Elf Buddy’s Gingerbread Cookies

This was so much fun to create. I wanted to share where Buddy got the recipe for the cookies. They are called gingerbread cupids from the Martha Stewart cookbook. Recipe below if you would like my version of the “elf size gingerbread cookies recipe”. Martha has a similar recipe online. It is found here at Martha Stewarts gingerbread recipe. This one has ground pepper in it.

Amazon carries the micro mini cookie cutters  that I used for the itty bitty cookie shapes. And for the icing I used Wilton’s royal icing recipe.  The cookies only took about 3 minutes to cook. I iced the cookies first with what ever color I wanted then I dipped them in crystalized sugar. All the sprinkles should be found out your local grocery store, hobby lobby, Michael’s or any other craft shop.

Have fun baking! It’s not only cute but delicious!

Elf size Gingerbread Cookies:

4 1/2 cups sifted flour

3 teaspoons ground ginger

1 1/2 teaspoons ground ginger

1 1/2 teaspoons baking powder

3/4 teaspoon baking powder

1 1/2 teaspoon baking soda

1/2 ground cloves

2 teaspoons salt

1 1/2 cups molasses ( I use grandma’s molasses)

Cream butter and sugar in a mixing bowl until light and fluffy. Add eggs, one at a time, beating until mixture is smooth. Sift together dry ingredients and gradually add them to the butter mixture, beating until well combined. Stir in the molasses and beat well. (The dough will be very gooey at this point) You may add extra flour if it is too sticky. Divide the dough into quarters and wrap in parchment paper that has been well floured. Chill the dough for at least an hour.

Preheat oven to 375º

Make sure you only work with one of the dough quarters at a time. The dough does best when it is chilled. On a well floured surface, roll one dough quarter into 1/8th inch thickness. ( I will roll mine out onto a parchment paper and remove excess dough so that I don’t have to move the cookies before I bake them)

Using cookie cutters, cut the dough into desired shapes. Carefully place them on parchment-lined baking sheets. (you may need a thin metal spatula for this). Bake 8-10 minutes, until the edges just begin to color. (For Elf cookies bake for 3 minutes) Let cool on racks.

Parchment lined cookie sheets may be reused. Or look at purchasing silpats for baking on. They last through multiple use. I love mine.

Ice cookies with Royal icing made from Wilton Meringue powder.

Happy Baking! 🙂