Christmas Gingerbread And Sugar Cookie Recipes

Gingerbread Cookie Recipe
(makes 12 cookies 512  inches tall)

3 cups all purpose flour
12 teaspoons baking powder
34 teaspoon baking soda
14 teaspoon salt
1 tablespoon ground ginger
34 teaspoons ground cinnamon
14 teaspoon ground nutmeg
1cup salted butter
34 cup dark brown sugar
1 large egg
12 cup fancy molasses
2 teaspoons pure vanilla extract
teaspoon finely grated lemon zest


  1. In a small bowl whisk together flour, baking power, baking soda, salt, ginger and nutmeg until well blended.
  2. In a large bowl beat butter, sugar and egg until well blended.  Add molasses, vanilla and lemon zest and continue to mix until well blended.
  3. Stir dry ingredients into wet in four batches until well mixed and smooth.
  4. Divide dough in half and wrap each in plastic and let stand at room temperature for at least two hours.
  5. Preheat oven to 375 degrees and prepare large baking sheets by lining with parchment paper.
  6. Place one portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.  Roll dough to 1/3 inch thickness. Use additional flour to avoid sticking.
  7. Cut out cookies with the cutter and space them 1 1inches apart and bake one sheet at a time for 8 minutes.
  8. Remove from the oven and let the cookies cool until firm enough to move to a wire rack where they will cool completely. Decorate after they are cool
    (Unbaked dough can be stored in the refrigerator for up to 4 days. Return to room temp before using.)

Sugar Cookie Recipe
(Makes 18 cookies 5 inches tall)

1 cup butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 teaspoons baking powder
234 cups all purpose flour


  1. Preheat oven to 375 degrees.
  2. Cream butter and sugar in a medium bowl. Add egg and vanilla until well mixed.
  3. Mix all dry ingredients in a separate small bowl.
  4. Add the dry ingredients to the wet gradually, making sure it is well incorporated.
  5. Line baking sheets with parchment paper.
  6. Roll dough out on a lightly floured surface to about 1/4 inch thickness.
  7. Cut out desired shapes and place on the baking sheet 1 inches apart. Bake for 8 minutes or until edges are lightly browned. Cool before moving to prevent breaking.
  8. Decorate after completely cooled.

The Cookie Decorating Party

Tis’ The Season for Christmas Cookies. I got the idea to make these cookies for an annual Christmas party with friends. Cookie decorating wasn’t originally a component of this yearly party but I thought it would make an exciting addition. Everyone picks a cookie, applies their own icing, decorative candies and VOILA, a tradition is born! This was a real party pleaser.  I recommend using a wide variety of candy decorations and icing colours to maximize creativity.  I used white store bought icing and food colouring to mix my own desired colours. Disposable piping bags are cheap or you could always use a ziplock bag.  Fill the bag and cut the tip. Store icing in the fridge until ready to use.  Store baked cookies in a sealed container for up to 7 days.

Happy Decorating!!

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