Christmas Cookies {Sugar Cookie Cut-outs & Kid-Friendly Gingerbread Cookies}

I haven’t done as much Christmas baking as I like to do this year.  Unfortunately, we’ve had a case of the flu around here and it’s slowed down all my usual Christmas cooking baking and prepping (not to mention blogging). 

It looks like we’re getting back to health (fingers crossed) and I’m finally getting around to posting about the two kinds of Christmas cookies we have made this holiday season.  And, of course, they are a team effort.  My kids love to help!

First, up — Gingerbread Cookies

I’m especially excited about this new recipe I found on one of my favorite blogs.  It’s a super kid-friendly gingerbread cookie recipe. 

I love gingerbread cookies and my personal favorite is Martha Stewart’s spicy gingerbread snowflake cookie.  Unfortunately, it’s too spicy for my kids and, although they ask to make them every year, they rarely take more than a bite or two.  So, when I stumbled on this recipe on the Nine & Sixteen blog I knew I had to give it a try.  She called them “Gingerbread Cookies for Children” and they are!

Here’s how ours turned out:

Complete success!  They have a nice, mild flavor and my kids LOVED them.  They don’t contain molasses or pepper (two key ingredients in Martha’s cookies).  The key ingredient in these is butterscotch pudding mix…yes, butterscotch pudding! 

Here’s the recipe:

Kid-Friendly Gingerbread Cookies
3/4 c unsalted butter, room temp
3/4 c firmly packed light brown sugar
1 pkg (4 serving size) butterscotch flavor instant pudding mix {i use Jell-O}
1 egg
2 1/4 c flour
1 tsp baking soda
1 Tbsp ground ginger
1 1/2 tsp ground cinnamon
pinch of kosher salt

Beat butter, sugar, pudding mix and egg with electric mixer until well blended. Combine flour through salt into another bowl. Gradually add flour mixture to pudding mixture, beating well after each addition. Collect dough and form into a flattened disk. wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350.
Roll out dough on a lightly floured surface to 1/4 inch thickness, cut into desired shapes and place onto parchment lined cookie sheets.

Bake cookies for 10-12 minutes until edges are lightly browned. Decorate with royal icing once cooled.

(Printable version here)

I will be making another batch this week because the first one is long gone.

Frosted Sugar Cookies
The second cookie we made is our traditional sugar cookie cut-out.  I got this recipe with a cookie cutter I bought a long time ago for my son’s birthday.  It’s really more of a butter cookie than a sugar cookie and I think it’s so yummy.

Can you tell my daughter frosted these?  Is it obvious that she likes lots of frosting and sprinkles?

Here’s the recipe:

Suger Cookie Cut-outs
Cream together:
1 c. butter
2/3 c. sugar

Beat in:
1 egg

Add:
1/2 tsp. sal
2 1/2 c. sifted flour

Mix until all ingredients are well blended.
Chill dough 3-4 hours before rolling.

Preheat oven to 350 degrees
Roll out and cut
Bake about 8 – 10 minutes or until barely colored.

Cookies can be frosted and decorated or eaten just plain. 

(Printable recipe here)

Sorry for the poor quality photos.  It was a grey day so I the lights were on in the house casting a yellow glow.  No problem, though…it made our cookie baking day seem all the more cozy and warm!

I hope you enjoy holiday baking as much as I do.  Happy baking!