Sugar + Gingerbread Cookies


Cookies are a holiday tradition for my family.  My mom would make sugar cookies, an aunt would make gingerbread and another aunt would make chocolate sugar cookies.  Or maybe it was another way around but there would be a cookie decorating extravaganza.  And it was great.  

I have an intense love of frosted cookies and for these I just used the frosting recipe on the domino powdered sugar box but added a squeeze of lemon and a bunch of zest.  

The sugar cookies are great with a little citrus zest or vanilla bean added.  For chocolate cookies, add a bit of cocoa powder or sub out a tablespoon or two of butter for chocolate.

Sugar Cookies

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

3/4 cup butter, softened

3/4 cups sugar

1 egg

1 teaspoon vanilla

1/4 cup milk

Gingerbread Cookies

3 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

1 teaspoon ginger

1/2 teaspoon ground clove

1/2 teaspoon cinnamon

2 1/2 tablespoons butter

1/2 cup brown sugar

1/3 cup water

3/4 cup molasses

For either recipe:

In a bowl, whisk together dry ingredients, except sugars.  Set aside. 

In another bowl, cream butter and sugar.  Then egg (for sugar cookies.) Then add remaining ingredients.  Form dough into a log and chill 2 hours to a couple days.  

Preheat oven to 350 degrees.  Roll out to 1/4" thick on a floured surface.  Dough is sticky so be afraid to be generous with the flour.  Cut out cookies and transfer to a greased cookie sheet.  Re-roll scraps.  

Bake 8-10 minutes.  For soft cookies, take them out just before they turn golden and toasty on the edges.