Eat Good Food

Holiday Cookie Recipes

These holiday cookie recipes for roll-out sugar cookies and ginger cookies pair perfectly with our collection of California-inspired cookie cutters.

Roll-Out Sugar Cookies
4 cups all-purpose unbleached flour
1 teaspoon baking powder
½ teaspoon sea salt
8 oz unsalted butter, slightly soft
2 cup sugar
2 eggs
1 tbsp vanilla extract

In a large bowl, whisk the flour, baking powder, and salt to combine. Cream the butter and sugar until light and fluffy, 4 to 5 minutes. Beat in the eggs and then vanilla. Add flour mixture all at once, mixing just until the flour is incorporated, scraping down the bowl as necessary. Form the dough into 2 discs and wrap in plastic wrap. Chill for 1 hour.

Preheat the oven to 350°F. Roll out of the dough on a lightly floured surface to ½-inch thick. Cut the dough using your favorite cookie cutter and transfer to a parchment-lined baking sheet.

Bake until the cookies are lightly golden around the edges, 10 to 12 minutes. For even baking, rotate the pan halfway through baking. Transfer the baked cookies to a cooling rack and cool completely before decorating or serving.

Ginger Cookies
1 ¾ cups all purpose flour
1 ¼ cups whole wheat flour
¼ cup cornstarch
6 ounces unsalted cultured butter (cold)
¾ cup dark brown sugar
3 tablespoons organic sugar
1 tablespoon plus 2 teaspoons ground ginger
2 ½ teaspoons cinnamon
¾ teaspoons allspice
½ teaspoon fresh ground black pepper
¼ teaspoon ground cloves
½ teaspoon sea salt
1 teaspoon baking soda
1 whole egg plus 1 yolk (save egg white for frosting)
¼ cup blackstrap molasses
½ cup minced candied ginger (optional)

Frosting
1 ½ cup powdered sugar
1 egg white (saved from ingredients above)
¼ teaspoon orange extract or orange zest

Combine the flours and cornstarch together and set aside.

Cut the butter into small cubes, place in the bowl of a mixer, and cream the butter with the sugars until you have formed a uniform paste.

Add the spices, baking soda, and salt to the butter mixture. Then add the egg, molasses, and candied ginger and mix until uniform.

Add a third of the flour to the batter mix until combined. Add the rest of the flour and mix together.

Take the dough out of the mixer and knead for a few quick turns.

Wrap and chill the dough for twelve hours. Roll the dough out on a floured work surface or between two sheets of parchment paper until the dough is 1/8th of an inch thick.

Cut the dough into desired shapes.

Bake at 325°F for twelve to fourteen minutes, or until firm to the touch.

While the cookies cool, combine all of the ingredients for the frosting and mix them together. Add natural food coloring if desired. Place the frosting in a piping bag or use a clean paintbrush to decorate the cookies.

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