Why make gingerbread cookies when you could make ninja-bread cookies? These feisty treats are the perfect addition to your holiday cookie tray.
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How many cookies have you baked so far? I am up to six and I might have a few more in me. Am I hosting a big holiday party? You bet your sweet behind I am NOT. But I do plan to give a lot of these babies away.
A common sweet treat this time of year is gingerbread, but why make gingerbread cookies when you could make NINJABREAD COOKIES!?!
I dare you to commit to another set of cookie cutters because these ninja shaped ones. You could also use them to make Teenage Mutant Ninja Turtle cookies other times of the year. Totally multi-purpose, right? Shh just do it.
Not gonna lie, I bought these in 2012 (thanks Amazon purchase history) and Bob used them before I did – one year ago. He had a Christmas party at work for everyone’s kids and they loved them! So I am certain any kids in your life will too.
So I finally had to have a crack at them myself this year. Honestly I am not entirely sure when was the last time I made gingerbread cookies. Certainly not in the last 10 years as I don’t have any gingerbread cut-out recipes here on the blog. And if there’s no evidence it may as well have never happened.
And while I was at it I put little masks on them, because ”tis the season of 2020 amiright? But then I decided to make them a little feisty, with the masked ninjas fighting off the unmasked ninjas. Because clearly I am really good at being subtle. Best part is adding these to your cookie exchange ;-).
But in all seriousness, other than going to work and picking up food we have been quarantining in anticipation of seeing family for the holidays. We are getting a COVID test this weekend to confirm we are safe. But bonus news: I was unblinded in the Pfizer trial and confirmed that I am in the vaccine group as I expected!
They are only unblinding those that are higher risk to start, which makes sense, because if they are placebo they would have the option of getting the vaccine. Although I was surprised I fell into that category because even though I do work at a hospital I don’t actually interact with patients. Bob is still blinded for now because he works from home.
As for the trial, I am still enrolled and will continue with my next appointment as scheduled in March. They still need to collect data to determine how long it is effective! Ah science <3.
Three years ago: Veggie Skillet Lasagne
Six years ago: Snowman Blue Cheese Ball
Seven years ago: Orange Cut-Out Cookies with Orange Cardamom Icing
Eight years ago: Homemade Maple Breakfast Sausage
- 3-1/2 cups all-purpose flour
- 3/4 cup packed dark brown sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 12 tablespoons butter, room temperature, cut into 12 pieces
- 3/4 cup molasses
- 2 Tbsp milk
- 2 cups powdered sugar
- 1 Tbsp meringue powder
- 2-3 Tbsp water
- In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt. Add butter and with a hand mixer, beat at medium-low until the mixture resembles a fine meal, 1-2 minutes. Reduce the speed to low and with the mixer running, slowly add the molasses and milk. Mix until the dough is thoroughly combined, about 1 minute.
- Divide the dough in half and shape into two discs, wrap in plastic wrap, and refrigerate the dough for 2 hours or overnight.
- When dough is sufficiently chilled, preheat the oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats.
- Remove one dough disc and place on a clean, floured surface. Using a rolling pin, roll out to 1/4-inch thick. Cut the dough with desired shapes and transfer to the prepared baking sheets, spaced 2 inches apart. Chill in fridge while you repeat with the remaining dough, setting scraps aside to reroll and cut.
- Bake the cookies for 8-10 minutes, or until set in the centers. Allow to cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a small mixing bowl, blend all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff, or more powdered sugar if too thin. At this stage you want to be able to pipe it easily.
- Outline the cooled cookies with the icing. Place some of the icing into a disposable pastry bag fitted with a #2 tip and coupler and outline the outside of the cookie (or a plastic bag with the corner snipped off). Keep the tip about 1/2-inch above the cookie while moving it allows the icing to lay on the cookie more easily. Make sure that the outline is pretty well set before storing, stacked between was paper.
Source: Adapted from Mel’s Kitchen Cafe, originally from The New Best Recipe Cookbook by America’s Test Kitchen and my Petri Dish Cookies.
Did you make this recipe? I want to see!
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