Chewy Gingerbread Cookies
Updated: Dec 28, 2020
Chewy Gingerbread Cookies
I know Christmas is over; however, if you have some leftover candy canes or holiday baking staples left over, you can give this gingerbread cookie recipe a try! These Chewbecca cookies are soft and chewy, and would serve as a perfect compliment for a binge watch of Season 2 of The Mandalorian!
I used this cookie cutter off of Etsy for the cookie shape, and the fondant decorations are incredibly easy to put together!
Servings: 24 Cookies
Prep Time: 1 Hour
Total Time: 4 Hours
Ingredients
1 cup unsalted butter, room temperature
1 egg, room temperature
1/2 cup dark brown sugar
1/2 cup light brown sugar
1/2 cup molasses
3 + 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Black fondant
White fondant
White royal icing
Mini candy canes
Sugar pearls
Instructions
In a medium-sized bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and nutmeg. Set aside.
In a large bowl, beat together the butter and brown sugars until smooth and creamy (2-5 minutes). Beat in the molasses and then beat in the egg, both until the batter is just combined.
Add the flour mixture to the wet ingredients and mix until just combined.
Chill the gingerbread dough in the fridge for at least one hour. The best practice is to combine it into a disk and then place it into the fridge covered in plastic wrap. I made two discs and chilled the dough for one hour. It makes rolling out the dough much easier.
While the dough is chilling, roll out black and white fondant. Cut out ~48 large black circles for the eyes, ~12 black circles for the noses, ~48 medium sized white circles for the eyes, ~48 small white circles for the eyes, and ~12 small white circles for the teeth. Cut out 48 small ropes of black fondant to assemble the mouth, and 24 large and thick strips from the black fondant for the bullet vest.
On each of the large black circles, place one medium sized white circle and one small white circle. Prep the bottom side of each circle with some water to make sure the fondant sticks.
Cut the 12 circles for both the nose and the teeth in half and shape into triangles.
Press the sugar pearls into the strips of black fondant to create the bullet vest.
Place all of the fondant pieces onto a cookie sheet lined with wax paper and allow to chill while you prep the cookies.
Roll the cookie dough out onto cookie sheets lined with silicone. I've found this is the easiest way to make sure the cookies don't lose their shapes as you don't have to worry about transferring them after you cut them out! Press a cookie cutter into the dough until you have 6-8 cookies on each sheet. Remove the excess dough. You can roll it into a ball and re-roll it out to use for additional cookies later. If you would like the gingerbread cookies to be holding a candy cane (or a mini Porg!), then slightly cut out the arms so that they are more mobile. Ball up a piece of aluminum foil and fold the arm on top of the ball, rolling until the aluminum foil ball (but not the dough) rests on the cookie's chest.
Allow the dough to chill after being cut out for at least 2 more hours.
Pre-heat oven to 350°. Bake the cookies for 12 minutes or until brown and holding their shape. Allow to cool 5 minutes on the pan and then transfer to a cookie rack to cool completely. If you baked with the aluminum foil balls, carefully remove them. If the arms break, seal them back on with royal icing.
Use royal icing to press on the cookie's eyes, nose, mouth, and tooth. If you use candy canes, place the candy canes in the crook of the cookie's arm and then cut the bullet vest to fit.
Enjoy!
Comentarios