Feel and Taste the Christmas Spirit With This Easy, Delicious, and Gooey Gingerbread Cookies Recipe! 

Let’s get festive! This is the only recipe for gingerbread cookies you’ll ever need. Easy and simple to follow, you’ll capture the spirit of Christmas with these classic cookies. Decorate them while having a great time with your family and friends! 

Remember not to over bake the cookies and let them cool completely before decorating. Don’t just use icing; get creative! You can use sprinkles, powdered sugar, little candy for eyes or buttons, and other decorations. Use gel-based food coloring if you like to use multiple colors for your icing. Express yourself with cute and fun cookie decorations!

Gingerbread Cookies 

Prep time: 2 hours

Cook time: 45 minutes

Total time: 2 hours and 45 minutes

Servings: 30 - 32 cookies 

INGREDIENTS:

For Cookies:

• 3 ¾ cups all purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon 
• ½ teaspoon ground gloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt 
• ¾ unsalted butter at room temperature
• 10 tablespoons dark brown sugar
• 1 large egg
• 1 ½ teaspoon vanilla extract
• ½ cup unsulfured molasses 

For Icing:

• 1 ½ cups powdered sugar
• 1 ½ - 2 tablespoons water or milk
• 1 tablespoon corn syrup 
• ½ teaspoon vanilla extract

PREPARATION:

1. Preheat the oven to 350 degrees.
2. In a medium-sized bowl, combine the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt then set aside.
3. In a large mixer bowl, cream the butter and sugar together on medium speed until light and fluffy. 
4. Add the egg and vanilla extract and mix until well combined. 
5. Add the molasses and mixture until well combined. 
6. Add the dry ingredients and mix until the dough is thick and everything is well combined. 
7. Divide the cookie dough evenly into two parts and then roll each out to about ¼ an inch in thickness between two sheets of parchment paper. 
8. Transfer the parchment-lined cookie dough onto a cookie sheet and pop into the freezer for about 6 to 8 minutes. 
9. Remove the cookie dough from the freezer and immediately cut into shapes. Leave the cutouts on the parchment paper to bake on it, space them about an inch apart. 
10. Transfer the parchment paper onto a cookie sheet and bake for about 6 to 8 minutes.
11. Remove cookies from the oven and allow them to cool for 3 to 4 minutes or until you can transfer them. Transfer cookies to a wire rack to cool completely. 
12. Repeat the process with remaining cookie dough.
13. Make the icing once the cookies are baked and ready to be decorated. In a small-medium bowl, add the powdered sugar then add 1 tablespoon of water or milk, the corn syrup, and vanilla extract and whisk until they are well combined. It will be thick at first but keep whisking until it’s smooth and drip-able but not too thin. 
14. Add the icing to a piping bag fitted with a small round piping tip and decorate the cookies. Add additional decorations if desired. 
15. Allow cookies to dry then serve or store in an airtight container. 

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Christmas Roast Chicken! This is a very delicious and traditional recipe. This roast chicken is juicy on the inside and golden brown on the outside, its flavor is delicious thanks to the herb butter and the citric of the orange.

This dish is great, it combines very well with salads, potatoes, vegetables, etc. You can also prepare it in advance so you can dedicate yourself to the rest of the preparations for the holidays. You'll see how everyone will love it, join us!

Total preparation time: 2 hrs
Servings: 6 
Course: Main Course

INGREDIENTS

• 1 Whole chicken 2 kg
• 100 g Butter
• 1 Whole orange cut in quarters
• Juice of one orange
• 10 Crushed garlic cloves
• 1 Onion cut in quarters
• 1 Sprig of fresh rosemary, chopped
• 1 Sprig of thyme, chopped
• 1 Teaspoon cumin
• 1 Teaspoon paprika
• 2 Tablespoons chopped parsley
• 1/4 Cup chicken broth
• 1/4 Cup white wine
• Salt and pepper to taste

PREPARATION

1. Preheat the oven to 200°C / 400°F.
2. Carefully loosen the skin of the chicken breast by sliding your fingers under the skin or with the back of a spoon. Place on a baking sheet.
3. In a bowl, add the butter, garlic, rosemary, chopped thyme, cumin, paprika and chopped parsley; mix well.
4. Rub the chicken all over with the herb butter, inside and out, even between the skin and the breast. Season the chicken well with salt and pepper to taste.
5. Place the orange and onion pieces inside the chicken; add the wine, stock and orange juice to the pan with the chicken.
6. Roast the chicken for 1 hour and 45 minutes or until well browned and juices run clear when pierced through the thickest part of the leg with a sharp knife.
7. Let stand 10 minutes and serve. Enjoy!

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Total preparation time: 10 minutes
Servings: 15 Cups
Course: Snack

INGREDIENTS

• ½ Cup Popcorn Kernels
• ½ Cup Freeze Dried Strawberries
• ¼ Cup Sugar
• ½ tsp Salt (fine salt is preferable but regular table salt works as well)
• 3 Tbsp Olive Oil, optional
• 2 Tbsp Butter, melted
• Toppings such as pretzels, candy, etc.

