Gingerbread Cookie Recipe
(makes 12 cookies 51⁄2 inches tall)
3 cups all purpose flour
1 1⁄2 teaspoons baking powder
3⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 tablespoon ground ginger
1 3⁄4 teaspoons ground cinnamon
1⁄4 teaspoon ground nutmeg
1⁄2 cup salted butter
3⁄4 cup dark brown sugar
1 large egg
1⁄2 cup fancy molasses
2 teaspoons pure vanilla extract
2 teaspoon finely grated lemon zest
- In a small bowl whisk together flour, baking power, baking soda, salt, ginger and nutmeg until well blended.
- 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.
- Stir dry ingredients into wet in four batches until well mixed and smooth.
- Divide dough in half and wrap each in plastic and let stand at room temperature for at least two hours.
- Preheat oven to 375 degrees and prepare large baking sheets by lining with parchment paper.
- 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.
- Cut out cookies with the cutter and space them 1 1⁄2 inches apart and bake one sheet at a time for 8 minutes.
- 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
23⁄4 cups all purpose flour
- Preheat oven to 375 degrees.
- Cream butter and sugar in a medium bowl. Add egg and vanilla until well mixed.
- Mix all dry ingredients in a separate small bowl.
- Add the dry ingredients to the wet gradually, making sure it is well incorporated.
- Line baking sheets with parchment paper.
- Roll dough out on a lightly floured surface to about 1/4 inch thickness.
- 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.
- 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.