Thanks to Dixie Crystals for sponsoring this post. All opinions expressed in this post are my own.
Last Christmas, my daughters and I made gingerbread cookies together. It was the first time that we ever made gingerbread. Now, we love gingerbread! This year, I decided to try a new take on gingerbread for us — iced gingerbread cookies. For the cookies, I found adorable mini gingerbread sprinkles and gold sanding sugar. I am featuring my recipe for iced gingerbread cookies as part of the 12 Days of Holiday Ideas Blog Hop!
Between Nov. 11th and December 6th there will be hundreds of new ideas shared by over 55 Co-host bloggers! Go here to see our kick-off collection of Holiday ideas as well as all of this year’s talented participating DIY and Foodie Blogs. Download this year’s November and December calendars with all of the topics and dates so you can make plans to watch for ideas!
Today my blogging friends and I are featuring Christmas Desserts! We are also hosting a BIG GIVEAWAY with lots of great gifts for the holidays! Scroll down to the bottom of this post to enter and to see my friends’ recipes!
Iced Gingerbread Cookies Recipe
(courtesy of Mccormick.com)
(makes 24 small or 12 large gingerbread men cookies)
3 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated white sugar (I used Dixie Crystals Extra Fine Granulated Pure Cane Sugar)
1/2 cup molasses
1 teaspoon pure vanilla extract
Gingerbread Icing Ingredients
6 tablespoons unsalted butter, room temperature
1 1/2 cups Powdered sugar
6 oz. cream cheese, cut into 6-8 pieces, softened
1/2 teaspoon vanilla extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large mixing bowl. Set aside.
Beat butter and sugar in a separate large mixing bowl with an electric mixer on medium speed until light and fluffy. Add molasses, egg, vinegar and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed.
Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Roll into small round balls. (About 1 inch in diameter.)
Place 1 inch apart on a baking sheet lined with a silicone baking mat.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Remove to wire baking racks and cool completely.
Gingerbread Icing Instructions
Beat butter and powdered sugar on medium speed for about 2 minutes until fluffy. Keep mixer running. Add 1 piece of cream cheese at a time. Beat until smooth, about 30 seconds. Add in vanilla extract and mix in well.
Use a knife or small silicone spatula to lightly spread icing across the cookies. Top with MIni Gingerbread Sprinkles and Gold Sanding Sugar.
Be sure to check out all of my friends’ delicious holiday recipes below. Also, scroll down to the bottom of this post to enter the giveaway!
MEET OUR GIVEAWAY SPONSORS WHO HAVE GENEROUSLY DONATED FABULOUS PRIZES FOR THE BIG CHRISTMAS GIVEAWAY!
DecoArt winner will receive a prize package valued at $100! Dixie Crystals/Imperial Sugar winner will receive a Keurig Coffee Maker valued at $100! Oriental Trading winner will receive an OrientalTrading.com gift card valued at $200! Cabot Cheese winner will receive a gift basket of Cabot products valued at $75! Burlap Fabric winner will receive a prize pack of products valued at $50! Zulay Kitchen winner will receive one Milk Frother and a Lemon Squeezer valued at $21 It’s Home To You winner will receive one wooden Santa sign valued at $65