Gingerbread Santa Cookies Recipe
Who better to have at Christmas, but a yummy Gingerbread Santa. Go out and find a Santa cookie cutter, and have some fun! Perfect for an activity with the kids.
Ingredients:
Cookies
3 1/4 Cups All-Purpose Flour, sifted
3/4 tsp. Baking Soda
2 tsp. Ground Ginger
2 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1/4 tsp. Black Pepper, finely ground
1/2 tsp. Salt
3/4 Cup (1 1/2 sticks) Unsalted Butter (room temperature)
1/2 Cup Dark-Brown Sugar, packed
1/2 Cup Unsulfured Molasses
1 large Egg
Optional Raisins, Chocolate Chips, Candy Pieces, Frosting
Frosting
1 Egg White
1/2 tsp. Lemon Juice
1 3/4 Cup Powdered Sugar
Red Food Coloring (optional)
Directions:
Sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, pepper, and salt. Set this mixture aside.
With an electric mixer, and a paddle attachment, cream the butter. Slowly add in the sugar, beat until it’s fluffy. Mix in the molasses and eggs.
Slowly, add the flour mixture, at a low speed. Split the dough up into 3 pieces, wrapping each, tightly, in plastic wrap. Chill for at least an hour.
Let the dough sit out at room temperature for 5 to 10 minutes before starting to roll it out.
Preheat the oven to 350 degrees F.
Lay the section of dough on wax paper, and using a rolling pin, roll the dough to 1/8” thickness. Then refrigerate the dough again for 5 to 10 minutes. This makes it easier to cut with a cookie cutter.
When the dough doesn’t have any more space for the cookie cutter, wad it up again, and re-roll to get as much use out of the dough as possible. Add chocolate chips, candy pieces, or raisins for buttons before putting in the oven.
Move the cookie Santa’s to an ungreased baking sheet. Bake until crisp, but not darkened. Usually, 8 to 10 minutes. Let them sit out a few minutes before removing them to a wire rack with a metal spatula.
With frosting, paint in Santa’s jacket, pants, and hat. Make sure to leave some frosting white for his cuffs.
Yield: 16 to 20 cookies (depending on the size)
Frosting
Beat egg whites (can substitute powdered egg whites) and lemon juice, then add the powdered sugar until the mixture will hold stiff peaks. If it’s still too runny, try adding a little more powdered sugar.
To decorate, fill a sandwich bag, and cut a small hole in the bottom corner for the icing to go through. Enjoy the decorating!
And Enjoy!
