Chocolategingerbreadmen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE GINGERBREAD COOKIES



Chocolate Gingerbread Cookies image

My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.

Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE GINGERBREAD HOUSE



Chocolate Gingerbread House image

From the chocolate kiss trim to the nonpareil windows, this house is a cocoa-lover's dream.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield one 6-by-7-inch house

Number Of Ingredients 31

3 cups all-purpose flour, plus more, for rolling the dough (see Cook's Note)
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, at room temperature
4 tablespoons (2 ounces) shortening, at room temperature
1/2 cup loosely packed dark brown sugar
1/3 cup granulated sugar
1/2 cup unsulphured molasses
1 teaspoon pure vanilla extract
1 large egg
1 pound confectioners' sugar
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
About 75 mini nonpareils
4 gummy candy canes
16 chocolate-covered mints, such as Junior Mints
26 chocolate chips
2 chocolate hearts
4 gummy candy penguins
4 ounces chocolate, melted
Chocolate curls (store-bought or homemade), for the roof
10 brown candy-coated chocolates, such as M&Ms
Candy rocks, for the landscape
9 chocolate-covered raisins
Chocolate puffed rice cereal, for the landscape
Snowflake sprinkles, for the landscape
9 chocolate kisses

Steps:

  • For the gingerbread: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, salt and cloves into a large bowl. Set aside.
  • Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the molasses, vanilla and egg and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, at least 2 hours and up to overnight.
  • Meanwhile, make templates for the gingerbread house. Gather 3 sheets of stiff paper or 2 manila folders (split at the seam), scissors, a ruler and a pencil. For the side panels, draw and cut out a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, draw and cut out a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
  • Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper.
  • Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with 1 piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the template, cut out the side panels and remove the scraps around the cutouts. Repeat with the remaining 2 pieces of dough, cutting out the front and back panels and 2 roof panels. If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding. (Discard the dough scraps or reroll to make cookies.) Chill the dough pieces on the prepared baking sheets for 15 minutes.
  • Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool in the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely.
  • For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides of the bowl as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between the 2 prepared piping bags (one fitted with a small plain tip and the other fitted with a large plain tip).
  • Decorate the side panels: Using the piping bag fitted with a small tip, pipe icing to draw a window on 1 of the side panels; press nonpareils around the edges to line the window frame. Pipe icing onto the backs of 2 of the gummy candy canes and attach them on either side of the window. Attach a row of 8 of the chocolate-covered mints along the bottom by piping pea-size dots of icing onto the backs and pressing them on. Repeat with the second side panel. Let the panels rest until set, 30 minutes to 1 hour.
  • Decorate the front panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the front panel where the roof starts to incline; press on 13 of the chocolate chips. Pipe a large dot of icing onto the back of 1 of the chocolate hearts and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw a door; attach a nonpareil with a dot of icing to make a doorknob. Pipe icing to draw 2 windows; line the windows with nonpareils. Pipe icing onto the backs of the gummy penguins and attach 2 on either side of the door. Let the panel rest until set, 30 minutes to 1 hour.
  • Decorate the back panel: Using the piping bag fitted with a small tip, pipe a double line of icing across the back panel where the roof starts to incline; press on the remaining 13 chocolate chips. Pipe a large dot of icing onto the back of the remaining chocolate heart and attach it to the panel just above the line of chocolate chips; outline the heart with icing. Pipe icing to draw 2 windows; line the frames with nonpareils. Let the panel rest until set, 30 minutes to 1 hour.
  • Decorate the roof panels: Pour half of the melted chocolate onto 1 of the roof panels; using an offset spatula, spread it to form a thin, even layer. Sprinkle the chocolate-coated roof panel with the chocolate curls. Repeat with the other roof panel. Refrigerate the panels for 15 minutes to let the chocolate set.
  • Assemble the walls: Using the piping bag fitted with a large tip, pipe a 6-inch line of icing on the foil-wrapped base (this will be for the front of the house). Press the front panel into the icing and pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the front with a can. Pipe a 7-inch line of icing perpendicular to the front panel. Pipe icing up the edge of 1 of the side panels. Press the side panel into the icing on the base and against the edge of the front panel, creating a corner. Pipe a line of icing along the inside of the panel at the base to reinforce it. Prop up the side with a can. Repeat the process with the second side panel and the back panel. Let the house rest until the icing is firmly set, at least 1 hour.
  • Attach the roof: Gently test the walls to make sure the icing is set. If they give, let the house rest until firm. (If you add the roof too soon, the house will collapse.) Once the walls are set, remove the cans. Using the piping bag fitted with a large tip, pipe icing along the angled roof edges on 1 side of the house. Pipe icing on the unfrosted side of 1 of the roof panels along the 2 short edges (where the roof will attach to the slanted edges of the house). Press the panel onto the house and hold it in place until the icing sets, about 5 minutes. Repeat with the other side and the remaining roof panel. Let the roof rest until completely dry, 30 minutes to 1 hour.
  • Landscape the yard: Using the piping bag fitted with a large tip, pipe a rectangular icing walkway in front of the house; line the edges with the brown candy-coated chocolates and pave the middle with candy rocks. Pipe pea-size dots of icing onto the backs of the chocolate-covered raisins and press them in a row along the bottom of the back panel. Use the piping bag fitted with a large tip to pipe icing snowdrifts around the walkway and the base of the house. While the snowdrifts are still wet, sprinkle them with chocolate puffed cereal and snowflake sprinkles, pressing gently to help them adhere.
  • Using the piping bag fitted with a large tip, pipe icing along the top seam of the house where the roof panels connect; line with a row of the chocolate kisses. Let the house rest until dry.

