Gingerbread Cookie Cocktail Recipes

GINGERBREAD COOKIE COCKTAIL

Steps:

• To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
• To prepare cocktail, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. Fill cocktail shaker with ice. Add 1 ounce of the gingerbread simple syrup, the vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.

GINGERBREAD COCKTAIL

Steps:

• Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
• Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.

GINGERBREAD COCKTAIL

Steps:

• For the syrup: In a small saucepan over medium heat, combine the water, sugar, ginger, cinnamon, and cloves. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
• Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove and discard the ginger, cinnamon, and cloves.
• For the espresso: In an 8-ounce glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Set aside to cool.
• Combine 1 cup syrup with the espresso/hazelnut liqueur mixture in a large martini shaker. Add the Kaluha and shake to combine. Pour over ice-filled glasses and serve.

GINGERBREAD COOKIES

Steps:

• Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
• Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
• Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
• Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
• Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
• Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
• Frost or decorate cooled gingerbread cookies as desired.