Ginger Bread Man Sugar Cookies (Ice Box Cookies)

Gingerbread cookies are just every kids love. I made a version of gingerbread cookies (with the ginger bread flavours) last year. See recipe here. This year my son wanted to make some sugar cookies. The key for him was to decorate the cookies with chocolates. Well, no surprise there, is there? I made a big batch and froze the dough in portions. Have made cookies of many shapes with these. Just pop the dough in the fridge overnight and you are ready to bake. Cookies will be ready in 20 min (5 min to roll and cut, 10 min to bake and well another 5 to cool)

Ingredients (I divided dough to 4 portions, I made 4 big gingerbread men and 4 little ones with 1 portion of the dough)

Butter (at room temperature) 225 gms
Icing Sugar 125 gms
Large Egg 1
Vanilla Extract 1 tsp (or use almond extract instead)
All Purpose Flour (Plain Flour, Maida) 350 gms
Baking Powder 1 tsp
Salt 1 tsp

For Decoration
Icing Sugar
Chocolate or other stuff of choice

Method of Preparation

1. Take the butter in a bowl. Using a stand mixer or hand mixer, beat well.

2. Add the egg, sugar and vanilla extract. Beat till well combined.

3. In a separate bowl, mix the flour, baking powder and salt.

4. Add this little at a time to the butter mix.

5. Beat till well combined.

6. Cover and refrigerate for atleast 30 min.

7. Divide the dough into 4 portions. Work with one portion at a time keeping the rest refrigerated.

8. Using a rolling pin, roll the dough into a circle/square. Cut out using cookie cutter. I used a giant (palm sized) gingerbread man.

9. Gather up the bit and roll again. Cut as desired. I made 4 big gingerbread man and 4 little ones with 1 portion of the dough.

10. Arrange on a parchment lined baking tray.

11. Preheat oven to 160C.

12. Bake the cookies for about 10-12 min till nicely baked. The bottom will start to brown when it is ready.

13. Let it sit on the sheet for a couple of minutes and then cool on a wire rack for 10 min.

14. For decoration, take about 1/2 a cup of icing sugar. Mix a couple of tsp of water (add only as required). Mix to form a smooth paste. Make sure it is not too runny. Add to a piping bag with a little nozzle or a ziploc bag with corner cut a tiny bit. Pipe designs as required. Add chocolate button, sugar buttons etc as required.

15. If you want to make in batches, you can store this dough in the freezer and use as required. Would recommend cutting into smaller portions and freezing. That way you can just pull out one portion and cool in fridge overnight and bake the next day.