Gingerbread Cookies in a Gingerbread Bowl

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READY IN: 3hrs 30mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and sugars.
  • Beat in molasses, corn syrup, and eggs until smooth.
  • Combine remaining (dry) ingredients in a separate bowl.
  • Stir well.
  • Stir the flour mixture into the creamed mixture.
  • The dough will be stiff.
  • Divide the dough into fourths and wrap each piece in plastic wrap.
  • Chill dough at least 2 hours.
  • Preheat the oven to 350*.
  • Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
  • Be careful; keep the foil smooth.
  • Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
  • Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
  • Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
  • Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
  • Allow to cool on the bowl.
  • Once cool, carefully loosen foil and cookie bowl from glass bowl.
  • Remove the foil from the gingerbread bowl.
  • Roll out remaining dough 1/8" thick.
  • Cut cookies out using desired cookie cutters.
  • Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
  • Cool on wire racks.
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