When I was growing up, every year we would make Christmas Cut-Outs and leave some by the fireplace for Santa. I have a shortbread recipe that I love to use for cutouts (I’ll post this before Christmas, don’t worry), but over the past few years, I’ve grown quite fond of Alton Brown’s Sugar Cookie Recipe.
I adapted this recipe from one that I found on Allrecipes.com – one of my favorite websites because I love to read people’s reviews of different recipes! It’s been a much-loved treat in my family and my husband’s family ever since I discovered it.
Okay, okay, I know it’s silly, but it’s a family joke to call these cookies “Gingies” – I think when my little brother was, well, little, we put “y” at the end of every word, and we never stopped even though he’s 21 years old now!
This recipe has been a family tradition for as long as I can remember. In high school, I gave these out with a recipe card to all of my girlfriends. It’s the best recipe I’ve found for making gingerbread that is soft and chewy instead of dry and crispy.
These tender, buttery cookies are bejeweled with sweet and tangy raspberry preserves. Fresh out of the oven, these cookies melt in your mouth. Just be careful because the preserves will be hot!