Saturday, December 20, 2014

Mickey Gingerbread Cookies

I can't even remember the last time I made gingerbread cookies, it was easily over 10 years ago. For some reason this year I was craving them and when I saw this adorable Mickey Mouse cookie cutter  I knew I had to buy it and make some. I usually don't spend more than a couple bucks on cookie cutters, but for this one I made an exception.

This fun Christmas treat is perfect for anyone, regardless if they're on the naughty or nice list. I've seen the recipe floating around on Pinterest for years but thought I'd give it a try this Christmas.

Gingerbread Recipe
1 cup butter
1 cup granulated sugar
1 1/4 cup molasses
2 eggs
1 tsp vanilla extract
6 cups all-purpose flour, plus more for rolling
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
3 tsp ground cinnamon
1 ½ tsp ground cloves
2 tsp ground nutmeg
  1. Cream butter and sugar in a medium bowl. Add molasses, eggs, and vanilla extract. 
  2. Mix together dry ingredients with a whisk in a medium bowl. Add one cup of mixed dry ingredients to the wet ingredients, incorporating each addition before adding the next.
  3. Divide dough into three portions and wrap in plastic wrap. Refrigerate for 1 hour. While dough is chilling preheat oven to 375 F.
  4. Spread flour onto your working surface and roll dough to approximately 1/4" (Rolling pin guides are AMAZING. They take all of the guesswork out of rolling out dough and come in a few different sizes. You can find them here).
  5. Cut out cookies and place on parchment lined baking sheets. Baking time is 10 minutes for a 4" cookie, 2 minutes less or more for a smaller or larger cookie respectively. Be careful not to burn the cookies since its hard to tell if they're browning or not. Start with 8 minutes for a medium 4" cookie then increase the baking time if needed.
  6. Let cool and then decorate! I decided to dip the ears in chocolate to make them look like they were wearing little mouse ear hats, plus it only took a couple of minutes extra.