Gingerbread Cookies and Mulling Spice Sachets

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*This post is sponsored by McCormick and Business2Blogger. I received compensation for this post. All opinions are 100% my own*

Christmas is in 13 days! It’s the time of year most of us find ourselves in the kitchen baking for our kids, extended family, and sometimes for our neighbors. I personally love turning to McCormick for my baking needs. Does anyone else have a cupboard dedicated to baking? I’ve got a shelf full of McCormick spices in my cupboard (I should share a pic sometime of that!).  I was really excited when McCormick asked me to bake up some of their recipes and share them here with you. 
While looking through their list, I knew I couldn’t stick to just one. I mean really, what goes better with Mulled Cider than a fresh batch of Gingerbread Cookies?  Picture yourself curled up by the fire with a blanket, a warm mug of Cider and a plate full of cookies ..mmmm… sorry I went to a happy place there. 

Are you hungry yet?  Let me share the recipes with you. We’ll start with the Gingerbread Cookies, because you need the most time for these.

3 cups flour
2 tsp McCormick Ginger, Ground
1 tsp McCormick Cinnamon, Ground
1 tsp baking soda
1/4 tsp McCormick Nutmeg, Ground
1/4 tsp salt
3/4 cups butter, softened
3/4 cup firmly packed Brown Sugar
1/2 cup Molasses
1 egg
1 tsp McCormick Pure Vanilla Extract
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside. Beat butter and brown sugar in large bowl until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight. 
*At this point you can start making the Mulling Spice Sachets
Preheat oven to 350 F. Roll out dough to 1/4 inch thickness on lightly floured work surface. Cut into different shapes. Gingerbread Men are classic, but we chose to make Christmas Trees and presents for a holiday scene. Place cookies 1 inch apart on an ungreased baking sheet. 
Bake 8-10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheet for 1-2 minutes, and then remove to wire racks to cool completely. Decorate as desired. Store in an airtight container for up to 5 days – IF you can make them last that long
Cream Cheese Frosting (my recipe)
8 oz Cream Cheese, softened
1/2 cup Unsalted Butter, softened
4 cups Powdered Sugar
1 tbs Milk
1/4 tsp Vanilla Extract
Whip cream cheese and butter until well mixed and fluffy. Slowly add powdered sugar, milk and vanilla extract. Continue to mix well. Frost cookies. Store leftovers in the refrigerator. 
While you’re waiting for the cookie dough, these Mulling Spice Sachets are a cinch to put together. They are great to have on hand for yourself, or include as a gift to friends and family. 
McCormick Cinnamon Sticks, broken in half
McCormick Cloves, Whole
McCormick Allspice, Whole
Cut cheesecloth into 4inch squares. Place 2 cinnamon half sticks, 2 cloves, and 2 allspice on the center of the cloth. Pull ends together, and tie with string. 
To mull your own Cider, add 1 sachet to 2 cups Apple Juice (or Cider). Simmer over medium heat 10-15 minutes, or until fragrant. Discard the spice sachet and enjoy. 
I know you are all going to go make these right now for your friends and family, so I’ve made this cute gift tag you can download and print to add to the Spice Sachets. Just make sure you DO NOT fit to print screen, and print wallet size. 

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