Cooking With Your Kids: Gingerbread Cookies

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So, I am a day late with my “Cooking With Your Kids” series post. On Friday Big B and I made gingerbread cookies, but they needed to be refrigerated for 3 hours and we wanted to wait until Dad was home today to decorate them. We wanted to make it a family event.

Gingerbread Cookies

I’ve never made gingerbread cookies before, but I thought it would be a fun holiday activity to do as a family. I found a really great recipe from Food Network here. The link has directions for Royal Icing that I have not including since we used store bought cooking decorating icing. It allowed us to have multiple colors, and they came in nice neat bags that made it easy for Big B to use.

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly milled black pepper
  • 8 tablespoons unsalted butter, at room temperature
  • 1/4 cup vegetable shortening, at room temperature
  • 1/2 cup packed light brown sugar
  • 2/3 cup unsulfured molasses
  • 1 large egg
Whenever we do more difficult recipes I will premix all of the seasoning into a very small bowl so Big B can just dump them into the mixture all at once.

Gingerbread Cookies

Sift together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper and set aside.

Gingerbread Cookies

Using an electric mixer at high speed beat the butter and vegetable shortening together until well-combined. Add the brown sugar and beat for about 2 minutes. Finally beat in the molasses and egg.

Gingerbread Cookies

 Big B was not a fan of the constant loud “beating” of this recipe.

Gingerbread Cookies

Using a wooden spoon this time gradually mix in the flour mixture until it forms a stiff dough.

Gingerbread Cookies

Divide the dough into two disks and wrap each in plastic wrap. Refrigerate until chilled. About 3 hours. The dough can be prepared up to 2 days ahead.

Gingerbread Cookies

Pre-heat oven to 350 degrees. Deal with one disk at a time allowing it to warm for about ten minutes before trying to roll it out. If you attempt to roll it out too soon it will crack. Lightly dust the counter with flour to prevent the cookies from sticking. Roll out the cookies to about 1/8 thick.

Gingerbread Cookies

This is where my camera battery died, so I don’t have any images of the cutting of the cookies. Use the cookie cutter and put the gingerbread men onto a non-stick cookie sheet about one inch apart. Once on the cookie sheets Big B and I added raisins to the cookies. Cook for 10-12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.

Gingerbread Cookies

 Now the fun part… decorating! This is the example I did for Big B…

Gingerbread Cookies

 

Gingerbread Cookies

Gingerbread Cookies

We had a great afternoon decorating cookies together as a family! I think this will be a new holiday tradition.


Cooking With Your Kids: Pretzel Chocolate Chip Cookies

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Oh this was so bad of me! Right in the middle of our health and nutrition unit I have Big B make cookies. When I saw this recipe for Pretzel Chocolate Chip Cookies from Sugar Cooking come across my Pinterest dashboard I just couldn’t help myself! It was the most intensive recipe that Big B and I have ever done together but he did a great job. Days after making these cookies he was still telling everyone about them… somehow they were gone within three days

I made a slight variation to this recipe. We did not add the peanut butter chips because my husband is allergic to peanuts. Instead we just added extra chocolate chips. I will write up the recipe the way we did it, but if you would like to do them the original way go here.

Ingredients:

  • 1.5 cups of all purpose flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tight packed light brown sugar
  • 1/3 of granulated sugar
  • 1 egg (beaten)
  • 1 tsp. vanilla extract
  • 1.5 cups milk chocolate chips
  • 1/2 cup broken up pretzel pieces
  • Pretzel salt or sea salt

In a medium bowl, mix together the flour, salt, and baking soda.

In another bowl beat together the butter, brown sugar, and granulated sugar until light and fluffy. Then slowly add the beaten egg and vanilla extract. This was Big B’s first time using the beater. I put my hand over his on the beater and held his free hand behind his back to he wouldn’t try to put it near the beaters.

Add in the flour mixture and beat

Add the chocolate chips and pretzels, then cover and refrigerate for an hour

Preheat the oven to 350. Line a baking sheet with parchment paper. Scoop out tablespoon size balls, leaving 2 inches in between each cookie. Sprinkle the cookies with the pretzel salt. I did the salt. I didn’t want them to be over salted.

Bake for 10 minutes, then allow cookies to cool. ENJOY!!