Delicious and and adorable, this gingerbread baby recipe adds a touch of whimsy to your holiday goodie trays. Traditional flavors of Gingerbread- molasses and ginger combine to make a tasty cookie, Use tiny gingerbread cookie cutters to cut out a crowd of cute babies then decorate simply. This particular recipe creates a crispy gingerbread, more like a gingersnap.
I hope you enjoy making and nibbling on these sweet Gingerbread Babies!
You might also want to read Gingerbread Baby
Gingerbread Babies:
Ingredients:
3 cups all-purpose flour
1 stick butter, slightly softened
1/2 cup molasses
3/4 cup brown sugar
1 1/2 tsp. vanilla extract
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. nutmeg
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 large egg
Wilton Cookie Icing to decorate
Directions:
1. In a large bowl combine flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, and nutmeg-set aside.
2. In the bowl of a hand or stand mixer, beat brown sugar and butter until light and fluffy.
3. Mix in egg, vanilla, and molasses until combined.
4. Slowly add in flour mixture until all ingredients are well mixed.
5. Cover bowl with plastic wrap and place in refrigerator for at least 2 hours, no more than 2 days.
6. Preheat oven to 375.
7. Remove half of dough and place remaining back in refrigerator. Let dough soften a bit 5-10 minutes.
8. Roll dough to 1/4″ thickness onto a floured surface, cut into desired shapes.
9. Place cookies on a parchment or silpat mat lined baking sheet and bake for 8-10 minutes until edges turn brown.
10. Cool on pan for one minute then remove to a cooling rack to cool completely.
11. Once cookies are cool use cookie icing to decorate. You can make your own icing but I am a big fan of this stuff- you can cut the applicator tip to whatever size you desire, in this case I cut it pretty small for details, it comes out smooth and flowing but dries to a solid cookie icing, it tastes pretty good too.
- 3 cups all-purpose flour
- 1 stick butter, slightly softened
- ½ cup molasses
- ¾ cup brown sugar
- 1½ tsp. vanilla extract
- 1 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. ground cloves
- ½ tsp. allspice
- ½ tsp. nutmeg
- 1½ tsp. baking powder
- ¾ tsp. baking soda
- 1 large egg
- Wilton Cookie Icing to decorate
- In a large bowl combine flour, baking powder, baking soda, ginger, cinnamon, cloves, allspice, and nutmeg-set aside.
- In the bowl of a hand or stand mixer beat brown sugar and butter until light and fluffy.
- Mix in egg, vanilla, and molasses until combined.
- Slowly add in flour mixture until all ingredients are well mixed.
- Cover bowl with plastic wrap and place in refrigerator for at least 2 hours, no more than 2 days.
- Preheat oven to 375.
- Remove half of dough and place remaining back in refrigerator. Let dough soften a bit 5-10 minutes.
- Roll dough to ¼" thickness onto a floured surface, cut into desired shapes.
- Place cookies on a parchment or silpat mat lined baking sheet and bake for 8-10 minutes until edges turn brown.
- Once cookies are cool use cookie icing to decorate. You can make your own icing but I am a big fan of this stuff- you can cut the applicator tip to whatever size you desire, in this case I cut it pretty small for details, it comes out smooth and flowing but dries to a solid cookie icing, it tastes pretty good too.
An since one gingerbread recipe is never enough – try this different recipes to find your new favorite!
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