National Cookie Day

We can thank the Dutch for more than windmills and tulips. The English word “cookie” is derived from the Dutch word “koekie” meaning little cake.There have been cookie-like hard wafers in existence for as long as baking has been documented. This is because they traveled well, however, they were usually not sweet enough to be considered cookies by modern-day standards.

The origin of cookies appears to begin in Persia in the 7th century, soon after the use of sugar became common in the region. They were then spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from royal cuisine to street vendors.

Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies.

In most English-speaking countries outside of North America, the most common word for cookie is “biscuit.” In some regions, both terms, cookies and biscuits are used.

Cookies are classified into different categories, with the most common ones being:
Bar cookies – Drop cookies – Filled cookies
Molded cookies – No bake cookies
Pressed cookies – Refrigerator cookies
Rolled cookies – Sandwich cookies

America’s top favorite types of cookies are…. 

Chocolate Chip 
Peanut Butter 
Sugar Cookies 
Gingerbread 
Snickerdoodles 
Oatmeal Raisin 
Shortbread 
Kiss Cookies/Peanut Butter Blossoms 

What's Your Favorite?



GINGERBREAD COOKIES
Cook's Notes: This recipe could also be called Molasses Spice Cookies. I combined a recipe from cookscountry.com and one from mixandmatchmama.com to arrive at a cookie that's soft in the center, crisp on the edges, and filled with a gingerbread taste of molasses and spices. Each cookie is rolled in sugar sprinkles which adds an extra crunch before it is baked. Seriously, you can't stop with just one. The perfect holiday cookie to start your baking blitz.
The recipe makes 24 cookies.

Ingredients:

• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1/3 cup molasses
• 1 large egg yolk
• 1 teaspoon vanilla
• 1-1/2 cups flour
• 1 teaspoon baking soda
• 1-1/2 teaspoon ground ginger
• 3/4 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice mix
• Sugar sprinkles
  

Directions:

• Beat brown sugar with molasses and vanilla. Mix in egg yolk.
• Sift flour, spices, and baking soda.
• Mix together wet and dry ingredients and avoid overmixing. The batter will be sticky. Refrigerate for 30 minutes or until the batter is chilled and easy to work with. 
• Preheat oven to 350 degrees. Cover the baking sheet with parchment paper.
• Pour sprinkles into a small bowl.
• Form dough into 2-inch balls (golf ball size) and roll in the sprinkles to totally cover the dough ball.
• Bake for 9 minutes or 10 minutes if want cookies a little crisper.

MINT CAPPED BROWNIE BITES