PREPARATION

1. Place your popcorn kernels into the Zulay popcorn maker.
2. Add your olive oil and mix to coat the kernels evenly. It is not necessary to add oil to your popcorn but in my opinion it tastes better.
3. Depending on the strength of your microwave, you'll pop it about 3-5 mins, until the popping slows down in between pops.
4. While your popcorn is popping; add your strawberries, sugar and salt to a food processor and grind it until it's a fine powder and set aside.
5. Remove your popcorn from the microwave carefully. You can transfer it to a larger bowl or I prefer putting it in a bag for easy and quicker cleanup.
6. Add melted butter, mix thoroughly to coat the popcorn.
7. Add your strawberry mixture and coat the popcorn evenly.
8. Add your toppings, I added pretzels and more freeze dried strawberries.
9. Place back in your Zulay popcorn bowl and serve. Enjoy!

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• 10 Pounds of fully cooked bone-in ham
• Juice of one orange
• Zest of one orange
• 1 ¼ Cups brown sugar
• ⅓ Cup pineapple juice
• ⅓ Cup honey
• 3 Tablespoons Dijon mustard
• ¼ Teaspoon ground cloves
• 2 Tablespoons butter

PREPARATION

1. Preheat the oven to 325° F, place the ham in a baking dish and bake uncovered for 2 hours.
2. In a saucepan, mix well the brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, butter and ground cloves. Bring to a boil for 2 minutes and set aside.
3. Remove the ham from the oven, brush with the glaze and bake for 40 minutes more, basting the ham with the glaze every 10 minutes.
4. After that time, remove from the oven, let stand and serve. Enjoy!

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• 3 Cups diced apples (you can peel or not peel according to your preference)
• 1/4 Cup raisins
• 3/4 Cup canned pineapple, diced
• 1 Cup green grapes, halved
• 1/2 Cup chopped walnuts
• 3/4 Cup plain yogurt
• 1/2 Cup cream
• 1 Tablespoon lemon juice
• Salt to taste

PREPARATION

1. In a bowl add the apple, pineapple, raisins, walnuts, grapes and lemon juice, mix.
2. Add the cream, yogurt, a pinch of salt and mix everything until the fruit is perfectly covered.
3. Adjust with salt, cover the bowl with cling film and put in the refrigerator for an hour.
4. Serve and enjoy!

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• 1 Tablespoon instant coffee
• 1-1/2 Tablespoons granulated sugar
• 2 Tablespoon boiling water
• 1-1/2 Tablespoons cocoa powder
• 1 Teaspoon vanilla
• 1-1/2 Cups hot milk

PREPARATION

1. Place coffee, sugar and water in a small bowl; Use a Zulay milk frother to froth until creamy.
2. Add cocoa and vanilla to hot milk, mix well.
3. Place the coffee mixture over the chocolate milk. Enjoy!
4. Note: to decorate you can add whipped cream and a little cocoa powder (optional).

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• 3 Cups all-purpose flour
• 3/4 Teaspoons baking powder
• 1/2 Teaspoons salt
• 1 Cup white sugar
• 1 Cup unsalted butter
• 2 Teaspoon vanilla extract
• 1 Egg

For Frosting:

• 1 Teaspoon vanilla extract
• 3 Cups powdered sugar
• 3-4 Tablespoons milk
• 2 Tablespoons light corn syrup
• Gel food coloring

PREPARATION

1. Preheat oven to 350°F and prepare 2 baking sheets with parchment paper.
2. Beat butter and sugar in a large bowl until creamy.
3. Add the egg, vanilla and beat until fully combined.
4. Stir in the flour, baking powder, salt and mix until a dough forms.
5. Dust the work surface with flour and remove the dough from the bowl. Bring the dough together and cut it in half, then shape it into 2 discs.
6. Roll out with a rolling pin until the dough is about 0.5 cm thick, sprinkling flour underneath and on top of the dough so that it does not stick.
7. Cut the dough with Christmas Cookie Cutters and transfer to the prepared baking sheets.
8. Bake for 10 minutes until the surface is pale golden brown and the edges are beginning to be lightly browned.
9. Allow the cookies to cool completely on the trays.

Prepare the frosting as follows:

1. Combine powdered sugar, 2 tablespoons milk, corn syrup and vanilla extract in a medium bowl and stir until combined. If the frosting is too thick, add more milk, about 1 teaspoon at a time, until the frosting is thick but apply. If you accidentally add too much milk, add powdered sugar until the desired texture is achieved.
2. If coloring frosting, divide into bowls and color as desired at this point.
3. Transfer icing to a piping bag fitted with a piping tip.
4. Pipe frosting over cookies and decorate with decorative candies, if desired.
5. Allow icing to harden. Enjoy!

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• 1/4 Cup brandy
• 1 Bottle of dry red wine (Cabernet Sauvignon)
• 1 Cup cranberry juice
• 1/2 Cup orange juice
• 1/4 Cup honey
• 1 Orange, sliced
• 1 Lime, sliced
• 1 Pear, diced or sliced
• 1 Green apple, diced or sliced
• 1/2 Cup pomegranate seeds
• 2 Cinnamon sticks

PREPARATION

1. In a large pitcher, add all ingredients and stir to combine well.
2. Cover and place in the refrigerator for 4 hours, the longer it sits, the better it will taste.
3. Serve cold and enjoy!

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