GINGERBREAD MAN COOKIES
Thick, soft and chewy, these classic Gingerbread Man Cookies are a fun and festive addition to your Christmas cookie tray!
Provided by Blair Lonergan
Categories Cookies
Time 2h31m
Number Of Ingredients 17
Steps:
- Add sugar, ginger, cinnamon, nutmeg, cloves, allspice, baking soda and salt to the large bowl of a stand mixer. Mix on low speed with the paddle attachment until well combined.
- Add softened butter, evaporated milk, and molasses. Mix again until completely combined, starting on the lowest speed so that the liquid doesn't splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together.
- Put the mixer back on low speed and add 5 cups of flour (one cup at a time), stirring constantly until the flour is completely incorporated.
- The dough should be quite thick and slightly sticky. If it's still too soft and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together. I typically use at least 5 ½ cups of flour total for this recipe -- sometimes up to 6 cups if the air is particularly humid.
- Plop about half of the dough onto a large piece of plastic wrap. Wrap it up, then flatten it into a disc. Repeat with the second half of the dough. Chill in the refrigerator for at least 2 hours (or overnight).
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats.
- Working with one disc of dough at a time (leave the other disc in the fridge to stay cool), roll out the dough to a thickness between ¼-inch and ½-inch on a very well-floured surface. Use a floured cookie cutter to cut the dough into desired shapes. Don't be afraid to continually add more flour as you work, since the dough will become sticky. Re-roll the dough scraps until all of the dough is used.
- Use a metal spatula to place shapes onto prepared baking sheets. Chill in the freezer (if there's room) or in the refrigerator again for about 10 minutes (this second round of chilling will just ensure that the cookies don't spread in the oven).
- Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
- Allow cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cool, decorate with desired icing, frosting, candies and decocrations. If you'd like to prepare the icing here, mix together confectioners' sugar, milk, corn syrup and vanilla until smooth. If the icing is too thick, add more milk, about a teaspoon at a time, until the frosting is spreadable. If the icing is too thin, add powdered sugar until desired texture is reached. Transfer icing to a piping bag and decorate cookies as desired. The icing will set in about 30 minutes.
Nutrition Facts : ServingSize 1 cookie, Calories 173 kcal, Carbohydrate 28 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 180 mg, Fiber 1 g, Sugar 14 g
GINGERBREAD MEN COOKIES
No holiday treat platter would be complete without gingerbread man cookies! This is a tried-and-true recipe I'm happy to share with you. -Mitzi Sentiff, Annapolis, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets., Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 128mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERBREAD MEN COOKIES
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
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
THE BEST GINGERBREAD COOKIES
Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.
Provided by Food Network Kitchen
Time 3h
Yield 2 to 3 dozen cookies
Number Of Ingredients 15
Steps:
- For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
- Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
- Preheat the oven to 350 degrees F.
- On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
- Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
- For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.
MCCORMICK® GINGERBREAD MEN COOKIES
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.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 4h30m
Yield 24
Number Of Ingredients 11
Steps:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in another large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat 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 to 5 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
GINGERBREAD MEN COOKIES
This spicy dough is the flavorful foundation for cookie decorator Dani Fiori's gingerbread men.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about fifteen 4 1/2-inch cookies
Number Of Ingredients 15
Steps:
- Whisk together flour, baking soda, and baking powder in a large bowl. Set aside.
- Place butter and Truvia in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture, mix until just combined. Divide dough into thirds, wrap each in plastic wrap. Refrigerate until cold, about 1 hour.
- Line baking sheets with nonstick baking mats; set aside. Roll out dough on a clean work surface to 1/4-inch thick. Using a 4-inch gingerbread man-shaped cookie cutter, cut out cookies, and place on a baking sheet, at least 1 inch apart. Refrigerate until cold, about 30 minutes.
- Preheat oven to 350 degrees. Bake cookies until crisp but not dark, 10 to 12 minutes. Let cool on sheets on wire rack.
- Using white icing in a squeeze bottle, decorate gingerbread men, as desired. While still wet, sprinkle with sanding sugar; let dry 10 minutes. Shake off excess sugar. Using additional icing, attach candy, using craft tweezers. Let dry completely 8 hours or overnight.
GINGERBREAD MAN COOKIE RECIPE
Make and share this Gingerbread Man Cookie Recipe recipe from Food.com.
Provided by palousebrand
Categories Dessert
Time 2h10m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy, about 5 minutes.
- Scrape the sides and bottom of the bowl, then add the water.
- Mix on low speed until the water is combined, then add the flour.
- Mix in the flour just until incorporated and there are no dry bits. Scrape the bottom and sides of the bowl again, if necessary.
- Wrap the dough in plastic and place in the fridge for two hours.
- Preheat oven to 350 degrees.
- Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼" thick.
- Cut your desired shape and place on parchment lined baking sheets.
- Bake cookies for 8-10 minutes for ¼" thick cookies.
- Allow cookies to cool and decorate with piping glaze.
- 11. Enjoy your new favorite gingerbread cookies recipe!
Nutrition Facts : Calories 78.4, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.2, Sodium 74.8, Carbohydrate 9.5, Fiber 0.1, Sugar 8.2, Protein 0.1
GINGERBREAD MAN COOKIES /HOUSE
This recipe can be used for cookies or for making a gingerbread house! Have fun and be sure to have lots of time if making the house.
Provided by Rita1652
Categories Dessert
Time 45m
Yield 1 gingerbread house, 20 serving(s)
Number Of Ingredients 10
Steps:
- Warm molasses in a saucepan or microwave, but do not boil just to soften. Remove from heat and stir in butter until melted. Let cool.
- In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
- Add butter mixture and egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
- Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. I also roll in between sil pads. And I find just rolling out on a slip pad is easy. Refrigerate one half while you roll out the other half, so dough is kept cold.
- For Cookies:.
- Dip the plastic cookie cutter in flour and cut shapes. I found without the flour was fine and had no problem with release from the metal cookie cutter. Place on prepared cookie sheets. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.
- For houses:.
- Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment. Maximum thickness for dough should be 3/8-inch. For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch. Weight-bearing walls should be just slightly thicker. Place the template and cut house pieces using a ruler to guide for smooth straight edges. Bake for 15 minutes.
- Proceed with decorating.
Nutrition Facts : Calories 235.5, Fat 7.4, SaturatedFat 4.5, Cholesterol 28.9, Sodium 234.3, Carbohydrate 39.7, Fiber 0.9, Sugar 17.7, Protein 3
EASY GINGERBREAD MAN COOKIES
Feeling merry and bright? We've got a classic cookie that'll keep your holiday spirit alive. For centuries, warming spices have filled homes with coziness, and we hope this tradition never ends. After all, cinnamon, cloves and ginger are the defining spices of gingerbread-the holliest, jolliest cookie of them all! But during the bustling holiday season, there's not always time to make this traditional cookie from scratch, but don't fret. Betty's gingerbread cookie mix will help you bake up these tried-and-true Christmas cutouts without all the fuss. This low-ingredient recipe, let's you focus on the decorating making it a perfect weekend baking project to take on with the littlest bakers in your life.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until soft dough forms.
- On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2 1/2-inch gingerbread man cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
- Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Spoon frosting into decorating bag fitted with round tip. Pipe frosting on cookies. Decorate with cinnamon decors.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 14 g, TransFat 1 g
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- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silpat mats and set aside.
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