CHOCOLATE GINGERBREAD



Chocolate Gingerbread image

Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 teaspoons (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup granulated sugar, for rolling
1/4 cup unsulfured molasses

Steps:

  • Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
  • Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

COCOA GINGERBREAD MEN



Cocoa Gingerbread Men image

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield about 24 cookies

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch process)
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup molasses
2/3 cup packed light brown sugar
1 large egg
1 cup confectioners' sugar
2 to 3 tablespoons fresh orange juice

Steps:

  • Whisk the flour, 1/2 cup cocoa powder, the ginger, cinnamon, cloves, allspice, baking soda and salt in a medium bowl. Beat the butter, molasses and brown sugar in a large bowl with a mixer on medium speed until light in color, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Divide the dough between 2 sheets of plastic wrap; shape into disks. Wrap and refrigerate until firm, about 2 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about 1/4 inch thick. Cut out shapes with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Refrigerate the cookies until firm, about 15 minutes.
  • Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar, the remaining 1 tablespoon cocoa powder and the orange juice in a bowl. Transfer to a resealable plastic bag and snip a small corner; pipe onto the cookies. Let set, 1 hour.

GINGERBREAD PEOPLE IN GINGERBREAD HOT CHOCOLATE TUBS



Gingerbread People in Gingerbread Hot Chocolate Tubs image

Gingerbread swimmers take a dunk in a bubbly mug of spiced gingerbread-flavored hot chocolate and fluffy marshmallows.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield 6 to 8 servings

Number Of Ingredients 27

2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/2 stick (4 tablespoons) unsalted butter cut into 1-inch pieces, at room temperature
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
8 ounces (about 1 2/3 cups) confectioners' sugar
1/4 cup meringue powder
Food coloring, as desired
8 gumdrops
6 cups milk
1/4 cup Dutch-process cocoa powder
1/4 cup granulated sugar
2 tablespoons molasses
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
7 ounces good-quality milk chocolate, chopped
Whipped cream, for serving
Mini marshmallows, for serving

Steps:

