The other day Mom mixed together a big bowl of our favorite cut-out cookies…. Light Ginger Cookies. We make them for every season and almost every holiday. So Saturday morning I baked up several dozen cookies in lovely autumn shapes… leaves, apples, pumpkins, and such.
Now, baking cookies can seem like a never ending process when you have a lot of dough, but when you think of the fun of frosting and eating them, it’s worth it. We chose to frost some of the cookies with bright fall colors and some with white frosting and fall sprinkles.
I love these miniature pumpkin cookies! They’re so cute.
Around here we are in love with cream-colored pumpkins!
Some lovely autumn leaves in bright hues.
A row of rosy red apple cut outs.
This is how the kitchen looked while we were up to our elbows in frosting! 🙂
On a side note, we made a (very) small batch of icing using apple cider in place of the milk and vanilla extract. The result was a tangy, not-too-sweet icing that most of us liked. However, our classic vanilla icing is still our favorite!
Here’s our recipe for Light Ginger Cookies. I think Mom originally got the recipe from Betty Crocker’s Cookie Book.
Light Ginger Cookies
1 cup powdered sugar
1 cup butter, softened
1 Tablespoon vinegar
2 ¼ cups flour
1 ½ – 2 teaspoons ginger
¾ teaspoon baking soda
¼ teaspoon salt
Mix sugar, butter and vinegar. Stir in remaining ingredients. (If dough is too dry, work in milk or cream, one teaspoon at a time.) Roll ⅛ inch thick on lightly floured surface and cut into shapes. Bake at 400º for 6-8 minutes, until light brown. Cool slightly; remove from cookie sheet.
Makes about 4 dozen.
Cut-Out Cookie Icing
2 cups powdered sugar
2 Tablespoons butter, melted
2 to 3 Tablespoons milk (until perfect consistency)
1/2 teaspoon vanilla or almond extract
Mix all ingredients. Enough for lots of cookies. Leftovers taste yummy on graham crackers.
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