I made the gingerbread dough and turned it over to Ben and Genevieve, who fought over it and cut out cookies. I helped Phoebe cut out a few cookies, too. Genevieve was so excited to do these cookies, even though she doesn't like them all that much, because she says they are Christmas at our house. I guess we have traditions now!
This year, I tweaked the recipe just slightly and they got so good! Plus, the kids did the cookie decorating, too, and landed on a genius flavor combination. Genevieve made a simple powdered sugar frosting for the cookies and sprinkled crushed candy canes on top. Pow! The spicy cookies plus the sweet frosting plus the sharp peppermint: so delicious.
Gingerbread cookies and snow - so festive! The children even had a two-hour delay and sledding out of the snow, so they were thrilled.
Gingerbread Cookies - from Colonial Williamsburg, tweaked a bit by me
Stir together in large bowl:
3/4 cup white sugar
2 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 cup melted butter
1/2 cup melted shortening
1/2 cup heavy cream (or evaporated milk)
1 cup blackstrap unsulfured molasses
3/4 tsp. vanilla extract
2-4 drops food-grade lemon essential oil (or 3/4 tsp. lemon extract)
Stir in 1 cup at a time, mixing after each cup:
2 cups whole wheat all-purpose flour
2 cups unbleached all-purpose flour
Dough should be stiff enough to handle and not too sticky - may add up to 1/2 cup of flour if needed.
Roll to 1/4" thickness on floured surface. Cut into shapes. Place on silpat-lined baking sheets (or greased). Bake 375 for 10 minutes, just until top springs back when touched.