  • For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed until pale and fluffy, about 3 minutes, scraping the sides of the bowl down as needed. Beat in the molasses until combined, then the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture a little at a time until the mixture comes together, then increase speed and beat until all of the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least two hours and up to overnight.
  • Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disk refrigerated, roll one disk to an 1/8-inch thickness on a well-floured surface, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out gingerbread people as close together on the dough as possible. Pull away the extra dough around each shape and use a small spatula to transfer the people to the prepared cookie sheets about 1 inch apart. Gather together the scraps, leaving behind the excess flour, and knead them a few times to form a smooth dough again. Reroll them in the same way. (If there are any pieces of dough stuck on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Check to see if the cutter fits inside the mugs. If the legs are too wide, gently push the legs of the dough cut-outs closer together to make them fit. Freeze the cookies to firm them, about 15 minutes.
  • Bake the cookies in the center of the oven racks, rotating the sheets from top to bottom and also turning them 180 degrees around halfway through baking, until they are slightly firm to the touch but not brown, about 12 minutes. Repeat the process with the remaining dough.
  • Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool.
  • Combine the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a hand mixer on low speed until the frosting thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If the frosting is overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the frosting sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth out the icing.) Separate the icing into bowls and color as desired.
  • Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, piping on bathing suits and sunglasses.
  • Pipe a little white icing on the widest end of each gumdrop to make a drink with foam. Dot some icing on 1 hand of each gingerbread person and press the drink into the dot to make it stick. Let the cookies set at room temperature, at least 1 hour.
  • For the hot chocolate: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon, nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth.
  • To serve, divide the hot chocolate among 6 to 8 mugs. Insert a gingerbread person with its arms resting on the rim. Add whipped cream and marshmallows as bubbles in the hot tubs.

CHOCOLATE GINGERBREAD MEN



Chocolate Gingerbread Men image

There's no way I could pass up on this recipe, which comes from The Ultimate Chocolate Cookie Book, 2004. Baking time is an estimate, depending on the number of gingerbread men that can be baked at the same time.

Provided by Sydney Mike

Categories     Dessert

Time 50m

Yield 24 gingerbread men, 24 serving(s)

Number Of Ingredients 15

3 1/4 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2/3 cup cocoa powder, sifted (preferably natural cocoa powder)
1 tablespoon ground ginger (not more than 2 months from purchase)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup vegetable shortening
1/2 cup dark brown sugar, packed
1 large egg, room temperature
3/4 cup unsulphured molasses
1/8 cup raisins, for garnish
1/8 cup red-hot candies, for garnish

Steps:

  • Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
  • With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
  • In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
  • In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
  • Beat in egg & then the molasses.
  • Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
  • With flour lightly dust a clean, dry work surface as well as your hands.
  • Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
  • Divide into thirds & cover them with a clean kitchen towel.
  • With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
  • Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
  • Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
  • Bake for 4 minutes, then rotate sheets top to bottom & front to back.
  • Bake another 4 minutes, or until cookies feel dry but still are a little soft.
  • Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
  • Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
  • Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.

Nutrition Facts : Calories 174.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 8.8, Sodium 166.6, Carbohydrate 27.9, Fiber 1.4, Sugar 10.8, Protein 2.6

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE GINGERBREAD MEN



Chocolate Gingerbread Men image

Spicy chocolate gingerbread men will make your cookie tray stand out this year, and they make great gifts, too.

Provided by Allrecipes Member

Time 2h10m

Yield 40

Number Of Ingredients 14

4 ounces Ghirardelli 60% Bittersweet Chocolate Baking Bar
½ cup Ghirardelli Unsweetened Cocoa
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, at room temperature
½ cup firmly packed dark brown sugar
½ cup granulated white sugar
2 tablespoons ground ginger
2 tablespoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ cup molasses
1 large egg

Steps:

