Although I enjoy all the holidays we celebrate throughout the year, Christmas is my very favorite holiday, and I love going crazy decorating the house, baking way too many cookies, and hosting family get-togethers. I tend to go a tad overboard with my holiday baking but it is just once a year, so why not?
I have a number of favorites that my family expects me to make every year, some of those passed on from my Mother-In-Law. Baking these special treats every year brings me back to the years when both my In-laws were alive and the entire family would pack into their house each Christmas and eat for hours. Although I will bake these special holiday treats, I do like trying out new recipes each year as well. These gingerbread cookies are very easy to make, look good on a holiday cookie tray, and best of all taste delicious with just enough gingerbread spices. If you have never made crinkle cookies before, by rolling the doughy balls in powdered sugar before baking gives these cookies an attractive crinkled appearance. These cookies will keep well for a week in an airtight container and freeze really well also if you want to make them a few weeks before the holidays.
Deborah Mele Christmas Revised 2021
- 2 1/4 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoons Ground Ginger
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1 (8 Ounce) Package Cream Cheese At Room Temperature
- 1/2 Cup (1 Stick) Unsalted Butter, At Room Temperature
- 1 Cup Granulated Sugar
- 1/2 Cup Packed Brown Sugar
- 1 Tablespoon Molasses
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 1 Large Egg Plus 1 Egg Yolk At Room Temperature
- 1 1/2 to 2 Cup Powdered Sugar
- In one bowl, stir together flour, baking powder, baking soda and spices until well blended, then set aside.
- Using an electric hand mixer, cream together cream cheese and butter until well blended, creamy and smooth.
- Beat in sugars, molasses, extracts and salt until blended, light and fluffy, scraping the bowl with a rubber spatula when necessary.
- Add egg and egg yolk and beat in well until mixed, about 1 to 2 minutes on medium speed.
- On low speed, gradually add flour mixture and mix until just fully incorporated. (Dough will be very sticky.)
- Cover bowl and refrigerate for several hours or preferably overnight to chill dough.
- When ready to bake, preheat oven to 325ºF, and line two baking sheets with parchment paper.
- Place confectioners’ sugar in a small bowl.
- Measure enough dough to roll into generous 1-inch balls, and roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat.
- Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
- Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 to 15 minutes. (The cookies will still be soft in the centers.)
- Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes.
- Carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely.
- Once completely cooled, transfer cookies to an airtight container.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 127Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 14mgSodium: 98mgCarbohydrates: 29gFiber: 0gSugar: 21gProtein: 1g