I was privy to far too much deliciousness in the past week, So naturally my first instinct is to make a gazillion gingerbread cookies and ignore the fact my conscience is advising me to never eat again.
In all seriousness though I have been wanting to bake Gingerbread cookies for awhile. Most store bought or bakery gingerbread is too crunchy for my tastes, and while I adore the flavor I can never get into the texture. I kept this in mind when baking up these bad boys, and they came out flawlessly soft (a little too flawlessly if you ask me #fatkid).
I used a bunny cookie cutter because I didn’t have a ‘man’ one, contrary to popular belief Christmas is a very good time for bunnies! To hell with tradition! Anyways without further adieu I give you my recipe for: Super Soft Scrumptious Gingerbread Bunnies
Ingredients:
*3 cups White Flour
*1 teaspoon baking soda
*3/4 teaspoon cinnamon
*3/4 teaspoon ginger
*1/2 teaspoon nutmeg
*8 tablespoons or 1 stick of melted butter or buttery substitute
*1/2 cup light brown sugar
*1/4 cup white sugar
*2/3 cup molasses
*1 large egg, or the equivalent of egg substitute
*Store bought vanilla frosting
Extra baking tools you probably want to have handy:
*Rolling Pin
*Frosting Piping tool
*Large Cutting board
*Cookie Cutter of some shape
Directions:
*Preheat oven to 400° and grease a cookie sheet.
*Mix all your ingredients in a big giant bowl using a spoon, or a mixer or whatever (I always use a spoon or fork).
Once your dough is fairly well mixed begin to knead it with your hands. I always rub some flour on my hands before I start to avoid detrimental stickiness. Your dough should be a bit crumbly, but should knead into a nice giant lump with a bit of work.
*Once your dough is well kneaded you need to roll it out into a sheet using a rolling pin. I always use a cutting board and spread a bit of flour on the base before I start.
*Roll out your dough into a giant sheet and begin to cut bunnies from it. Once you have cut as many as you can mush up the dough into a ball and roll it out again, and repeat bunny extraction till there is not much dough left. With that last little bit of dough you can just form some nice round cookies so you don’t waste it.
*Bake for 13 minutes or until the dough has risen a bit but is still soft to the touch.
*Let cool for 15 minutes then frost (I use a frosting piping tool to get nice lines).
This recipe made me 20 bunnies.
