Thursday, December 22, 2016
My kids love to decorate gingerbread cookies around the holidays. I found this recipe in a kid's cookbook and it's my go-to recipe for gingerbread that's easy to make, roll and cut. The cookies are nice and thick and fairly indestructible for small hands to handle. And they taste good too! Provide tubes of store-bought icing for the decorations.
Makes about 30
8 Tblsp butter
1 1/4 cup brown sugar
4 Tblsp honey
2 3/4 cups flour (use Cup4Cup for a gluten-free version)
2 tsp ground ginger
1 tsp baking soda
1 egg beaten
Put the butter, sugar and honey in a saucepan. Stir gently over low heat until melted. Let cool.
Sift the flour, ginger and baking soda in a large mixing bowl. Add the cooled syrup and the egg. Mix everything together to form a dough. Form the dough into a ball, wrap in plastic and chill for 30 minutes.
Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper or silpat mats.
Sprinkle flour on the table and rolling pin. Then roll the dough out to 1/4" thickness. Use cookie cutters to cut out cookie shapes. Re-roll any remaining dough and cut more cookies.
Place cookies on prepared cookie sheets and back 10-15 minutes until golden brown. Transfer cookies to a baking rack to cool. Decorate cookies when they are cool. Store in an airtight container.