Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup granulated sugar
- 1/2 tsp red food coloring
- 1/2 tsp black food coloring
- 1/4 cup sliced almonds
- 1/4 cup mini chocolate chips
Special Equipment Needed:
- Gingerbread man cookie cutter
- Piping bag with small round tip
Step-by-Step Instructions:
1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
3. In a large bowl, cream together butter and brown sugar until light and fluffy.
4. Beat in molasses and egg until well combined.
5. Gradually stir in dry ingredients until dough forms.
6. Roll out dough on a floured surface to 1/4 inch thickness.
7. Use gingerbread man cookie cutter to cut out shapes and place them on the prepared baking sheet.
8. Bake for 10-12 minutes or until edges are lightly browned.
9. Allow cookies to cool completely on a wire rack.
10. In a small bowl, mix together granulated sugar, red food coloring, and black food coloring until sugar turns gray.
11. Fill piping bag with the gray sugar mixture.
12. Pipe a line of sugar along the back of each cookie and press sliced almonds into the sugar to create the mouse's ears.
13. Pipe two small dots of sugar on the front of each cookie and press mini chocolate chips into the sugar to create the mouse's eyes.
14. Allow sugar to harden for 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes approximately 12 gingerbread sugar mice.
Nutritional information:
Calories: 170
Fat: 6g
Carbohydrates: 28g
Protein: 2g
Sodium: 85mg
Sugar: 19g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Honey can be substituted for molasses.
- Sliced almonds can be substituted for slivered almonds.
- White chocolate chips can be substituted for mini chocolate chips.
Variations:
- Use different cookie cutters to create different shapes.
- Use different food coloring to create different colored sugar.
- Add a pinch of ground cloves or nutmeg for extra flavor.
Tips and Tricks:
- Make sure butter is softened before creaming with brown sugar.
- Roll out dough on a floured surface to prevent sticking.
- Allow cookies to cool completely before decorating with sugar.
Storage Instructions:
Store gingerbread sugar mice in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Gingerbread sugar mice do not need to be reheated.
Presentation Ideas:
Arrange gingerbread sugar mice on a platter and serve as a festive holiday treat.
Garnishes:
- Dust with powdered sugar for a snowy effect.
- Serve with a glass of milk or hot cocoa.
Pairings:
- Serve with a cup of coffee or tea.
- Pair with other holiday treats such as peppermint bark or sugar cookies.
Suggested Side Dishes:
Gingerbread sugar mice can be served as a standalone treat.
Troubleshooting Advice:
- If dough is too dry, add a tablespoon of milk.
- If dough is too sticky, add a tablespoon of flour.
- If sugar mixture is too thick to pipe, add a few drops of water.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands before handling food.
- Store gingerbread sugar mice in an airtight container to prevent contamination.
Food History:
Gingerbread has been a popular holiday treat for centuries, with the first recorded recipe dating back to the 15th century.
Flavor Profiles:
Gingerbread sugar mice have a warm, spicy flavor with a sweet sugar coating.
Serving Suggestions:
- Serve as a festive holiday treat.
- Use as a decoration for a gingerbread house.
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