Spicy ginger sugar cookies

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 egg

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.

Printable recipe: Spicy ginger sugar cookies

Peanut-butter-cup-stuffed ginger cookies

I'm going to start referring to myself as Crazy Baking Lady. My desire to bake delicious treats has surpassed my desire to get sufficient sleep. I find myself wondering on occasion whether or not one can actually die from being too tired. Because most days, I feel like a zombie. A very tired zombie with a baking fetish. It's a good thing my husband is around to monitor the oven. 

Here is yet another cookie recipe of Rachael's (from EveryDay with Rachael Ray) that intrigued me. Ginger+cookies+peanut butter+confectioners' sugar?! Whoa. I had to make it. So, of course, I did. I filled the bellies of those I live with and of those I work with. I got a wide array of comments on these cookies:

"There's a peanut butter cup in there? WHAT WERE YOU THINKING?" (my favorite)

"They remind me of ginger snaps! With a surprise!"

"Do you ever sleep?"

To make these gems, here is what you will need to do:

In a medium bowl, whisk together:

3 cups flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon pepper

1/4 teaspoon salt

In a large bowl, cream the following ingredients together using an electric mixer:

2 sticks (8 ounces) unsalted butter, at room temperature

1/4 cup granulated sugar

1/4 light brown sugar

Beat until light and fluffy, 2 minutes. Beat in 1 egg for 30 seconds, then mix in 1/3 cup molasses. Add the flour mixture in 2 batches, mixing on low speed until just combined.

Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate for at least 1 hour or up to 1 day.

Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper. Working with 1 tablespoon of dough at a time, mold the dough around each (of 36 total) peanut butter cup to enclose completely.

Place 12 dough balls onto each prepared pan. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Transfer the cookies to a rack to cool for 5 minutes.

Roll the cookies in a small bowl filled with confectioners' sugar, then return to the rack to cool completely. Roll the cookies in the sugar again before serving.

These are definitely unique, but quite delicious! Enjoy!

Click here for a printable recipe!