Ginger Icebox Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine sugar, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl and mix well. Add molasses, melted butter, evaporated milk, and vanilla extract and mix well. Add flour, stirring constantly, 1 cup at a time until just combined. Add up to 1/4 cup of additional flour if dough is too sticky.
• Place spoonfuls of dough 2 inches apart on the prepared baking sheet. Flatten the dough with floured fingertips to about 1/4-inch thickness.
• Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer to a rack and cool completely before frosting, at least 30 minutes.
• Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer until well blended. Add confectioners' sugar and vanilla extract. Beat frosting until creamy.
• Combine caramels and half-and-half in a small saucepan over low heat. Cook, stirring constantly, until caramels are completely melted and the sauce is blended, about 10 minutes.
• Frost cooled cookies with the frosting, drizzle with the caramel sauce, and sprinkle with sea salt.

Steps:

• In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
• Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
• In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.

Steps:

• In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Steps:

• Beat butter at medium speed until creamy; gradually add in sugar and beat well.
• Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
• Dough will be very soft. Cover and chill for 2 hours.
• Divide dough into 4 equal portions; shape into 9 inch rolls.
• Wrap each in wax paper and freeze for at least 2 hours.
• When ready to bake, preheat oven to 350°F.
• Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
• Bake for 10-12 minutes.
• Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.

Steps:

• On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
• Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
• Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
• Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower positions. On generously floured pieces of parchment paper, roll out dough to about 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze 10 minutes.
• Using a 2 3/8-inch fluted cutter, cut out rounds, rerolling scraps to get a total of 72. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
• Bake cookies 5 minutes. Remove sheets from oven; tap pans firmly on counter to flatten cookies. Return to oven, rotating sheets from top to bottom and front to back; bake until cookies are set and edges have darkened slightly, about 5 minutes more. Transfer sheets to wire racks to cool completely.
• With an electric mixer on medium speed, beat cream, confectioners' sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate, sides touching; place 1 cookie in center. Spread 3/4 cup whipped cream over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Chill at least 1 hour.
• Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.