Ginger Cookie Puzzle - ★Cooking Recipes★

Your kids will love these fun cookies. Theyll please their tummies just as much as they tease their imaginations.

Courtesy of Smucker Foods of Canada.
Directions for: Ginger Cookie Puzzle

Ingredients

Cookies

1 cup Gay Lea butter (Unsalted), softened

1 cup (250 mL) Redpath Golden Yellow Sugar

1 egg

1 tsp (5 mL) pure vanilla extract

2 cup (500 mL) Robin Hood All Purpose Flour

tsp (2 mL) baking powder

2 tsp (10 mL) ground ginger

tsp (3 mL) cinnamon

tsp (2 mL) ground cardamom

tsp (1 mL) nutmeg, salt; each

Icing and paint

2 cup (500 mL) sifted icing sugar

cup (50 mL) water

Assorted food colouring

Coloured sugars

Assorted small candies

Directions

Cookies

1. In a large bowl, cream butter and sugar until well combined. Beat in egg and vanilla. Add remaining dry ingredients and beat into butter mixture just until combined. Cover with plastic wrap and refrigerate dough for 1 hour for easy rolling.

2. Preheat oven to 375F (190C). Line two 15" x 10" (40 cm x 25 cm) baking sheets with parchment paper.

3. On a lightly floured surface, divide dough into 4 pieces (puzzle boards). Roll each piece to form a rectangle 1/4"(5 mm) thick, about 5" x 7" (13 x 18 cm) each.

4. Transfer your puzzle boards to prepared baking sheets. Using cookie cutters, cut puzzle piece shapes into dough, allowing at least 1" (5 cm) between each shape. Cut through dough, but do not remove.

5. Bake 12 minutes or until edges start to lightly brown. Remove from oven and retrace shapes with knife. Return to oven 7-8 minutes. Cool on pan 10 minutes. Carefully remove puzzles to wire racks. Cool completely, 15 minutes.

Icing and paint

1. In a medium bowl, combine icing sugar with water. To make fancy colours, divide into small bowls. Add a different food colouring to each bowl. Decorate shapes with coloured icings, sugars and small candies. Put the puzzle back together.

See more: Bake, Dessert, Snack, Christmas, Kid-Friendly