Delightful & Super Simple Christmas Cookie Recipes!

Christmas baking is a delightful and festive activity that the whole family can enjoy, both in the kitchen and at the table this holiday season. Few things evoke the spirit of Christmas like traditional shortbread and warm, chewy gingerbread cookies.

 Here are two simple recipes to help you kickstart a family tradition that you won’t want to miss. Gather your rolling pins and cookie cutters, and prepare to create some delicious memories this holiday season 

3 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1/2 cup unsalted butter softened

1 cup cup dark brown sugar

2 large egg

1/4 cup molasses

2 teaspoons vanilla

*additional flour for rolling out dough

1 cup powdered sugar

2 tsp milk

2 tsp light corn syrup

1/2 tsp extract of choice - lemon,almond or vanilla

 In a small bowl mix together flour, baking powder, baking soda, salt, ginger and cinnamon until well blended. Set aside.

 In a large mixing bowl, beat together butter, brown sugar, and eggs on medium speed until well blended.

 Add molasses and vanilla and mix until well combined.

 Gradually add in dry ingredients and mix until combined, but do not over-mix.

 Wrap dough in plastic wrap and place into an airtight container or freezer style zipper bag, and place in refrigerator for at least two hours and up to 24 hours.

When ready to bake, preheat oven to 375 degrees. Line baking sheets baking sheets with parchment paper.

 Let dough sit at room temperature for 5-15 minutes or however long is needed to make it pliable enough to divide in half. The time it takes will depend on how long it's been chilling.

 Place 1 portion of the dough on a lightly floured surface.

 Sprinkle additional flour over dough and gently roll dough out to approximately 1/4 - 1/3" thick. The thicker the dough the softer the cookie will be. If dough sticks to rolling pin, sprinkle additional flour onto dough.

 Cut out cookies with cookie cutter. Whatever scraps are left over after cutting out cookies can be rolled out and rolled out to cut out more cookies.

 Place cookies on baking sheet approximately 1 1/2-inches apart.

 Bake each sheet of cookies for 7-10 minutes until tops and edges are starting to firm up.

 Remove baking sheet from oven transfer to a wire cooling rack. Allow to cool on baking sheet for ten minutes, then use a spatula to transfer cookies to another wire cooling rack to cool completely.

  Once cookies are completely cooled decorate

ICING

 In a medium size bowl, combine all ingredients and mix well to combine. For thicker icing, add more powdered sugar, one tablespoon at a time. For thinner icing, add more corn syrup, one teaspoon at a time.

 Place into a piping bag and pipe onto gingerbread cookies as desired.

 These shortbread cookies are favourites around here and so easy...

1.5 cups softened butter

2 cups all purpose flour

1 cup icing sugar

1 cup cornstarch Canada cornstarch, naturally

1/4 tsp salt

 Combine all ingredients in a mixing bowl

 Shape the dough into 1" balls. Flatten each ball with a fork or use your Christmas cookie cutters and top with sprinkles

 Bake on an ungreased cookie sheet at 300 F for 20 minutes until the bottoms are very lightly browned

 Transfer to a paper towel-covered wire rack to cool.

Watch them disappear 

 Credit: Megan’s recipes