I am finally getting around to posting the last day of my 7 Days of Holiday cookies. I decided to make gingerbread people (not men or ladies) they are androgynous I guess. My piping and decorating skills are less than stellar as evidenced by the sad smiles and the one with a sparkling sugar vest but I’m going to work on it. I made only a few to test the recipe and hone my piping skills.
This recipe is delicious, next time I make it I am going to roll the dough a little thicker than 1/4 inch so they are even plumper. The kids will love these and I hope that after my test run they will look more polished. Because these are for children I didn’t make a royal icing, I didn’t have powdered egg whites and did not want the kids to have raw egg white, so I just mixed confectioners sugar with some water and a few drops of clear corn syrup. It’s a little sticky and not as easy to work with but safer, I didn’t measure anthing just mixed until I felt the consistency was right. This is adapted from a recipe I found on Martha Stewarts website.
Makes approximately 36 (depending on the size of your cookie cutter)
- 3 cups flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 stick unsalted butter room temperature
- 1/2 cup packed dark brown sugar
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 3/4 tsp course salt
- 1 egg
- 1/2 cup molasses (unsulfured)
- Royal Icing or icing of your choice
- Fine sanding sugar, for sprinkling
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into two discs; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Space 2 inches apart on baking sheets lined with parchment paper or silpat, and refrigerate until firm, about 15 minutes.
- Bake for 8-10 minutes, remove to wire rack to cool