Gingerbread Cookies (and a Snickerdoodle Update)

My two friends and I thought it would be fun to bake gingerbread cookies and snickerdoodles together. (The snickerdoodle update is at the bottom of this post).

It definitely was.

It’s fun even if, hypothetically, your friends decide to play Jesse McCartney’s music in the background and you’re left wondering why they actually know the lyrics.

Poor Odd taste in music aside, the results of these gingerbread cookies were phenomenal. I loved them, and that’s saying a lot because I’ve never really liked the taste of gingerbread cookies; I always thought they were a little too hard and a little too ginger-y. These cookies, however, came out perfectly chewy (while still keeping their crispiness) and molasses-y with the perfect combination of ginger.

My family loved them.
I loved them.
And I know you’ll love them, too.

One of the best parts was the royal icing we made. We didn’t have any powdered sugar on hand for the royal icing, so we tried putting some regular granulated sugar in the blender. The sugar came out as half-powdered and half-granulated, but I couldn’t have been more pleased with the results because they sparkled and ended up looking like the decorated sugar crystals you would normally buy to decorate cookies.

I will definitely practice the art of the cookie decorating soon…but even if you have never decorated a cookie in your life (like us), you can still have fun with them.

You can make a tanning gingerbread man (with a tie…just ’cause you can)

Or you can let your crazy friends decorate the rest and create a gingerbread massacre.

My friends are scary.

Gingerbread Cookies

• 1/2 cup white sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 cup margarine (or butter), melted
• 3 tablespoons and 2-1/4 teaspoons evaporated milk (or light cream)
• 1/2 cup unsulfured molasses (I used regular molasses…I think)
• 1/4 teaspoon vanilla (I used a whole teaspoon)
• 1/4 teaspoon lemon extract (or lemon juice)
• 2 cups all-purpose flour

Recipe adapted from this recipe from Allrecipes.com

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
2. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/4 cup to prevent sticking.
3. Optional but recommended: Refrigerate for 20 minutes
4. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets.
5. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Royal Icing Recipe (adapted from here)

• 2 egg whites
• 2 cups sifted confectioners’ (powdered) sugar
• 1/2 teaspoon lemon extract (or lemon juice)

Directions

1. Beat egg whites in clean, large bowl until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.
2. Color your icing as desired.

~*~*~*~*~*~*~*

Time for the updates!

UPDATES:

1. I have found a far better snickerdoodle recipe than the first one I posted! It is HEAVEN. I have posted it here.
2. I updated my About! page. I think it describes my personality much better than the previous one, so check it out if you want :)

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