DIY | Gingerbread FashionInspiration
We decided to add some spice to the traditional gingerbread man this year. Instead of the typical three button front outfit, we reinterpreted the latest print trends using a palette of colored icings, sprinkles and candy. Our cookie fashion victims have never looked so good.
Share your own interpretations with us using the gingerbread recipe below.
Classic Gingerbread Cookies
Makes 1 dozen
Make these fun cookies in any shape you wish. It’s not as hard as you might think, and they are the perfect homemade gift.
3 cups all purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2/3 cup unsulfured molasses
Icing for decorating (optional)
In a large bowl, sift together flour, salt, baking soda, ginger, cinnamon, nutmeg and cloves; set aside. Cream butter and sugar in a second large bowl until light and fluffy. Add egg and molasses and beat until well combined. Gradually add flour mixture, beating until incorporated. Divide dough in half, wrap in plastic and refrigerate for at least 2 hours or overnight.
Preheat to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll out dough until about 1/8-inch to 1/4-inch thick. Cut out shapes with cookie cutter and arrange cookies on baking sheets about 1 inch apart. Bake 8 to 12 minutes, or until firm and edges are just beginning to brown.
Set aside to cool on the baking sheet for about 1 minute, then transfer cookies to a wire rack and let cool completely. Decorate with the latest print trends.
– Jessie Whipple Vickery