Gingerbread Men Cookies Food

GINGERBREAD MEN COOKIES

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.

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

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

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.

GINGERBREAD MEN

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.

GINGERBREAD COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that's ok.
• In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick. Tips for rolling- the dough may crack and be crumbly as you roll. What's helpful is picking it up and rotating it as you go. Additionally, you can use your fingers to help meld the cracking edges back together. The first few rolls are always the hardest since the dough is so stiff, but re-rolling the scraps is much easier. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
• Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. Keep in mind that the longer the cookies bake, the harder and crunchier they'll be. For soft gingerbread cookies, follow my suggested bake times.
• Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
• Cookies stay fresh covered at room temperature for up to 1 week.

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.

GINGERBREAD MEN COOKIES

Steps:

• Combine butter with sugar and corn syrup until smooth.
• Add the vanilla and the egg, mix well.
• Sift together dry ingredients and add slowly to the sugar/butter mixture.
• Blend until dough is smooth.
• Cover with plastic wrap and place in the fridge for at least one hour, or overnight.
• On a floured surface, roll out dough until 1/4 inch thick, cut with cookie cutters.
• Bake on a slightly greased cookie sheet in a preheated oven at 375 degrees for 10-15 minutes.
• Allow to cool before decorating with icing.

GINGERBREAD MEN

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.

GINGERBREAD MEN

Steps:

• In a large bowl add your butter and brown sugar. Cream them together till light and fluffy, about 2 minutes.
• Add in the molasses, and stir it into the butter sugar mixture.
• Add in the egg and vanilla extract and stir till it's just combined.
• In another large bowl, add your flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Whisk them together.
• Slowly add the dry ingredients into the wet ingredients until combined. The dough will still be sticky.
• Divide the dough into 2 sections. Shape them into a thick disk. Place them each on a piece of plastic wrap and wrap them up.
• Place the dough in the fridge to chill for at least 3 hours, up to 3 days. I usually chill it overnight.
• Preheat the oven to 350 farenheit. Line a couple large cookie sheets with parchment paper or a silicone liner.
• Flour a work surface, and remove one of your dough disks from the fridge. Flour your rolling pin and hands. Roll out the cookie dough until it is about 1/4inch thick.
• Cut the dough into shapes, and carefully transfer them to the prepared cookie sheet.
• Bake the cookies for 8 to 10 minutes, depending on their size. Until the edges look done, and the middle is set.
• Remove the pan from the oven and let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack to continue cooling.
• Once the cookies are cooled, decorate them as desired. Below is the icing recipe I used. You can also tint the icing with food coloring, and use it to place on sprinkles.
• Whisk all the ingredients together in a medium to large bowl. If your icing is too thin add in more powdered sugar, if it is too thick add in a little more milk. (You want it thick enough to pipe and hold it's shape pretty well)
• Carefully scoop the icing into a piping bag or ziplock bag (and snip the corner off), and pipe the icing in desired patterns onto the cookies.

GINGERBREAD MEN

Steps:

• Combine butter, sugar, and molasses and use an electric mixer or stand mixer with paddle attachment to beat until ingredients are creamy and well-combined.
• Stir in egg and vanilla extract until well-combined. The mixture may look piecey/like it's separating, this is fine and it will come together when you add the dry ingredients.
• In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg).
• With mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough is smooth, cohesive, and completely combined.
• Divide the dough into two parts (it will be quite sticky, use a spatula) and wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight.
• Once dough has chilled, preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake cookies directly on ungreased baking sheet)
• Generously flour a clean surface and lightly flour the dough as well (see note).
• Use a rolling pin to roll the dough to be approximately ¼" (.6cm) thick, and use a cookie cutter (my cookie cutter for these was about 3.5" long) to cut out shapes.
• Use a spatula to place cookies on prepared baking sheet, spacing at least 2" apart and then transfer to 375F (190C) oven, and bake for 8-10 minutes.
• Allow cookies to cool completely on baking sheet before decorating.
• Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Look for a consistency where the icing that drizzles off the spoon and back into the bowl holds its shape for several seconds before dissolving back into the rest of the icing. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If too thin, add additional powdered sugar until desired texture is reached.
• Transfer to a piping bag with a piping tip (I used Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off. Pipe frosting on cookies and decorate with decorative candies, if desired.
• Allow frosting to harden before enjoying (this took only about 30 minutes for me, but may take longer if your frosting is wetter)
• Keep uneaten cookies sealed in an airtight container at room temperature.