Emily Rose have decided to give you what you have all been asking for – a special home baking edition!
This marks the first post of its kind at Emily Rose and a celebration for our 50th post. So in the name of a celebration, and with the Christmas season in mind, what could beat sugar cookies shaped as gingerbread men?
As an icon to many across the globe, we have followed in the footsteps of Martha Stewart to create the most scrumptious of all sugar cookies. Today we will show you how to make them too.
1. To begin, you will need to whisk flour, baking powder, and salt together in a large bowl. In a separate bowl, cream the butter and sugar until it turns light and fluffy. We use a KitchenAid here however any electronic mixer will do. Then beat in the egg and vanilla. On a slow mix, gradually add it the flour mixture from the start until well combined.
2. Remove the mixture from the bowl. Pull the batter in half and create two flat disks, wrapped in plastic. We used glad wrap. Freeze both disks for at least 20 minutes or until firm.
Note: you can make a large batch and wrap in resealable plastic bags. It will keep for up to three months.
3. Preheat your oven to 160 degrees celsius. Line two trays with baking paper. Remove one disk at a time and let it stand for 5-10 minutes. Roll out the cookie dough.
4. Now for the fun part! Use any sized gingerbread man cookie cutter or desired shapes. Cut the sugar cookies in to shape and transfer to the trays using a spatular. Remove the next disk from the freezer and repeat.
5. Bake the cookies for 10-18 minutes, rotating half way through. Bake until the edges are golden. I like to slightly under cook my sugar cookies to keep them on the softer side. Once baked, leave them to cool completely as ice as desired.
These treats make great gifts wrapped in cellophane with red and white lace ribbon. Or use them as table decorations on Christmas day. I know everybody will be finding one of these wrapped goodies on their plates at my place this Christmas!
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