Gingerbread Cookies

One of Emmett and Isla’s favorite activities after school is looking through all of the catalogs that are sent to the house.  They love to sit at the kitchen table while I make dinner and take turns flipping through catalogs, pointing out ALL of the things that they want. These days, because retailers are sending out Holiday catalogs, they keep noticing gingerbread cookies displayed prominently on trays, in jars, on cookie sheets  - think Crate & Barrel, Pottery Barn, West Elm, Williams-Sonoma etc. Having promised Emmett we would make our own gingerbread cookies, last weekend we finally did.

Emmett and Isla enjoyed using the rolling pin and trying to eat as much raw dough as they could (Eew!) and of course, cutting out the cookies with their cutters on parchment paper. I used dark molasses instead of light, only because that is what I had in the house.  I was worried that the flavor would be too strong for the kids, but they didn’t seem to mind and gobbled up all of the cookies in no time.

I used this recipe from King Arthur Flour and didn’t change a thing. I froze half the dough so that we can do this all over again in a few weeks and possibly decorate the cookies next time (they were gone too fast to frost)! I love the idea of making our own version of these mug toppers, or ornaments out of gingerbread.  

It’s almost Thanksgiving.  What are you cooking? We’re having turkey, ham, gravy, cranberry sauce, mashed potatoes, stuffing, sweet potatoes, green beans, kale salad, corn pudding, rice and pumpkin pie.  I can't wait!