Holiday Cookies

The holidays are really on there way now. Thanksgiving is in just two days, and so far I have not shopped or started cooking! Thankfully I am not in charge of anything big like a turkey, just sides and desserts. But I did make some holiday cookies last week! The Ginger Maple Cookies turned out soft with a subtle spice flavor that goes great with a steaming cup of coffee or hot tea. The Pumpkin Chocolate cookies are soft and more cake-like. The glaze seeps into the cookie, making them even better the second day! Here are the recipes to get you started on your holiday baking.

Pumpkin Chocolate Chip Cookies
adapted from Diana's Desserts

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 3/4 cups (15 or 16-ounce can) 100% pure pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-ounce package) dark chocolate chips (can use semi-sweet)


For Vanilla Glaze:
1 cup confectioners' sugar
1 to 1 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and granulated sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto greased baking sheets. You may need to flatten the cookies slightly with the back of a spoon so that they bake evenly. Bake for 15 to 20 minutes or until edges are lightly browned. Let stand for 5 minutes; remove to wire racks to cool completely. Drizzle with vanilla glaze.

For Vanilla Glaze:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Makes: about 4 dozen

Ginger Maple Cookies

adapted from Diana's Desserts

Ingredients

2 1/2 cups all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2/3 cup canola oil
1 cup firmly packed light brown sugar
1/3 cup pure maple syrup
1 whole egg, lightly beaten

cream cheese frosting (store bought...gasp!)

Directions
Preheat oven to 325 degrees. Lightly grease 2 baking sheets.

Mix together the flour, ground ginger, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, or a stand mixer, stir together the oil, brown sugar and maple syrup until well blended. Add the egg and stir until blended. Stir in the flour mixture.

Shape the dough into 1-inch balls. Place the cookies about 1 inch apart on the prepared baking sheets.

Bake until the tops of the cookies are set and crackled, about 15 to 18 minutes. Let cookies cool on baking sheets for 5 minutes, then transfer them to wire racks to cool completely. The cookies will firm as they cool.

Frost.

Option: If you do not want to frost the cookies, you can roll them in granulated sugar before baking.

Makes: about 2 dozen