League of Legends Gingerbread Ward Cookies
Things you'll need
Ingredients- 5 1/2 cups all purpose flour
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 2 sticks salted butter
- 1/2 cup light brown sugar
- 1/2 cup of granulated sugar
- 1 egg
- 1 cup molasses
- 1 1/2 tsp baking soda
- M&M's: red and green
- White cookie icing
- Small tear drop cookie cutter
- Bear cookie cutter
- Hand mixer
- Rolling pin
- #2 Piping tip
- Piping bags
Let's get started!
- Preheat the oven to 350F. Line a baking sheet with a piece of parchment paper.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, ground ginger, all spice and cloves.
- In another large bowl, cream together the butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and molasses and mix until well combined.
- Add 1/3 of the dry ingredients into the wet ingredients and mix well. Repeat two more times.
- Shape the dough into a disk and wrap with plastic wrap.
- Place it in the fridge for about 30 minutes to chill.
- On a flat surface, sprinkle some flour and roll out the dough to about 1/8" thick.
- Use the bear cookie cutter to cut out shapes and transfer it to the baking sheet.
- Use the knife to cut the ears and make them pointy.
- Using your fingers, reshape the arms and point them upwards.
- Cut the sides of the body and feet. Use the teardrop cookie cutter to cut a round shape in between the legs.
- Place it in the freezer for 10 minutes to chill.
- Bake the cookies for 9 minutes and let it cool completely.
Let's get started!
- Take a red and green M&M and cut it on half.
- Place the white icing in a decorating bag fitted with a #2 piping tip.
- For the buttons, apply a bit of frosting on the flat side of the red M&M and place it on of the cookie. Repeat withe green M&M and place it above the red one.
- Place half of a red M&M horizontally for the nose.
- Outline the entire cookies using the white icing and draw the face details.
Written By Rosanna Pansino