How was your Thanksgiving celebration yesterday? Hope you all had a wonderful and blessed time with your family and friends. As we put the left over roasted turkey into the fridge, it’s also time to take the Christmas tree and ornaments out from the storage! Okay, maybe not exactly at the same time, but you know what I mean! We’re moving on to the next holiday, Christmas! It’s definitely one of my favorite holidays of the year!
To put you into the holiday mood, let me share with you these festive and adorable Classic Gingerbread Cookies! I decorated them in three different ways while using the same cookie dough as the base. As I was baking these cookies, the house smelled like a little bakery shop! The pungent and earthy spices in these cookies are amazing. The deep and rich aroma of the molasses is undeniable in these gingerbread cookies! The wonderful aromas and flavors of spices simply reminded me of the wonderful time of Christmas!
I certainly felt that Christmas came early this year! My Little Girl and I spent a fun afternoon decorating these cookies together! It’s simply therapeutic to sit back, pipe out icing, and decorate these cuties with sprinkles (okay, maybe a little cookie tasting in between as well)! It was amazing to see the creativity shown on My Little Girl’s cookies.
Of course, we've got to have the classic Gingerbread Man...and his family as well! How can we not have them!? I had 2 different sizes of gingerbread man cookie cutters and I’ll list the different bake times on all different cutters in the recipe below for your convenience.
Last but not least, Rudolph the Red-Nosed Reindeer! They are definitely my favorites! And guess what, you don’t need a separate cookie cutter for them! Take a closer look, they are the little gingerbread man flipped up side down. Watch the video tutorial above to see how I made them. These are just way too cute! With all these three different decorated cookies, they sure looked like a winter wonderland in my house.
I hope you enjoy today's recipe and tutorial. Stayed tuned for more fun recipe and tutorial next week. If you haven’t entered the Perfect Gift Wrapping Ideas Craft Book giveaway yet, there’s still time to do so. You sure don’t want to miss it! Until next time, have a wonderful Friends and Family Friday!
Tools and Ingredients Used:
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Gingerbread Man Cookie Cutter Set (Click here for more information)
Silver Dragees (Click here for more information)
Candy Cane Sprinkles (Click here for more information)
Pink Pearl Sprinkle for Cheeks (Click here for more information)
Red Heart Sprinkle for Bow-tie (Click here for more information)
Red Pearl Dragees For nose (Click here for more information)
Wilton #2 Small Round Piping Tip for Icing (Click here for more information)
Silpat (Click here for more information)
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Food Decorating Tongs/Tweezers (Click here for more information)
Ground Cinnamon (Click here for more information) (Click here for more information)
Organic Ground Cloves (Click here for more information)
Organic Unsulphured Molasses (Click here for more information)
Kerrygold Salted Butter (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Candied Coated Chocolate (Click here for more information)
Classic Gingerbread Cookies:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
4 ounces (1 stick) salted butter, room temperature
1/2 cup dark-brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoons ground cloves
1 large egg
1/2 cup unsulfured molasses
In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in spices, the egg, and molasses.
Turn mixer to low speed and add the flour mixture, until just combined. Divide dough in half, shape each one into a disk, and wrap with plastic wrap. Chill for 1 hour.
Preheat oven to 350 F degrees. Line baking sheets with Silpats. Lightly dust flour on a clean surface and roll the dough into 1/8-inch thick.
Stamp out gingerbread man or gingerbread house shapes with cookie cutters. Transfer to prepared baking sheets. Bake until crisp and slightly golden on the bottom. I baked the small gingerbread man ones (1 1/2 x 2-inch) for 10 minutes; the gingerbread house pieces for 12 minutes, and the medium/large gingerbread man ones (2 2/4 x 3 ½-inch) for 15 minutes. Let cookies cool on wire racks.
Decorate with royal icing (Recipe Followed) and have fun!
Royal Icing Recipe:
2 cups powdered sugar
1 1/2 tablespoons meringue powder
1/4 cup warm water
1/4 teaspoon vanilla extract
In a large mixing bowl, whisk all ingredients together until well incorporated and no lumps. Place in small piping bag with a small round tip to decorate your cookies.