Gingerbread Cookie Baking
"Run, run, as fast as you can..."!
Today the children participated in our annual tradition of baking gingerbread people.
The children developed their language skills by learning the names of all the ingredients,
and polished their mathematical skills by measuring amounts -- cups, tablespoons and teaspoons.
First we took turns adding the ingredients into two separate bowls, then mixing them together.
Second, we wrapped the dough in plastic wrap for a few hours.
Next, we rolled out the dough and used cookie cutters to make gingerbread people.
After that we popped the cookies in the oven to bake.
Then we let the cookies cool and frosted them with icing, adding raisins for eyes and buttons.
Finally, we ate them! Delicious!
Below is the gingerbread recipe we used. It was fun and easy to make. Feel free to try it at home!
AMAZING JIGGLE SPROUTS GINGERBREAD COOKIE RECIPE!
3 cups flour
1 1/2 cups baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1/4 tsp ground cloves
6 tbsp unsalted butter, softened
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
IN A SMALL BOWL, MIX: flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, tsp ground cloves
IN ANOTHER BOWL, BLEND: butter, dark brown sugar, egg, molasses, vanillaGRADUALLY ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS UNTIL EVERYTHING IS BLENDED AND SMOOTH.
DIVIDE THE DOUGH IN HALF AND WRAP EACH HALF IN PLASTIC WRAP. LET IT STAND AT ROOM TEMPERATURE FOR AT LEAST 2 HOURS.
PREHEAT OVEN TO 375 DEGREES. GREASE THE COOKIE SHEET/S.
PLACE DOUGH ON FLOURED SURFACE TO ROLL IT OUT TO 1/4' TO 1/2' THICKNESS
CUT COOKIES WITH YOUR FAVORITE COOKIE CUTTERS AND PLACE THEM ON COOKIE SHEET ABOUT AN INCH APART.
BAKE FOR 7-10 MINUTES MAX.
SET THE COOKIES TO COOL AND FROST AND DECORATE WITH ICING AND RAISINS OR CANDIES.
EAT AND ENJOY!