Ginger Kids

 

Carol Babinsack has made Ginger Kids with her daughter since she was small, but this will be the seventh year that Babinsack has made the cookies with her Fulton County Early Intervention class for 3- to 5-year-olds at McConnellsburg Elementary School.

A teacher for 25 years, Babinsack always talks with her students after Thanksgiving about the Gingerbread Man of the fairy tale, and they make cookies to go with the theme.

"The children always enjoy decorating their own special cookie," Babinsack e-mailed.

 

Ginger Kids

• 1/2 cup butter or margarine
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Items to decorate cookies: chocolate chips, mini coated chocolate candy, candy sprinkles

In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed until softened. Add about half of the flour and all of the sugar, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat until thoroughly combined, scraping sides of bowl occasionally. Beat or stir in the remaining flour. Divide dough in half. Cover and chill about 3 hours or until easy to handle. On a lightly floured surface, roll each half of dough to 1/8-inch thickness. Using people-shaped cookie cutters, cut dough into shapes. Place 1 inch apart on cookie sheet. Decorate each cookie with any of the above-mentioned items. Bake in a 375-degree oven for 5 to 6 minutes or until edges are firm. Transfer cookies to a wire rack to cool.