Traditional Christmas Cookies


Christmas is only two weeks from now and I can‘t wait for all the Christmas dishes and cookies I am going to find on the table! Christmas is my favorite time of the year mostly because I go home to my family and take part in the Christmas preparations, including the cooking. This year, I want to make Christmas cooking on my own and surprise my family with my creations. I haven‘t decided yet what type of cookies I am going to do, so I am going to share with you the recipes I‘m choosing from and I hope you could help me decide. And, of course, give you inspiration for your own Christmas table.

Of course, the first recipe is for Gingerbread man cookies. Here are the ingredients:


3 1/4 cups all-purpose flour

3/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)

1/2 cup dark-brown sugar, packed

1 Tbsp ground ginger

1 Tbsp ground cinnamon

1/2 teaspoons ground cloves

1/2 teaspoon ground nutmeg

1/4 teaspoon finely ground black pepper

1/2 teaspoon salt

1 large egg

1/2 cup unsulfured molasses

Optional raisins, chocolate chips, candy pieces, frosting

Royal Icing

1 egg white

1/2 teaspoon lemon juice

1 3/4 cup powdered sugar


Mix the flour, baking soda and spices in a bowl and put away. Cream the butter in a mixer then add the sugar to make it fluffy. Mix the eggs and molasses in the butter and sugar. Gradually add the flour mixture and combine. Divide the dough in thirds and wrap each third in plastic. Leave it in the fridge overnight and leave it on room temperature for 10-15 minutes before you roll it. Heat the oven to 350°. Place dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for “buttons”. Transfer to the uncreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired. For the frosting, beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. You can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture’s temperature is 160°F. Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise.