WonderMix- Jace’s Gingerbread Boys and Cookies


The smell of gingerbread makes me want to wrap myself in a blanket, cozy up on my couch, listen to Christmas music and watch the snow falling outside my window on a cold winter’s night (while sipping on hot chocolate and eating a freshly made gingerbread cookie, of course.) :)

Did I mention that Christmas is my very favorite holiday and that the Christmas season is my very favorite season leading up to a holiday? Especially living in Idaho, where we get REAL winters and snowy Christmases! I love listening to Christmas music on the radio, seeing the Christmas lights on people’s houses, decorating the Christmas tree…

I digress…

So, back to gingerbread cookies!

2014-09-11_0006MY REVIEW:

This recipe makes more of a thick and wet cookie dough. However, the WonderMix cookie whips mixed the butter and molasses very evenly. I switched out the cookie whips for the dough hook and dough divider before adding the dry ingredients (the dough divider is a neat addition to a kitchen mixer that i’ve never seen before).  Even though the dough was heavy and wet, the dough hook and dough divider didn’t have any problems pushing through and mixing the dough very evenly and thoroughly.

These cookies are the perfect texture- crispy on the outside and super soft on the inside! I think I found my new favorite holiday cookie recipe!

Look out Christmas…here I come :)


WonderMix- Gingerbread Boys and Cookies
  • 1 c. water (boiling)
  • 1 c. dark, full-flavored molasses
  • 1 c. butter (softened)
  • 2 c. sugar
  • 6 c. flour
  • 2 tsp. baking soda (rounded)
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  1. Put boiling water and molasses in the WonderMix. Add butter (chopped into pieces) and sugar. Mix using the cookie whips. Set aside.
  2. Sift together flour, baking soda, cinnamon and ginger. Turn on the WonderMix to speed 2 or 3 and add dry flour mixture, one cup at a time, until combined.
  3. Let dough sit overnight in the fridge (it handles much better if it sits overnight).
  4. For gingerbread boys: Roll dough out onto a floured surface until about ¾ inch thick. Sculpt with your hands or use a cookie cutter.
  5. For gingerbread cookies: Roll dough into golf-ball sized balls. Roll in sugar.
  6. Place on greased cookie sheet. Cook at 350 degrees for 9-10 minutes.


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