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In celebration of our story “the gingerbread man” we read on 10/365, were able to finally make the gingerbread man cookies from the recipe on the back. I will have to say, the cookies tasted better than I expected. I normally do not like to eat gingerbread cookies because they tend to be a little on the dry side, I like my cookies soft and chewy. Just a personal preference 😀

We made a boy and a girl gingerbread cookie and then with the scraps decided to make our own version of the cookie. We added raisins for the eyes, mouth, buttons and added 2 little toes on his feet. His arm got jipped because we did not have enough dough to make them larger.

Want to try the recipe from the book? Scroll to the bottom 🙂

 

Once the cookies cooled we dressed them up with royal icing. Royal icing is not at all difficult to make and it works great for decorating cookies. The recipe follows if you are interested:

Royal Icing

2 large egg whites

2 tsp. lemon juice

2 1/2 – 3 cups of powder sugar

To color the icing I used Wilton’s gel dye, which can be found in most craft stores like Hobby Lobby, Michael’s, and Jo-Anns.

Click on this link for a very detailed video tutorial on how to prepare the icing.

 

 

When the other kids came home from school, we made more cookies.

 

Gingerbread cookies

Sift into a bowl and mix:

2 1/2 cups of all-purpose flour                    1 tsp. ground cinnamon

1 tsp. baking powder                                 1 tsp. ground ginger

1/4 tsp. baking soda                                  1 tsp. ground cloves

1/4 tsp. salt                                              ¼ tsp. ground allspice

Beat together in another bowl:

1 egg                                                            2/3 cup dark molasses

1 cup firmly packed dark brown sugar             6 Tbsp. softened butter

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Add dry ingredients slowly to wet mixture until well blended.

Cover and refrigerate for one hour.

Preheat oven to 350° f.

Sift flour on to your board and your rolling pin as you work to keep the dough from sticking.

Roll out a portion of the dough ¼ in thick. Cut out your cookies with a 2 in. cookie cutter or shape with your hands.

Decorate with raisins.

Place 1 inch apart on a buttered cookie sheet. Bake 8 min.

(I only baked my cookies for 6 min to keep them soft and chewy)

Cool on wire rack.

Will make about 50 cookies.

ENJOY!

 

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