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Gingerbread Cookies

These cookies are warmly spiced, with crisp edges and soft centers—perfect for holiday decorating and eating. Ingredients 3 cups all-purpose flour ¾ teaspoon baking soda ¼ teaspoon salt 1 tablespoon ground ginger 1 tablespoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg 8 tablespoons (1 stick) unsalted butter, softened ¾ cup packed dark brown sugar ¾ cup unsulfured molasses 1 large egg Instructions Mix dry ingredients : In a medium bowl, whisk flour, baking soda, salt, and spices. Cream butter & sugar : In a large bowl, beat butter and brown sugar until fluffy. Add molasses and egg. Combine : Gradually add dry mixture until dough forms. Chill dough : Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour. Roll & cut : Roll dough to ¼-inch thickness. Cut into shapes with cookie cutters. Bake : Place on parchment-lined sheets and bake at 350°F for 8–10 minutes, until edges are set. Cool & decorate : Let cool com...
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Snowball Cookies:

 Here is  healthy holiday recipe that you can try:

 These cookies are made with just 6 ingredients and are perfect for the holiday season. 



        Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter 
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped pecan


    Instructions

    1. Preheat the oven to 325°F.

    2. Line a baking sheet with parchment paper or use a non-stick baking sheet.

    3. Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.

    4. Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.

    5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.

    6. Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month.



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