Tis the season for baking! I love making gingerbread cookies, they make the kitchen smell amazing. I found a couple ninja shaped cookie cutters while I was out shopping a couple weeks ago so I grabbed them. Who doesn’t love cute cookie cutters?! I was mixing my gingerbread ingredients when it hit me. Instead of making gingerbread cookies Id make Ninjabread cookies. I was all giddy as I ran to my pantry to break out my Ninjabread cutters. Yes, if your wondering – every time I put one on the pan I was like “waayaa!”. The recipe seems like a lot of work but it’s not & it’s totally worth the effort!
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 cup packed light brown sugar
2/3 cup unsulfured molasses
1 large egg
Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees.
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick. For softer cookies, roll out slightly thicker.
Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart.
Bake until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely.
1 pound (4 1/2 cups) confectioners’ sugar
2 tablespoons dried egg-white powder
6 tablespoons water
In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners’ sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes.
Fill a pastry bag & cut off a small bit of the tip of the bag. You could also use a coupler & use cake decorating tips. Adorn with your favorite candies. Then wrap in individual gift bags.