It never quite feels like the holiday season without the smell of gingerbread baking in the oven-regardless of what form its in. There’s also nothing that makes you feel more like a kid at Christmas than decorating said gingerbread. I’m not sure about you but I prefer my gingerbread soft and chewy-hold the snap. I found this great recipe on Cooking Classy that calls for freezing the dough for a short period of time before cutting into shapes- I’ll admit this had me wary and was not the easiest to work with, some of my cookie cutters are on the dull side so this called for some extra elbow grease- but the final product was SO worth it! I’m crediting the freezing with how soft and chewy these little guys turned out.
Sidenote: I did not use their recipe for the icing- Mom has a foolproof cake icing that she used to make for her character cakes which is always my go to.
4 cups icing sugar
1 1/2 cups Crisco
2 tsp vanilla
milk to consistency