Gingersnap Cookies
Each year around Christmas time, my mother-in-law makes gingersnap cookies, and brings them up; the kids just love them! Cathan has been begging me to make them, so I finally got the recipe from her and the kids and I made cookies last night! They turned out great, and the kids were all so excited to help.
Dryden rolling her cookie out in sugar
Cathan rolling his out into a ball
Jerrin rolling out a ball
These are really easy cookies to make, and the kids have so much fun helping! I think I made like 4 of them and the kids rolled out the rest. Then I pressed them with the cup! Here are the cookies finished..
Ingredients:
1 Cup Shortening
1/2 Cup Butter
1 1/2 Cups Sugar
2 eggs
1/2 Cups Molasses
4 Cups Flour
2 tsp Baking Soda
2 tsp Cinnamon
2 tsp Ground Ginger
2 tsp Ground Cloves
(1/2 cup more sugar for topping)
Directions:
Preheat oven to 350 degree
In an electric mixer cream Shortening, Butter, and Sugar. Then add eggs one at a time mixing them in well. Next, mix in the molasses until combined. In a seperate bowl combined all the dry ingredients and mix the together, now add them to the wet ingredients and mix until all combined. Using your hands roll the dough into about 1 1/2 inch balls, roll your balls in the sugar and then place onto a non stick cookie sheet, then using the bottom of a flat cup press the balls down about 1/2 way. Bake for 10 -15 minutes.
*Don't substitute the shortening for butter, butter melts quicker in the oven and you will have flatter crispier cookies.
Jumbo Chocolate Cookies -
Ingredients:
1 1/3 Cups Dark Chocolate Chips - Divided
1/3 Cup Mini Chips
1/4 Cup Caramel Syrup (ice cream topping)
1/2 Cup Sugar
1/2 Cup Melted Butter
1 tsp Vanilla
1 Egg
1 Cup All Purpose Flour (King Arthur is what I prefer for baking)
1/4 Cup Baking Cocoa
1 tsp Baking Soda
1/4 tsp Baking Powder
Directions:
Preheat oven to 325 degrees.
Melt 2/3 cups Dark Chocolate chips in the microwave for 30 seconds, stir and then continue to microwave for 15 second intervals until they are fully melted; set aside. In a electric mixing bowl combine caramel, sugar, and butter beat on medium speed until combine. Then add melted chocolate, egg, and vanilla. In a seperate bowl combine, flour, cocoa powder, baking soda, and baking powder. Then, slowly add to wet ingredients beat until just combine. Hand stir in the remaining chocolate chips. Refrigerate for 20 minutes, then place large spoonfuls on a cookie sheet that is covered in parchment paper. Bake for 10-12 minutes.
Chocolate and Peanut Butter Chip Cookies
Ingredients & Directions:
In an electric Mixer combine:
1/4 Cup Brown Sugar
2 Eggs
1/2 Cup Sugar
1 tsp Vanilla
1/2 Cup Melted Butter
1/4 Cup Olive Oil
Beat these ingredients for several minutes. Then add:
2 Cups All Pupose Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 tsp Baking Powder
Mix together with a spatula until combine. And, then add:
1 Cup Mini Chocolate Chips
1/2 Cup Peanut Butter Chips
Mix together until combine. Cook in a 325 degree preheated oven for 10-12 minutes or until the edges are golden brown.
Peanut Butter Cookies with M&M's
Peanut Butter Cookies -
Ingredients:
1/2 Cup Room Temp. Butter
3/4 Cup Packed Brown Sugar
1/4 Cup Sugar
1 Egg
1 tsp Vanilla
1/2 Cup Peanut Butter
1 1/4 Cup Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Cups M&M's
Directions: In electric mixing bowl place butter, and cream for 1 minute. Next, add sugars and cream for an additonal 1 minute. Now, add eggs, and vanilla beat on medum speed until combine. Then mix in peanut butter until combine. Last add flour, baking soda, and powder beat on low speed until combine. Stir in 1/2 cup M&M's. Refridgerate for at least 15 minutes, up to 2 hours. Roll into 1 1/2 inch balls and press down slightly with a fork. Bake in a pre-heated oven at 325 for 8-10 minutes.
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