This tutorial will show how to make a Gingy cookie cutter from scratch. Then I will show you how to make my delicious gingerbread cookie recipe.
Step 1: Making the Custom Cookie Cutter
26 gauge sheet metal
1/2 inch copper wire
A piece of wood
A print out of selected shape
Making The Cookie Cutter -
First you will glue or tape your image on a block of wood. Measure the
entire border of you image and add one inch. This will be the length of metal that you need.
Cut a one inch strip of metal with the tin snips. Make sure the length matches your image border measurement. Sand down the sharp edge.
Now add nails into the pivoting areas. They will help guide the bends. Start your metal where you want it to end, this will be where it overlaps later so choose wisely. I chose the crotch area.
Guide the metal along the image. When you get to curves I recommend bending the metal around something round. I used a dowel for the hands and feet. Small glass votives can be used for the head. Anything to make the shape smoother. If you mess up and it looks wonky pound out that area and do it over.
When you are finished molding it overlap the edges and drill small holes big enough for the wire to just slip in. Place one side over something hard and pound the copper into the hole. You might need to warp the cutter a little to pound the copper which you can mold back later.
Step 2: Making the Gingerbread
This recipe is my go-to gingerbread every holiday season. It bakes nicely, isn't very temperamental, and tastes delicious. Here's what you'll need:
2 3/4 cups flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 tablespoon cinnamon
1/4 teaspoon cloves
6 tablespoons butter
3/4 cup packed dark brown sugar
1/2 cup molasses
1 large egg
1 1/2 teaspoon vanilla
*I used a royal icing recipe from here.
First mix and whisk all of your dry ingredients together and place on the side.
Cream butter and sugar. Add your egg and vanilla and mix until combined. Now add your molasses and mix until evenly combined.
Slowly add your dry ingredients to the wet ingredients and stir until all of the flour is incorporated. Form into a ball and wrap with Saran Wrap. Let it rest at room temperature for 30 minutes.
You can refrigerate it or freeze it if you'd like but be sure to let it come to room temperature before rolling.
For best results when rolling the dough I recommend using two layers of wax paper. One for under the Dough and one on top. Cover the wax paper liberally with the flour every time you begin to roll. Make sure to add flour to the top of the dough also. The more flour the better.
As far as thickness goes always remember the thinner the dough the harder the cookie. The thicker it is the softer it will be. I like it both ways but find that 1/4 inch is preferred by everyone I feed.
So now you are ready to bust out your custom cookie cutter. Dip it in flour EVERY single time to cut one out. It can only help. Use a spatula to remove the shapes carefully.
Bake at 375 degrees for 8-10 minutes. Do a practice batch and adjust accordingly.