Auctionable Cookies. Month 8

I do realize that this month’s cookie donation seems slightly “holiday-nostalgic”, but I actually made these cookies in December.

So I’m good, right?

(But please don’t tell the auction winner that I froze them for two weeks before I delivered them!)

I’d been hungry for gingerbread since teaching The Gingerbread Boy unit. Over, and over, and over. And finally, during winter break I had a chance to make these beauties.

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After sifting through at least 30 recipes, I came up with a winner:

wait for it

wait for it

Gingerbread Men Cookies (clever name ‘eh?!)

3 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses (can anyone tell me what sulfured molasses is???)

1 In a large bowl, sift together flour, baking soda, and spices. Set aside.

2 Cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes.

3 Heat oven to 350ยฐ. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Make shapes with cookie cutters.

4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely.

I tried so hard to avoid egg yolk in the icing. But The Flash’s graham cracker house was totally falling apart with my pathetic other attempts, so I caved. (Besides, although my kids don’t know it yet, I do eat raw cookie dough….).

Royal Icing

1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)

The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. This takes a long time. Add more powdered sugar if needed. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.)

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  1. Someone else posted about gingerbread men today, too. Never too late for some good ol’ gingerbread men!

  2. In my opinion Gingerbread Men should count as a classic cookie – like chocolate chip – so they are welcome in our house year round. ๐Ÿ˜‰

  3. For me those cookies looks yummy!!

    Stopping from Seven Clown Circus.

  4. That is the same recipe that I use and it’s wonderful!!! I ate so many gingerbread cookies!

  5. I. Love. Gingerbread. Cookies. Yummmmmmmmmm. Love the pic too!

  6. So now I’m craving gingerbread cookies. They’re beautiful!
    Lucky winner!

  7. I’ve never tried to make these! I want to though!

  8. I love gingerbread cookies but I hate making them. It’s such a chore for me. But I am happy to sample! ๐Ÿ™‚

    You cookies look fabulous!

  9. Those are some of my faves, and I’d be grateful for them frozen AND shipped across country. Good job on the decorating. ๐Ÿ™‚

  10. Those look good enough to eat! Thanks for sharing the recipe. My boys love these, maybe we can make some post-Holiday cookies! : )

  11. My son and I just decorated gingerbread men cookies (exactly what he calls them!) the other day. First time in MY life too! Yes, I was sheltered…

  12. I love to make gingerbread year round. I made a cake that we eat with whipped cream. Yum!

  13. Mmmm… I love gingerbread! Makes me want to bite on of their little heads off!

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