There’s not much more I love than a good gingerbread man.
But then I discovered gingerbread yogis and my whole world changed.
You see, I’m in charge of baking Christmas cookies for a family event at the studio this weekend and Anna ordered these cookie cutters for me to use. I nearly cried. I mean, how cute are these? How perfect? She gave them to me yesterday after yoga, and I was too excited to wait. I had to try them out and I knew the perfect cookie to make.
Thick, chewy and spicy gingerbread cookies.
The kind your grandma made and the kind you get from artisan bakeries, sprinkled with coarse sugar. Dare I even say the kind that Pa brought Laura and Mary? Or would that be going too far?
I hate to say it—hate to go there—but I’m really sort of a gingerbread snob.
It’s been my favorite cookie forever and I know what I like (and don’t like). I know I like a lot of molasses, brown sugar, ground white pepper (secret ingredient!), butter and tons of ginger. I hate it when people skimp on the ginger. I mean it’s gingerbread for crying out loud!
These particular gingerbread cookies are made the old fashioned way, by boiling together the molasses, sugar and spices on the stove and then adding the baking soda, butter, egg and flour at the end. No mixer needed and there’s just something fun about adding baking soda to boiling sugar.
Trust me on this one.
You also don’t chill the dough in this recipe, which is always a good thing because who has time for that? There’s no telling when a cookie craving may strike, and it’s always good to be prepared so you can act fast.
If you missed the initial link, Anna got these cookie cutters here. Sadly I’ll be returning them to her, but only after I perfect a recipe for vegan sugar cookies so the kiddies can have something to decorate on Saturday after their yoga class.
I think my favorite is downward facing dog!
But tree pose? Seriously?
I ate this one first.
I have to say, the only way these cookies could possibly be cuter is if I decorated them with Lululemon frosting clothes. I mean, how cute would this gal be dressed in a pink power-y tank and groove pants?
Old Fashioned Gingerbread Cookies
adapted from Gourmet
makes about 4 dozen large man-shaped (or yogi-shaped!) cookies
3 3/4 cups all purpose flour
1 T ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground white pepper
1/2 tsp salt
2 sticks unsalted butter, cut into pieces
2/3 cup molasses
2/3 cup packed dark brown sugar
2 tsp baking soda
1 egg, slightly beaten
Preheat the oven to 325.
Combine the brown sugar, molasses, ground cloves, white pepper, cinnamon and ginger in a large heavy-bottomed pot. Bring to a boil on the stove for about three minutes, stirring occasionally.
Take pot off the stove and add the baking soda (this is the exciting part!!!). Stir well.
Add the butter, adding only a few chunks at a time and stirring well so each addition melts before the next. Add the egg and stir.
Finally, add the flour and salt. The dough will be very soft and still warm, but roll out on a floured covered surface. Cut with cookie cutters or use a large glass to make regular shaped cookies.
Bake for twelve minutes.