Gingerbread Reindeer + Rudolph

Faith's Pic 010

This gingerbread is so good, buy new spices (they make such a huge difference), and play around with the amounts until you get the flavor you like – I personally prefer more cinnamon.

My kids got a kick out of handing these beauties out to their teachers, and I was relieved that it was a consumable gift – no worries about giving them clutter or duplicates.  Trust me, these are big concerns when one is married to a minimalist.

Gingerbread Adapted from Martha Stewart

3 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
6 Tablespoons unsalted butter, room temperature
1/2 cup packed light brown sugar
1 large egg
3/4 cup unsulfured molasses (I used Grandma’s Brand)

In a large bowl whisk the dry ingredients together and set aside. In a food processor, pulse the butter and brown sugar together until creamed. Add the egg and molasses and pulse until well combined.

Add in the flour/spice mixture all at once and pulse until everything is completely incorporated. The dough will be very sticky, but resist the urge to add more flour.

Set a sheet of plastic wrap on the counter, and spoon the dough onto it. Wrap the dough up in plastic wrap and refrigerate for 2 hours, or until the next day.

When you’re ready to bake your cookies, preheat the oven to 350 degrees. Then roll the dough 1/4 an inch thick on a lightly floured surface, and cut with cookie cutters. Place cut outs on a parchment-lined baking sheet and bake at 350 degrees for 8-10 minutes.

Transfer the cookies (left on the parchment) to a wire rack to cool immediately out of the oven.

Once cool, frost with royal icing* and decorations of your choosing. Enjoy!

For the simple decoration seen above, I just followed the directions on the back of my meringue powder, and added white food coloring (as an extra precaution, but certainly not necessary) to keep the frosting from turning yellow due to the butter content in the cookies.

King Arthur Square Bake and Give Pans with Lids

Mini Reindeer Cookie Cutter

Red and White Baker’s Twine

EK Success Real Estate Sign Paper Punch

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