Who knew there was more than one flavor of sugar cookie? Turn out the folks at the namesake store are whipping up about two dozen tasty treats... from blood orange to bananas foster and gingerbread!
Try out the recipe for yourself (after the jump), or let Sugar Cookie do all the work for you...
Gingerbread Sugar Cookie
Ingredients:
2 cups butter
2 cups brown sugar
5 cups flour
2 tablespoons ground ginger
2 tablespoons ground cinnamon
½ teaspoon salt
1 teaspoon baking powder
2 eggs
4 tablespoons molasses
To prepare:
Using a stand mixer cream together butter and sugar for no more than 30 seconds. In a mixing bowl whisk together flour, ginger, cinnamon, salt and baking powder. Add flour mixture to creamed sugar mixture and mix until it resembles canned parmesan cheese. In a small bowl whisk together eggs and molasses. Add egg mixture to you dry ingredients in one shot and let mixture come together until it feels like wet sand. Here you might need to adjust and add a little milk to achieve this. Transfer dough to a 1 gallon sealable freezer bag and roll out dough until it fills the bag. Chill and rest for at least 4 hours. Roll out dough with sugar and cut into desired shapes or freeze for up to 6 months. Bake at 400 degrees for about 10 minutes. Cool, then frost...
Whipped Cream Frosting
Ingredients:
1 cup shortening
8 cups powdered sugar
10 tablespoons heavy whipping cream
1 teaspoon vanilla
To prepare:
Cream together shortening and powdered sugar in stand mixer with wire whip attachement. Slowly add heavy whipping cream while mixer is running on lowest setting. Add vanilla. Turn mixer to highest setting and let whip for 3-5 minutes until desired consistency. Add red hot "buttons" and enjoy!
