Whatever your thoughts are on the appropriate timing for holiday decorations, music, etc., we can all agree on one thing: it's never too early for cookies. Cookies never go out of style, and neither does making them in fun shapes for dipping into frosting. Need I say more? So, get in your kitchen, and wow your family members with these festive fries — perfect for any holiday party, family gathering or winter break long veg-out session on the couch.
If you haven't hopped on the gingerbread bandwagon, this recipe works just as well with sugar cookies and other non-lumpy batters. Though, 'tis the season, isn't it?
Gingerbread Cookie Fries
- Prep Time:30 mins
- Cook Time:15 mins
- Total Time:45 mins
- Servings:3
- Easy
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 3 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly milled black pepper
- 1 1/2 sticks unsalted butter
- 1/2 cup packed light brown sugar
- 2/3 cup unsulfured molasses
- 1 large egg
Ingredients
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Step 1
Preheat your oven to 350° F. Combine the flour, baking soda, pumpkin pie spice, and salt & pepper in a medium bowl.
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Step 2
In a large bowl, beat the butter and brown sugar with an electric mixer on high speed for about 2 minutes (until the mixture is combined well and light in color and texture).
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Step 3
Beat in the molasses and egg.
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Step 4
Gradually mix in the flour until the dough is stiff and sticky.
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Step 5
Wrap the dough in plastic wrap and throw it in the freezer for about 20-30 minutes (until it’s stiff, but not frozen).
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Step 6
Flour your surface and rolling pin to prevent sticking. Roll out the dough into a large, thin rectangle and use a pizza cutter (or sharp knife) to cut the dough crosswise into 3/4"-1" thick strips. Cut the strips in half lengthwise, and trim the edges to create straight sides.
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Step 7
Bake for 12-15 minutes (until golden brown), dip into your favorite frostings, and enjoy.
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