Gingerbread Hedgehog Cookies

gingerbread hedgehog cookies

Gingerbread hedgehog cookies are undeniably cute, and they’re a favorite in my family.  They’re a simple spicy gingerbread cut-out, decorated with icing and sprinkles. They ship well and taste great, and will last quite a long time in an airtight tin.

This is a basic gingerbread cut-out cookie, good to eat, but a bit flimsy for construction projects. You can cut it into any shape you prefer. The hedgehog cookies as shown are spread with royal icing, then sprinkled with chocolate jimmies. You might use raisins for eyes of gingerbread people, or decorate with candied fruit or nuts, or simply make a shiny glaze with 1 egg white mixed with 1 tablespoon cold water, brushed on before baking.

 

make the dough

Using an electric mixer, cream butter and sugar until light and fluffy. Add molasses and egg and beat well. Dissolve baking soda in milk, then add that to the batter also.

Sift together the dry ingredients, then add to the batter, mixing thoroughly. Wrap the dough and chill for at least 24 hours and up to 1 week.

 

on baking day

Heat oven to 350˚F. On a very lightly floured surface, roll out the dough thinly – not quite as thin as you’d roll a pie crust – and cut into shapes. Place the cookies on parchment-paper lined baking sheet leaving one inch between them; they will not spread much.

Bake at 350˚ 6 to 8 minutes, until the cookies are firm but not much browned. Transfer the parchment with cookies to a rack to cool.

 

decoration

There are several options for decorating. Before baking: mix 1 tablespoon cold water with the white of one egg, and brush this on the cookies. You might also choose to press nuts or candied fruits on the tops.

After baking: drizzle with a simple confectioners sugar and milk glaze, or as shown above, use a more substantial royal icing and apply various cookie decors while the icing is still wet. This will harden in an hour or two, making the cookies easy to pack.

 

gingerbread hedgehog cookies

Gingerbread Hedgehog Cookies

Course: Cookies and bars
Cuisine: American
Keyword: cookies, spice, gingerbread, roll-out
Prep Time: 15 minutes
Cook Time: 8 minutes
Chilling time: 1 day
Total Time: 1 day 23 minutes
Servings: 4 dozen
Gingerbread cutout cookies.
Print Recipe

Ingredients

  • ½ cup butter (1 stick)
  • ½ cup granulated sugar (100g)
  • ½ cup molasses
  • 1 egg
  • 1 tsp baking soda
  • 1 Tbsp milk
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • scant 3 cups all-purpose flour (360g)

Instructions

MAKE THE DOUGH

  • Using an electric mixer, cream butter and sugar until light and fluffy. Add molasses and egg and beat well. Dissolve baking soda in milk, then add that to the batter also.
  • Sift together the dry ingredients, then add to the batter, mixing thoroughly. Wrap the dough and chill for at least 24 hours and up to 1 week.

ON BAKING DAY

  • Heat oven to 350˚F. On a very lightly floured surface, roll out the dough thinly – not quite as thin as you’d roll a pie crust – and cut into shapes.
    Place the cookies on parchment-paper lined baking sheet leaving one inch between them; they will not spread much.
  • Bake at 350˚ 6 to 8 minutes, until the cookies are firm but not much browned. Transfer the parchment with cookies to a rack to cool.

DECORATION

  • There are several options for decorating.
  • Before baking: mix 1 tablespoon cold water with the white of one egg, and brush this on the cookies. You might also choose to press nuts or candied fruits on the tops.
  • After baking: drizzle with a simple confectioners sugar and milk glaze, or as shown above, use a more substantial royal icing and apply various cookie decors while the icing is still wet. This will harden in an hour or two, making the cookies easy to pack.

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

Get all the Good Stuff

Never miss a post! Add your email here.

Blog Posts by Month