Ann's Famous Gingerbread Cookies

I truly love this gingerbread cookie recipe. I usually try to make a big batch between Halloween and Thanksgiving, and then again at Christmas for gifts. It makes a crispy, light gingerbread, that melts in your mouth. roll the dough thin and decorate the men with raisins, red hotsa, and sugar sprinkles. The other cut-outs I just use sugar sprinkles in various colors. This recipe originally came from "Taste of Home" magazine about 14 years ago. Grandkids love these too!! They take a little time, but are worth the effort and sit back and enjoy the compliments-

1. 1 cup butter, softened


2. 1 cup sugar


3. 1/2 cup dark corn syrup


4. 1 teaspoon EACH ground cinnamon, nutmeg, cloves and ginger


5. 2 large Eggs, beaten


6. 1 teaspoon vinegar


7. 5 cups unbleached white flour (I use Pillsbury or King Arthur)


8. 1 teaspoon baking soda


9. Red hot candies, raisins and sugar sprinkles in assorted colors

In a large saucepan, combine the butter, sugar, corn syrup and spices; bring to a boil, stirring constantly. Remove from heat and cool to lukewarm. Stir in the eggs and vinegar. Combine the flour and baking soda; stir into sugar mixture to form a soft dough. chill for several hours. On a lightly floured surface, roll dough to a 1/4 inch thickness. Cut with floured cookie cutters and place on GREASED cookie sheets. Reroll scraps and cut them out also. Decorate with red hots, raisins and colored sugar sprinkles. Bake at 350 degrees for 8-10 minutes, until lightly browned. Remove to cooling racks. Makes about 5 dozen cookies.

Holiday Sugar cookies

I've had this recipe since I was a young bride. It is a little different than your usual sugar cookie recipe, with the addition of nutmeg and the way the eggs are added. It makes wonderful crisp cookies which you can sprinkle with colored sugars only or ice. What a fun way to spend an afternoon with kids or grandkids. My kids all like these iced and still as grownups fight over the colors they want to use to ice them, but I love the crisp, nutmeg taste of them with sprinkles only.

• 2 Egg yolks




• 1/2 cup sugar




• 1 cup UNSALTED sweet butter, softened




• 1 cup sugar




• 2 Egg whites




• 1 teaspoon baking soda




• 1 teaspoon cream of tartar




• 1/2 teaspoon ground nutmeg




• 1/4 teaspoon salt




• 1 teaspoon vanilla




• 3 1/2 cups unbleached flour(I use King Arthur or Pillsbury)

Beat egg yolks and 1/2 cup sugar until thick and lemon colored, reserve. In a large bowl, cream butter and 1 cup sugar until light and fluffy; beat in egg whites(batter may look curdled). Mix in egg yolk mixture you reserved, baking soda, cream of tartar, nutmeg, salt and vanilla, gradually add flour. Cover and refrigerate for an hour or 2. The dough gets really hard if left overnight in the frig, but just put it out about an hour before you use it, to warm it a little and it is fine. Heat oven to 375 degrees. Roll out dough on lightly floured pastry cloth or board to a scant 1/4 inch if using sprinkles and a heavier 1/4 inch if icing, so cookies won't break. Cut into shapes(Valentine hearts, Halloween shapes,Christmas) . Place on GREASED cookie sheets and sprinkle with colored sugars, if not icing. Bake until light brown, 8 to 10 minutes. Cool on racks. If icing, put confectioners sugard in small bowls and add cream or milk to desired consistency(not too runny) and then color with food coloring or Wilton icing pastes/gels. Spread on cooled cookies and decorate with sugars, etc.