When I heard about the Food Blogger Cookie Swap I had to do it! I love baking cookies and this idea of doing a nationwide cookie swap was so fun and nostalgic! I racked my brain for the perfect, tasty, clean and ship-able recipe and I found it in Gingerbread cookies. These happen to be my favorite Christmas cookies anyway so it fit me perfectly. Plus I was super excited to clean up my favorite cookie! So check out this recipe:
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup whipped butter
2/3 cup of vegetable shortening
1 cup white sugar
1 tablespoon water
1/4 cup molasses
Colored sugar for decorating
I 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
2. In a large bowl, cream together the butter, shortening and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
3. Roll out dough with rolling pin and use cookie cutters to cut dough into shapes. Place cookies on cookie sheet and decorate with colored sugar.