There isn’t much that tastes like Christmas to me more than an old-fashioned sugar cookie. I have posted a few other sugar cookie recipes on this blog, so I wanted to do something a bit different this time. As I flipped through a holiday-themed recipe magazine in the check-out line a few days ago, I spotted something intriguing. Ginger in a sugar cookie?! Fun! And I refuse to make a sugar cookie without at least a little bit of almond extract. There is another ingredient I added that leaves a hint of spice on your tongue after all the tasty crumbs have been washed into your belly. Read on to find out what it is!
This is Day #6 of Twelve Days of Christmas Treats! Halfway done (not that I want to be).
In a medium bowl, combine:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon white pepper (adds just a teeny bit of spice)
Mix well and set aside.
In a large bowl, combine:
3/4 cup butter, softened
1 cup sugar
1 tablespoon fresh ginger, finely minced
1/2 teaspoon almond extract
Using a hand-held mixer, beat on medium speed until creamy. Gradually add the flour mixture, mixing after each addition until just combined.
Using your hands, form a large ball of dough and wrap it in plastic wrap. Refrigerate for 1 hour.
Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
Place half of the dough between two sheets of wax paper (my favorite way of rolling dough – no scraping dried dough off my kitchen table). Using a rolling pin, roll the dough so that it is 1/4- to 1/2-inch thick.
Remove the top sheet of wax paper and press cookie cutters into the dough. Remove excess and put in a pile.
Repeat this process with the other half of the ball of dough.
Place cookie cut-outs onto the prepared baking sheets and decorate, if desired.
Re-roll the excess dough and repeat the process.
Bake in the preheated oven for 11 to 13 minutes, or until the edges of the cookies start to get very slightly brown.
Instead of repeating the same process with my excess dough, I formed little balls and rolled those in sprinkles. I baked them for the same amount of time, and they came out great! My boys thought they were way tastier, only because they were prettier.
Spicy Ginger Sugar Cookies
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground white pepper
- 3/4 cup butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp. fresh ginger finely minced
- 1/2 tsp. almond extract
- Sprinkles for decorating if desired
- In a medium bowl, combine flour, baking soda, salt and pepper. Mix well and set aside. In a large bowl, combine butter, sugar, egg, ginger and almond extract. Using a hand-held mixer, beat on medium speed until creamy. Gradually add the flour mixture, mixing after each addition until just combined. Using your hands, form a large dough ball and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside. Place half of the dough between two sheets of wax paper. Using a rolling pin, roll the dough so that it is ½-inch thick. Press cookie cutters into the dough and remove excess. Place cookies onto prepared baking sheets and decorate, if desired. Re-roll the excess dough and repeat process. Bake in preheated oven for 11 to 13 minutes.