You *might* know by now that the Gingerbread cookie at Disneyland is a favorite among us at Babes in Disneyland (see here, here, and here). So, I cannot tell you how ridiculously PUMPED I was to find the recipe for it – it may have made my holiday season! The soft, thick, chewiness of this gingerbread is to die for. There’s still plenty of time to whip up a batch of these by Christmas Eve – give it a go!
|This is the gingerbread man you can find at
the Disneyland Resort during the holidays
– and he’s enormous!
|This one is the Gingerbread man you can find in the bakeries around DLR almost any old time. He’s more of a regular size.|
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup dark molasses
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. ground cloves
- 1 tsp. ground cinnamon
- 3 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/2 cup water
- In a large mixing bowl, cream butter and brown sugar.
- Add dark molasses and mix until completely blended.
- Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the water. Blend well.
- Wrap dough in plastic wrap and chill in refrigerator at least 1 hour, or up to a few days.
- Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
- Use a floured rolling pin to roll out dough on a lightly floured surface, about 1/8-1/4th inch thick. Cut into desired shapes.
- Bake at 350 degrees for 8-10 minutes. Cool on wire racks.
- Optional: Decorate with Royal Icing when completely cooled.
|don’t be afraid to use plenty of flour|
- 1/8 tsp. cream of tartar
- 2 egg whites
- 3 1/2 cups powdered sugar
- Add cream of tartar to egg whites in a chilled mixing bowl.
- Beat with an electric mixer at high speed until white peaks form. Reduce speed and gradually add sifted powdered sugar. Continue to whip the frosting until a smooth spreadable consistency is reached.
- Optional: Separate frosting into small bowls and add food coloring.
- Spoon frosting into cake decorating bags or plastic baggies with a corner cut off, and decorate cookies. The frosting will harden when dry.
- This dough works great for all shapes and sizes you may want to cut it into. I made trees, candy canes, men, and Mickeys. They all held their shape well – I think it would be a great recipe for making a gingerbread house!
- To make the Mickeys (or men-with-Mickey-ears), I lightly pressed with my “man” cookie cutter, and used a small knife to “draw” the ears on and then used it to cut the whole thing out. It was time consuming, I only made three. 😉
- Instead of doing frosting (to save time, and because I’m not a very good artist), I put m&m’s on the men about halfway through baking. On the Mickey’s, I melted a few chocolate chips and spread the chocolate on their Mickey ears to mimic the gingerbread you can find in the Parks during the regular season.
- This was a great activity to do with my 4 year old, I gave him a hunk of dough and let him go to town rolling and cutting out shapes – he loved it!
|Ready for Santa!|
You guys, for some reason I’m always surprised when I make these recipes and am finally taste-testing them, at how much they taste like the real deal. They always bring fresh to mind specific memories of being in the Parks! I don’t know why I’m so stunned, they are Disney’s recipes after – but still every.time. So if you happen to love the Disneyland (and rest of the Disney Resort area) Gingerbread, or if you just love gingerbread, OR if you just love Christmas/baking/cookies – then I highly recommend this recipe. Is that enough italics for you? Go out and make it, you will melt into a puddle of happiness when you take a bite. Seriously!