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
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
GINGERBREAD MEN
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 to 36 cookies
Number Of Ingredients 13
Steps:
- Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
- Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 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 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
- Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.
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.
GLUTEN-FREE GINGERBREAD MEN
Melissa d'Arabian's gluten-free cookie recipe replaces traditional flour with tapioca flour and buckwheat flour. Decorate the cookies with easy royal icing.
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h35m
Yield 38 to 42 cookies
Number Of Ingredients 21
Steps:
- In a medium bowl, sift together the rice, tapioca and buckwheat flours, the baking soda, xanthan gum, ginger, cinnamon, pumpkin pie spice and salt. Whisk until well blended, and set aside.
- In a large bowl, use an electric mixer on medium speed to cream the butter with the brown sugar until the mixture is light, airy and pale tan, about 3 minutes. Add the egg and mix again on medium until incorporated, about 1 minute. Add the molasses and vanilla, and mix again at medium speed for another minute. Add half the dry ingredients and mix on low until incorporated. Add the second half of the dry ingredients and mix on low until the dough comes together in small clumps. (The dough will resemble thick brownie batter.) If the dough is too wet and not clumpy, add another tablespoon or two of rice flour. Using your hands, bring the dough together into a ball and knead for 1 minute, or until you can make a smooth ball of dough. Shape the dough into a disk and place in a resealable plastic bag, removing excess air. Chill the dough in the refrigerator for about 1 hour. (If the dough chills much longer than an hour, let it sit on the counter for about 10 minutes to soften before proceeding.)
- When ready to make the cookies, adjust oven racks to the top and bottom thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- Divide the dough in 3 equal portions. Refrigerate two portions while you work on the first. Roll the dough out to a 1/8-inch thickness. (Best method for GF cookies is to use parchment paper barely dusted with rice flour on the top and bottom of the dough - this avoids needing to use a lot of extra bench flour to keep the dough from sticking to the counter). Use cookie cutters to cut out gingerbread men. You should be able to cut out 5 to 6 gingerbread men from each third of the dough, assuming they are 3 inches tall. Gather and re-roll the scraps. (Don't worry about overworking the dough, there isn't any gluten.)
- Arrange the gingerbread men on the prepared baking sheets about 1 inch apart and bake until the edges just begin to take on golden color, 8 to 10 minutes. (For softer cookies, cook a minute or 2 less.) Let the cookies cool for a minute on the cookie sheet, and then remove and place on a cooling rack to cool completely. Let the baking sheets cool completely.
- Repeat the process for the remaining dough portions.
- Once completely cooled, decorate the cookies with colored Easy Royal Icing, along with candies, nuts and sprinkles.
- In a medium bowl, use an electric mixer on low speed to mix the egg whites until frothy, about 2 minutes. Add the orange juice and vanilla and mix again until blended. Sift in the confectioners' sugar, 1 cup at a time, and then mix on low speed until incorporated. After the third cup of sugar is added, keep mixing until the icing is smooth, thick and shiny, about 2 more minutes. (Add an extra tablespoon or 2 of confectioners' sugar if the icing seems runnier, like a glaze.) Divide into 2 or 3 portions, add desired amount of food coloring and mix well.
- Fill a few tablespoons of royal icing in the corner of a resealable plastic bag, snip the tip and draw (or spread the icing with a paintbrush) onto the cookies (thin with a drop or 2 of extra juice). Chill the cookies in the refrigerator for a few minutes to harden the icing.
GINGERBREAD MEN
Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity
Provided by leahboundsx
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 15-20
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
- On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.
Nutrition Facts : Calories 95 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 1 grams protein, Sodium 0.44 milligram of sodium
THE MOST WONDERFUL GINGERBREAD COOKIES
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
Provided by gingerkitten D
Categories Dessert
Time 2h23m
Yield 24 5inch tall cookies
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
SOFT AND EASY GINGERBREAD MEN
This dough will hold any form you want to cut from it but it will still bake up soft! (I think the soft texture comes from the applesauce.) The kids will love decorating them and we all agree that they are pretty tasty too!
Provided by Fitness Guru
Categories Dessert
Time 1h38m
Yield 24 men, 24 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.
- Preheat oven to 350°F On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
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