Most people probably only make gingerbread cookies once a year since they are so seasonal.

Ginger bread cookies recipe. Line baking sheets with parchment paper and set aside. Go ahead and gild the lily by dipping the squares in the optional chocolate. In another bowl, sift together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.

Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. Use only the best chocolate. A mixture of pomegranate and cranberry juice form the base, along with a hit of gin.

On cookie sheets, place balls 2 inches apart. Add in eggs and molasses, and beat on medium speed until combined. Using a cookie scoop or tablespoon, drop the dough about two inches apart onto the prepared baking sheet.

Set aside to cool slightly. Web preheat the oven to 350 degrees f. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into.

Step 2 in a medium bowl, whisk flour. Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Bake 8 to 10 minutes or just until set and soft in center.

Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper. Web a little sweet, a little fizzy and a little boozy — all the elements for the perfect christmas party punch.