Tuesday, November 9, 2010

Spice Cookies

This is a favorite recipe of Carrie's, and she makes it every Christmas. I made it for the first time this year, and they're quite easy. The dough is super thick; if you don't have a heavy duty mixer, you'll end up mixing in the last flour by hand. Don't worry if you can't get it all quite even. When you roll it out, just knead it with your hands a bit to soften a touch and get the last flour mixed in. If you want to ice these, use about 2/3 of the recipe for the Valentine's Sugar Cookies.

~she thinks it's originally a Macy's recipe.... but it's hers now!

  • 1 c. butter, softened
  • 1/2 c. light brown sugar (can use dark, too)
  • 1/2 c. dark corn syrup
  • 1 c. sugar
  • 1 t. baking powder
  • 3 t. ground ginger
  • 5 c. all-purpose flour
  • 3/4 t. salt
  • 1 1/2 t. cinnamon
  • 2 eggs
  1. In a bowl, beat butter, corn syrup, brown sugar, and white sugar together until very light in color.
  2. In a separate bowl, sift cinnamon, salt, flour, ginger, baking powder together.
  3. Add eggs and half of flour mixture to the butter/sugar mixture; mix well.
  4. Incorporate remaining flour mixture; continue beating until cookie dough is light and fluffy.
  5. Wrap in wax paper and chill for at least an hour (or cover mixing bowl... and stick in fridge!).
  6. When ready to bake, preheat oven to 350 degrees. Roll out dough to 1/4-inch thickness. Cut in desired shapes. Place on a lightly greased baking sheet.
  7. Bake for 15 minutes or until cookies are golden.
Makes roughly 3 dozen or more depending on size of cookie cutter (I got 8 doz with a 2 1/2 inch star cutter!!)

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