Use a variety of cookie cutter sizes to create "families." If you don't want to cut the dough into shapes, roll it into two logs, cover, chill, and slice into 1/8 -inch rounds.
10 ounce all-purpose flour (about 2 1/4 cups)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup granulated sugar
1/4 cup butter, softened
1/2 cup molasses
1 large egg
1 1/4 cups powdered sugar
2 tablespoons 2% milk
1/4 cup colored sugar sprinkles
How to Make It
To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients in a large bowl, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until smooth and well blended. Add molasses and egg; beat until well blended. Stir flour mixture into granulated sugar mixture until well blended. Divide dough in half; shape each dough portion into a flat disk. Wrap dough portions separately in plastic wrap; chill 1 hour or until firm.
Preheat oven to 350°.
Remove 1 dough portion from refrigerator; remove plastic wrap. Roll dough to a 1/8-inch thickness on a floured surface. Cut with a 3-inch boy or girl cookie cutter. Place cookies 1/2 inch apart on parchment paperlined baking sheets. Repeat procedure with remaining dough portion. Bake at 350° for 11 minutes or until edges of cookies are lightly browned. Remove from pans; cool completely on wire racks.
To prepare decorations, combine powdered sugar and milk, stirring until smooth. Spoon mixture into a heavy-duty zip-top plastic bag. Snip a tiny hole in 1 corner of bag. Pipe onto cookies. Decorate as desired with sugar sprinkles.
for your toddler: Serve the cookies plain or decorated. Let your toddler help mix the measured ingredients and decorate the cookies.
kitchen tip: The holidays can be hectic, and these cookies can easily be made ahead. You can prepare the dough and refrigerate it for up to three days or freeze it for up to one month.
Decent recipe for making gingerbread houses and other stiff, sturdy items. Dough is crumbly and bakes very crispy, even when taken out much earlier than recipe recommends. Edible if you like very crunchy cookies, with a decent amount of spice, but probably better for decorative purposes.
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