Gingerbread Snowman Garland
about 8 dozen cookies
- 1 (1-lb.) box Domino® Dark Brown Sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1/3 cup molasses
- 2 large eggs, room temperature
- 6 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 1/2 teaspoons all-spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- ribbon (for garland)
Combine brown sugar and butter in a large mixing bowl with an electric mixer. Add molasses. Add eggs, one at a time, scraping down sides with each addition.
In another large bowl, whisk together all dry ingredients. Slowly add dry ingredients to the brown sugar mixture by hand, until a thick dough forms. Divide dough into four parts, wrapping each with plastic wrap.
Preheat oven to 375°F. Line baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of dough to 1/4 inch thickness. Cut out shapes with a snowman-shaped cookie cutter. Place onto prepared cookie sheet. Using a straw, poke two holes into each cookie.
Bake 8 to 10 minutes. Remove from oven and immediately poke the existing holes again in case they closed a bit during baking. Allow the cookies to cool completely on a cooling rack.
Once cookies have completely cooled, thread ribbon through each cookie beginning at the back of the cookie and coming through to the front. Repeat until garland is desired length.
To preserve freshness, store cookies in a container with a tight lid.
Once the garland is hung, cookies are best eaten within 24 to 48 hours. After that time, the garland is recommended for ornamental use only.