gingerbread manYesterday, we brought some gingerbread cookies that I had baked to the office. It was nice to have some Christmas cheer a bit early, and the cookies were very well received! Are you baking already for the holiday season? If you have a favorite recipe that you’d like to share, leave it as a comment here on the VOX Daily blog and get some extra publicity for your voice.

Jay liked the cookies so much that he asked me for the recipe.
While I was emailing the recipe to him, it struck me that perhaps you too would like to make gingerbread cookies, or at perhaps find out what gingerbread cookies are like. I got the recipe from Fine Cooking magazine. I bought it last year when I was taking my first stab at gingerbread and Christmas baking in general to prepare for a party we were hosting.

Without further adieu, here is the recipe that rocked the office this week:
Gingerbread Cookies
Yields about 3 dozen 4-inch tall gingerbread people
14 1/2 oz. (3 cups plus 2 Tbs) unbleached all-purpose flour
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. baking soda (I used baking powder instead…)
1/2 tsp. ground cloves
1/2 tsp. table salt
3/4 lb. (1 1/2 cups) unsalted butter, softened at room temperature
1 cup very firmly packed light brown sugar
1/4 cup molasses (fancy or cooking molasses is fine)
1 large egg

1. Sift together the flour, cinnamon, ginger, baking soda, cloves and salt.
2. Using a stand alone mixer with the paddle attachment, beat the butter, brown sugar, and molasses on medium until light and fluffy, about 5 minutes.
3. Beat in the egg until thoroughly combined. Scrape the bowl with a rubber spatula.
4. With the mixer on low speed, slowly add the flour until blended.
5. Divide the dough, wrap each half in plastic (saran wrap is fine) and chill for about 1 hour until firm enough to roll (overnight is OK too).

6. Position on a rack in the center of the oven; heat the oven to 350 degrees Fahrenheit.
7. Lay each piece of dough between two long sheets of parchment or wax paper. If the dough is very firm, let it sit until it becomes pliable (or, easily rolled).
8. Roll it to about 1/8 inch thick – be sure that they are at least that thick to prevent flatness and burning 🙂

9. Peel off the top layer of paper and cut out cookies with a cookie cutter.
10. Put the sheet of dough into the freezer for a few minutes until the dough firms enough to easily transfer the cutouts to un-greased cookie sheets (space them about 2 inches apart).
11. Gather and re-roll the scraps.
12. Bake until the edges are golden brown, 10 to 12 minutes. (I advise that you stay closer to 10 and keep a close eye on them).

Let cool on the sheet for 1 minute before transferring the cookies to a rack to cool.
The cookies can be stored in an airtight container for three or four days.
Do you have a favorite recipe that you would like to share with us?
Leave a comment on the blog and detail your favorite recipe, or send it to me via email. We’ll compile the recipes and make them available just in time for the holidays. As a gift to you, we’ll include a brief (15 words or less) description of your voice and link to your website from your recipe listing. This document will be available for clients to download as well as your colleagues and visitors to the site.

Happy baking!
P.S. A press release will follow to help promote the project. Your name may appear in the press release, but you’ve got to send in your recipe and soon – time is ticking – gett’em to me by the end of this week (send in by December 15th)!

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David graduated with honours from the Ontario Institute of Audio Recording Technology. David’s background in audio production continues to inform’s innovation in the areas of mobile recording and digital media products that contribute to Canada’s economic and cultural future. As Chief Executive Officer, David is responsible for setting the vision, executing the growth strategy and managing the company on a day-to-day basis. He often writes about these experiences in the Wall Street Journal, Entrepreneur Magazine and Forbes.


  1. Hi Stephanie!
    We’ve been baking a lot so we can share with friends and family.
    This amazing recipe came from a “Weekly Reader” (remember those?) when my husband was in 4th grade. His mother mailed it to him about 10 years ago and this cookie is a huge hit with everyone.
    Peppermint Chocolate Puffs (recipe makes about 2 dozen)
    3/4 c. butter
    3/4 c. sugar
    1 egg- separated
    1- t. vanilla
    2 c. flour
    1/2 c. crushed candy cane
    chocolate kisses
    Preheat oven to 350 degrees. Cream butter and 1/4 c. of the sugar together. Add egg yolk and vanilla. Stir in flour, 1/2 cup at a time. Add and mix the candy cane into cookie dough. Beat remaining egg white and place into small bowl and set aside. Pour remaining 1/2 c. sugar into another small bowl and set aside. Roll dough into balls . Dip each ball first into egg white, then roll in sugar and place on to parchment paper-covered cookie sheets, about 2 inches apart. (Use the parchment paper all by itself- no greasing needed- it’ll be so worth it at clean up time!) Bake 10 minutes. Remove from oven and press chocolate or white chocolate/peppermint kisses into each cookie. Bake another 3-5 minutes, not to “burn” the tips of the chocolate kisses.
    Deliciously decadent!
    I’d love to hear from anyone who tries this recipe and tell me how they liked it.
    Bobbin Beam

  2. Quatre-Quarts Aux Abricots
    (Apricot Cake)
    This is a cake that is a classic in our family.
    The original recipe came from France where my Mom grew up & was in weight measurements, but so may people asked me for the recipe that I converted it to U.S. cups (If you want the recipe based on weight/grams – let me know!)
    [Preheat oven to 350 degrees F]
    5 Large Eggs
    3/4 cup Sugar
    1 teaspoon Vanilla Extract
    1 tablespoon Rum or Cointreau or Grand Marnier
    8 ounces (2 sticks) Unsalted Butter – softened
    2 cups Unbleached All Purpose Flour
    2 teaspoons Baking Powder
    1 15ounce can Apricots – drained (or fruit of your choice!)
    – Separate eggs
    – Set aside egg whites in another bowl
    – Cream Yolks with Sugar in large bowl till smooth & almost white
    – Add Vanilla & Rum to yolks/sugar mixture
    – Add Butter and continue mixing till well incorporated
    – Add Flour
    – Mix well and add 1 teaspoon baking powder
    – Beat egg whites till stiff
    – Gently fold egg whites into cake batter
    – Add 1 teaspoon baking powder
    – Fold till well incorporated
    – Grease bottom & sides of 13x9x2″ cake pan
    – Spread cake batter evenly in pan
    – Arrange fruit on top of batter
    – Bake for 25-30 minutes at 350 degrees till golden brown & springs back to the touch

  3. During Christmas, we always have loads of these around the house. They look and smell great, and can be quite festive. Plus, I like the dough. ^_^
    Festive Sugar Cookies
    (Makes about two dozen.)
    1 cup shortening
    1 cup white sugar
    2 eggs
    2 tsp vanilla
    1 tsp baking soda
    2 tsp cream of tartar
    1 tsp salt
    2 1/2 cups flour
    Preheat oven to 350 degrees.
    Cream your shortening, sugar, eggs and vanilla, then add dry ingredients. Mix into a dough and roll thin. Cut into festive shapes (snowmen, santa, bells, ornaments) or rounds if you prefer. Place on a greased cookie sheet and sprinkle with sugar. Bake for 8-10 minutes.
    Of course, no sugar cookie would be complete without icing! You can ice with your favorite icing, or do what I do: Use icing sugar mixed with milk and a touch of almond flavoring to make an almond icing glaze. Decorate with red & green sprinkles or sliced cherries.
    Hope you like them as much as we do!


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