Postcard Gingerbread Cookies

We all know any good Santa worth his (or her) salt loves cookies. So, it’s obligatory to set out a plate of freshly baked goodies to keep Santa happy. Everybody knows the happier Santa is, the better the gifts! Not any old cookie will do, don’t cha know? Santa doesn’t like boring. It is common knowledge throughout the North Pole the one wearing The Big Red Suit is a certified cookie foodie. So, give ’em something to smile about with our Postcard Gingerbread Cookies. This is the perfect way to put a smile on Santa’s jolly (and rosy) face with a personal message of gingerbread goodness. Check out the recipe below and give Santa a special cookie treat that is sure to please. By the way, Merry Christmas and a Happy New Years!

Postcard Gingerbread Cookies

Ingredients:

• 3 1/3 cup all purpose flour
• 1/3 tsp Sea salt
• 1 tsp ground ginger
• 1/2  tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp cloves
• 1/4 nutmeg
• 1 tsp pure vanilla extract
• 10 tbsp (1 stick + tbsp) unsalted butter, room temperature
• 1/4 cup shortening, room temperature
• 1 cup dark brown sugar
• 1 egg

Directions:

1. Preheat oven to 325 degrees.
2. In a medium size bowl mix  all-purpose flour, sea salt, ginger, cinnamon, allspice, cloves, and nutmeg. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar until it is fluffy.
4.  Add molasses and mix.
5. Add egg and vanilla extract.
6. Spoon in flour mixture in patches adding a 1/4 at a time and mixing until just combined after each addition.
7. Divide the cookie dough into two portions (the dough will cool faster divided into two balls instead of one big mass of cookie dough) and refrigerate for 2 hours or longer.
8. Remove from fridge and working on a floured surface roll out gingerbread cookie dough to 1/4 thickness using a rolling pin.
9. Cut out rectangle gingerbread postcards (4-1/4 inches high x 6 inches long).
10. Place gingerbread postcards on a silicone baking mat or parchment paper lined cookie sheet.
11. Using Alphabet Dough Cutters use leftover cookie dough and cut out letters to create your postcard message. You can also write your message with piped icing after the cookies are finished baking and cool enough to work on.
12. Bake for 10 – 14 minutes.
13. Remove from oven and cool on a wire rack.

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Postcard Gingerbread Cookies

Author Alea

Ingredients

• ▢ 3 1/3 cup all purpose flour
• ▢ 1/3 tsp Sea salt
• ▢ 1 tsp ground ginger
• ▢ 1/2 tsp cinnamon
• ▢ 1/2 tsp allspice
• ▢ 1/2 tsp cloves
• ▢ 1/4 nutmeg
• ▢ 1 tsp pure vanilla extract
• ▢ 10 tbsp 1 stick + tbsp unsalted butter, room temperature
• ▢ 1/4 cup shortening room temperature
• ▢ 1 cup dark brown sugar
• ▢ 1 egg

Instructions

• In a medium size bowl mix together all purpose flour, sea salt, ginger, cinnamon, allspice, cloves and nutmeg. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment cream butter and brown sugar until it is fluffy.
• Add molasses and mix.
• Add egg and vanilla extract.
• Spoon in flour mixture in patches adding a 1/4 at a time and mixing until just combined after each addition.
• Divide the cookie dough into two portions (the dough will cool faster divided into two balls instead of one big mass of cookie dough) and refrigerate for 2 hours or longer.
• Remove from fridge and working on a floured surface roll out gingerbread cookie dough to 1/4 thickness using a rolling pin.
• Cut out rectangle gingerbread postcards (
• -1/4 inches high x 6 inches long).
• Place gingerbread postcards on a silicon baking mat or parchment paper lined cookie sheet.
• Using an Alphabet Dough Cutters use leftover cookie dough and add your postcard message or greeting. You can also write your message with piped icing after the cookies are finished baking and cool enough to work on.
• Bake for 10 - 14 minutes.
• Remove from oven and cool on a wire rack.