“I Want To Take All Our Best Moments, Put Them In A Jar, And Take Them Out Like Cookies And Savor Each One Of Them Forever.” ~ C.W.
Let’s Blog Over Gingerbread Cookies…
Happy Friday!!! I hope everyone is having the best week! I’m so excited for this weekend. We have a lot of fun activities planned. I wanted to share a fun kid friendly activity with everyone just in case you needed some ideas on how to entertain the little ones this weekend. The activity just happens to be gingerbread cookies!!!
Everyone knows Christmas isn’t Christmas without baking some cookies, right??? I love baking cookies with the kids. We started doing this when they were very little. 2 and 3 to be exact. My best friend Trashon insisted on this tradition with Skylar and Aven. I, however, didn’t want to be left out, so I help out. Now it’s O U Rtradition. Now that they are 10 and 12, they actually look forward to doing this every single year.
Trashon and I are very domestic, and most definitely know our way around a kitchen. We refuse to use store-bought dough (not that there is anything wrong with it), and decided we should come up with a recipe. After a lot of arguing, bickering, back and forth, and profanity (because we both think we know E V E R Y T H I N G,and H A T Eto be wrong) I can say we finally have the best gingerbread cookie recipe.
This is a fun way to get creative with your family, children, and friends. I’d suggest making a big batch because these will most definitely go fast! Make sure all of your ingredients are room temp. before starting.
Here’s What You’ll Need:
All Purpose Flour 3 cups
Baking Soda 1 teaspoon
Ground Cinnamon 1 teaspoon
Ground Ginger 1 teaspoon
Pumpkin Pie Spice ½ teaspoon
Salt ½ teaspoon
Black Pepper ¼ teaspoon
Unsalted Butter Room Temp ¼ cup
Shortening ¼ cup
Light Brown Sugar ½ cup packed
Molasses ⅔ cup
Large Egg 1
Vanilla Extract 1 tablespoon
Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside. Cream the butter and shortening with the brown sugar until light and fluffy about 4-5 minutes. Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the egg and vanilla extract. Add the sifted flour – spice mixture while blending on low-speed, mix until it is all incorporated evenly. Turn out the entire dough onto a large piece of plastic wrap. Wrap the dough tightly and press into a disc. Refrigerate for at least 3 hours, preferably overnight before rolling. Once out of the fridge you must re-roll this dough. Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable. Cut your shapes, and place on a parchment lined sheet pan. Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown.