Ginger Molasses Cookies

Ginger Molasses Cookies

These easy to make ginger molasses cookies have a soft, slightly chewy cake texture and just melt in your mouth. A blend of dried ginger and grated fresh ginger, combined with just a hint of cayenne pepper give this cookie some zip! Mixing the batter takes no time at all but be sure to chill the dough in the refrigerator for an hour before baking. This keeps the cookies nice and plump while cooking.

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Peanut Butter Blossoms

Peanut Butter Blossoms

The Christmas cookie exchange is not complete without peanut butter blossoms! This classic recipe is a favorite of mine and all thanks go to its originator, Mrs. Freda F. Smith of Gibsonburg, Ohio. She entered the Pillsbury bake-off in 1949 and while she didn’t win the grand prize, I’d say she wins in all our hearts for this delicious creation. Her recipe was honored again at the 50th anniversary celebration.

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Chocolate Cookies Topped with Sugar

Chocolate cookies topped with sugar

I just love cookies right out of the oven.  These chocolate cookies topped with sugar are no exception.  They aren’t technically a Christmas cookie but I think the sugar on top reminds me of snow.  The icy, crunchy kind of snow that shines when light is reflected off it.  Maybe I’ve lived in the desert too long.  Maybe I’m making that up.  But I don’t think so.  These cookies are SO.GOOD.  The secret to keeping them soft and chewy is to chill the dough for about an hour before baking.  This helps hold their shape and texture.

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