4teaspoonsGingerbread Spice Mixture*- recipe can be found by clicking on the highlighted name in the description above
In a small bowl lightly beat the two eggs with the vanilla.
In a large mixing bowl or stand mixer, beat the butter and sugar until smooth. Beat in the egg mixture. In another bowl combine the flour, gingerbread spice mixture, baking powder, and salt, stir well. Add flour mixture, one cup at a time to the butter mixture, continuing to beat until a smooth dough forms. Cover and place in the refrigerator for 3-6 hours. Remove from refrigerator at least 1/2 hour before continuing.
Preheat oven to 325 F. Roll out on a large surface dusted lightly with powdered sugar to about 1/8th inch. Cut into shapes with cookie cutters and sprinkle with colored sugar. Place on cookie sheets lined with parchment paper and bake on the middle rack of the oven for 7-10 minutes depending on the size and thickness of the cookies, until a toothpick inserted into the middle of a cookie comes out clean. Remove cookies to a rack or clean counter top to cool completely.
Can be frozen by placing between layers of plastic wrap in a freezer safe container.