animal gingerbread cookies (recipe)



When I was in LA’s Little Tokyo, I came across a shop called Tokyo Outlet and found a pack of cute animal cookie cutters! To be honest though, I was specifically looking for similar cookie cutters at DAISO, but they didn’t have them. I also got some cute animal chocolate molds, a bear cake mold, and dolphin pudding cups, lol.

Recipe

makes about 4 dozen large cookies

1/2 cup unsalted butter at room temperature
3/4 cup packed dark brown sugar
1/2 cup fancy molasses
2 large eggs at room temperature
3 1/4 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Beat the butter, brown sugar and molasses together until light and fluffy. Add the eggs, beating well after each addition.
2. In a separate bowl, sift the flour, ginger, cinnamon, allspice, baking powder, baking soda and salt. Add this to the butter mixture and stir until blended. Shape the dough into 2 disks, wrap and chill for about an hour up to 2 days (the dough will still be soft, even once chilled).
3. Preheat the oven to 350 F and line 2-3 baking trays with parchment paper. On a lightly floured surface, roll out the first disk of dough until just over 1/8-inch thick. Use a cookie cutter of your choosing to cut out cookie shapes and lift then carefully to the prepared trays, leaving about ½-inch between them. Continue with the second piece of dough – any scraps can be stored chilled and then re-rolled until it has all been used.
4. Bake the cookies for 15-18 minutes until you see them brown a little just around the edges. Let the cookies cool for a few minutes on the tray before removing to cool completely.
5. The cookies will keep for up to 10 days in an airtight container.

:: recipe from here

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4 thoughts on “animal gingerbread cookies (recipe)

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