Today, the kids are going to have a Gingerbread Party. They’ll cut, bake, and DECORATE some gingerbread cookie cutouts. Then, they’ll use paper and charcoal pencils to DESIGN the ultimate gingerbread house. Finally, they’ll use store-bought royal icing, graham crackers, ice cream cones, some of those gingerbread men, and candies [even a few leftovers from Halloween!] to BUILD and DECORATE those dream houses. Below, you’ll find our recipe for our favourite gingerbread cut-outs!
Gingerbread Cookie Cutouts
- 1/2 c butter [or shortening or a combination of the two]
- 1/2 c brown sugar
- 2 1/2 c flour
- 1 tsp baking powder
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 egg
- 1/2 c molasses
- 2 tsp vinegar
- Sprinkles small candies or pretzels [to use as reindeer antlers]
Easy Icing Sugar Frosting
- 1 c icing sugar
- 1/2 tsp vanilla
- 1 tbs milk or citrus juice
- additional milk or juice by the tablespoon
- In a bowl, whisk flour, powder, soda, and salt.
- In a mixer, beat butter [or shortening] and sugar on medium high until smooth.
- Beat in spices.
- Beat in molasses, egg and vinegar until combined.
- Beat in at least two cups of the flour with the mixer.
- Stir in remaining flour with a spatula or spoon.
- Divide dough into two or three discs.
- Cover and chill for at least 4 hours.
- Heat oven to 375 for 1/4 in thick cookies or 350 if you want 1/2-in thick cookies
- Roll dough to desired thickness [between floured waxed paper sheets or parchment].
- Cut dough with cookie cutters and place on parchment lined baking sheets.
- Decorate with anything you want baked right into the cookie.
- Bake for 5-8 minutes until lightly brown on the edges.
- Cool, Ice and Decorate
Icing Sugar Frosting
- Mix 1 c icing sugar, 1/2 tsp vanilla, 1 tbs milk or citrus juice and additional milk or juice by the tablespoon.
- Colour with food colouring.