My family doesn't celebrate Christmas, but we love the Christmas songs, trees, and decorations. This season also gives us time to do things together, slow down and enjoy each other company.
Last year, I thought it would be a good idea to do one thing together to spend quality time with each other.
For Day 22, we love making gingerbread cookies and decorating them. Here are my families favorite gingerbread recipe:
INGREDIENTS
- 1 pkg (18 oz or 468 g) refrigerated sugar cookie dough
- 3/4 cup (175 mL) all-purpose flour, plus additional as needed
- 2 tbsp (30 mL) molasses
- 3/4 tsp (4 mL) ground cinnamon
- 1/2 tsp (2 mL) ground ginger
- 1/8 tsp (0.5 mL) ground cloves
DIRECTIONS
- *Preheat the oven to 350°F (180°C).
- Crumble cookie dough into a Mixing Bowl. Stir in the flour, molasses, and spices until well blended using the Funny Face Kitchen Scraper. You may need to use your hands!
- Divide the dough in half. Move the dough to a floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see Cook’s Tip). Lightly dip the Emoji Cookie Cutters in flour and cut out as many cookies as you can. Use the Mini Turner to move the cookies onto a cookie sheet.
- *Repeat step 3 with the remaining dough half. Collect the dough scraps from both halves and repeat rolling and cutting.
- Bake for 11-13 minutes or until the cookies are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Use the turner to move the cookies to a cooling rack.
Yield:
- 13-14 servings of cookies
Nutrients per serving:
(1 cookie): Calories 180, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 28 g, Fiber 1 g, Sugars 14 g, Protein 2 g
Cook's Tips:
Make sure your dough is rolled out right. Use the middle ridge on the side of the cookie cutters as a guide.
*Ask for an adult's help.
