Menu Monday: Gingerbread Cookies

I'm not going to lie to you and tell you this is a hard recipe to make, but during Christmas, I'm appreciative of not having to work hard on everything. My mom introduced me to William Sonoma Gingerbread Cookie Mix. It's amazing y'all and tastes just like from scratch cookies.

 

It's easy peasy y'all...here's what you need:

• 8 tbsp. unsalted butter, 1 bag sugar mix (incl.), 1 egg, 1 tbsp. water, 1 bag dry mix (incl.) Have all the ingredients at room temperature.

• Beat butter on medium speed until creamy, 4 to 6 minutes. Reduce to low and slowly add the sugar, beating until just blended. Add the egg and water and beat until just blended. Add the dry mix in 2 additions, beating after each addition until just combined. 
• Continue beating until the dough starts to come together, about 1 minute more. Turn the dough out onto a work surface and divide into 2 equal portions. Shape each portion into a ball, then flatten into disks. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days. 
• Let dough soften slightly at room temp before continuing. Roll out dough ¼-in thick and cut out cookies. 
• Bake at 350 degrees for 8-12 minutes, depending on whether you want the cookies to be soft or crisp. Cool on racks then decorate as desired.

 E and my mom had a great time making the cookies (and Jon and I had a great time eating them!).

Enjoy this easy, cheat recipe!

Xo,