Ricardo, as handsome as he is clever, understands that the modern parent wants to create Christmas magic worthy of a Charles Dickens novel – but, perhaps, with slightly less time and hassle. No need to become a Scrooge! With the Ricardo 3D House Shaped Cookie Cutters and this easy gingerbread recipe – you’ll be sipping hot cocoa and admiring your kid’s candy-clad handiwork in no time!
Gingerbread cookies recipe
(Recipe provided by ricardocuisine.com)
- 3 cups (750 ml) unbleached all-purpose flour
- 1/2 teaspoon (2.5 ml) baking soda
- 1 teaspoon (5 ml) ground ginger
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground cloves
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1 cup (250 ml) brown sugar
- 1/4 cup (60 ml) molasses
- 1 egg
- 3 tablespoons (45 ml) milk
- In a bowl, combine flour, baking soda, spices and salt. Set aside.
- In another bowl, cream butter, brown sugar and molasses with an electric mixer. Add egg and mix thoroughly. At low speed or with a wooden spoon, add dry ingredients alternately with milk. Shape into two discs with your hands and cover in plastic wrap. Refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper or silicone mat.
- On a lightly floured work surface or between two sheets of parchment paper, roll out one disc of dough at a time into a 5-mm (¼-inch) thick sheet. With a 6-cm (2 ¼-inch) round cookie cutter (or other), cut cookies, reusing scraps. Place on the baking sheet, spacing them evenly. Bake one sheet at a time for about 12 minutes or until edges of cookies are lightly browned. Let cool completely on the baking sheet. Decorate.