Holiday Cookies







By Samantha Schwalm



It is a fabulous time of year, cookie season! My family loves holiday cookie exchange parties. Their favorite part is when I walk through the door, and they get to see what everyone has made. Then they spend 10 to 15 minutes trying to figure out which one to try first. I personally have two go to cookie recipes.  They are ginger snaps and rollout cookies. Both are family recipes.


Ginger Snaps:


2 Tablespoons White Sugar (set a side)

2 1/4 cups all purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cups margarine

1 cup sugar

1 large egg

1/4 molasses



  • Preheat oven to 350 degrees
  • Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Whisk together
  • In a separate bowl, cream margarine and the 1 cup of sugar using a paddle attachment on your electric mixer.
  • Add egg and molasses slowly
  • Once all of the wet ingredients are mixed together, add the dry ingredients
  • Shape into 24 walnut-sized balls. Roll each ball in the reserved sugar
  • Place on a greased baking sheet and bake for 10 minutes




Gaga’s Rolled Cookies:


1 cup butter

1 1/2 cups confectioners sugar

1tsp vanilla

1/2 tsp almond extract

1 egg

1 tsp cream of tartar

1 tsp baking soda

2 1/2 cups flour

1/4 tsp salt


  • Preheat an oven to 375
  • Place flour, cream of tarter, baking soda, ad salt into a bowl
  • In an electric mixer with a paddle attachment, cream butter and sugar
  • Slowly add vanilla and almond extract. Then incorporate the egg.
  • Next, add the flour mixture to the wet ingredients
  • Stir until dough is mixed through, and place dough in plastic wrap. Refrigerate for at 1 least one hour. Dough can be placed in fridge over night
  • Roll out dough on slightly floured board. Cut out cookies and bake for 7 minutes. Cool completely and frost.