Best Ginger Elf Christmas Cookies Recipes

GINGERBREAD CUTOUT CHRISTMAS COOKIES

Steps:

• In a large saucepan, combine the butter, sugar, molasses and vinegar; bring to a boil, stirring constantly. Remove from the heat; cool to lukewarm. Stir in egg. Combine the flour, baking soda, ginger, cinnamon and salt; stir into molasses mixture to form a soft dough., Divide dough into thirds. Shape each portion into a disk; wrap in plastic. Refrigerate for at least 2 hours or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter. Place on greased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks; cool completely. Decorate as desired.

SANTA AND ELF CHRISTMAS COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well., Divide dough into thirds. Shape each into a ball, then flatten into a disk. Wrap in waxed paper and chill in the freezer for 15 minutes or until easy to handle., For Santas: On a lightly floured surface, roll 1 portion of dough into a 10-in. circle. Turn a pie plate upside down over circle and cut around the edge with a knife; reserve scraps. Cut into 8 wedges., Place wedges 2 in. apart on ungreased baking sheets. Fold the tip of each wedge down. Tuck a scrap piece of dough (about a 1/2-in. ball) under the upper part of fold., For elves: Roll another portion of dough into a 10-in. circle. Cut in half; cut 1 half into 4 wedges and the other half into 8 wedges. Repeat forming Santas with the large wedges. Transfer small wedges to a baking sheet; fold tips down, forming hats., Roll the remaining portion of dough into a 10-in. circle. Cut into 16 wedges. Transfer to baking sheets; fold tips down., Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes. Remove from pans to wire racks to cool completely., To decorate: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar; add water. Beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form., Tint icing with colors of your choice. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Working with one cookie at a time, decorate with icing, attach a marshmallow to the tip of hat and finish with sprinkles and dragees as desired. Let stand until set. Store in an airtight container.

CHRISTMAS GINGERBREAD COOKIES

Steps:

• Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
• Beat butter and sugar together until light and fluffy.
• Beat in molasses and egg.
• Gradually add flour mixture to make a soft dough.
• Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
• Preheat oven to 350°F.
• On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
• Cut out shapes with cookie cutters.
• Place on lightly greased baking sheets.
• Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
• Cool 2 minutes on baking sheet.
• Remove and place on racks to finish cooling.
• Frost if desired. (Optional.).

GINGER ELF CHRISTMAS COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together flour, baking soda, salt and spices; set aside. In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating until blended. Gradually beat in flour mixture until soft dough forms.
• Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2-inches apart. Bake 9 to 11 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before decorating.
• To Decorate Cookies: Using chocolate icing, pipe hair. Using white icing, pipe two small dollops for eyes; press 1 brown milk chocolate candy on each. Using red icing, pipe pea-sized dot for nose; press on 1 red milk chocolate candy. Pipe on ears and mouth. To make hats, cut fruit snacks in half vertically into rectangles. Fold rectangles in half, creating squares. Fold squares in half diagonally to create triangles . To create hat brims, slightly roll up 1 edge of each triangle. If necessary, gently pull and stretch hat to fit cookie. Fold hat tip down, at an angle, to meet brim (see photo). Using white icing, pipe small dot where tip of hat meets brim; press 1 red milk chocolate candy on dot. Let stand until frosting is set. Store in airtight container, using waxed paper between cookie layers.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.