Monday, December 23, 2013

Fred and Friends Gingerbread Cookies Skeleton

Gingerbread Cookies Skeletons
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 tablespoon ground ginger
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter
1/2 cup dark brown sugar
2 large egg
1/3 cup molasses
1 1/3 teaspoons vanilla

White cookie icing

This is the cutter/stamper I used on my cookies.
Yields roughly 16 cookies.

Directions-
 
Preheat oven to 375 deg.

Whisk together in a small bowl or your mixer flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a separate bowl beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses and vanilla and continue to mix until well blended.

Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
Grease or line cookie sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface.
Sprinkle flour over dough and rolling pin.

Roll dough to a scant 1/4-inch thick.
Use additional flour to avoid sticking.

Cut out cookies with cutter.

Space cookies 1 1/2-inches apart.

Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies or am using darker sheets).

Remove cookie sheet from oven, stamped them with the other side of the cutter and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
After cookies are cool you may decorate them any way you like.
Eat and enjoy!
If you make some for yourself post them facebook and instagram using #LanieBuck & @LanieBuck, I'd love to see!

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