12doc

Welcome to the 12 Days of Cookies! Every day from December 1 through December 12 I will post a new cookie recipe! I hope that you enjoy them as much as we do ! These are 12 of our family favorites! I would love to help incorporate your cookie recipes in our 12 days as well! Send me a link and I will get it on the page!

On the twelfth day of cookies my sweet love gave to me Gingerbread Cookies! I thought I would through a yummy light cookie on here. It is tasty and will so be the highlight of your next cookie exchange!

Ingredients:

Dry:
3 Cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon black pepper ( optional- I did not use this at all)

Wet:
8 tablespoons ( 1 whole stick) unsalted butter at room temp
1/4 cup vegetable shortening at room temp
1/2 cup packed light brown sugar
2/3 cup molasses
1 large egg

Directions:

  1. Pre-heat oven to 350 degrees. Prepare baking sheets for cookies with parchment paper.
  2. Mix the dry ingredients together and place to the side.
  3. In large bowl combine the wet ingredients. Start with the shortening and butter in your mixer for about 1 minute. Add brown sugar first until the mixture is light and fluffy. This can take about 2 minutes. Beat in the egg and molasses until well combined. Use a wooden spoon now to mix the dry ingredients into the wet ingredients.
  4. Divide the dough into two pieces and wrap each disk in plastic wrap. Refrigerate until chilled for about 3 or more hours. ( This is the perfect make ahead dough! It can keep in the fridge for up to 2 days!!)
  5. When ready to roll out cookies you will work with one disk at a time.  Flour your surface and all your dough to become room temperature. You want to make sure when you roll the dough will not crack. Place the dough on a floured surface and lightly flour the top of the dough. Roll the dough to a 1/8 inch thickness.
  6. Dip cookie cutters into flour to prevent sticking and press into the dough. Place dough 1 inch apart on baking sheet. Gently knead the scraps and wrap disk in plastic wrap and replace in fridge in order to be able to roll again.
  7. Bake cookies for 10 to 12 minutes depending on your oven. You will want to see the cookie edges are set and a little crisp.
  8. Decorate! Royal icing is perfect and link is below to make your own!!

This is such a classic recipe! We always make these the week of Christmas so that we have a few for Santa! Sometimes we have to make a few more in order for Santa to have something because his very hungry elves… AKA my kiddos…. love to eat cookies!  This fabulous recipe can be found here from Food Network! The Royal Icing is also on this page towards the middle!

 

I want to thank you so very much for joining me on this amazing journey of cookies! It has been so much fun to have a bunch of cookies for your to see! I hope that you enjoyed them as much as I did finding them ( and making them as well!)

Until next time…

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Sonia is a full time caregiver to her charming wounded warrior. She was blessed with 3 fantastic children. Sonia loves all things rockabilly and vintage. She enjoys crochet, sewing, cooking, painting and blogging. She is currently in school to become an elementary teacher. Thank you for being here.

About Sonia

Sonia is a full time caregiver to her charming wounded warrior. She was blessed with 3 fantastic children. Sonia loves all things rockabilly and vintage. She enjoys crochet, sewing, cooking, painting and blogging. She is currently in school to become an elementary teacher. Thank you for being here.
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