Gingerbread Cookies

As a busy working mom, the holidays can be a stressful time. Between work, family, and all the holiday festivities, it can be hard to find time to bake all the holiday treats I want to. That's why I love these gingerbread cookies. They're easy to make and always a hit with my family and friends.

The best thing about these cookies is that they can be made ahead of time. I usually make a double batch and freeze half of them. Then, when I'm ready to serve them, I just thaw them overnight and they're good as new. These cookies are also perfect for cookie exchanges. They're always a popular choice and they're easy to transport.

Step-by-step

• Mix all dry ingredients together.
• Cream butter and both sugars together on medium high for 2 minutes.  Add one egg and mix for one minute.
• Add molasses with mixer on low speed.
• Add dry ingredient and mix until just combined.
• On a well floured surface drop dough from mixing bowl.
• Divide into two piles.  Flatten dough to 3/4 inch thick.
• Wrap disks in plastic and refrigerate 2 hours or over night.
• Preheat oven to 400 degrees F.  Remove dough from fridge when ready.  Let sit for 10 minutes.  Unroll the dough, generously flour your surface and start rolling!
• Roll dough to a thickness of about 1/4 inch. Flour the cookie cutters, smile and start cutting.
• Place cookies on a cookie sheet covered with parchment paper.  Bake for 8-12 minutes depending on the thickness and size of your cookies.  (These 3 inch stars baked for about 9 minutes.)  Remove from oven and let cool completely on a wire rack before frosting cookies.
• Decorate with royal icing (see Sugar Cookie post for recipe and instructions), butter cream or a  simple milk glaze (milk and powdered sugar).
• Enjoy with loved ones,  in December, while listening to Christmas music.  Perfection!
• P.S. My favorite Christmas album this year in Michael Buble’s Christmas!! Fantastic!