I am so not a “Black Friday” shopper. I don’t fare well in crowds of bargain insanity. Gifts at majorly discounted prices, while enticing, simply aren’t worth my mental well being and I’m not sure that I could recover from that sort of retail hell. I commend those of you that can handle all that spirited heat, but I’ll stick to weekday and internet shopping.
I’ll just be one less person in the holiday horde.
Truth is, I’ve been in the mood for Christmas since the beginning of November, but I held back my holiday-spirit-crazy and waited for the day after Thanksgiving. Instead of shopping it up on “Black Friday”, I like to bust out all of my Christmas decor, our well loved fake tree (don’t hate, it’s pre-lit and not a fire hazard), light some pine-y candles, drink some coffee with Bailey’s, and deck those halls. I love trimming the tree and I have quite the ornament collection. Most are from a childhood tradition of picking an ornament out every year–one each for my mom, brother, and myself. I carry on this tradition with Sean. It’s pretty much my favorite and makes for an eclectic tree covered in Barbies and robots, sweet treats and dinosaurs, dragons and glittered baubles. This year I discovered that I have nearly 20 heart ornaments as well…apparently I love heart shaped things.
Another thing I love about the holidays are the cookies. If there were a season for cookie-baking and eating, this would be it. To commemorate this season of sugar and spice, I baked up a batch of citrus-y gingerbread tree cut-outs. When I worked in a bakery before we moved, I cut-out, literally, thousands of sugar, chocolate, and gingerbread cookies, then decorated them and it really wore me out on cut-out cookies for a while. I enjoy decorating cookies for fun these days but, nothing too fancy. They are spicy from ginger, allspice, cinnamon, nutmeg and a little black pepper, and zesty from lemon and mandarin. They aren’t too sweet, but a little vanilla scented royal icing makes them just sweet enough and pretty too.
Citrus Gingerbread Trees
adapted from Martha Stewart’s Holiday Cookies Magazine 2010
Makes about 24 trees
2 sticks (8oz) unsalted butter, softened
1 cup packed, dark brown sugar
zest of 3 mandarins and 1 meyer lemon, about 2 tablespoons of zest, loosely packed (can use any citrus zest you like)
1 tablespoon finely grated fresh ginger root
1 large egg
1/2 cup unsulfured molasses
2 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 teaspoon baking soda
1/4 teaspoon salt
4 cups all-purpose flour, plus more for dusting the rolling surface
royal icing , sanding sugar, disco dust, and sugar pearls for decorating
Beat the butter, brown sugar, zests, and fresh ginger together with an electric mixer until light and fluffy, 3-4 minutes. Add the egg and mix well. Beat in the molasses. In a separate bowl whisk together cinnamon, ground ginger, allspice, nutmeg, black pepper, baking soda, salt and flour. Reduce speed to low and add flour mixture, 1 cup at a time, mixing just until incorporated. Divide dough into quarters, shape into disks and wrap well with plastic. Chill for 3-24 hours.
Preheat oven to 375F. On a lightly floured work surface, roll out 1 disk of dough to 1/8 inch thickness. Cut out shapes using desired cookie cutters and place on parchment or silicone lined baking sheets. Repeat with remaining dough, re-rolling scraps as needed. Chill cut-outs on baking sheets for 20 minutes, until firm.
Bake 2 sheets at a time, rotating pans halfway through, for 12-15 minutes. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely before decorating. Cookies can be stored in an airtight container at room temperature for 1 week.
Royal Icing
adapted from Joy of Baking
4 cups sifted confectioners sugar
3 tablespoons meringue powder
1/2 teaspoon vanilla extract
6 tablespoons warm water (more or less for desired consistency)
Using an electric mixer, combine sugar and meringue powder, add vanilla and water and beat until glossy and stiff peaks form. Dilute with water as needed for desired consistency. Spoon icing into bowls and stir in food coloring to combine. Either use immediately or store in an airtight container. Fit icing bags with tips and fill with desired colors. Ice cookies as desired, sprinkle with sanding sugar while icing is wet, and allow to dry uncovered, at room temperature overnight to harden.
Liza in Ann Arbor
Gorgeous cookies! You’ve got me in the baking mood. I agree about all the Black Friday madness. None for me thanks.
cindy
Thanks Liza! There’s nothing like winter and holidays for baking 🙂
Andrea (Quest for Delish)
these are adorable. I am going to try and make ginger bread cookies with my kids this year. I am nervous because I don’t like to make hard cookies that almost break your teeth. lol
cindy
Andrea, these actually aren’t break-your-teeth hard! They have a little bit of chew, while still maintaining the cut-out shape. Cookie decorating with kids sounds like fun!
NicoleD
I am SO NOT a Black Friday person, either. When I hear post-BF tales of pepper spray, stabbings and baby-taking, then I know I’ve made the right decision to stay away.
Your pretty baking skills blow me away every time. These are so, so pretty and sound heavenly! I like the sound of your barbie and robot tree 🙂
cindy
Thanks Nicole! I agree, those holiday horror stories reaffirm me every time! What says holiday cheer like a friendly pepper spraying, right?!
Maggie @ A Bitchin' Kitchen
I am the same way about Black Friday…I hate big crowds of people and would rather pay full price than deal with it!
These cookies look delicious, and I love the colors that you decorated them with!
cindy
Thanks Maggie! I agree, the extra cost is totally worth it!
bonbon oiseau
Wow. These are leaving me speechless they’re so beautiful…you get more amazing by the minute!!!
cindy
thanks ms. deb! I’ve missed you!
vanillasugarblog
oh i need to get into the spirit.
send me some cheer and cookies!
that should do it! LOL
cindy
definitely!
Megan
Prettiest cookies ever. For realz. Martha’s jealous of your skills I bet!
cindy
Thanks man!
Deb
I am enticed by the addition of citrus and fresh ginger in the cookies. This flavor profile is so vibrant and aromatic for the holiday season. Terrific decorating and photos, a lovely post!
cindy
The love citrus with spices and thought this would be a fun twist on classic gingerbread. Thanks Deb!
Terris-FreeEats
These are gorgeous Cindy. Love how they look like little flocked Christmas trees!
cindy
Thanks Terris, I was thinking of flocked tree when I made these!
lynn @ the actor's diet
these are soooooo freaking cute.
cindy
Thanks Lynn!