This year it’s trees, yes gingerbread trees. I’m sorry about the endless bokeh background but I can’t stop, I’m having too much fun with Christmas lights.
I thought seriously about using the cow but her hoofs always get stuck in the cookie dough.
Maybe the bear
Then I found the tree in the bottom of the bag that was perfect.
For my lights all I did here was drape them over a rack next to where I was working.
I roll the dough out in sugar and ginger powder so that each time I reroll the dough it just get better instead of more like cardboard with each re-roll. That makes them stick to the cookie sheets so don’t be like me and forget to grease the cookie sheets until you have to chisel a bunch of cookies off the cookie sheet.
I just realized it’d’ve been perfect if I’d rolled them in green granulated sugar. But I didn’t have any and it’s just as well because I know there’s nothing good about artificial food color.
I am not a professional froster by any stretch of the imagination. I’m not really sure what a frosting bag or a pastry tip is! This here is a sandwich bad with a hole poked in the end. I was happy enough with the results.
By the end I had so many trees it looked like a Christmas tree farm!
• 3 cups whole wheat pastry flour
• 1/4 teaspoons salt
• 3/4 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 2/3 cup molasses
- 1 cup powdered sugar
- 1 egg white
- 1 tsp cream of tarter
In a bowl beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt beat until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F and place rack in center of oven. grease two cookie sheets and set aside while you roll out the dough.
On a lightly sugar and ginger powdered surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. I
Bake for about 8 - 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely then frost if you feel like it.