gingerbread men & happy holidays

Wherever you go, go with all your heart. —Confucius

gingerbread men cookies | conifères & feuillusLast night was the winter solstice, the longest and darkest night, when we momentarily stand still and swing back the other way; a perfect time to sit down with a cup of tea and plate of cookies and reflect on a year gone by. And what a year it has been. Back in January, I had a good idea of how 2019 would turn out but it seems the universe had other plans and obediently, I let myself get pulled along by the currents as that is what felt good and right. Four years ago, when I quit my engineering job and months later, when I started this blog, I would never have imagined a new career was in the making. But it was. This year, I launched my photography business. I’ll still be blogging, a lot less perhaps, and I’ll still take on freelance writing whenever it comes along, but mostly, I’ll go where my heart leads.

And this is my new year’s wish for you too… listen to your heart and go where it takes you. Life has an incredible way of surprising us.

Lastly, thank you for your continued support and interest in my work. And a special thanks to those who asked for this recipe after seeing the cookies on my Instagram page… what a pleasure it is to write here in this space…. I’d almost forgotten.


Annika, xoxo

gingerbread men cookies | conifères & feuillusgingerbread men cookies | conifères & feuillusgingerbread men cookies | conifères & feuillusgingerbread men cookies | conifères & feuillus

Gingerbread Men (adapted from Joy of Baking)

  • 114 g unsalted butter, room temperature
  • 65 g raw sugar
  • 250 g fancy molasses
  • 1 large egg, room temperature
  • 350 g whole wheat flour
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 2 tsp dried ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp ground clove

See Joy of Baking for instructions. There’s no need for plastic wrap; once mixed well into a homogeneous dough, I simply cover the stand-mixer bowl with a large plate and place in the fridge to cool. Also, I use a lot more molasses and a lot less sugar so the dough comes out soft and it’s best worked with while cold.