Big Soft Ginger Cookies

One of my all time favorite cookies to make during the holidays are ginger cookies. It has been a tradition in my family for who knows how many years and I have always enjoyed making them. The smell of the ginger, the flow of the molasses. Everything seems to be in order and it always makes me in the holiday spirit from the first batch that I make. They have been a hit year after year at my parents' Christmas party with their friends and on Christmas Eve when all my family comes over. I hope you and your family and friends enjoy them as much as mine do!

Ingredients
2 1/4 cup all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar (If you are planning on making them into 1-inch balls, you'll be needing around 6-7 tablespoons of sugar. This is what I do from personal experience. The size the recipe tells you is WAY to big if you are planning on having a party or giving them as a gift.)

Directions
In a medium bowl, combine the flour, ginger, baking soda, cinnamon, and cloves; set aside.
In a large mixing bowl beat butter with an electric mixer for thirty (30) seconds. Beat the 1 cup sugar. Add egg and molasses; beat well. Stir flour into egg mixture.
Shape dough into 1 1/2 inch balls, about 1 heaping tablespoon dough for each. Roll balls in the 2 tablespoons sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree oven (300 for some ovens. You know your oven the best so it's your call.) about 10 minutes or until light brown and still puffed. (Do not over bake). Cool cookies on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.

Chrstmas Peppermint Cookies

Ingredients

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Directions

1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
2. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract.
3. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
4. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes.
5. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk. Alternately, form dough into tablespoon-sized balls with your hands. Freeze the balls for about 15 minutes, then press flat with a glass.
6. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
7. Sift crushed candy, and separate larger pieces from dust, reserving both.
8. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

Sugar Cookies

Ingredients:
1 1/2 cups butter
2 cups white sugar
4 eggs
1 teaspoons vanilla
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

These cookies are awesome to make at any holiday. All you need are the cookie cutters for the holiday. For this holiday, to be culturally diverse, you could use a star or a gingerbread man cookie cutter. I love making these cookies because there are so many ways you can create the final product of these cookies. Especially for the holiday season. Hopefully this recipe helps you with the holiday season.