Sassy Gingerbread Men Recipes

GINGERBREAD MEN

Steps:

• Whisk Dry Ingredients on one bowl.
• Cream butter & sugar - In a separate bowl, cream the butter and sugar together using a stand mixer or electric beater on speed 7 for 2 minutes, or until light and fluffy.
• Egg & vanilla - Add the egg and vanilla, then mix on speed 5 until combined (~30 sec).
• Molasses - Add the molasses, mix for 1 minute using speed 2.
• Gradually add dry ingredients - Add 1/4 of the Dry ingredients, then mix until you can't see flour (start on speed 1 to stop flour flying everywhere!). Repeat until all Dry ingredients are mixed in, then mix for further 15 seconds. Dough should be soft and a bit sticky - see video for texture.
• Refrigerate - Pat dough into a disc shape, wrap in the cling wrap and refrigerate for at least 2 hours or until firm. (Can refrigerate 5 days or freeze 3 months).
• Preheat the oven to 375°F/190°C (170°C fan) and set a shelf in the middle. Line 3 x baking trays with parchment/baking paper.
• Take the dough out of the refrigerator and cut into half. Wrap half and return to the fridge.
• Roll out (Note 7)- Sprinkle a sheet of baking paper very lightly with flour. Place dough on top, sprinkle surface very lightly with flour. Place another sheet of baking paper on top. Roll dough out until 4mm / 1/6" thick using a rolling pin. As you work, flip and if paper is wrinkling, peel it off then put if back on, smoothing out wrinkles.
• Cut out shapes (Note 8) - Use a gingerbread cookie cutter to cut out gingerbread men shapes, firmly pressing to cut all the way through. If the dough sticks to the cutter, dip it into flour.
• Transfer - Use a palette knife (or large knife) to transfer shapes onto baking sheet. Place 6 on the first sheet. Tidy edges if necessary using a butter knife.
• Bake Tray 1 - Bake for 12 minutes (for classic light golden) or 14 minutes (dark golden and crisp). Then remove and cool fully on tray.
• Repeat - Meanwhile, gather scraps of dough, press together then roll out again. If dough is sticky, return to refrigerator and work on the other half of the dough instead. Repeat rolling out and cutting out. You should have 18 to 20 gingerbread men in total (depending on cutter size)
• Trays 2 & 3 - Fill and bake 2nd and 3rd tray with gingerbread men, 6 to 8 on each tray. I find the workflow that works best is baking one tray at a time ie. roll/cut-out/fill/bake one tray while you prepare the next.
• Decorate - Fully cool on trays, then decorate! Use a half batch of this Royal Icing recipe to pipe and stick on decorations (sets hard and doesn't soak into cookies). The recipe makes more than you need, but it's impractical to make less. So freeze leftovers in fully sealed piping bag for future use.

EILEEN'S SPICY GINGERBREAD MEN

Steps:

• In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

BEST GINGERBREAD MEN

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.

CAKE MIX GINGERBREAD MEN

Steps:

• Preheat oven to 375 degrees F.
• Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours.
• Place dough on lightly floured surface, cover with waxed paper. Roll dough to 1/4-inch thickness. Cut with gingerbread man cookie cutter. Place 3 inches apart on ungreased cookie sheet. Decorate with non pareils.
• Bake 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack.
• Place icing in storage bag. Snip just the tip of one corner off to allow for a small hole. Pipe the face and ruffles onto cookies.

SASSY GINGERBREAD MEN

Steps:

• Thoroughly cream together butter and sugar.
• Add egg, beat until light and fluffy.
• Add orange zest and corn syrup, mix well.
• Sift together remaining ingredients, stir into creamed mixture.
• Chill dough thoroughly.
• Pre-heat oven to 375 degrees.
• On lightly floured surface, roll to 1/4 inch thickness.
• Cut with Gingerbread men (and women) cookie cutters.
• Place 1 inch apart on ungreased cookie sheet.
• Bake 8-10 minutes
• Cool on rack.
• Decorate sassy little men with royal icing and raisins if desired.