recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Thursday, December 20, 2007

the best gingerbread cookies ever!

a couple weeks ago littlefoodie took a trip to the coolest children's museum in town. the discovery science center in santa ana, california (click on the header for direct link to recipe) is a fun place for littleones of all ages. they are featuring an exhibit called the science of gingerbread. truth be told the exhibit was seriously lacking in luster but the recipe that we took away from will last forever! i can say this is the best gingerbread recipe i have encountered. using the usual unbleached flour (white whole wheat unbleached is what we used), pure cane organic sugar, unsulphured organic molasses it made them even better using pure, real ingredients. the pictures doesn't do our bounty justice but sadly we ate them all up before those fiesty gingerbread ran away as fast as they could. littlefoodie is now a pro at dough rolling and cutting out...makes me proud! give these a try and you won't be let down...just make sur eto eat them up quick before they dash for the door!!!


3 Cups All Purpose Flour
1/4 Teaspoon Salt
3/4 Teaspoon Baking Soda
2/3 Cup Molasses
2 Teaspoons Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/2 Cup Granulated White Sugar
1/2 Cup Unsalted Butter (Room Temperature)
1 Large Egg
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves


In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. In the bowl, cream the butter and sugar until light and fluffy (an electric mixer works best). Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With a spatula, lift the cookies onto the baking sheet, placing the cookies about 1 inch apart.

Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.

Confectioners Frosting:

2 cups confectioners sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)

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