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Christmas Cookie Recipes

Kick off your holiday fun with some sweet treats for the family

by Preston Bates. Gingerbread recipe provided by Sallys Baking Addiction and sugar cookies provided by Delish

3/4 cup (170g) unsalted butter, slightly softened to room temperature 3/4 cup (150g) granulated sugar 1 large egg* 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract (optional, but makes the flavor outstanding) 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled) 1/2 teaspoon baking powder 1/4 teaspoon salt Easy Icing 1 and 1/2 cups (180g) confectioners’ sugar 1/4 teaspoon pure vanilla extract (omit and replace with water for stark white icing) 1 teaspoon light corn syrup* 2 – 2.5 Tablespoons (30-38ml) room temperature water pinch salt* 1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, vanilla, and almond extract and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Whisk the flour, baking powder, and salt together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. 2. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4 thickness. Stack the pieces (with paper) onto a baking sheet, cover lightly, and refrigerate for at least 1-2 hours and up to 2 days. Chilling is mandatory 3. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or a silicone baking mat. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used. 4. Bake for 10-12 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing. No need to cover the cookies as the cookies cool. 5. For the icing, whisk the confectioners’ sugar, vanilla, corn syrup, and 2 Tablespoons of water together in a medium bowl. It will be very thick. If you lift the whisk and let the icing drizzle back into the bowl, the ribbon of icing will hold shape for a few seconds before melting back into the icing. That is when you know it’s the right consistency and ready to use. If it’s too thick (sometimes it is), whisk in 1/2 extra Tablespoon of water. If desired, add gel food coloring. You can pour some icing into different bowls if using multiple colors. If not decorating right away, cover the icing tightly and keep in the refrigerator for up to 2 days.. See image below

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3/4 c. (1 1/2 sticks) butter, softened 3/4 c. packed brown sugar 2/3 c. molasses 1 large egg 1 tsp. pure vanilla extract 3 1/4 c. all-purpose flour 1 tbsp. ground ginger 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. ground nutmeg 1/2 tsp. kosher salt 2” piece fresh ginger, grated (optional) Zest of 1 orange (optional) 1/2 tsp. finely ground black pepper (optional) Sugar Cookie Icing, for decorating Sprinkles, for decorating

1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients, as well as fresh ginger, orange zest, and black pepper (if using), until dough just comes together. (Do not overmix!) 2. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. (Alternatively, divide dough in half and roll each piece of dough between two pieces of parchment to 1/4” thick. Chill until firm.) 3. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4” thick. (Alternatively, peel off both sheets of parchment from dough, then replace one sheet of parchment back underneath dough.) Cut out gingerbread men with a 3” wide cutter and transfer to baking sheets. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 4. Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

See image above

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