More Holiday Cookies
Herre are some More Holiday Cookies for your holiday sharing and gift-giving. Check out the Chocolate Peppermint Cookies, the Santa's Trash Cookies, and the rest of today's yummy offerings. Enjoy!
VANOCNI CUKROVI (CZECH SUSENKY CHRISTMAS COOKIES)
This is from Barbara Rolek, and tested by Diana Rattray, at The Spruce Eats.
The recipe begins, "Czech susenky (soo-SHEN-kee) are popular cookies served for special occasions and at Christmas, when they become vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee). This basic recipe can be transformed into different cookies by varying the shape and sandwiching them together with jam or cookie filling, decorating with different-colored icings, dusting with confectioners' sugar, or leaving plain. The recipes for this traditional sweet are truly endless."
Prep Time: 30 minutes; Cook Time: 20 minutes; Chill Time: 60 minutes; Total Time: 110 minutes; Servings: 30
To view this online, go to https://www.thespruceeats.com/czech-susenky-christmas-cookie-recipe-1135711.
Ingredients
10 ounces butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
Icing, optional, for garnish
Jam, optional, for garnish
Confectioners' sugar, optional, for garnish
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl with a hand mixer or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
Add eggs and vanilla and mix until completely incorporated.
Add the flour and mix into a smooth dough. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
Working with half of the dough at a time, roll the chilled dough between pieces of parchment paper to 1/8-inch thick or 3/16-inch thickness, if sandwiching cookies together.
Remove top piece of parchment paper and cut dough into various shapes. Since the dough doesn't expand much when baking, a mere 1/2-inch space between cookies will be fine. If at any time the dough is getting too soft, refrigerate it for a few minutes and then continue.
If making sandwiched cookies, cut an even number of plain cookies and an even number of cookies of the same shape that have had a small "window" cut out with a thimble or piping tip so the jam or filling will peek through.
Remove the scraps and, grabbing the parchment paper by opposite corners, place it on a sheet pan. Bake 8 to 10 minutes. Do not let the cookies brown, they should remain light but still be baked through.
Cool completely. Repeat with remaining dough. Excess dough can be wrapped and refrigerated.
If sandwiching cookies together, sprinkle confectioner's sugar over cookies with a "window." Spread jam or filling on "window-less" cookies.
Place confectioners' sugar cookies on top of the jammed cookies to create sandwiches.
Recipe Variation
If decorating with icing, it can be left plain white or tinted with powdered or paste food coloring (liquid food coloring will dilute the icing, but if that happens, just add more confectioners' sugar). You can sprinkle with coarse sugar, chocolate sprinkles, or whatever your heart desires.
How to Store Baked Cookies and Cookie Dough
Transfer cooled cookies to an airtight container, separating layers with sheets of wax paper to keep them from sticking together, and store them in a cool, dry place. Filled cookies will last 3 to 4 days, while iced or uniced cookies will last up to 2 weeks.
To free undecorated, unfilled cookies, transfer them to an airtight container. Label the container with the name and date and freeze for up to 1 month. Defrost the cookies at room temperature and decorate or fill as desired.
EGGNOG MELTAWAY COOKIES
This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “
Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving
Directions
Watch how to make this recipe.
Line 2 baking sheets with parchment.
Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
Meanwhile, put the nutmeg and remaining 1-1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
SANTA’S TRASH COOKIES
This recipe is from Lindsay Conchar at Delish, and begins, “Even Santa has a naughty side.”
To view this online, click here.
Note: Linday’s blog, Life, Love and Sugar is definitely worth checking out. I’ll wait while you do that!
Total Time: 25 minutes; Cook Time: 8 minutes; Level: Easy; Makes: 28 cookies
Ingredients
3/4 c. cup unsalted butter, at room temperature
1/2 c. sugar
1/2 c. brown sugar
1 large egg
2 tsp. vanilla
2-1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1/3 c. crushed potato chips
1/3 c. Crushed Pretzels
1/3 c. semi-sweet chocolate chips
3 tbsp. red and green sprinkles
Flaky sea salt, for garnish
Directions
Preheat oven to 350º and line two cookie sheets with parchment.
Cream together butter and sugars until light and fluffy, 3 to 4 minutes.
Mix in egg and vanilla.
In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.
Gently stir in chips, pretzels, chocolate chips, and sprinkles.
Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.
Bake until edges are just starting to get golden, 7 to 8 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.
