Classic Gingerbread Cookie Recipe

Every year at Christmas time, I invite over my closet girlfriends for a cookie day. We mix, we roll, we bake, and we decorate and really just have tons of fun. We find one or two fun and creative festive cookie recipes in advance, but the one we always make every year is gingerbread men. It’s a fun little tradition that my best friend and I started about 4 Christmases ago and it’s something we look forward to all year round. Gingerbread is not everyone’s cup of tea, but you can make them into ornaments or garlands to decorate your home if that’s the case! They smell very delicious and are always SUPER cute.

This batch makes so many cookies that even when there’s 5 people baking, there is enough for everyone to take home an equal abundance!

INSTRUCTIONS:

1. In a medium bowl, whisk together all your dry ingredients, which includes your flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves, until well combined. Then set aside.
2. In your main, large bowl, beat your butter and brown sugar until well blended, then add the vanilla extract and molasses. Continue to beat while slowly adding your dry mixture 1 cup at a time until everything is smooth.
3. With your hands, gather your dough into a ball. Split the dough into two parts and cover both with cling wrap.
4. Place your wrapped dough into the refrigerator for up to 4 days, but no less than a few hours.

When ready to bake:

1. Preheat your oven to 375 degrees. Most recipes will tell you to line your baking pans with parchment paper, but my pans are nonstick and I have never had any issues removing my cookies from them without it. However, if you feel you need parchment paper, this is your time to line your baking sheets.
2. Remove your dough from the refrigerator and allow to start warming up to room temperature while you prep your counter, cutting board, or smooth dish rag. To do this, grab your flour and sprinkle it all over. (It will be messy. Baking is messy!) Rub your rolling pin with flour as well. This will help prevent the dough from sticking to your tools and flat surface.
3. Unwrap your dough and knead it around in your hands to soften it up if it’s not yet room temperature, then place in your workspace.
4. Take your pin roller and begin rolling your dough flat until it is about 2-3cm in thickness. You don’t want to roll it any thinner or it will burn during baking. If you are still having trouble with your dough sticking to the roller, sprinkle flour on top of your dough before continuing to roll. Grab your cookie cutters, cut, and bake!
5. Bake one sheet of cookies at a time for approximately 6-7 minutes.

I find the BEST tool to remove cookies from sheets is a metal spatula. I no longer have a metal one, but my silicone one did a fine job.

Cream Cheese Icing:

1. Throw all your ingredients into the bowl and blend with a hand mixer until smooth! (Yes, it’s THAT easy!)

INGREDIENTS:

1. 3 cups all-purpose flour
2. 3/4 cup brown sugar
3. 6 tablespoons softened unsalted butter
4. 1 large egg (or 2 small eggs)
5. 1/2 cup molasses
6. 2 teaspoons vanilla extract
7. 1 1/2 teaspoons baking powder
8. 3/4 teaspoons baking soda
9. 1/4 teaspoon salt
10. 1 tablespoon ground ginger
11. 1 1/2 teaspoons ground cinnamon
12. 1/4 teaspoon ground cloves

Cream Cheese Icing:

1. 4 tablespoons cream cheese
2. 1/2 softened unsalted butter
3. 2 1/2 cups powdered sugar
4. 1/2 cup heavy whipping cream
5. 1 teaspoon vanilla extract

I would definitely recommend using a Kitchen Aid stand mixer for this dough because it’s very thick, but a hand mixer or stirring by hand can work as well, just will take a little more time and a lot of muscle! I have the one linked in the color ‘toffee’ and they have endless ones to choose from. These are the kitchen cooking utensils I have and absolutely love!

THANK YOU FOR READING!
Tag me in your insta pics if you try this recipe!
x Abigail, @abbvocado

Guacamole Chicken

This is my all-time favorite chicken dinner we have at our house. I completely made it up one night a while back because we needed to use the avocadoes we had before they rotted and I had pulled chicken out for dinner. Originally, I just stuffed chicken breasts with guacamole and peppers, but as time went on we loved the skillet cooked chicken best. I honestly do not make this as much as I should, but plan to from now on. It has that perfect savory taste you’re always craving and is very healthy with tons of vegetables and lean chicken. I always serve it over white rice because that just makes sense to me, but any rice or stach of your liking would work. I imagine roasted potatoes would be lovely.

INSTRUCTIONS:

1. In a medium sized skillet, heat olive oil on a medium high temperature.
2. While your skillet is heating up, cut your chicken breasts into cubes then place them in the skillet and sprinkle with salt and pepper. Allow to cook on one side for about 5 minutes.
3. As your chicken cooks, cut up your bell pepper and mince your garlic, then set aside.
4. Return to your pan and flip the chicken, then salt and pepper again. Allow to cook for another 5 minutes and then add 1 packet of powdered gaucamole seasoning, your minced garlic, and squeeze 1 lime into the pan.
5. While your chicken cooks on the other side, grab your avocadoes and peel and add to a mixing bowl to start your guacamole.
6. Dice your tomato into very small pieces.
7. Mash the avocadoes and add 1 lime, your diced tomato, and the other packet of guacamole seasoning. Mix well.
8. Stir your chicken around until browned and crispy around the edges, then remove and place on a paper napkin and set aside.
9. In the same skillet, throw in your bell pepper slices and cook until slightly browned and soft. Allow to stay a little crunchy, you don’t want them mushy.
10. As soon as your guacamole is made, chicken is cooked, and peppers are roastd, you are ready to assemble and enjoy!

INGREDIENTS:

1. 2 large chicken breasts
2. 2 ripened avocadoes
3. 2 limes
4. 1 roma tomato
5. 1 yellow bell pepper
6. 1 garlic clove
7. 2 packets of guacamole seasoning
8. 2 tbsp olive oil
9. salt
10. pepper

I can’t wait to hear who tries this and how you liked it! I’m also curious to know if anyone has doe this or seen a recipe similar to this one out there because I totally made this up in a moment of panic and it instantly became a family favorite!

x Abigail