I am not a cookie decorator. I love making regular cookies but anything that requires more than scooping and baking is beyond me. I don’t care for hand cramps and I’m pretty darn lazy when it comes right down to it.
Saurus: Mama! We didn’t make the cookies shaped like little guys with the buttons.
Me: Gingerbread. And yes we did.
Saurus: No. There were no little men cookies with the frosting.
Me: Well, I made gingerbread, just not in shapes.
Saurus: We need the man shapes! Can we please do that, Mom?
Me: Shoot. I was hoping you wouldn’t notice.
Saurus: Please, Mom?
Me: Okay. But just because it’s Christmas and I love you. But you have to help.
Saurus: Yes ma’am! I will! I’ll be so wary [very] helpful!
Me: Okay, we need ginger, cinnamon, and cloves. Remember that and then repeat it to me when I’m in the pantry.
Saurus: Okay, Mom!
Me: Alright, what was the list?
Saurus: Ummm….gingermon, cinna…, joves, and….I forget.
Husband: Ma! Gingermon! Just get the gingermon!
Saurus: And I want the in-jah [ninja] ones! The ones like this! [proceeds to in-jah his way around the kitchen, demonstrating the moves from the cookie cutters.]
And that is how I wound up making another batch of gingerbread. And decorating 98% of them. Because the toddler attention span for cookie decorating usually lasts 2.3 sugar cookies. (You can read about that in the last post). Good thing these cookies are delicious. Santa loves them, which means I’ll keep making them.
- 1 C shortening
- 2 Tbsp heavy cream
- 3/4 C pure cane white sugar
- 3/4 C pure cane brown sugar
- 1 egg
- 2 tsp vanilla
- zest of one orange
- 2 tablespoons molasses (or dark corn syrup – I use whichever I have in the pantry)
- 3 C flour
- 2 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 rounded tsp ground ginger
- 1/2 tsp ground cloves
- pinch salt
- 1/3 C white chocolate chips
- 3 C powdered sugar
- 1 Tbsp light corn syrup
- 2 tsp vanilla
- heavy cream, as needed for consistency
- Cream shortening, cream, and sugar together until creamy.
- Add in egg, vanilla, orange zest, and molasses.
- Stir in dry ingredients until completely incorporated.
- Chill dough for at least 2 hours.
- Preheat oven to 350
- Scoop dough onto cookie sheet.
- Bake at 350 for 10 minutes. As with all cookies, it’s important to take them out before they look done. If your cookies look cooked, you’ve gone too far. Unless you like crispy cookies.
- Place on wire rack to cool.
- Melt white chocolate chips in microwave (20 seconds at a time), until smooth. Set aside.
- Whisk together powdered sugar, vanilla, and corn syrup as best you can.
- Stir in melted white chocolate.
- Gradually whisk in heavy cream until desired consistency is reached.
- Pipe onto cooled cookies.