CHOCOLATE PEPPERMINT COOKIES
This is from Leah Maroney at The Spruce Eats. This recipe begins, "These peppermint cookies are bursting with chocolate and minty goodness. The dark chocolate treats are chewy and fudgy—like a brownie in cookie form. We add extract peppermint extract to the dough and top them with crushed peppermint sticks for a nice crunch.
"Bake up these cookies for Santa Claus or bring them to your annual holiday cookie swap. They’re different from your average sugar cookie, but still embrace classic Christmas flavors. Pair them with a steaming cup of peppermint hot chocolate on a cold winter night. They're sure to please every mint chocolate fan in your life."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/chocolate-peppermint-cookies-4768572.
Ingredients
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon salt
8 ounces semi-sweet chocolate chips
4 tablespoons butter
2 eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup peppermint candy canes (crushed)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
Melt the chocolate chips and butter together in a microwave-safe bowl. Microwave in one-minute increments. Whisk after each increment until the mixture is totally smooth. Be careful not to overheat as the chocolate can scorch.
Beat the eggs, brown sugar, vanilla, and peppermint extracts together in a large bowl.
Beat the chocolate mixture into the egg and brown sugar mixture and continue to mix until a smooth batter forms.
Gradually add in the flour mixture until it is combined. Be careful not to overbeat.
Scoop the batter onto a parchment-lined baking sheet with a cookie scoop. Leave a few inches in between each scoop.
Use a spatula to flatten the tops of the cookies. Keep the shape round and smooth the top as best as you can.
Place the cookies on the center rack of the oven and bake for 8 to 10 minutes or until the cookies have spread and the tops are cracked.
Spray each cookie with cooking spray and sprinkle the crushed peppermint sticks over the top. Make sure to do this immediately while the cookies are still warm.
Serve immediately with a glass of milk or store them in an airtight container for up to three days.
Tips
You can freeze these cookies for up to three months.
If you’d prefer to keep the cookies puffy then don’t flatten them before cooking. You can also replace the small amount of baking soda with a 1/2 teaspoon of baking powder. This will make smaller and rounder cookies. They will still be chewy, but a little more on the cakey side.
Recipe Variation
You can add in chopped walnuts to the dough or extra chocolate chips. The mini ones work especially well and keep the nice fudgy texture.
GINGERBREAD COOKIES
This is from Stephanie Gallagher at The Spruce Eats. This recipe begins, "These gingerbread cookies are as delicious to eat as they are fun to make. Don't be surprised if your kids like these more than regular sugar cookies—it's probably because the gingerbread people seem to have a bit of personality. Use whatever decorations you have on hand. Red and green striped white chocolate chips, for example, make terrific buttons for these gingerbread men."
Prep: 15 minutes; Cook Time: 10 minutes; Refrigeration: 60 minutes; Total Time: 85 minutes; Makes 3 to 4 servings
To view this online, go to https://www.thespruceeats.com/easy-gingerbread-cookies-recipe-2097465.
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
For the Decorations:
Gel icing
M&M's, or striped white chocolate chips
Directions
Gather the ingredients.
In a large mixing bowl, beat the butter and sugar together until fluffy.
Add the molasses, egg, and vanilla. Beat well.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Stir into the wet ingredients until well-incorporated (you can do this with your hands).
Separate the dough into three pieces. Form into logs and wrap in plastic wrap. Refrigerate at least 1 hour.
When ready to bake, remove dough from oven and preheat oven to 350 F.
Roll dough out to a thickness of 1/4-inch. Use cookie cutters to make gingerbread people. Bake 8 to 10 minutes.
Let cool and decorate.
GINGERSNAP COOKIES
This is from Kristina Vanni at The Spruce Eats. This recipe begins, " Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
"For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 18 servings; Yield: 36 cookies
To view this recipe online, go to https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
VANOCNI CUKROVI (CZECH SUSENKY CHRISTMAS COOKIES)
This is from Barbara Rolek, and tested by Diana Rattray, at The Spruce Eats.
The recipe begins, "Czech susenky (soo-SHEN-kee) are popular cookies served for special occasions and at Christmas, when they become vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee). This basic recipe can be transformed into different cookies by varying the shape and sandwiching them together with jam or cookie filling, decorating with different-colored icings, dusting with confectioners' sugar, or leaving plain. The recipes for this traditional sweet are truly endless."
