Rudolph Gingerbread Cookies
Prep: 10 Minutes / Idle Time: 3+ hours / Bake Time: 9-11 Minutes / Makes: 30 Cookies (2 1/2 Inches)
Ingredients:
Cookie
- 6 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Ground Ginger
- 1 Tsp Ground Nutmeg
- 1 Tsp Ground Cloves
- 4 Sticks of Butter, Room Temperature
- 1 Cup Brown Sugar
- 1/2 Cup Sugar
- 2 Eggs, Room Temperature
- 2 Tsp Vanilla Extract
- 3/4 Cup Molasses
Decor
- Cinnamon Decorating Candies (I use Betty Crocker)
- Brown or Black Cookie Icing
Directions:
In a bowl, sift together flour, baking powder, ground cinnamon, ginger, nutmeg and cloves. Set aside.
In a bowl of an electric mixer, mix the butter. Pour in the sugars and mix until incorporated.
Add eggs one at a time, vanilla and molasses. Mix until well combined.
Scrape the bowl with a rubber spatula to insure everything is well incorporated.
Half the mixture and wrap in plastic wrap.
Place in the fridge for at least 3 hours. (I refrigerated mine overnight.)
Preheat the oven to 350 degrees (once ready to bake cookies). Line 2 baking sheets with parchment paper.
Once the cookie dough has cooled and hardened, heavily flour your rolling surface. (The dough will be sticky, so overflouring is okay!)
Place the dough on the flour and sprinkle with additional flour. Take a rolling pin and roll out into 1/4 inch thickness.
Cut out the cookies with a 2 1/2 inch cookie cutter and place on baking sheet.
Bake for 9-11 minutes. Take out cookies and let sit on the baking sheet for 3-5 minutes before moving to a cooling rack. While the cookies are still hot and on the baking sheet, place the cinnamon candies in the middle of each cookie to represent Rudolph's nose. Once cool, with the black or brown cookie icing, start drawing the eyes and antlers.
Finish decorating each cookie and serve!
Hope you enjoy!
Love,
Nicole
It's delicious! Thanks Nicole :-)
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