Working in the Chatelaine Kitchen, I’m always looking for ways to share my love of food and cooking with others. So when it comes to the holidays, it’s no surprise that I turn to my pantry to get inspiration for gift ideas. Friends often ask me what cookies to bake for Christmas, and with all the holiday parties coming up, I decided to adapt my favourite Chatelaine gingerbread cookie recipe into a gift-able version!
Paired with a bottle of wine, this layered beauty makes a great hostess gift. And if you’re lucky, maybe the hostess will invite you back to enjoy the baked version!
Gingerbread cookie mix
Prep 5 min
Total 5 min
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 4 tsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp allspice
- 3/4 cup lightly packed brown sugar
- WASH and dry a 1L (4 cup) jar with lid (we love this 1L jar from IKEA!)
- DIVIDE flour between 3 medium bowls (1 cup each). Stir salt and baking soda into the first bowl. Stir ground ginger into the second bowl. Stir cinnamon and allspice into the third bowl.
- SPOON flour from first bowl carefully into jar to create the first layer. Carefully spoon in flour mixture from second bowl, and then the third. Spoon in brown sugar as the top layer. Seal the jar and tie a festive ribbon around the cap!
Attach a recipe with the following baking directions:
- BEAT 1 egg with 3/4 cup melted unsalted butter and 1/2 cup fancy molasses in a large bowl using an electric mixer on medium. Gradually beat in cookie mix. Beat just until dough comes together and no streaks remain. Divide dough into 4 portions. Form into discs. Wrap each in plastic wrap. Refrigerate until chilled, at least 30 min.
- PREHEAT oven to 350F. Line 2 baking sheets with parchment. Let chilled dough stand on your counter for 5 min. Roll out 1 disc of dough on a floured surface until 1/8 in. thick. Cut into shapes using cookie cutters. Transfer to prepared baking sheets.
- BAKE in centre of oven until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month.
Check out five more easy, homemade edible gift ideas!