It’s Gingerbread time again! How about creating beautiful Christmas memories in the kitchen this year?!
This delicious gingerbread men recipe is kid chef friendly and a guarantee to improve your kids creative potential.
Gingerbread Men Recipe
3 3/4 Cups All purpose Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoon Cinnamon powder
2 teaspoon ginger powder
1.5 Cups Butter
1 Cup Brown Sugar
1 large Egg
1/3 Cup + 1 Tablespoon Molasses ( can be substitute with honey )
2 teaspoon Vanilla Extract
In a bowl mix all the dry ingredients together and set aside.
Using the electric mixer on medium high speed, cream butter till light then add in the sugar. Cream until light and fluffy then add in 1 egg. Mix well then add in the molasses and vanilla extract. Mix well then spoon in half of the dry ingredients. Mix well then add the rest of the dry ingredients.
Divide the dough into 3 parts and wrap it in sandwich bag or cling wrap. (The dough will be very wet.) Refrigerate for about an hour or even overnight.
Preheat the oven at 350 degree
Dust your work space with some flour and knead the dough until it’s not so sticky to handle. Roll the dough to about 1/8 inch thick in between parchment paper then use gingerbread cookie cutter to make shapes, remove the excess dough then place shaped dough on the baking tray. ( please watch the video if you don’t understand )
Note: Kids may need lots of parchment papers cut into about bond paper size sheets during the rolling of the dough to make it easier for their little hands to handle.
Bake for 8 minutes for a scrumptiously chewy cookies; And about 10minutes for a scrumptiously crunchy cookies. Let the cookies cool down at room temp. before lifting them up from the pan. Once cooled, time to DECORATE with lots of colorful royal icing !
Royal icing recipe and lots more sample decorations HERE
After decorating your cookies with icings and sweets, let it set completely at room temperature, which will take about an hour depending on the thickness of your icing.
Finally, store the cookies in airtight container between parchment papers for up to 1.5 weeks.
Don’t forget to leave some for Santa 🙂