  • Melt the chocolate in the top of a double boiler or in a heatproof bowl over simmering water, stirring occasionally until smooth. Set aside to cool.
  • In a large bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, white sugar, ginger, cinnamon, cloves, and nutmeg until the mixture is light and fluffy, about 2 minutes. Add the molasses, egg, and melted chocolate and continue beating on medium speed for an additional 2 minutes. On low speed, slowly add the dry ingredients and mix just until combined.
  • Transfer the dough to a flat surface and flatten into a disk. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 5 days.
  • Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
  • Divide the chilled dough into four equal quarters, leaving three quarters in the refrigerator. Lightly flour a flat work surface and roll out one piece of dough to a thickness of about 1/8 inch. Using a small (2 to 2 1/2 -inch) gingerbread man or woman cookie cutter, cut out as many cookies as possible. Place the cookies on the prepared cookie sheets, about 1 inch apart. Gather all the dough scraps into a ball and place in the refrigerator. Take out another quarter of the dough, and continue rolling out the dough and cutting cookies until all the dough has been used.
  • Bake the cookies for 8 to 10 minutes until slightly raised. Using a spatula, remove the cookies from the cookie sheets, transferring to a wire rack to cool.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 16.6 g, Cholesterol 13.8 mg, Fat 5.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 50.1 mg, Sugar 7.4 g

GINGERBREAD MEN COOKIES



Gingerbread Men Cookies image

These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 4h30m

Yield 24

Number Of Ingredients 11

3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
¼ teaspoon McCormick® Nutmeg, Ground
¼ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract

Steps:

  • Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  • Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  • Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 24 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 125.3 mg, Sugar 10.6 g

More about "chocolategingerbreadmen recipes"

CHOCOLATE GINGERBREAD MEN | DELICIOUS HOLIDAY RECIPES ...
Nov 24, 2018 - I don’t know who decides to rip up most of the flooring on their main floor two weeks BEFORE Christmas…Crazy people… But we did because it …
From pinterest.jp


CHOCOLATE GINGERBREAD BISCUITS (WITH VEGAN OPTION ...
2017-12-15 Mix until it forms a smooth dough then cover the pan and place in the fridge for about an hour, until the dough is firm. Preheat the oven to 180°C/350°F/gas mark 4 and line two baking trays with baking parchment. Bring the dough together into a ball and roll out on a lightly floured surface to about 3mm (⅛) inch thick.
From domesticgothess.com


CHOCOLATE GINGERBREAD MEN RECIPE - CAPTAIN BOBCAT
2018-12-17 Chocolate Gingerbread Men Recipe. Prep Time. 20 mins. Cook Time. 40 mins. Resting time. 3 hrs. Total Time. 1 hr . A little choco twist on the classic gingerbread recipe - same spices but tuned up a little bit. No need for food processor - just a wooden spoon. Course: Dessert, Snack Cuisine: American, European Keyword: gingerbread men Ingredients. 360 …
From captainbobcat.com


CHOCOLATE GINGERBREAD COOKIES - THE SHORT ORDER COOK
2020-12-07 To Make a Chocolate Gingerbread House - if you want to use this recipe to make a gingerbread house, templates are great for that. Check out this link for 20 Free Gingerbread House Templates. There are both simple and elaborate designs. So fun! IMPORTANT – Place baking sheet with cookies on them into the refrigerator for another hour or 15 minutes in the …
From theshortordercook.com


CHOCOLATE-GINGERBREAD COOKIES RECIPE - DELISH
2009-11-15 Shape each part into a disk, then wrap each one in plastic wrap and refrigerate the cookie dough until chilled, about 2 hours. Preheat the oven to 350°. Line 2 large baking sheets with parchment ...
From delish.com


CHOCOLATE GINGERBREAD MEN RECIPE | RECIPE | GHIRARDELLI ...
Sep 2, 2015 - Spicy chocolate gingerbread men will make your cookie tray stand out this year, and they make great gifts, too. Sep 2, 2015 - Spicy chocolate gingerbread men will make your cookie tray stand out this year, and they make great gifts, too. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


GINGERBREAD MEN COOKIES - CHOCOLATE, CHOCOLATE AND MORE
2/3 cup hot water. 1 egg. Instructions. Combine flour, ginger, cinnamon and salt. Make a well in the center, stir in sugar and molasses. Add shortening. Dissolve baking soda in hot water, then pour into dough. Finally add egg and blend until well combined. Wrap dough in Plastic wrap.
From chocolatechocolateandmore.com


QUICK GINGERBREAD RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


AMAZING CHOCOLATE COOKIES (BIG AND THICK) - SWEETEST MENU
2020-04-26 Add flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms. Add all the chocolate and beat briefly. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread. Bake cookies for 12-14 minutes. Leave cookies to cool completely.
From sweetestmenu.com


