These kid friendly gingerbread cookies have an amazing taste and delicious flavor. This is the perfect gingerbread cookie for the holidays!
I love gingerbread cookies. They are the perfect cookie for winter. The combination of ginger and molasses brings together all the flavors of the winter season.
So imagine my excitement that first year my kids were finally old enough to decorate gingerbread cookies. I was so excited and knew they would share my love of gingerbread.
But...they didn't. The cookies were "too spicy."
Disappointed, I shared my gingerbread fail with my coworkers. And one of them said she had the perfect gingerbread cookie. The next year we made these cookies and they have become a winter staple in our home since. These gingerbread cookies and a cup of hot cocoa are usually our post sledding snack in the winter.
This batch of cookies were made with the Hamilton Beach Hand Mixer and Hamilton Beach Stand Mixer. I made a small gluten free batch of my favorite old fashioned gingerbread cookies with my hand mixer and saved the stand mixer for the larger batch for the kids.
I have loved the hand mixer as it works great for my smaller batches of gluten free dough. I'm the only one who eats gluten free so it is nice not to have to keep washing the stand mixer for each batch I make.
The stand mixer has been perfect for making large batches of holiday dough. I made over 300 cookies last week for different events and the mixer handled the double and triple batches of cookie dough really well.
But for now, get ready to make some kid friendly gingerbread cookies!
- ¾ cup butter, softened
- ¾ cup brown sugar, packed
- 1 pkg (3.4 oz) Jello butterscotch pudding (if using sugar free they only come in the small packages (1 oz so use 2)
- 1 egg
- 2 cups unbleached all purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1 cup powdered sugar
- 1 tbsp water
- In a mixer, beat the butter, sugar and pudding for 2-3 minutes on medium speed until light and fluffy. While the mixture is beating, in a separate bowl stir together the flour, baking soda, ginger and cinnamon. Once butter mixture is light and fluffy, turn mixer to low, stir in the egg, mixing just until blended. Slowly add in the flour mixture, stirring until blended well. Turn off mixer, wrap dough in plastic wrap and refrigerate for one hour.
- To Bake: Preheat oven to 350 degrees. Unwrap dough, roll out dough on a lightly floured surface to ¼ inch thickness. Cut dough into shapes, then place dough on a lightly greased cookie sheet. Leave approximately 2 inches of space in between cookies. Re-roll and cut dough as needed.
- Bake cookies at 350 degrees for 10-12 minutes or until cookies are lightly browned around the edges. Remove cookies from oven and cool for several minutes on the cookie sheet before moving to a wire rack to finish cooling completely. Frost cookies when completely cool.
- Stir together the powdered sugar and water. Pipe frosting onto cookies. Decorate with additional candies if desired.
I am a Hamilton Beach brand ambassador and received the Hamilton Beach hand mixer and stand mixer to try. My opinion of the product are my own.
Recipe Adapted from Kraft
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