“Run, run as fast as you can. You can’t catch me…… I’m the Gingerbread Man!”…………… “Wanna’ bet” said the Gingerbread CHICKENS.
Ok….it might be a bit of a stretch, but maybe it’s time to change things up a bit and Mr. Gingerbread Man could show some good cheer and share some of the festive spotlight with…..the CHICKEN. After all, what contributions has the Gingerbread Man made to our palates besides…a cookie and the odd cake or loaf? Last time I checked, it wasn’t bacon & gingerbread or gingerbread Benedict or…..well…you get the picture.
So last weekend, Non-Egg Eating Daughter and myself decided to make some Christmas gingerbread cookies. I’m quite aware that the “cookie making window” may be closing for us as I try to compete with One Direction, trips to the mall, iPads and Tumblr. Maybe she’s just humoring her Old Man, but I’ll take what I can get. We’ve been Christmas baking together for a number of years and I’m glad that she’s doing it once again.
This is an easy cookie recipe and fun to make with kids. Non-Egg Eating Daughter helps with making the dough and then she takes complete control of the “cookie cutting” and decorating roles. I hope you give it a try and maybe make some less traditional gingerbread cookies besides the gingerbread man.
Makes approximately 30 cookies.
3 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/2 tablespoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter melted & cooled
1/2 cup molasses
1/2 cup brown sugar packed
1/4 cup water
1/2 teaspoon vanilla extract
Sift together flour, baking powder, ginger, nutmeg, cloves, cinnamon and salt. Set aside.
In another bowl, mix together butter, molasses, brown sugar, water, egg and vanilla until smooth. Stir in dry ingredients – one-third at a time until completely combined. Roll dough into a tight ball, wrap in plastic wrap and refrigerate for 3 hours. *If time is tight and outside temperature is conducive, divide your dough into thirds and place your bowl of dough outside for a faster chill.
Preheat oven to 350 degrees Ferinheight. On a lightly floured surface, roll a portion of the dough out to 1/4 inch thickness. Leave the rest in the fridge or outside. Cut into desired shapes and space cookies 1 inch apart on an ungreased cookie sheet.
Bake for 10-12 minutes and remove from baking sheet to cool on racks.
Decorate with icing (1/4 cup confectioners’ sugar with a few drops of water).
“Well…..thanks again Non-Egg Eating Daughter. It wouldn’t be Christmas for me if we didn’t get the chance to bake together! Now…go clean up your room before your Mom freaks out again!”