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Holiday Mixing Recipes: Gingerbread and Sugar Cookies

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The baking season is officially upon us: From Thanksgiving pies in apple, pecan and pumpkin, holiday muffins and pastries to everyone's favorite festive cookies, there's certainly no shortage of baked goods during this time of year.

If you're looking for convenience this year, but still want to make your famous batch of gingerbread cookies for your neighbor's annual potluck, consider getting a helping hand from the Sunbeam® Mixmaster® Stand Mixer. Designed to perfect the art of mixing, this stand mixer has a powerful 350-watt motor as well as 12 speeds to help you prepare all of your recipes easily. This season, making holiday cookies won't seem like work at all! 

Gingerbread Cookies
The smell alone of freshly baked gingerbread cookies, rich aromas of ginger, cinnamon and mild molasses, is enough to instantly evoke that festive holiday feel on a winter afternoon as the snow is coming down lightly outside.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup packed dark brown sugar
  • 10 tablespoons butter, softened about halfway through
  • 1 large egg yolk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup molasses 
  • 1 to 2 tablespoons milk

Directions

  1. Heat your oven to 350 degrees.
  2. In a regular mixing bowl, combine flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, mix cream, sugar and butter together until well combined. Occasionally stop and scrape down the bowl.
  4. Mix in egg yolk and vanilla.
  5. Then add molasses and 1 tablespoon of milk.
  6. On low speed, continuing mixing and carefully add in dry ingredients until well incorporated.
  7. Add additional milk as needed while mixing.
  8. Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness between two sheets of parchment paper.
  9. Allow dough to chill on a cookie sheet in freezer 10 minutes or until firm.
  10. Cut into desired shapes using cookie cutters.
  11. Remove from paper using a thin metal spatula or pastry scraper and bring to a cookie sheet, spacing cookies about 1-inch apart.
  12. Bake cookies for 8 minutes or until slightly set.
  13. Repeat process with remaining cookies.
  14. Transfer cookies to a wire rack to cool completely before frosting with recipe below.
Enjoy easy mixing and fun decorating with this gingerbread cookie recipe.Enjoy easy mixing and fun decorating with this gingerbread cookie recipe.

Sugar Cookies
Light and confectionery snowflakes, snowmen and ornaments, topped with colorful frosting and toppings are one of the best parts of the holiday season. For your next batch, use this simple recipe for your stand mixer.

Ingredients:

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough

Directions

  1. Heat oven to 375 degrees.
  2. Sift together flour, baking powder and salt. Set aside.
  3. Add butter and sugar to the bowl of your stand mixer, beating until light in color. Add in eggs and milk, mixing to combine.
  4. Turn mixer to low speed and gradually add in flour, beating until mixture pulls away from the side of the bowl.
  5. Dived dough in half, wrap in waxed paper and chill in refrigerator for 2 hours.
  6. Cover surface with powdered sugar for rolling out dough.
  7. Sprinkle rolling pin with powdered sugar and roll out dough to 1/4-inch thick.
  8. Check regularly to ensure dough is not sticking.
  9. If dough warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
  10. Cut into desired shapes or use cookie cutters.
  11. Place cookies at least 1-inch apart on greased baking sheet or parchment.
  12. Bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
  13. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
  14. Once cooled, use frosting recipe below to decorate your sugar cookies as desired.
Get creative with your sugar cookie cut-outs!Get creative with your sugar cookie cut-outs!

Holiday Frosting Recipe
This delectably sweet frosting recipe is perfect for icing both gingerbread and sugar cookies to your liking. Easy to make, this frosting can easily be divided and dyed with food coloring for an afternoon of fun and festive cookie decorating. This recipe yields 2 1/2 cups of frosting.

Ingredients:

  • 3 cups confectioners' sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 teaspoons vanilla extract, or 1 teaspoon each vanilla and almond extracts
  • 1/8 to 1/4 cup water or milk
  • 1 to 2 drops food coloring of your choice, per batch of divided frosting

Directions

  1. Use your stand mixer to combine sugar, butter and shortening until just combined.
  2. Turn your mixer to medium speed and slowly add extract and desired amount of liquid - milk or water.
  3. Beat on high speed until frosting is a fluffy consistency, for about 1 to 2 minutes.
  4. Remove from bowl and divide into number of desired frosting colors.
  5. Add 1 to 2 drops of each color to each batch of divided frosting.
  6. Once cookies have cooled, decorate as you please.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 
 

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