Prep Time: 30 minutes; Cook Time: 20 minutes; Chill Time: 60 minutes; Total Time: 110 minutes; Servings: 30
To view this online, go to https://www.thespruceeats.com/czech-susenky-christmas-cookie-recipe-1135711.
Ingredients
10 ounces butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
Icing, optional, for garnish
Jam, optional, for garnish
Confectioners' sugar, optional, for garnish
Directions
Gather the ingredients. Preheat oven to 350 F.
In a large bowl with a hand mixer or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
Add eggs and vanilla and mix until completely incorporated.
Add the flour and mix into a smooth dough. Cover the bowl with plastic wrap and refrigerate the cookie dough for 1 hour.
Working with half of the dough at a time, roll the chilled dough between pieces of parchment paper to 1/8-inch thick or 3/16-inch thickness, if sandwiching cookies together.
Remove top piece of parchment paper and cut dough into various shapes. Since the dough doesn't expand much when baking, a mere 1/2-inch space between cookies will be fine. If at any time the dough is getting too soft, refrigerate it for a few minutes and then continue.
If making sandwiched cookies, cut an even number of plain cookies and an even number of cookies of the same shape that have had a small "window" cut out with a thimble or piping tip so the jam or filling will peek through.
Remove the scraps and, grabbing the parchment paper by opposite corners, place it on a sheet pan. Bake 8 to 10 minutes. Do not let the cookies brown, they should remain light but still be baked through.
Cool completely. Repeat with remaining dough. Excess dough can be wrapped and refrigerated.
If sandwiching cookies together, sprinkle confectioner's sugar over cookies with a "window." Spread jam or filling on "window-less" cookies.
Place confectioners' sugar cookies on top of the jammed cookies to create sandwiches.
Recipe Variation
If decorating with icing, it can be left plain white or tinted with powdered or paste food coloring (liquid food coloring will dilute the icing, but if that happens, just add more confectioners' sugar). You can sprinkle with coarse sugar, chocolate sprinkles, or whatever your heart desires.
How to Store Baked Cookies and Cookie Dough
Transfer cooled cookies to an airtight container, separating layers with sheets of wax paper to keep them from sticking together, and store them in a cool, dry place. Filled cookies will last 3 to 4 days, while iced or uniced cookies will last up to 2 weeks.
To free undecorated, unfilled cookies, transfer them to an airtight container. Label the container with the name and date and freeze for up to 1 month. Defrost the cookies at room temperature and decorate or fill as desired.
EGGNOG MELTAWAY COOKIES
This recipe, from the Food Network kitchen, begins, “The secret to these cookies' melt-in-your-mouth texture is the confectioners' sugar, which easily comes together with almonds in a food processor. The flavors of rum, bourbon and nutmeg make the little snowball lookalikes taste just like your favorite holiday drink. “
Total:2 hr 55 min; Active: 25 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
1 cup blanched almonds (skinless)
2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 tablespoon bourbon
2 teaspoons rum extract
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
1 tablespoon freshly grated nutmeg, plus more for serving
Directions
Watch how to make this recipe.
Line 2 baking sheets with parchment.
Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
Meanwhile, put the nutmeg and remaining 1-1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
SANTA’S TRASH COOKIES
This recipe is from Lindsay Conchar at Delish, and begins, “Even Santa has a naughty side.”
To view this online, click here.
Note: Linday’s blog, Life, Love and Sugar is definitely worth checking out. I’ll wait while you do that!
Total Time: 25 minutes; Cook Time: 8 minutes; Level: Easy; Makes: 28 cookies
Ingredients
3/4 c. cup unsalted butter, at room temperature
1/2 c. sugar
1/2 c. brown sugar
1 large egg
2 tsp. vanilla
2-1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. kosher salt
1/3 c. crushed potato chips
1/3 c. Crushed Pretzels
1/3 c. semi-sweet chocolate chips
3 tbsp. red and green sprinkles
Flaky sea salt, for garnish
Directions
Preheat oven to 350º and line two cookie sheets with parchment.
Cream together butter and sugars until light and fluffy, 3 to 4 minutes.
Mix in egg and vanilla.
In another large bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until smooth. Dough will be thick.
Gently stir in chips, pretzels, chocolate chips, and sprinkles.
Make tablespoon size balls of dough. Slightly press them down onto the cookie sheet and sprinkle with sea salt.
