Bust out those aprons – it’s cookie time! Between now and Christmas, I’ll be sharing 12 delicious cookie recipes for you to try. Share some with your neighbors, bring some to a cookie swap party, or keep them all for yourself. I won’t tell anyone. Promise.
This is a special cookie recipe in our household. It is a family favorite, passed down to me by my sweet mother-in-law when Alex and I were first married.
Per family tradition, this cookie only makes an appearance at Christmas time and, seeing as these are Alex’s favorite cookies of all-time, you can bet that it is on repeat in the Byrd house for the entire month of December.
This recipe makes a thin, somewhat chewy cookie. It’s spicy and citrusy and totally unique.
Because I only bake them at Christmastime, I always roll them in a festive red sugar sprinkle but the color bleeds into the dough when baking which results in a not-so-photogenic (but still delicious) cookie. So, if you plan on making these for a cookie spread or to bring to a party I recommend using regular sugar.
Does your family have a special Christmas recipe?
- 1 cup butter (room temperature)
- 1 1/2 up sugar
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 egg
- 1/2 tsp lemon rind
- 1 TB light corn syrup
- 2 1/4 cup flour
- Coarse sugar or sprinkles for topping
- Preheat oven to 350
- In a medium bowl, blend together butter and sugar
- In a small bowl, mix together ginger, cloves, baking soda and cinnamon; add to butter/sugar mixture
- Add egg, lemon rind and corn syrup to mixture and stir until combined
- Slowly blend in 2 1/4 cup flour (more if dough is sticky)
- Roll dough into 1" balls, tap the top of the ball in coarse sugar or sprinkles
- Bake in preheated oven for 12 minutes, or until edges are lightly brown
- The original recipe says to mix ingredients with a spoon (you go, Grandma Etta) - I cheat and use my stand mixer with the paddle attachment 😉