ginger sugar cookies |
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We have been making Christmas cookies for years now, trying variations on sugar and gingerbread. Sometimes sugar cookies were too sweet and gingerbread was too squishy or too spicy. Finally we found a ginger sugar hybrid. And you don't even have to refrigerate it overnight.
My husband found this in the newspaper, my daughter made the dough and then off to decorating we went. For the record, it is from the book "Dress Your Gingerbread" via the San Jose Mercury News. And the recipe here is a double batch. A single recipe just isn't enough.
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Cream sugar and butter. Mix in egg yolks and corn syrup. Add flour and ginger to make a firm dough. It will be sugar cookie-colored and not gingerbread colored. Wrap it in Saran wrap and toss it in the fridge for about 30 minutes.
Roll dough to about 1/4 inch thick. Cut out your cookies and space them apart a bit on a greased cookie sheet or a silpat. They do not expand very much (if at all). Bake at 350 degrees for 12-15 minutes, just until the ends start to brown. Cool and then let the decorating fun begin!
Roll dough to about 1/4 inch thick. Cut out your cookies and space them apart a bit on a greased cookie sheet or a silpat. They do not expand very much (if at all). Bake at 350 degrees for 12-15 minutes, just until the ends start to brown. Cool and then let the decorating fun begin!
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