Bake until edges are just starting to get golden, 7 to 8 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to cooling rack to cool completely.
CHOCOLATE PEPPERMINT COOKIES
This is from Leah Maroney at The Spruce Eats. This recipe begins, "These peppermint cookies are bursting with chocolate and minty goodness. The dark chocolate treats are chewy and fudgy—like a brownie in cookie form. We add extract peppermint extract to the dough and top them with crushed peppermint sticks for a nice crunch.
"Bake up these cookies for Santa Claus or bring them to your annual holiday cookie swap. They’re different from your average sugar cookie, but still embrace classic Christmas flavors. Pair them with a steaming cup of peppermint hot chocolate on a cold winter night. They're sure to please every mint chocolate fan in your life."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 12 servings
To view this online, go to https://www.thespruceeats.com/chocolate-peppermint-cookies-4768572.
Ingredients
2/3 cup all-purpose flour
1/3 cup cocoa powder
1/8 teaspoon baking soda
1/2 teaspoon salt
8 ounces semi-sweet chocolate chips
4 tablespoons butter
2 eggs
3/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/4 cup peppermint candy canes (crushed)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
Melt the chocolate chips and butter together in a microwave-safe bowl. Microwave in one-minute increments. Whisk after each increment until the mixture is totally smooth. Be careful not to overheat as the chocolate can scorch.
Beat the eggs, brown sugar, vanilla, and peppermint extracts together in a large bowl.
Beat the chocolate mixture into the egg and brown sugar mixture and continue to mix until a smooth batter forms.
Gradually add in the flour mixture until it is combined. Be careful not to overbeat.
Scoop the batter onto a parchment-lined baking sheet with a cookie scoop. Leave a few inches in between each scoop.
Use a spatula to flatten the tops of the cookies. Keep the shape round and smooth the top as best as you can.
Place the cookies on the center rack of the oven and bake for 8 to 10 minutes or until the cookies have spread and the tops are cracked.
Spray each cookie with cooking spray and sprinkle the crushed peppermint sticks over the top. Make sure to do this immediately while the cookies are still warm.
Serve immediately with a glass of milk or store them in an airtight container for up to three days.
Tips
You can freeze these cookies for up to three months.
If you’d prefer to keep the cookies puffy then don’t flatten them before cooking. You can also replace the small amount of baking soda with a 1/2 teaspoon of baking powder. This will make smaller and rounder cookies. They will still be chewy, but a little more on the cakey side.
Recipe Variation
You can add in chopped walnuts to the dough or extra chocolate chips. The mini ones work especially well and keep the nice fudgy texture.
GINGERBREAD COOKIES
This is from Stephanie Gallagher at The Spruce Eats. This recipe begins, "These gingerbread cookies are as delicious to eat as they are fun to make. Don't be surprised if your kids like these more than regular sugar cookies—it's probably because the gingerbread people seem to have a bit of personality. Use whatever decorations you have on hand. Red and green striped white chocolate chips, for example, make terrific buttons for these gingerbread men."
Prep: 15 minutes; Cook Time: 10 minutes; Refrigeration: 60 minutes; Total Time: 85 minutes; Makes 3 to 4 servings
To view this online, go to https://www.thespruceeats.com/easy-gingerbread-cookies-recipe-2097465.
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 large egg
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
For the Decorations:
Gel icing
M&M's, or striped white chocolate chips
Directions
Gather the ingredients.
In a large mixing bowl, beat the butter and sugar together until fluffy.
Add the molasses, egg, and vanilla. Beat well.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
Stir into the wet ingredients until well-incorporated (you can do this with your hands).
Separate the dough into three pieces. Form into logs and wrap in plastic wrap. Refrigerate at least 1 hour.
When ready to bake, remove dough from oven and preheat oven to 350 F.
Roll dough out to a thickness of 1/4-inch. Use cookie cutters to make gingerbread people. Bake 8 to 10 minutes.
Let cool and decorate.
GINGERSNAP COOKIES
This is from Kristina Vanni at The Spruce Eats. This recipe begins, " Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee. Of course, during the holidays they also taste great when served with a hot mug of mulled wine.
"For added flair, these gingersnap cookies can be rolled in other types of sugar besides the granulated kind. Try rolling the cookie dough in coarser demerara sugar or turbinado sugar for additional texture and sparkle to the finished cookies."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Servings: 18 servings; Yield: 36 cookies
To view this recipe online, go to https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
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