*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
Gingerbread Baby By: Jan Brett
Ages: Preschool through Second Grade
Most children know the story of The Gingerbread Boy. Jan Brett’s colorful illustrations highlight this familiar tale with a new twist. The Gingerbread Baby befalls many of the same problems as his predecessor, but the ending will be a surprise. The child’s attention will be drawn to the story going on in the margins of every page.
Tips for Reading:
- As you are reading the story, ask the child to look at the pictures in the margins and try to predict the ending.
- After reading the story, ask the child to retell the events of the story.
- After reading, ask the child to tell you their favorite part of the story and explain why.
- Ask the child to recall the people and the animals that tried to catch the gingerbread baby.
- Read the traditional story of the Gingerbread Boy and ask the child to compare and contrast the two versions.
Additional Books:
- The Little Red Hen Retold by: Paul Galdone
- Three Little Pigs Retold by: Paul Galdone
- The Gingerbread Boy Retold by: Paul Galdone
- Little Red Riding Hood Retold by: Trina Schart Hyman
- The Three Billy Goats Gruff Retold by: Paul Galdone
- Can’t Catch Me By: John and Ann Hassett
- The Gingerbread Kid Goes to School By: Joan Holub Illustrated by: Debbie Palen
- The Fourth Little Pig By: Teresa Celsi Illustrated by: Doug Cushman
*All of the books listed can be found on Amazon and most can be found at your local bookstore or library.
Cooking Time:
Ginger Cookies
Gingerbread boy cookies are traditional at Christmas time, but these soft ginger cookies are great all year long. The best part of making these cookies is that your house will smell wonderful while they are baking. Children can help add the ingredients, crack the egg and roll the dough in sugar.
Preheat the oven to 350 degrees and line baking sheets with parchment paper.
3/4 cup shortening (Crisco)
1 cup sugar
1 large egg
1/4 cup molasses
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Additional sugar for rolling dough
- Using an electric mixer, cream the shortening and sugar together until light and creamy. (3 to 5 minutes)
- Add the egg and molasses to the creamed mixture and beat until completely incorporated.
- Put the flour, baking soda, cinnamon, ginger, cloves and salt in a bowl and whisk until blended.
- Gradually add the dry ingredients to the creamed mixture until well blended.
- Place additional sugar into a separate bowl.
- Using a 1 inch melon scoop or a teaspoon, scoop the dough to form 1 inch balls.
- Roll each dough ball in sugar.
- Place dough 2 inches apart on the prepared cookie sheets.
- Flatten the balls slightly with your fingertips.
- Bake for 12 minutes.
- Place cookie sheets on wire racks to cool for 5 minutes.
- Take cookies off of the sheets and return them to the racks to cool completely.
- Store in air tight containers.
Makes about 2 1/2 to 3 dozen cookies.
