Delicious Christmas Cookies You’ll Love to Make with Your LG Range

Yields

24 cookies

Prep Time

4 hours

Total Time

4 hours, 30 minutes

What you’ll need:

• 10 tbsp unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 2/3 cup unsulphured molasses
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground ginger
• 1 tbsp ground cinnamon
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• Royal icing

How to make them:

1. Take your softened butter and use a stand mixer to beat for about a minute. Once the butter is smooth and creamy, mix in brown sugar and molasses until completely combined. Then beat in the egg and vanilla extract for two minutes.
2. Combine your dry ingredients in a separate bowl. Flour, baking soda, salt, ginger, cinnamon, allspice, and cloves should all be whisked together gently until completely combined.
3. Slowly combine dry ingredients into the bowl of butter, sugar, and molasses, then mix until dough is thick and sticky.
4. Separate the dough into two large pieces and wrap them each in plastic wrap. Pat down the dough until each piece is in a disc shape, then chill for between three hours and three days. Chilling keeps the dough firm, giving the cookies that chewy consistency they’re known for.
5. Preheat your LG range to 350 degrees and line two or three large baking sheets with baking mats or parchment paper.
6. Remove your cookie dough from the fridge and place it onto a floured work surface. Roll out the disc with a rolling pin and break out your favorite cookie cutters, cutting your dough into approximately four-inch shapes.
7. Bake for between nine and ten minutes, then allow to cool for at least five minutes. Wait until the cookies are completely cool, then break out the royal icing and decorate your gingerbread people to your heart’s desire!

Yields

18 cookies

Prep Time

25 minutes

Total Time

1 hour, 5 minutes

What you’ll need:

Cookies

• 3/4 cup Dutch-process cocoa powder
• 2 cups all-purpose flour
• 2 tsp espresso powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup shortening
• 1 and 3/4 cups light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp peppermint extract
• 2 tbsp whole milk
• 3.5 ounces semi-sweet chocolate, roughly chopped, melted, and slightly cooled

Icing

• 8 ounces white chocolate, finely chopped
• 4 full-size candy canes, finely chopped

How to make them:

1. Preheat your LG range to 350 degrees.
2. Combine cocoa powder, flour, espresso powder, baking powder, and salt with a whisk in a medium bowl, then set aside.
3. Break out your stand mixer or electric hand mixer, and mix together shortening and brown sugar. Beat on medium-high speed until light and fluffy, then add in the eggs, peppermint extract, and milk.
4. Gradually add the dry mixture to the wet mixer, beating slowly and adding in the chocolate chips as you go.
5. Prepare two baking sheets covered in parchment paper or silicone baking mats and scoop dollops of dough about 1/4 cup each onto the tray.
6. Bake for about 9 to 10 minutes until the edges of the cookies are crispy but the middles are nice and fluffy. Allow to cool for about 30 minutes.
7. While the cookies are cooling, fill a medium pot one-third full with water and bring it to a low simmer on your LG range. Whether you have a gas or electric range, LG boils water in record time, so you won’t be left waiting for long.
8. Place a heatproof bowl on top of the pot so that it fits snugly but won’t touch the water. Reduce the heat to low and add the chopped white chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally. Once the chocolate is completely melted, carefully remove the bowl from the heat and pour it into a deep bowl or liquid measuring cup.
9. Once your cookies are cool, dip one half of each cookie in the melted chocolate. Then, you can place it back on the parchment paper lined baking sheet and sprinkle it with crushed candy canes for an extra festive touch. Resist the temptation to chow down and let the chocolate set for at least an hour.