Hi everyone, I'm Bernadette from Rants From My Crazy Kitchen, and I'm happy to be guest posting for Cindy again! Some of you may remember a few months back I shared a Slow Cooker Spicy Lasagna with Cindy and her readers. If you don't know me, I'm a stay at home mom to a 4 year old girl, and I love to cook and share what I make. I mostly blog what I make for dinner, with the occasional appetizer or dessert. I don't do a lot of baking, but last week I did a bunch of it for a Christmas Week series of posts I participated in with a group of bloggers, and today I'm sharing one of the recipes I made with you!
Cindy and I both participate in the Crazy Ingredient Challenge, and last month the challenge was onions and gingerbread spice. I made up a whole container of the gingerbread spice for that, and so I had a lot leftover and decided to make Gingerbread Sugar Cookies for Christmas. I used holiday themed cookie cutter and colored sugar to decorate them, and they came out very good, an exact cross of a sugar cookie and a gingerbread man!
Gingerbread Sugar Cookies
adapted from foodnetwork.com Old Fashioned Sugar Cookies
- 3 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup white sugar
- 4 teaspoons Gingerbread Spice Mixture
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- colored sugar
- In a small bowl lightly beat the two eggs with the vanilla.
- In a large mixing bowl or stand mixer, beat the butter and sugar until smooth. Beat in the egg mixture. In another bowl combine the flour, gingerbread spice mixture, baking powder, and salt, stir well. Add flour mixture, one cup at a time to the butter mixture, continuing to beat until a smooth dough forms. Cover and place in the refrigerator for 3-6 hours. Remove from refrigerator at least ½ hour before continuing.
- Preheat oven to 325 F. Roll out on a large surface dusted lightly with powdered sugar to about ⅛th inch. Cut into shapes with cookie cutters and sprinkle with colored sugar. Place on cookie sheets lined with parchment paper and bake on the middle rack of the oven for 7-10 minutes depending on the size and thickness of the cookies, until a toothpick inserted into the middle of a cookie comes out clean. Remove cookies to a rack or clean counter top to cool completely.
Notes: Can be frozen by placing between layers of plastic wrap in a freezer safe container.