Cookies – The Inspired Parent

Lebkuchen

Honey, citrus, spices, oh my! These tasty gingerbread-style cookies are a family favorite of ours and are one of the staples on our gorgeous holiday cookie trays that Mr. The Inspired Parent makes each year.

Depending on which historical reference you read, Lebkuchen or “honey cake,” was likely invented by Franconian monks. It is documented as making an appearance around the 13th century in what is now Germany. There are varieties that are more sweet or more spicy — this version is well-balanced & great with a cup of coffee or tea.

Lebkuchen hold up ridiculously well if kept in an airtight container — we bake these a week or more before our holiday gatherings. Not only is it super convenient since they can be made so far in advance, but the flavor just gets better and better as a few days go by. They’re still quite good warm out of the oven or after cooling, but by days 3-5 (or later!), the spices intensify a bit, adding to the cookie’s complexity & making these the perfect bake-ahead treat for your upcoming gatherings!

Happy Baking!

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Biscochitos: a Spanish Spice Cookie

If you’re looking for a lightly-spiced yet super flavorful cookie, these lovely Biscochitos hit the mark!

With origins in Spain, Biscochitos are quite popular in New Mexico where it is said that they are the “official” state cookie. With a great texture & lovely anise flavor combined with orange & a hint of cinnamon, these are a delightful addition to any holiday cookie tray or perfect for your next brunch.

We used star-shaped cookie cutters this time around but we’ve seen these in all different shapes including one of our favorites — the classic fleur-de-lis.

Happy Baking!

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Rum Balls

These Rum Balls are wonderfully dangerous. They may very well be my favorite holiday treat…or at least in the top three. They’re super simple — you’re basically making a batch of brownies, spiking them with rum & coating them with decorative sanding sugar or sweetened coconut. Best part is they store extremely well for 7-9 days in an air-tight container in the refrigerator so you can easily make them ahead of time to have on hand as you finish preparing your other cookies or holiday treats.

Where they become dangerous is that it’s oh-so-simple to just grab one here or there when they call your name as you open the refrigerator door. Hopefully by the time your holiday party rolls around there will still be a few left for your cookie tray!

Happy Baking!

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Cranberry Chocolate Chip Macaroons

This year at Thanksgiving I purchased an extra package of fresh cranberries so we could try a few new cookie recipes. I’ve always loved plain coconut macaroons but we decided to change them up a little — figured the lovely pop of red from the cranberries would help liven these up a bit on holiday cookie trays.

We made some with chocolate chips & some without — the three of us preferred them with the added bit of chocolate but they were truly good either way. We prefer using bittersweet dark chocolate chips for these since they help balance the sweetness of the cookie. Our favorite chips are Ghirardelli or Guittard, if you can find them at your local shop.

On a storage note, storing coconut macaroons can be a bit tricky — if you put them in a storage bag, they tend to get soggy so your best bet is putting them in an air-tight cookie tin once they have fully cooled. Our best advice is to bake these close to your party — preferably no longer than 1-2 days beforehand for the best texture when serving.

Thankfully, this is a very simple cookie to whip together so it’s perfect for a last-minute event.

Enjoy & happy baking!

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