With relief I could finally relax, lay down my cello and bow, brush the hair out of my eyes, stretch, and make my way to the “Snack Table”. (Yes, we have “Snack Time” at Orchestra and it is a very eagerly anticipated juncture in our Monday night practice.) Some musicians might say that it is the best part of the evening because we finally get to chat and one could definitely say that is also a well-earned respite from our hard work.
As always, I was on the prowl for inspiration or a new recipe. Emily, a lovely young and talented viola player, happened to mention that she enjoys making recipes that are scaled down and “just enough” for one or two people. This was a new concept for me, having come from a family of 6. Sadly, our own little family is now temporarily down by one (although our dog Lucky would argue otherwise) and the remaining members don’t always want copious amounts of baked goods readily accessible. Thus, necessity being the mother of invention, my Petite Sucrée page was created and gradually will be filled and overflowing with recipes designed for anyone not wanting to cook up a whole “batch” of something.
(Those of you in countries yet to celebrate Thanksgiving, can read the rest of this post in a few weeks if it distresses you too much:)
I have noticed everywhere, recently, that the “season” is starting to creep up on us. Some of us coffee addicts celebrated the advent of the Starbucks Red Christmas Cups this week. I’ve taken to making my own lattes, lately, but we have our own reusable “Red Christmas Cup” that my daughter purchased last year. It seems University students like to have one of these popular festive cups at home for their coffee and tea because it brings them Christmas cheer as they toil while studying for exams.
Perhaps these pretty little gingerbread cookies would cheer them up as well ♥
Petite Sucrée Gingerbread Cookies
- 1 cup all-purpose flour
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1/4 cup white sugar
- 1/4 cup shortening/margarine
- 1/4 cup molasses
- 1+1/2 tbsp beaten egg (one beaten egg=3 tbsp)
- Preheat oven to 350 F.
- Fork stir flour, cinnamon, ginger, baking soda, salt and nutmeg in a medium sized bowl.
- In a large bowl (or mixer fitted with a paddle attachment) cream sugar and shortening together. Beat in molasses and egg.
- Slowly add flour mixture then beat well.
- Gather dough into a small ball, wrap in plastic wrap and refrigerate for about one hour or until fairly firm.
- Take a portion of the dough ball and roll out with a rolling pin until about 1/8-1/4” thickness. Cut out shapes with a cookie cutter. Move to cookie sheet. Repeat with remaining dough.
- Bake for about 8 minutes or until the cookies have baked but not overly browned. Remove from the oven and leave on the pan for a few minutes until they firm up. Transfer with a spatula to a wire cooling rack.
Prepare Royal Icing and pipe to decorate using dragées (silver balls) or candied nonpareils (candy sprinkles)
This recipe made about 2 cookie sheets full of smaller gingerbread cookies (stars and hearts).
Prepare Royal Icing and pipe to decorate using dragées (silver balls) or candied nonpareils (candy sprinkles)
Petite Sucrée Royal Icing
- 1 egg white
- 1 cup icing sugar
- Disposable plastic icing bags (I use Wilton 12 inch disposable, they are sold in a box of 24)
- Icing Tip #2
- In a mixing bowl, using the whisk attachment, beat egg white until foamy. Add icing sugar and beat until mixture is thick and creamy. If too runny, add a touch more icing sugar to get desired thickness.
- Open the top of the icing bag and push icing tip down to the point. Using scissors, cut the tip of the bag just enough to push the metal icing tip through snugly. Holding the plastic icing bag, turn the top edge down over your hand and open up the top. It will be about 3-4 inches turned down. Using a spatula, scrape the icing into the plastic bag. Then push the icing down until the plastic is “taut” and twist the top to keep pressure on the icing tip. Using two hands, gently squeeze the bag to ice the cookies. After icing, sprinkle immediately or press in dragées as this icing will get hard very quickly. I often practice on parchment paper before icing the cookies.
Other recipes on-line show how to pre-heat the egg whites so that refrigeration is not needed.
Icing Bags and a variety of tips can be found at most culinary shops or craft stores, such as Michael’s here in Canada.
Royal Icing can also be made from a meringue powder that can be purchased and used in place of this recipe. It is sold in a powdered form and once made does not require refrigeration. Instructions for preparing that icing is found on the packaging.
*Having made royal icing since these cookies using powdered meringue, I find that method absolutely the easiest! Check out my other Royal Icing cookie recipes for directions.
These cookies are adorable, I love cookies with molasses and spices. Now that I have seen your Starbucks cup I want one. Hopefully I’ll receive one this Christmas.
Thanks, Helene! I hope Santa brings you one:)
These are just beautiful! I love how you tailored the look of your blog as well. So cute! And Iove the red iconic cup. That reminds me it’s about to switch from my pumpkin latte to my gingerbread latte! YUM!
