Chocolate Chip Cookies

Source: Tollhouse (adapted slightly)

Ingredients

2 1/2 c. all-purpose flour
1 t. baking soda
1 t. salt
1 c. butter, softened
1 c. (scant) granulated sugar
1 c. (scant) packed brown sugar
1 T. vanilla extract
2 large eggs
1 dash cinnamon
2 c. (12-oz. pkg.) chocolate chips

Directions

Combine flour, baking soda, cinnamon and salt in small bowl.  

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  

Add eggs, one at a time, beating well after each addition.  

Gradually beat in flour mixture. Stir in chocolate chips.  

Drop by rounded tablespoon onto ungreased baking sheets. 

Gingerbread Cookies

Source: allrecipes (adapted slightly)

Ingredients

2 1/4 c. all-purpose flour
2 t. ground ginger
1 t. baking soda
3/4 t. ground cinnamon
1/2 t. ground cloves
1/4 t. salt
3/4 c. butter, softened
1 c. white sugar
1 egg
1 T. orange juice
1/4 c. molasses
2 T. white sugar

My tip: I am very generous with the spices... rounded measurements, not precise. Also, you may need to add additional flour to stiffen it up a little bit. 

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Sugar Cookies

Source: Melanie Swauger

Ingredients

3 cups sugar
11/2 cups room temperature butter
2 eggs 

1 cup buttermilk (or add 3 t. lemon juice to 1 c. milk and let stand for 5 minutes)
2 tsp. baking soda
2 tsp. vanilla 

8 cups flour (reserve some for rolling out the cookies)

Directions

Cream crisco, sugar, and eggs until fluffy. Mix in other ingredients and gradually add the 7 - 7 1/2 c. of flour. 

Cover and chill dough 1 hour. Roll out 1/4 inch thick (the thicker the better). Punch out shapes with cookie cutter, or circles with a floured glass. Bake at 400F / 205C for 15-20 min or until golden brown