, I do not have standing sugar.
I just use regular granulated sugar.
(04:14):
And it works nicely.
It works perfectly fine.
And so go ahead and put your dry ingredients.
You're going to mix them around.
And I did forget to tell you go ahead and preheat up to 350 degrees.
This cookie recipe also does not call for chilling.
I know you do chill it.
Did you chill this one?
I did.
And because I was kind of eager to get it done, but I would absolutely chill it next time.
(04:34):
I don't show my dough.
You know, I don't ever show any cookie dough that I do.
I know you don't.
And but I really stand by it.
I think it makes like a less bready cookie, which I like a nice chunky cookie, you know,
I don't know.
But the taste is fine, honestly, it's fine.
I don't notice like a huge, insurmountable change.
But for this particular cookie, mine did spread a little bit more than I would like.
(04:57):
So I think it would have done much better.
If you put it in the refrigerator for a while.
Yes.
I liked it.
I liked how it came out.
It might have been a little puffy.
So it was totally fine for me.
Anyways, so you're going to go ahead and roll them into a ball.
And then you're going to then take that ball and you're going to roll it into the sugar.
Again, it says it says sanding sugar.
(05:19):
I use sanding sugar because I had some, but I just
I don't have it.
And so I was going to like fuck around with it and try to figure out how to make sanding
sugar.
So I went ahead and made a grainy, I just use a bag of sugar.
Then it does say to use a bag of striped Hershey kisses.
You can use any Hershey kiss you want.
You're going to bake these.
So bake it off first.
(05:40):
You're going to bake it.
I think what it was, my thing was 10, 12 minutes.
I think we baked it for bake it off and then allow them to cool for about two or three minutes
and then place the Hershey kiss on top.
It doesn't need the Hershey kiss.
I don't want you to use the Hershey's kiss people.
No, I don't want you to do it.
And I'm going to be honest, I've had those Hershey kiss cookies for, you know, eons.
(06:01):
You know, they're good ones.
It's peanut butter and chocolate.
I think those two are a pair.
Those two are a pair of, but I'm going to be honest when you eat one of those cookies,
I feel like I have to put the whole thing in my mouth at once because it's a big
Hershey kiss.
So I don't know because like when you bite into it, I don't just break the part, they're
actually not my favorite, but this is a really good cookie base.
(06:23):
And yes, it's a soft, big cookie in my head.
It is.
If you really want that chocolate taste, I almost feel like I want you to cut up chocolate
and fold them to the dough at that point.
Sure.
You know, make this cookie your own, but this is a fantastic gingerbread base.
And I think this is probably one of the favorite cookies we've done this year.
(06:47):
And I think it's, it's a great way to kick off, you know, to end our cookies on a very,
you know, I guess traditional quintessential.
This is like to me, the Daniel more.
I don't know what that means.
Like the peak.
This is the peak.
Why can't you just say the peak or the pinnacle?
Like why?
Because I know the word.
(07:07):
You're just jealous.
You didn't know the word.
Okay.
You say I don't know.
And just fine.
He's passed 43 years.
Well, learn something.
How about that, Mr?
I don't want to learn new things.
I don't need to learn things.
I know enough of my own language right now.
Okay.
I learned something new.
Something else is going to exit.
(07:28):
It's going to get pushed out.
Is that what it is?
You only have enough room.
I'm like, I was going to exit my brain.
So I just, I can't.
Well, I think this is like a great way to end this.
Because I am so happy it's over.
But also I feel like this was definitely super successful.
Right.
Because we did it and we did it over time.
I don't know.
(07:48):
I'm just I'm very satisfied with this cookie.
And I think a lot of people are really loving it too.
We have so many downloads.
And thank you guys so much.
Yeah.
I think that's a really good ending to cookie miss.
And I hope it does really love this.
And I hope everybody has a happy holiday season and a Merry Christmas.
It's almost Christmas by the time this comes out.
(08:09):
It'll be almost Christmas.
It is.
But you can make this cookie.
Honestly, it doesn't have to be for Christmas.
This is like a winter cookie.
Oh, and I was telling you about that.
You know, all these spices and something that, you know, we associate with the holiday
time.
But I think it's just like overall just a great winter cookie.
It can be a really good anytime cookie.
Perfectly honest with you.
So this cookie at besides the cheese cookie we did earlier, this cookie is going to
(08:33):
stay on my list of things to make.
I had it for breakfast, which if you know me, you know that I'm not that first of all,
I'm not a big breakfast person.
No, I can take exactly which I for breakfast every single day.
What is a key?
Okay.
It is a cup of coffee with an assorted sugar.
Uh-huh.
And then she basically uses coffee as a vessel of sugar and cream.
(08:54):
It happened.
Yeah.
I've been chastised for this when she's flown to the town that I keep fake sugar.
I love fake sugar.
No, I like three splinter.
Yeah.
That's just a lot.
It's yeah.
And uh, usually a piece of bread with toasted with butter on it.
And it means we good butter and good bread.
(09:16):
I like a sourdough, something crunchy.
Every morning I wake up and Marylla is here.
Crunchy.
It was just like, much of my couch or my dining table just like her little plate for bread,
for laptop and her coffee.
Yes.
So knowing that, you will know that me having this cookie this morning before I even had
(09:40):
my coffee because I saw it there sitting in its little tupperware and I was called it is
good.
Did you dip it in the coffee?
I didn't because I hadn't even made the coffee yet.
Oh, sure.
My kids, I just want you to know we have this during the pandemic, right?
And you have children.
You at least I had like a guilt that I needed to like really like for the holidays I had
(10:01):
to make it the best holiday ever.
So we adopted this like, elf on a shelf tradition.
Yeah.
Yeah.
During that time and now I'm fucked and I have to do it.
Okay, because they expect the fucking elves.
So now my kid wakes up at five o'clock in the fucking morning looking for the elf and what
(10:23):
the fuck the elf did yesterday.
And I wake up super groggy and not happy because of it.
So I don't even know why I'm telling you the story.
Why am I telling you this?
Why don't you just do it at night time like I'm sure every other person does.
Do what?
Like move the elf at night time.
Oh no, I move it at night but the kids wake up at five in the fucking morning to see where
(10:43):
it is.
Oh no, there's a rule in my house.
We couldn't get out of it before a certain period of time.
I don't even know why I told you this.
Why did I tell you this?
I don't know.
You told the whole world this.
Yeah.
So what else?
What's next here?
Well, next.
I don't know.
We're gonna have something amazing next because guess what?
It's a new year coming up.
Oh my gosh, that's right.
Okay, so but this you guys is the final season finale of Food FAQ Cookie Mass 2020.
(11:12):
Four, four, four, four.
Wow, that effect is really good.
I'm glad we put all our money into it.
I'm proud of it.
I'm proud of us.
I'm proud of you.
Look at you guys.
How do you two?
We've had really crazy schedules.
So Anna, we already had a fabulous holiday.
No matter what she's doing.
Listen to us while you cook.
(11:34):
Oh, that's really sweet.
Yeah, do that.
I love that.
All right.
You guys will come up with our highly requested Christmas album.
Which we could probably compile at this point if I were to cut up clips from our music
and find it.
I bet you'd totally cut it.
Oh my god.
It would be so good.
Okay.
So you guys, don't forget to leave us a five-star review on Apple Podcast player.
(11:58):
Share us with a friend.
We'll be back very soon.
Take care.
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
The Breakfast Club
The World's Most Dangerous Morning Show, The Breakfast Club, With DJ Envy And Charlamagne Tha God!
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.