Gingerbread Cookie Sculpting for the Holidays

For many of us, the holidays mean it's time to bake cookies and other seasonal treats. It's always fun to get the kids involved, and this gingerbread cookie recipe via What's Cooking's Michelle Stern is a perfect one to use. It doesn't take a long time to make (no rest time in the refrigerator), and it can be worked and shaped like play-dough. Unlike a lot of cookie doughs it holds its form and doesn't melt into a shapeless blob in the oven.

Gingerbread Cookie Play-Dough

5 ½ c. flour
3 t. baking soda
1 ¾ c. dark brown sugar
¼ c. dark molasses
4 ½ t. ground cinnamon
3 t. ground ginger
½ t. cloves
¼ t. salt
1 c. melted butter
½ c. boiling water
1 egg, beaten

1. Combine flour and baking soda. Set aside.
2. In large bowl mix sugar, molasses, cinnamon, ginger, cloves, salt.
3. Add butter, egg and water.
4. Beat until sugar dissolves. Gradually stir in flour mixture.
5. Mix to form stiff dough. Cover or use immediately.
6. If not using the dough right away, you may refrigerate for up to two days or freeze.
7. Bring dough to room temperature before shaping.
8. Bake at 350 degrees for 10-20 minutes depending on thickness of cookies.

Optional: Instead of combining the spices above, you can use an equal amount of pumpkin pie spice.

Michelle was recently chosen to be a featured Holiday blogger on Oprah.com. Congratulations!