Of course, the holidays mean many things to us, but it definitely means cookies.
Here’s what I came up with for a final recipe, including some post-facto edits that I would do next time:
- 6 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup dark-brown sugar, packed
- 6 teaspoons ground ginger
- 1 teaspoon nutmeg
- 6 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1/2 teaspoon finely ground black pepper
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 cup unsulfured molasses.
Supposedly, this makes 16 large cookies, but we did a double batch and made cookies of various sizes so I can’t verify that. I edited the recipe to add nutmeg, more cinnamon and ginger as I wanted even more flavor in the cookies. I also changed to a smaller amount of black pepper (it gives a nice after taste to each cookie bite). The dough turned out to be very dry so I think we cheated and added about two tablespoons of milk near the end of the mixing.
I whipped up (literally) some standard buttercream-like icing:
- 1 stick of unstalted butter
- one small box of powdered sugar
- vanilla to taste.
As you can see, we also divided up the icing and added food coloring. With some hastily-fashioned wax paper icing bags we were in business. Here are the results:
Not pictured was the favorite, literature-themed cookie. The white whale. As you can see, creativity reigned, but we also kept the original goal in mind: get as much icing as possible on many cookies. (Mmmm, icing.)
What am I doing with a whale, bunny, elephant and zebra cookie cutter? Like you don’t have some?
Some cookies had a personality of their own and these three jumped out at me. Note the resemblances to Zoidberg at the Beach, a funky, hypnotized Santa and Sluggo (respectively).
Don’t bother asking, they’re all gone.
Ooh, if I’d been there I wouldn’t have been able to resist adding feet to some of those fishies — Darwin cookies!