Celebrating the Holidays with Buddha Bath
A Moment of Reflection
As 2019 comes to a close, we are reflecting on the incredible year we have at Buddha Bath. This was a year of fantastic growth for us as we created new products and scents. It was thrilling to watch as our customers tried each and fell in love. Winter is quickly approaching but you will still find us at Pike Place Market Thursdays-Mondays. Stop by for a quick hello and a sample! Our customers keep us warm!
Thank you for being a part of Buddha Bath and we look forward to a new year of providing you the very best in skin and body care
Holiday Scents
We have a selection of festive scents available this holiday season: Mint Rainier, Peppermint Eucalyptus, Seattle Ginger Snap, and Victorian Christmas. Find them in several of our products including Body Butter, Sugar Scrub, Body Wash, and Goats Milk Soap.
Now available online and at Pike Place Market!
Gift Cards
We are now offering Gift Cards! Now it is easier than ever to give the gift of Buddha Bath this holiday season!
Holiday Shipping Deadline:
December 18th, 2019
As you plan for your holiday shopping, please remember this date! All orders made before this date will arrive by Christmas!
Gingerbread Cookies
A favorite activity for the entire family!
Recipe by Sally's Baking Addiction
Ingredients
10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (200g) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (437g) all-purpose flour, (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
optional: easy cookie icing or royal icing
Instructions
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that’s ok.
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don’t be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
Cookies stay fresh covered at room temperature for up to 1 week.
15% Discount
On Orders Over $150
Promo Code: BUDDHABATH150
10% Discount
On Orders Over $100
Promo Code: BUDDHABATH100