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.
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.
- 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
Sift together the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper and set aside.
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.
Big B was not a fan of the constant loud “beating” of this recipe.
Using a wooden spoon this time gradually mix in the flour mixture until it forms a stiff dough.
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.
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.
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.
Now the fun part… decorating! This is the example I did for Big B…
We had a great afternoon decorating cookies together as a family! I think this will be a new holiday tradition.