The is the time of the year when you can’t help but indulge, go sugar high and drink a few extra glasses of wine. Festive season always brings such a happy feeling. No matter how tired you are, it somehow just melts away when you walk past the street and see all the colorful lights and shimmer. This is the first year that we got a Christmas tree and now I can’t wait to collect ornaments from all the places we hope to travel. This is also the first year that we baked Soft Gingerbread Cookies. We even tried to decorate it with colorful icing. These cookies definitely didn’t turn out half the pretty that I expected but then we had so much fun that I just had to share it with you all.
It is a very basic gingerbread cookie with molasses. I didn’t want to try any twists and wanted to play safe this time. So, this is the recipe I followed. The cookies turned out great and it was not all that difficult to shape either. Avyan picked every possible shape he could think of. He had so much fun that he didn’t wanted to stop. As a result, we made more cookies than we can consume! Then came the icing part. Well, I tried the old fashion powdered sugar icing, and used a piping bag. It was not easy, not at all easy! But, it was so fun that I got a few pre-filled tiny icing tubes for Avyan.
I had no clue how fun this entire activity could be. Arvind too, couldn’t stay away and we went with the flow. I am definitely making this our Christmas tradition. Christmas is not for things to be perfect, it’s for family to have fun and make memories. We definitely made one this year! And, I hope you all did too.
Merry and Joyful Christmas friend!
- 3 cups all purpose flour
- 1 tablespoon ginger powder
- 2 teaspoons cinnamon powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dark brown sugar
- 10 tablespoons softened unsalted butter
- 1 egg yolk
- ½ cup molasses
- 2 tablespoons milk
- In a mixing bowl, whisk all the dry ingredients (flour, ginger powder, cinnamon powder, salt, baking powder and baking soda).
- Mix the butter with sugar until it smooth. Pour the molasses, milk and egg yolk. Give it a whisk once again.
- Add the dry ingredients little by little and combine everything to form dough.
- Wrap the dough with a clear wrap and let it refrigerate for 1 hour.
- Preheat the oven to 350 F
- Place the cookie dough in-between two-parchment paper sheets and roll it out to ¼ inch thickness. Use cookie cutter to cut into different shapes.
- Layer the shapes on a cookie sheet and bake for 8 minutes. After 8 minutes, take out the cookie sheet and let it rest for 2 minutes. Then, place the hot cookies on a wire rack to cool down completely.
Notes: 1.The cookie dough can be prepared much in advance and refrigerated. 2. The icing recipe is a mix of powdered sugar with milk and food color. I didn’t give any exact measurements as I kept making the icing randomly as required. The measurement is 1 cup powdered sugar to 2 tablespoons milk and 1 teaspoon vanilla extract.