Gingerbread Sugar Scrub & Cookies
This Gingerbread Sugar Scrub is sweet, spicy and healing. Enhanced with comforting scents of cinnamon, ginger and nutmeg, it’s sure to warm your spirit. Adding “Thieves” essential oil to the mix add's the healing component. "Thieves" consists of Clove, Cinnamon Bark, Eucalyptus, Rosemary, and Lemon. It’s great to use in the shower, bath or have a bowlful next to the kitchen sink.
It’s also perfect for gift giving. Mason jars are a perfect container for this along with a hand printed label to give to your neighbor, teacher or friend.
In addition I made Gingerbread cookies and packaged them up along with the Gingerbread Sugar Scrub. I am not great at frosting so I thought the simpler the better. Putting holes in the cookies allows you to tie them together with twine, yarn or ribbon. Such a perfect gift!!
Gingerbread Sugar Scrub
Ingredients:
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 tsp Cinnamon
2 tsp Ginger
2 tsp Nutmeg
1 Cup Oil (Coconut, Olive, Sweet Almond, Grape seed work best)
10 drops of Thieves essential oil (optional)
Directions:
In a bowl combine both sugars, cinnamon, ginger and nutmeg.
Slowly add in your oil and break up any clumps that may form.
put 10 drops of Thieves essential oil in the mix. (You can add more until the aroma is pleasant to you)
Spoon into 4-4oz mason jars with a sealable lid.
Will last up to 6 months in a sealed container.
Gingerbread Cookies
I like my gingerbread cookies crispy and packed with flavor.
Ingredients:
4 cups flour
1 tablespoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 cup butter
3/4 cup sugar
1/3 cup brown sugar
1 egg
3/4 cup molasses
Directions
Preheat oven to 350.
Combine the flour with the next six ingredients. Stir lightly with a whisk and set aside.
In the bowl of a stand mixer fitted with the whisk (or a large bowl with a handheld mixer) cream the butter and sugars until light and creamy. Switch to the paddle and stir in the egg and the molasses. Carefully add the flour a little at a time until the dough is no longer sticky.
Refrigerate for an hour or more. Working in small batches, place the dough on a lightly floured work surface. Roll out to 3/8” thickness and cut with your favorite cookie cutters. (I used a star cookie cutter)
Bake at 350 to 9 to 11 minutes or until lightly golden around the edges. Cool in the pan 5 minutes then remove to a wire rack to cool. Store in an airtight container for up to 2 weeks.