CHOCOLATE CHIP BREAD - KYLEE COOKS
2020-12-22 In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, beat together the butter sugar, egg, and vanilla until smooth. Add the flour mixture and milk to the batter (alternated adding and mixing) until combined. Fold in chocolate chips. Pour batter into loaf pan and bake 50 – 55 minutes.
From kyleecooks.com


CHOCOLATE GINGERBREAD MEN | GHIRARDELLI
Set aside to cool. In a large bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, white sugar, ginger, cinnamon, cloves, and nutmeg until the mixture is light and fluffy, about 2 minutes. Add the molasses, egg, and melted chocolate and ...
From ghirardelli.com


CLASSIC GINGERBREAD - CHATELAINE
Instructions. In a bowl, using a wooden spoon or electric mixer, beat butter with brown sugar until blended, at least 2 minutes. Beat in egg. Stir in molasses. In a large mixing bowl, using a fork ...
From chatelaine.com


25 GINGERBREAD DESSERT RECIPES - SOMETHING SWANKY
2012-11-22 Double Chocolate Gingerbread Men Recipe Continue Reading Homemade Graham Cracker Gingerbread Men Cookies Recipe Continue Reading About the author Related Posts. Ashton . Ashton founded Something Swanky way back in 2010. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, …
From somethingswanky.com


GINGERBREAD MEN - RICARDO
Preparation. Preheat the oven to 170 °C (325 °F). In a bowl, combine the flour, ginger and baking soda. In a saucepan, melt the butter with the brown sugar, sugar and molasses. Make a well in the centre of the dry ingredients and pour in the hot sugar mixture. Stir with a …
From ricardocuisine.com


CHOCOLATE GINGERBREAD CAKE | MCCORMICK
1 cup boiling water. INSTRUCTIONS. 1 Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside. 2 Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed.
From mccormick.com


HOLIDAY RECIPE: CHOCOLATE GINGERBREAD MEN WITH CANDY CANES ...
2014-12-12 4 ounces of baking chocolate. 1/2 cup cocoa. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 3/4 cup unsalted butter, at room temperature. 1/2 cup firmly packed dark brown sugar. 1/2 cup granulated white sugar. 2 tablespoon ground ginger.
From evermine.com


EASY GINGERBREAD MEN COOKIES RECIPE - ALSO THE CRUMBS PLEASE
2017-11-30 Combine flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl. Set aside. In another bowl, mix with a handheld or stand mixer fitted with a whisk attachment butter on medium speed until creamy, for about 1-2 minutes. Add brown sugar and molasses and mix until combined. Add egg and vanilla* and mix until ...
From alsothecrumbsplease.com


EASY CHOCOLATE GINGERBREAD CAKE - GOOD LIFE EATS
2021-11-04 Making This Christmas Gingerbread Cake Recipe. Now that we’ve put Thanksgiving behind us, I am so ready to start with some Christmas baking … and so are my kiddos!. The Christmas tree is up and decorated, stockings hung, and Christmas music playing 24/7 (along with my own private karaoke party, much to Logan’s dismay).. This easy Chocolate …
From goodlifeeats.com


CHOCOLATE GINGERBREAD COOKIES | GOOD LIFE EATS
2021-12-07 Chocolate gingerbread men are definitely a baking project, but they’re easy to make and your kids can help cut out and decorate the cookies! In the bowl of a stand mixer, stir together the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and zest. Stop the mixer and add the butter pieces; mix at medium-low speed until the mixture is sandy and …
From goodlifeeats.com


CHOCOLATE GINGERBREAD MEN - THE IDEA ROOM
2011-12-19 Chocolate Gingerbread Men. Recipe from Ghirardelli.com. Yield: 40 cookies. Ingredients: 2 ounces Semi-Sweet Baking Bar . 1/2 cup Unsweetened Cocoa . 3 cups all-purpose flour . 1 teaspoon baking soda . 1/4 teaspoon salt . 3/4 cup unsalted butter, at room temperature . 1/2 cup firmly packed dark brown sugar . 1/2 cup granulated white sugar . 2 tablespoons …
From theidearoom.net


