Okay so this one needs a little explanation. Just prepare yourself as the explanation is too cute for words. I fully expect to hear a collective “aw” as you all read this. Okay, you ready?
Ginger Horse Cookies are basically gingerbread cookies shaped like a horse. Why are they shaped like a horse you ask? Well it’s because we own a horse, so I have lots of horse goodies, things like horse cookie cutters. Here’s where it gets even cuter. Our horse’s name is ….Ginger. Ya, I know right. Too adorable for words. So making Ginger Horse Cookies has become a tradition here at the Bee household. Personally I think everyone should make Ginger Horse Cookies every year. Ginger is THAT awesome. The horse and the spice.
So now that I’ve explained and the cuteness factor just sky-rocketed it’s time to show you how to make these adorable little Ginger Horse Cookies. First you need a horse cookie cutter. I wish I could remember where I got mine. I also wish I could remember where I put my favourite one. My Ginger Horse Cookie Cutter is missing. I have more than one type but my all time fave has escaped from the paddock. I cannot find it anywhere. I’m going to leave some hay out tonight to see if it wanders over for a nibble. Till then I am making due with Ginger Horse Cookie Backup Cutter.
Next you need to whip up some gingerbread dough. Then you need to have at it and make adorable Ginger Horse Cookies. Then take pictures of yours and send them in. I’d love to see them. I bet Ginger would love to see them too. We can stick all the photos of Ginger Horse Cookies to the front of her stall. Then she can show off in front of all her horsey friends. Cuz I would bet a gazillion dollars none of them have Christmas Cookies named after them. Ginger is special. But I’ve known that since I met her.
So rush out to the store and get a horse cookie cutter. While you’re there buy me one too. I don’t think mine is ever coming home. It’s moved on to greener pastures. I miss you Ginger Horse Cookie Cutter. Come back, come back. *all of a sudden I feel like I’m in the movie Titanic*
I used my second fave gingerbread recipe. I could not bring myself to use my first favourite since I didn’t have my first favourite cutter. It just seemed wrong. Like I’d be cheating on my favourite cutter. So I used my trusty second fave. It’s a recipe by Miss Paula Deen. The lady knows her stuff. She will never let you down. She is my first favourite recipe guru. No second place for Paula, no sir. Er, ma’am. Er, Paula.
I still need help with frosting so forgive my ineptness. I also need my photo studio set up. I have the desk back in the room but need to set up my camera and lights and table. So I apologize for all the lackluster photos this week. I’ll quite likely retake them all once the room is functional. Till then enjoy some tasty Ginger Horse Cookies.
- 2 teaspoon ground ginger
- ¼ cup molasses
- 3¾ cup all-purpose flour, plus more for dusting work surface
- 2 large eggs
- 1 stick butter, softened
- ¾ cup packed dark brown sugar
- 1½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon vanilla salt (regular salt is fine)
- I used premade icing I got at the Mixed Conference. It’s from Duff Goldman’s line of products
- In your stand mixer cream the sugar and butter on low-speed till well combined.
- Now add the eggs and the molasses,mix until well combined.
- Now sift the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
- Add your dry ingredients to the butter mixture. Combine using a wooden spoon or other strong utensil.
- Now take your dough and wrap it in plastic wrap. Stick it in the fridge for about an hour.
- Preheat your oven to 350 degrees.
- Line your cookie sheets with parchment paper, this stuff rocks for cookies.
- Let the dough sit at room temperature for about 15 to 30 minutes, it should be pliable and easy to manipulate.
- Grab about ¼ of your dough and roll onto a floured board. It should be about ⅛ inch thick. Now press your horse cookie cutter into the dough. Transfer the cutout to the cookie sheets, and repeat.
- You can reuse scraps. Waste not, want not!
- Bake for 8 to 10 minutes, till golden. Transfer to your wire racks to let cool.
- Once cool get your creativity going and make fun stuff on the cookies. Hope you are better at it than I am.
- Allow icing to dry.
- Serve with a big old “I love horses” smile.
- *you can use a straw to cut out a hole at the top of each cookie, then tie a ribbon to them and hang them on your tree*
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by yours truly, and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious
Toodles and smoochies! xx