Thanks so much Kristy. I know it’s just marketing… but they get me every time with that cup… you’re right, I just starting thinking “gingerbread, whipped cream…”
Oh Smidge, the gingerbreads are soooooo pretty 🙂
Thank you:)
I daresay the cookies are even more festive than the cup!!
I hope so… made with love;)
Everything about this post is beautifully done — the recipe, photography, and you’ve even modified the page layout! The result is a blog entry that’s a pleasure to read. And I love the pic of the pupster in the snow! 🙂
Awww, that’s our little Luckster (aka Lucky) (don’t know where that nickname came from??) Thanks for your lovely sentiments… I think I have more fun taking photos and rearranging my blog for the seasons. A throwback from my teaching days and bulletin boards I think 😉
Another truly tasteful tweak of the page, another luscious treat, another welcome bath in the limpid pool of loveliness that is your life-is-beautiful worldview. Thank you, O Lovely One!
You are such a poetic writer… I may have to quote you in my “About” page… I sound so much more spectacular the way you’ve described me here 😉 Thanks as always, Kathryn xo
Feel free, Beautiful–I’m just stating the facts as I’ve come to know them here! 🙂
Oh wow, yummy cookies 🙂
Well, thanks they are… um… were… now they’re gone:)
Oh how lovely, everything, the page, the recipe, the love, everything.
🙂 Mandy
Thanks, Mandy, it’s fun for me to switch up for the seasons…
What a great job you did on these cookies, they look awesome, and I bet they are addictive!
loved the decorations….
I find anything “sugar” addictive:) Thanks!
Your pictures are always so fantastic! If I’m needing food inspiration, I just come here. 🙂
Thanks Gretchen! Likewise!
These look fantastic. We have a snack time in our orchestra too – I think all orchestras do…
Now… that’s exciting to know, not the snack bit but the fact that you are in an orchestra! I didn’t know! What instrument, where??
Love the new holiday decor! And I’m a sucker for the red cup – and gingerbread cookies. So are my kids. I would probably have to make several of these batches to satisfy my fam, but they sure look good!
I know… wish I could, but I’d be the one to eat them all. There aren’t enough hours in the gym to make up for that:)
I love the idea of a scaled down recipe..there are so many times I want to try a recipe but the idea of being stuck with the whole amount of cookies or cake puts me down
Thank you for sharing this recipe..
Thanks!
You have a new look again. Cool. These cookies look straight from a bakery.
Thanks, I love changing with the seasons.. love to reinvent things.. thanks so much!
WOW! I loved everything in this post dear Barbara, first of all you changed the background of your blog and also the picture on the top! and also your avatar… I loved them all. And then your post goes on to fascinate me again. What a beautiful cookies… They seem so lovely and so romantic and yes, I can eat all of them 🙂 Thank you, with my love, nia
Nia, you’re comments are so sweet! I didn’t think of them as romantic, but they are hearts after all!
Neat concept! Will definitely try this scaled down recipe and also try scaling down some of my own 🙂
It was perfect timing for us as a family.. and I get to experiment more without trying to eat the entire batch before I make something new;) Glad to have found your blog!
Yum! Oh how I love gingerbread cookies but it so hard to find molasses here in Hong Kong. I love your cooking blog and now I am following yours as well. Take Care
These Petite Sucrée Gingerbread Cookies look absolutely amazing. They remind me of chocolate gingerbread. Delicious and a wonderful treat for the holidays
Now that would be delicious… chocolate gingerbread!
Cute background! And I love the idea of scaled down recipes – I end up with way too much way too often!
Thanks, Aimee!
Thanks for stopping by my blog! I love the scaled down idea and your photos are terrific. Glad to have found your blog as well.
It’s never too soon to begin collecting recipes for Xmas cookies! And these are adorable! I like small bites of treats…it allows me to taste many different sweets!! So pretty looking too!
It’s never too early to begin collecting recipes for Xmas cookies! I love small bite treats as it allows me to sample many!! They really look adorable too!
So sweet! I’m already looking forward to doing some Christmas baking!
Jordana
p.s. Love the cookie heart background.
Those are very cute. Love the contrast of the dark cookie with the white icing. And yes, the season seems to be upon us.
Your cookies turned out beautifully. This looks like a great recipe for gingerbread… just in time for the holidays!
Where can I find dragees (silver or other) in Calgary?
That was a while back, let me make a few calls… but most of what I have in my collection came from PM Hobbycraft, Michael’s,(both of these have tons of stuff that is really cool), then the Cookbook Company, Happy Cooker, and Sunterra. I’ll post again if I figure out where but the square container has no store name only the name and price… so I’m thinking it must be more like PM Hobbycraft. But I’ll call to see:)
Ok, I was out and about today… they weren’t from The Cookbook Company for sure..
Not Happy Cooker, Sunterra or the Co-op… it’s looking like Michael’s or PMS Hobby! Sorry this took so long, crazy busy:)