Ain't nuthin' but a Gangsta Christmas party...
The other day I was walking around the mall when I came
across these pretty amazing cookie cutters at Forever 21. As a huge hip-hop fan
and a professional baker I just had to buy them for myself. I knew instantly
these fine fellas would be my gingerbread cookies this year and they worked out
so well! I found an amazing, super soft and chewy recipe dough online and made
my own yummy cream cheese icing which is perfect for dying and decorating these
tasty cookies. (That sentence had a ridiculous amount of adjectives, and this
is why I am not a writer.) These were a HUGE hit when Peter took them to his
office, and I think I might bake some and prep some bags of red, green, and
white icing with sprinkles and set up a “Have A Hip-Hop Christmas’ cookie
decorating station at our Christmas party this year. Or these could make a
great gift for the Biggie, Tupac, and NWA fans in your life. Because thugs like
the holidays too.
Ginger Bread Cookies:
·
3 cups all purpose flour
·
¾ cup light brown sugar
·
¾ teaspoon baking soda
·
1 tablespoon ground
cinnamon
·
1 tablespoon ground
ginger
·
½ teaspoon ground cloves
·
½ teaspoon all spice
·
½ teaspoon salt
·
12 tablespoons butter
(room temp and cut into pieces)
·
¾ cup dark molasses
·
2 tablespoons milk
In a mixing bowl add dry ingredients and stir
together with a fork until combined. Then with mixer on low speed add the
butter pieces. Mix at medium-low speed until the mixture is sandy and resembles
fine meal, 1 to 2 minutes. Reduce the speed to low and with the mixer running,
gradually add the molasses and milk; mix until the dough is evenly moistened
about 20 seconds. Scrape sides of bowl and increase the speed to medium and mix
until thoroughly combined.
Place dough onto a lightly floured work surface and divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment or wax paper. Leaving the dough sandwiched between the parchment or wax paper, stack the dough on a baking sheet and refrigerate overnight for best results. (This keeps the cookies from spreading when you bake them and they hold their shape so well.) If wanting to bake same day you can freeze the dough for 20 minutes and then cut your shapes. Preheat the oven to 350 degrees. Line baking sheets with silpat or parchment paper. Remove one dough sheet from the freezer or fridge and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough with cookie cutters in desired shapes. (If using these specific cutters they’re designed in the most awesome way! First use the imprint of the cutter with a slight bit of pressure to get the detail of faces. Once the dough is all filled go back with each cutter on the other side of it to cut out the actual cookie from the dough. It’s a two sided cutter to make this super easy! Transfer the shapes to the prepared baking sheet very gently and spacing them ¾ inch apart. Re roll the scrapes and place between parchment again and pop in the freezer for 10 minutes to be able to get more cookies from them! Continue this process until dough is fully used. Remove one dough sheet from the freezer or fridge and place on the counter. Peel off the top parchment or wax paper sheet. Gently cut the dough with cookie cutters in desired shapes. (If using these specific cutters they’re designed in the most awesome way! First use the imprint of the cutter with a slight bit of pressure to get the detail of faces. Once the dough is all filled go back with each cutter on the other side of it to cut out the actual cookie from the dough. It’s a two sided cutter to make this super easy! Transfer the shapes to the prepared baking sheet very gently and spacing them ¾ inch apart. Re roll the scrapes and place between parchment again and pop in the freezer for 10 minutes to be able to get more cookies from them! Continue this process until dough is fully used. Preheat the oven to 350 degrees. Line baking sheets with silpat or parchment paper. Bake the cookies until
set in the centers and the dough barely retains and imprint when touched very
gently with fingertip, 8 to 9 minutes. Do not over bake. Cool the cookies on
the baking sheet for 2 minutes, then remove the cookies with a wide metal
spatula to a wire rack; cool to room temperature. Once cooled, decorate with
cream cheese and enjoy!
Cream
Cheese Icing:
1- 8 ounce package cream cheese (room
temperature)
1 stick butter (room temperature)
1 ½ Cups powdered sugar
1 teaspoon clear vanilla extract.
In a mixer cream together cream cheese and butter on
medium-low speed for a minute. Then on low speed add sugar. Put on medium and
mix for another minute. Scrape bowl and add vanilla. Mix on medium-low speed
for a few minutes until combined and slightly fluffy. Divide among bowls to dye
any colors you choose and have fun decorating!!!
 |
| I used a regular gingerbread cutter to make some with Wu Tang chains because YES. |
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| Santa said you's a ho ho ho. |
*Gingerbread recipe modified from Mel's Kitchen Cafe
