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I like gingerbread, but it is a little too spicey and strong for me. That’s why you will love my Best Gingerbread Recipe and Sugar Cookie Mix!
Yes–I do enjoy gingerbread this time of year. And yes, I think it can be a little too strong and spicey for my liking. So I decided to combine a store-bought gingerbread mix and a sugar cookie mix to achieve just the right blend of sweetness and spiciness. Thus was created my Best Gingerbread Recipe and Sugar Cookie Mix.
Best Gingerbread Recipe and Sugar Cookie Mix
Ingredients and Supplies:
To begin with, the trick to rolling out this mixture, or any rolled cookie mixture for that matter, is to gather about two cups of dough in your hands. Next, gently smash this together, press on a well-floured surface (I use craft paper) and roll with a lightly-floured rolling pin to about a six-inch disk. Finally, pick it up, move your flour under that spot, flip it over and continue rolling out to about 1/4 inch thick. You can decorate your cookies in any way you wish. I used colored sugar, candied mini chocolate chips and sprinkles. I made my own butter cream decorating icing. And even used some Nutella on a couple of cookies for a chocolatey treat; these will not set up, so you will want to gobble these up right away.
Best Gingerbread Recipe and Sugar Cookie Mix:
Let your cookies set out for several hours after they are decorated to set the icing. Speaking of the icing, I prefer to use butter cream icing for decorating rather than the royal icing; I like the buttery flavor. But if you would prefer to give the royal icing a try, my friends at Food Network have a post on Sugar Cookies with Royal Icing you might like to check out. For an adult cocktail, try my Bailey’s Easy Hot Chocolate Recipe ala Mode, alongside gingerbread men made with my Best Gingerbread Recipe and Sugar Cookie Mix. These two make a holiday complete!
If you like this recipe, please like and share it–Thanks!
This super easy recipe combines a packaged gingerbread mix and a sugar cookie mix. The result is the right amount of sweetness and spiciness.
- 6 tablespoons butter, softened
- 7.7 ounces gingerbread cookie mix
- 6.25 ounces sugar cookie mix
- 1 egg
- 3 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla
- 3 tablespoons milk
- assortment for decorating including colored sugar, sprinkles, etc.
Cream the butter in a medium bowl. Add the gingerbread mix, the sugar cookie mix and the egg and mix well. You will end up with a very thick dough.
Flour your surface well (I used craft paper), and roll out the cookies to 1/4 inch thick (see the complete post details for tips). Cut out the cookies with a gingerbread man cookie cutter or any design you choose.
Place on a baking sheet. If necessary, brush off excess flour from the cookies with a kitchen brush. Bake in a preheated 350 degree oven for 8 minutes or just until they no longer look wet on top. The longer you bake then, the crisper they become. I like mine soft.
Remove from the oven when done and let rest for a couple of minutes on the baking sheet before removing them to a cooling rack.
Finish baking the rest of the cookies, reusing the dough until all the dough is gone. Let the cookies cool completely before icing and decorating.
To prepare the icing, cream the butter in a small bowl. Add the powdered sugar, vanilla and 2 tablespoons of the milk and mix. Add the other tablespoon of milk and mix to make a smooth consistency.
Ice and decorate the cookies. If you would like, pipe the icing into a pastry bag fitted with a round tip for precise decorating. Let the cookies sit out for several hours to set the icing before storing in an air-tight container.
If you made this recipe, please let me know what you thought in the comments and give it a star rating.
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