Have you ever left your doll behind to help your Mom bake? Glancing over your shoulder to watch her sitting dejectedly in the corner all by her lonesome? This holiday baking season, you can bring your doll into the kitchen with matching Gingerbread outfits! Our delightful ensemble made for 18” dolls will transform your doll into a holiday cookie master. No longer will you leave her behind; she can join all the fun! With your doll dressed to create the best cookies and you with your excitement and baking knowledge, you’re a delicious duo! Or should we say cutest chefs? Either way, it’s bound to be an amazing adventure in the kitchen.
Baking alone or with Mom is okay, but baking with your doll bestie makes getting ready for the holidays even better. A taste of imagination. A whiff of excitement and the smell of delicious gingerbread baking in the oven - create a lifetime of memories.
Spice up your doll’s life and make her the sweetest little cookie baker with this irresistible ensemble. Be sure to download our super easy and delicious Gingerbread recipe here. Don’t forget to take lots of pictures of your holiday adventure and post them to our Playtime By Eimmie social pages! Happy Baking!
Playtime By Eimmie’s Favorite Gingerbread Cookie Recipe!
What is more fun than making cut-out cookies for the Holidays! Grab your favorite grownup and try one of our favorite Gingerbread recipes. These cookies come out soft and chewy and are perfect for decorating with frosting. You can also make and freeze the dough in advance. Just pull out and defrost, and it’s ready to roll and cut!
3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
⅓ teaspoon salt
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml) unsulphured or dark molasses
1 large egg, at room temperature
1 & ½ teaspoons pure vanilla extract
Grab a large bowl and whisk together all the dry ingredients: baking soda, flour, salt, ginger, cinnamon, allspice, and cloves. Set aside.
In another large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, cream the butter for 1 minute on medium speed until completely smooth and pale yellow. Next, add the brown sugar and molasses and beat on medium high speed until very well combined and fluffy.
Scrape down the sides and bottom of the bowl as needed. Beat in the egg and add the vanilla mix on high for 2 minutes. Scrape down the sides and bottom of the bowl as needed. Hint: if the butter separates - don’t worry about it.
Next, combine the flour mixture and the wet ingredients and beat at low speed until they are combined. The cookie dough will be quite thick and slightly sticky. Divide the dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. It is best to chill the gingerbread cookie dough for at least 3 hours or overnight. But you must chill the doubt, or it won’t cut correctly.
Line 2-3 large baking sheets with parchment paper or silicone baking mats and preheat the oven to 350°F (177 °C).
Generously sprinkle flour over your work surface, as well as your hands and the rolling pin. Take the chilled cookie dough and roll out discs one at a time, about 1/4-inch thick. If your dough cracks or is crumbly, try rotating it as you go. Now, the fun part is to get your cookie cutters and cut them into shapes!
Place shapes 1 inch apart on the prepared baking sheets.
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for only 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. Be sure to turn the pan once during bake time. Longer bake time means crunchier cookies!
Allow cookies to cool for 5 minutes on a cooling rack. When totally cool, decorate as desired.
Cookies will stay fresh if covered at room temperature for up to 1 week; airtight storage containers are highly recommended to ensure your cookies stay fresh even longer!
Make Ahead & Freezing Instructions: You can bake and decorate (or not) cookies and freeze up to three months. Unbaked cookie dough discs (just the dough prepared) freeze well for up to three months. Thaw overnight in the refrigerator, then roll and bake!