Follow my blog with BloglovinThe other day I was seriously jonesing for some gingerbread cookies. I was so excited that I had all the ingredients already, but all I was missing was a gingerbread man cookie cutter. Surprisingly the baking aisle at my local supermarket didn’t have a single cookie cutter of any shape. Weird. So I checked out Williams-Sonoma yesterday and they have something even better than a gingerbread man cookie cutter…..they have Star Wars themed cookie cutters. Awesome!!
Here’s the thing…My husband is probably the freakiest die-hard Star Wars fan on the planet. I love the movies too (only the original three), but he takes it to a whole other level. The quotes…the stats…the theory that chapters 1,2 and 3 are better than 4, 5, and 6 (blasphemy!).
So let’s just say that the cookies were a huge hit. Today, I made another batch to bring to our extended family for Christmas Day.
Also, the recipe was so easy and yummy. I used this gingerbread cookie recipe that I found on the Joy of Baking blog, skipping the frosting:
Star Wars Gingerbread Cookies
Makes 3 dozen Star Wars cookies
- 3 cups unbleached all-purpose flour
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1 large egg
- 2/3 cup unsulphured molasses
In a large bowl, whisk together the flour, salt, baking soda and spices.Separately, with an electric stand mixer combine butter and sugar until light and fluffy.
Next add the egg and then the molasses. (Tip from Joy of Baking: spray the measuring cup with non-stick cooking spray to prevent the molasses from sticking to the cup.) Then, slowly in 1/2 cup increments, add the flour mixture.
Preheat oven to 350 degrees and place rack in the center of the oven. Line 2 cookie sheets with parchment paper.
Lightly flour your work surface and rolling-pin. Roll out the dough to about a 1/4″ thickness and firmly press the edges of the Star Wars cookie cutter into the dough. Then press the spring-loaded stamp into the dough to carve out the details.
Bake for 10-12 minutes. Remove cookies from the oven when the cookies are firm. Keep cookies on cookie sheet for 1 minute before transferring to a wire rack to cool completely. You can also ice the cookies with a recipe that is included with the cookie cutters, but I found that the cookies looked great without icing.
Weight Watchers PointPlus Value: 5 points (serving size: 2 cookies)