Not Your Average Gingerbread Cookie

By Libbie Summers from Sweet and Vicious –baking with attitude, Rizzoli
Photography by Chia Chong
Cookie Cutter Template Design by Jennifer Muller Design

A holiday cookie exchange conversation starter!

Sure gingerbread boys and girls are cute and delicious, but how about giving your cookie a back story. What really happened to that gingerbread girl? Sure, she’s still delicious, but I want to know where her life took a turn! There is no better cookie exchange party conversation starter than these buxom ladies!
Cookie Cutter Template, Mud Flap Girl Cookie Cutter, Funny Cookie Cutters, Libbie Summers, A food-inspired life
Take a screen shot and print out this Retired Working Girl Gingerbread Cookie Cutter Template! I make mine 6-inches in length. They expand which is where the fun back story starts!
Cookie Recipes, Fun Cookie Recipes, Gingerbread Cookies, Libbie Summers Recipes, Holiday Baking
Retired Gingerbread Working Girl Cookies
(spicy + curvy gingerbread women)
yields 8 to 12 cookies, depending on how far yours have let themselves go

A bit more buxom than they were in their prime, these retired gingerbread working girls may not have seen a dance pole in years, but they still pack a dollar’s worth of spice and a whole lot of fun.

What You Need:
3 cups all-purpose flour, plus more for dusting
1⁄4 teaspoon salt
1 1⁄2 teaspoons ground cinnamon
2 teaspoons ground ginger
1⁄2 teaspoon ground cloves
1⁄4 teaspoon freshly grated nutmeg
3⁄4 cup (1 1⁄2 sticks) butter, at room temperature
2⁄3 cup packed dark brown sugar
1 large egg
1⁄2 cup molasses
1⁄2 teaspoon vanilla paste
Red Hots candies (optional)

What To Do:
In a medium mixing bowl, whisk together the flour, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and brown sugar until creamy. Add the egg and beat until just incorporated, then add the molasses and vanilla paste and beat for 2 minutes, or just until smooth. Gradually add the flour mixture to the butter mixture, beating until well combined. Remove the dough from the bowl, wrap it in plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.

Roll the dough out on a lightly floured surface to 1⁄8 inch thick. Using your favorite cookie cutters (or my stencil pattern and a paring knife), cut and place the cookies on the baking sheet about 1 inch apart. Decorate with candies at this point, if you like. (I like.)

Bake for 10 minutes, or until the cookies are firm to the touch and lightly browned. Cool completely on a wire rack.

 

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