The holiday season is in full swing, and you can’t ever go wrong with making some yummy holiday treats. Our chef Amy has taken a spin on the classic Gingerbread man to bring you… Gingerbread Mug Toppers! Unique and delicious, these are sure to add a chic touch to your holiday party.
Makes about 18 mug toppers (dependent on Mug size)
- 2 ¼ c flour
- ¼ tsp baking soda
- ½ c unsalted butter, softened
- ½ c packed brown sugar
- ¼ c molasses
- 1 large egg + 1 Tb water
- 1 ½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp all spice
- ½ tsp salt
In a medium bowl, whisk the flour and baking soda together. Set aside.
With a hand mixer or electric mixer with the paddle attachment over medium high speed, cream butter, sugar and molasses until fluffy, approximately 3-4 min.
Add egg and continue to mix scraping down sides as needed.
Add flour mixture and spices and mix on low-medium speed until fully incorporated and cohesive.
Remove the dough from the bowl and knead with your hands on a lightly floured surface until it comes together in a smooth ball. Wrap the dough in plastic wrap and let it chill for 30 min to an hour
When ready to use, unwrap and knead over a lightly floured surface and roll to ½ inch thickness.
Preheat oven to 375°F. Line baking sheets with parchment paper.
Choosing a round cookie cutter that matches the size of the mug you would like it to fit over. (Try to choose a cutter size that is slightly larger vs smaller, as the cookies will not expand during baking)
Cut designs into the rounds, ensuring not to cut away too much of the edges so that the cookie will still sit on top of the mug rim.
Transfer the cookies to baking sheet and bake for about 10-12 minutes for larger cookies (3 inches diameter or more) and 8-10 minutes for smaller cookies (2 inch diameter).
Cool and serve over top your favourite hot beverage!
Tip: Dough can remain refrigerated for up to a week