$13,778.40 – that’s the amount raised by The Great Food Blogger Cookie Swap for Cookies for Kids Cancer!
This was my second year participating in The Great Food Blogger Cookie Swap, and I honestly look forward to it every year! It’s a good cause, and I love getting packages in the mail, especially when I don’t know what’s going to be inside! If you’ve never participated, you can follow this link and provide your email to be notified about next year’s swap!
This year I decided to go with a gingersnap cookie. I knew I didn’t want a traditional crispy gingersnap, so when I came across this recipe, I knew I had to try it! These were soft, spicy, and the white chocolate added an extra depth to the cookie. All of the ginger and cloves reminded me of my family’s pumpkin pie recipe, which has a punch of flavor. The white chocolate adds a welcome balance to all of the spice and notes of extra sweetness. The recipe makes a lot, which is what you need from a holiday recipe! I ended up using my small cookie scoop, so I got about 6 dozen cookies. This ended up causing the cookies to be quite flat, but no one seemed to care. They are an absolute must for holiday baking!
Soft Gingersnaps with White Chocolate Chips
Source: Two Peas and Their Pod
Makes: about 3 dozen
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 & 1/4 teaspoons baking soda
1 teaspoon salt
1 & 1/4 teaspoons cinnamon
1 & 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 & 1/2 cups all-purpose flour
1 & 1/2 cups white chocolate chunks (I used 1 package of white chocolate chips)
1 cup granulated sugar-for coating cookie dough balls
1. Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
3. Beat in the molasses, oil, vanilla, baking soda, salt, and spices. Mix until well combined.
4. Add the eggs, one at a time, and mix until smooth. Slowly add in the flour. Lastly, stir in the white chocolate chunks/chips.
5. Scoop the cookie dough into balls and roll in granulated sugar. Place on the lined baking sheets, about two inches apart. Bake for 10 minutes. (The cookies will still be soft.) Remove from the oven and let cool on the baking sheet for five minutes. Transfer to a wire rack to cool completely.
And how could I not include the cookies I received! This was by far the best part of the exchange! I was so impressed by the wonderful packaging and got lots of good ideas for next year! And, maybe next year I’ll have some shelving for all of my baking supplies finally and I’ll be able to get to my packaging supplies!
The first package of cookies I received were from Pam of The Patriotic Pam! Pam shares recipes, craft tutorials, and tips for military spouses on her website – you should check it out! I loved opening the box and seeing the tin with that cute wooden jingle tag!
She was kind enough to send me a family favorite recipe for Christmas Cookie Dough, and she included three versions of the same cookie – bonus! The M&M cookies were my favorite, though all of them were soft and yummy!
Maurita of Get the Good Stuff was the second person to send me cookies. Coincidentally, Maurita lives just a couple cities away from me! Small world! Make sure you check out her site, where she shares seasonal recipes.
Maurita hosts a cookie party (jealous!) and included some of those cookies in the package as well! Who could turn down extra cookies? The main star were the Traditional Hermit Cookies, which I had never heard of before. They are like a soft gingerbread/molasses bar – so good! I think they may very well be a new favorite!
The third package came from Leslie of My Kitchen is Open, and Leslie went above and beyond and sent not only cookies, but a cute towel and Christmas countdown chalkboard!
Coincidentally, Leslie sent Christmas Cardamom Cookies, which is the secret ingredient for our Bakin’ Friends group! They reminded me of the rice pudding from a local Indian restaurant that I absolutely love! They weren’t overly sweet (which is nice at this time of year!) and the cardamom was pleasant and subtle.
Thank you, Pam, Maurita, and Leslie for the delicious cookies! I had a blast this year and again find myself looking forward to the next swap!