Home-baked cookies are definitely one of the sweetest way to say, “Happy holidays.”
Who, after all, can resist a cookie covered in chocolate, frosted with rich buttercream or simply sprinkled with sugar? Even people who do very little baking the rest of the year often bake a favorite Christmas cookie recipe or two. That’s because Christmas cookies are so much more than simple baked treats. They’re gifts of love, connecting us to friends and family near and far.
For the next 12 days, I’ll be posting some of our favorite recipes from the Argus Leader’s annual reader cookie contest, leading up to the announcement of the winners in the Sunday, Dec. 23 Life section.
If you haven’t started baking any holiday treats yet, you’re going to want to make sure you have plenty of flour, sugar and butter at home. These cookies are definitely delicious. So without further ado, here’s the first recipe. Happy baking!
Recipe from Jeannine Schneider of Sioux Falls
2 1/4 cups flour
1 cup dark brown sugar
3/4 cup shortening
1/4 cup molasses
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon ground cloves
1/4 cup sugar
Preheat oven to 350 degrees. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl, beat shortening with an electric mixer on low speed for 30 seconds. Add the dark brown sugar. Beat until combined. Beat in eggs and molasses until combined. Add the flour, stirring well until combined.
Refrigerate dough for 30 to 60 minutes for easy handling.
Shape dough into 1-inch balls. Roll in 1/4 cup sugar. Bake for 9-10 minutes, until tops are puffy. Transfer to a wire rack to cool.
Put two gingersnaps together with cream cheese frosting (recipe below) inside.
Cream cheese frosting
1/4 cup butter
8 ounces cream cheese
1 teaspoon vanilla
3 cups powdered sugar
1/2 teaspoon salt
Soften cream cheese and butter and mix. Stir in remaining ingredients.