I made a few adjustments to my favorite graham cracker recipe to make it more festive for the Christmas goodies I sent out this year. Instead of honey, I used molasses and I added in grounder ginger and cloves for a little extra spice. The result was a crispy and a little bit crunchy cookie that I will be definitely be making again.
These gingerbread graham crackers are great with coffee or they would be even more wonderful as the base for holiday-inspired s’mores- perhaps with peppermint marshmallows or Andes mints or a peppermint patty? Oh man… already brainstorming for next year! Another bonus- they’re sturdy enough to be sent in the mail and they also freeze well.
Now- onto the next topic…
Two of my favorite girlfriends and I got together to decorate gingerbread houses a few weekends ago; because, as you can see, we are wild and crazy twenty-somethings living life in the fast lane. Jess invited Chelsea and me over to live it up and we had a fabulous afternoon listening to Christmas music and overdosing on sugary candy while we created our masterpieces.
Jess so graciously made the gingerbread framework for us. She’s an expert gingerbread builder… and a hard-core icing piper (if that’s a word?).
The key to a good gingerbread house, and a good sugar coma, is a wide variety of candy.
Chelsea and her home. Chelsea is supermodel beautiful, intelligent, thoughtful, my favorite carpool buddy/navigator and she recently acquired the ability to fix a kitchen sink. This girl’s a jack of all trades. I’m so lucky to have her in my life.
Jessica: she’s outgoing, gorgeous, fun-loving, adventurous, a hardworking go-getter, and my Broadway musical mentor. As you can see, she’s also a fabulous hostess and baker/chef. A wonderful friend, indeed.
How sweet it is to be friends with these women. They truly enrich my life and I am so very thankful for them.
Gingerbread Graham Crackers
Yield: About 2 dozen graham crackers
- 1 1/2 cups all-purpose flour
- 1 1/3 cups whole wheat graham flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup dark brown sugar, packed
- 3 tablespoons molasses
- cinnamon sugar (1 teaspoon cinnamon/3 tablespoons sugar), for sprinkling (if desired)
1. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy- about 2 minutes. Slowly add in the molasses and mix until combined.
2. Whisk together the flours, soda, salt, ginger, cloves, and cinnamon in a medium-sized bowl. Gradually add the dry ingredients to the butter mixture and stir until just combined. Turn the dough out onto a floured surface and gently knead together into a disk. Wrap in plastic wrap and refrigerate at least 2 hours, or up to 5 days.
3. When you’re ready to bake, preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper. Set aside. Make the cinnamon sugar in a small bowl.
4. Unwrap the dough and roll it out on a lightly-floured until about 1/8 inch thick. Use your prefered cookie cutter shape to cut out the cookies. Place them on the baking sheets, about 1 inch apart, and poke with a fork. Sprinkle with cinnamon sugar and bake for 10 minutes. Rotate the pan and bake another 5-6 minutes. Remove from oven and allow to cool on a cooling rack. Store in an airtight container for up to 5 days or freeze for 3 months.
Source: Adapted from Brown Eyed Baker, originally from Sweet Cream and Sugar Cones