CHOCOLATE GINGERBREAD MEN - ROSANNA DAVISON NUTRITION
2015-12-20 The recipe is the exact same as my popular recipe for 4-3-2-1 Clean Chocolates, which contain just four ingredients: cacao or cocoa powder, coconut oil, maple syrup (or honey) and vanilla extract. Easy! All you need to do is melt the ingredients together to form a smooth chocolate sauce, then pour it into the moulds and pop it into the freezer to set for 20-30 …
From rosannadavisonnutrition.com


CHOCOLATE GINGERBREAD | NIGELLA'S RECIPES | NIGELLA LAWSON
In a cup dissolve the baking soda in the water. Take the saucepan off the heat and beat in the eggs, milk and bicarb in its water. Stir in the flour and unsweetened cocoa and beat with a wooden spoon to mix. Fold in the chocolate chips, pour into the lined tin and bake for about 45 minutes until risen and firm.
From nigella.com


CHOCOLATE GINGERBREAD MEN RECIPE | COLES
Recipes, Tips & Ideas; Chocolate gingerbread biscuits . Try our chocolate gingerbread for the perfect DIY gift this Christmas. You can make and decorate biscuits up to two days ahead, then store them in an airtight container. Start by preheating the oven to 180 degrees Celsius. Then line baking trays with baking paper. Place the butter, sugar and golden syrup in a bowl with an …
From coles.com.au


CHOCOLATE GINGERBREAD COOKIES - SWEETEST MENU
2018-11-22 In a large mixing bowl, beat butter and sugar using an electric mixer on medium speed until combined. Add vanilla, molasses and egg yolk. Beat again to form a creamy mixture. Sift in flour, cocoa, baking soda, ginger, cinnamon, nutmeg and salt and beat briefly until dough starts to come together.
From sweetestmenu.com


DOUBLE CHOCOLATE GINGERBREAD MEN RECIPE - SOMETHING SWANKY
2021-12-15 Instructions. Preheat oven to 350ºF. Beat the cold butter until smooth. Cream together the butter and sugar until fluffy. Mix in the molasses and egg.
From somethingswanky.com


CHOCOLATE GINGERBREAD BUNDT CAKE WITH CREAM CHEESE ...
2012-11-20 Preheat oven to 325°F (163°C). Spray a 9-inch Bundt pan with nonstick spray. Dust with cocoa powder and tap out excess. Set aside. Make the cake: Over medium-low heat, melt together the oil, molasses, brown sugar, and 1/4 cup water in a medium saucepan until all of the brown sugar has dissolved. Transfer to a large bowl and allow to cool for 5 minutes.
From sallysbakingaddiction.com


CHOCOLATE GINGERBREAD MEN RECIPE | NEW IDEA FOOD
Chocolate gingerbread men. These delicious chocolate biscuits will look incredible at the Christmas party table. Wrap them up in pretty parcels and give them as thoughtful gifts. - by Hannah Oakshott 31 Oct 2016 Cook: 75 Minutes-easy-Makes 20-Vegetarian-nut-free-pregnancy-safe. Proudly supported by . Print recipe. These delicious chocolate biscuits will look …
From newideafood.com.au


CHOCOLATE GINGERBREAD MEN RECIPE | RECIPE | GHIRARDELLI ...
Sep 28, 2012 - Spicy chocolate gingerbread men will make your cookie tray stand out this year, and they make great gifts, too. Sep 28, 2012 - Spicy chocolate gingerbread men will make your cookie tray stand out this year, and they make great gifts, too. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHOCOLATE-GINGERBREAD COOKIES RECIPE - MATT LEWIS, RENATO ...
Add the egg to the cookie batter and beat until incorporated. Beat in the molasses and then the melted bittersweet chocolate. Add the flour mixture in 3 batches, beating between additions.
From foodandwine.com


Related Search