Christmas Cookies Galore: Ginger Snaps, Sugar Cookies, & Chocolate Chip Cookies

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Merry Christmas! We have been baking all morning for Santa, friends, family, and neighbors! We choose ginger snaps, sugar cookies, and chocolate chip cookies.

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This is my favorite book to refer to when I want to make cookies. You can check it out here. There are so many different types of cookies, bars, squares, and biscotti whether you want a casual, fancy, chocolate, fruity, buttery, or spicy kind.

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Below are the the 3 recipes we made from this book but including my modifications.

Blackstrap Gingersnaps

DF, NF if not using a nut milk

Makes 2 dozen cookies

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Ingredients:

1 3/4 cup white whole wheat flour

1/2 tsp baking soda

3 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cinnamon

1/2 cup sugar

1/3 cup molasses

1/2 tsp vanilla extract

1/2 cup nonGMO canola oil

3 tbsp non dairy or dairy milk

 

Directions:

Preheat oven to 350 degrees. Mix together milk, oil, vanilla, molasses, and sugar. Sift in remaining dry ingredients. Wet hands with water occasionally and roll 1-1.5 tbsp dough at a time into balls. Place about 1-2 inches apart on a lightly greased or parchment lined cookie sheet and flatten each ball. Bake 12 minutes and then allow to cool for 5 more minutes right on the cookie sheet before transferring to a cooling rack.

 

Roll-And-Cut Sugar Cookies

NF if you don’t use nut milk, DF if you use nondairy milk and nondairy spread rather than butter

Makes 2-3 dozen depending on size of cookie cutters you use

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Ingredients:

2 1/3 cup white whole wheat flour, all purpose flour, or whole wheat pastry flour

2 tbsp cornstarch or arrowroot powder

1/4 tsp salt

1/4 tsp baking powder

1/2 cup slightly softened butter or nondairy non hydrogenated vegan spread

3/4 cup sugar

2 tsp vanilla extract and 1 tsp other flavor extract

1/4 cup milk of any type

 

Directions:

Preheat oven to 350 degrees. Using an electrical mixer, beat together butter, sugar, and extracts. Sift in remaining dry ingredients. Stir to combine then using your hands, form a dough. Flatten into a large disc, cover with plastic wrap, and refrigerate for 30 minutes to overnight.  Roll out into 1/2 thickness, cut into desired shapes, and place about 2 inches apart on a lightly greased or parchment lined cookie sheet. Bake 12 minutes and then allow to cool for 5 more minutes right on the cookie sheet before transferring to a cooling rack.

 

Whole Wheat Chocoloate Chip Cookies

NF if not using a nut milk, DF if you use dairy free chocolate chips and nondairy milk

Made 30 cookies for me

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Ingredients:

1/3 cup sugar

1/3 cup brown sugar

1/2 cup nonGMO canola oil or coconut oil

1/2 cup + 2 tbsp nondairy or dairy milk

2 tbsp cornstarch or arrowroot powder

2 tsp vanilla extract

2 cups white whole wheat flour or whole wheat pastry flour

1/2 tsp baking soda

1/4 tsp salt

1 cup semisweet chocolate chips

 

Directions:

Preheat oven to 350 degrees. Mix together milk, oil, and sugars . Sift in remaining dry ingredients. Stir to combine then fold in chocolate chips. Take 1.5 tbsp dough at a time into balls. Place about 2 inches apart on a lightly greased or parchment lined cookie sheet and flatten each ball. Bake 10 minutes and then allow to cool for 5 more minutes right on the cookie sheet before transferring to a cooling rack.

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