GINGERBREAD MEN
This recipe for gingerbread men uses butterscotch pudding mix and doesn't require molasses!
Provided by Kim
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h37m
Yield 30
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 11.5 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2 g, Sodium 62.6 mg, Sugar 6 g
GINGERBREAD MEN
Make and share this Gingerbread Men recipe from Food.com.
Provided by Duckie067
Categories Dessert
Time 22m
Yield 36-48 cookies
Number Of Ingredients 12
Steps:
- Mix together the shortening, sugar, and molasses.
- Next, add egg and beat completely.
- Combine all dry ingredients and add to the creamed ingredients--using 1/2 cup increments.
- Beat well after each addition.
- Refrigerate the dough until cold.
- Roll out until the dough is about 1/4 inch thick.
- Use cookie cutters to form the figures.
- Place in a 350° oven and bake for 10 - 12 minutes.
Nutrition Facts : Calories 84.2, Fat 3.1, SaturatedFat 1.2, Cholesterol 6.1, Sodium 63.7, Carbohydrate 13.1, Fiber 0.3, Sugar 5.4, Protein 1.1
BEST GINGERBREAD MEN
These are the best gingerbread men I've ever made, and they are easy to roll and cut out (and I hate making cut-out cookies!) We like to use decorating candies prior to baking.
Provided by HisPixie
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Cream margarine and sugar together. Add egg and mix. Add molasses and spice and stir well.
- In a separate bowl, combine flour, baking soda and salt.
- Add flour mixture to creamed mixture a bit at a time. Stir after each addition.
- Turn dough onto floured surface and knead a couple of times to make sure it is well mixed.
- Divide dough in half, wrap half in plastic wrap and set aside (I put in the refrigerator).
- Roll out half the dough on floured surface with floured rolling pin to about 1/4-inch thickness.Cut with floured gingerbread man cutter.
- Place 1/2-inch apart on ungreased cookie sheet.
- Decorate with candies now or wait until cookies are cool and decorate with frosting.
- Bake at 325 degrees for 12 minutes or until edges are slightly browned.
- Remove cookies to wire rack to cool.
- Store cookies tightly covered for up to 2 weeks.
Nutrition Facts : Calories 163.2, Fat 6.1, SaturatedFat 1.1, Cholesterol 8.8, Sodium 224.5, Carbohydrate 25.1, Fiber 0.6, Sugar 10.3, Protein 2.2
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