Cinnamon ginger cookies

Whisk together your dry ingredients. Flour, cinnamon powder, ginger powder, baking soda, salt and nutmeg powder.

In an electric planetary mixer fitted with a leaf attachment (or alternatively, you can use a hand whisk ), Beat the butter and sugar for 2 minutes on medium-high speed until it becomes a cream.
Add the eggs, and beat on medium speed until blended. Reduce the mixer speed to low and gradually add the flour mixture until blended.

Form the shortbread into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for about 1 hour, or until the dough is cold but still somewhat pliable.

Preheat the oven to 350° F ( 180° C ).
Unroll the shortcrust pastry and lay it on a lightly floured surface. Use a rolling pin to roll out the dough evenly until it is about 1/8 inch thick. Then use your favorite cookie cutters to cut out the desired shapes.
Transfer cookies to baking sheets covered with parchment paper.
Bake for 10 minutes, or until the cookies are crispy on the edges. Remove from oven and allow to cool.
Once the cookies are at room temperature, feel free to decorate them as desired with frosting and any sprinkles.

Whisk egg whites with sugar until white and glossy continue for 1 minute adding lemon. If desired divide the mixture and add food coloring.
Place the frosting in a cake syringe and decorate the cookies.

Allow a few hours for the glaze to harden.
Serve and enjoy, or store in a sealed container for up to 4 days.

Whenever I think of Christmas cookies, these cinnamon ginger ones come to mind.
I make them every year because they make my kids happy. And because they are so darn adorable. And we think you’ll really like them and even start to look forward to them because they’re soft and full of spice.

Holiday Cookies : Cookies

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