Raisin' Cane Gingerbread Boys and Girls

Raisin' Cane Gingerbread Boys and Girls

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For cooking and with the younger kids, these Raisin’ Cane Gingerbread Boys and Girls are a perfect holiday treat to make. Pre-bake the cookies for them and lay out different bowls of Sun-Maid Raisins, Cranberries and toppings and have them decorate as they please!

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Serving Size / Yield

20 cookies

Ingredients

  • 5-1/2 C. all-purpose flour
  • 5 tsp. pumpkin pie spice
  • 3/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 C. butter, softened
  • 1 C. light brown sugar, packed
  • 1 C. unsulphured molasses
  • 2 eggs
  • Tube of icing
  • 1/2 C. Sun-Maid Natural Raisins or Cape Cod Cranberries
  • Small candy canes

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Directions

Mix dry ingredients in medium bowl; set aside. Beat butter in large bowl until light and fluffy. Add brown sugar, molasses, and eggs; beat well. Gradually beat in dry mixture on low speed. Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1 1/2 hours. Roll dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350 degrees for 11 to 13 minutes. Let cool 2 to 3 minutes. Decorate with icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side. Don’t forget the smiles!!

Yield: about 20, 6 to 7-inch cookies.

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