Gingerbread Men Cookies With Nutella Hazelnut Spread Recipes

GINGERBREAD MEN COOKIES WITH NUTELLA® HAZELNUT SPREAD

Steps:

• In a bowl, mix together butter, honey and brown sugar. Mix in egg yolk.
• In a separate bowl, mix together flour, baking soda, gingerbread spice mix and salt; add to butter mixture and knead for 1 minute. Cover with plastic wrap; and refrigerate for 1 hour.
• Preheat oven to 320 degrees F.
• On a sheet of parchment paper, roll out dough to 1/6-inch thickness. Using small gingerbread-man cookie cutter or other small shaped-item (such as a glass), cut out gingerbread men.
• Transfer gingerbread men to parchment paper-lined baking sheet; bake on center rack for 8 to 9 minutes or until slightly golden.
• Let cool on rack for 15 minutes.
• Spread 1 1/4 tsp Nutella® hazelnut spread on the back of one gingerbread man then sandwich with another gingerbread man.
• Repeat with remaining gingerbread men and Nutella® hazelnut spread. Mix together confectioners' sugar and lemon juice, adding juice to the sugar, a 1/2 tsp at a time, to make smooth paste. Transfer to piping bag and decorate cookies with icing.

GINGERBREAD HAZELNUT COOKIES

Steps:

• Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
• In medium bowl, mix flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg; set aside. In large bowl, stir together granulated sugar, molasses, egg and oil. Add flour mixture; stir until stiff dough forms. Stir in hazelnuts (dough may be crumbly).
• Shape dough into 1-inch balls; roll in turbinado sugar. On cookie sheets, place balls 2 inches apart.
• Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

GINGERBREAD MEN COOKIES

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.

GINGERBREAD MEN COOKIES

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.