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 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.
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
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.
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.
GINGERBREAD DOUGH
Steps:
- Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
- Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
- Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
- When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
- Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
- Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
- Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
- Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.
GINGERBREAD MEN DOUGH
This is a simple recipe for gingerbread "men". I got this from a friend a few years ago. This is the only gingerbread recipe I've found without molasses or corn syrup in it.
Provided by cheesygiraffe
Categories Dessert
Time 1h7m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour, soda, spices and salt.
- In a separate bowl, beat butter and brown sugar until creamy.
- Add egg and beat well.
- Gradually add the dry ingredients to the butter mixture, mixing well.
- Chill.
- Roll out on a floured board, and cut with gingerbread men cookie cutter.
- Decorate with raisins, candied fruit or small candies.
- Bake on a lightly greased cookie sheet at 325°F, until browned (6-7 minutes).
- Decorate with icing after cooled.
Nutrition Facts : Calories 154.4, Fat 6.1, SaturatedFat 3.7, Cholesterol 23, Sodium 134.5, Carbohydrate 23.7, Fiber 0.5, Sugar 13.4, Protein 1.7
ULTIMATE EASY GINGERBREAD
Make some gingerbread stars to hang from your Christmas tree. This biscuit dough is extremely forgiving if overworked, so it's perfect for baking with children
Provided by Liberty Mendez
Time 35m
Number Of Ingredients 8
Steps:
- Heat the butter, syrup and sugar together in a small pan until melted, stirring occasionally. Set aside to cool slightly.
- Mix together the bicarb, ginger, cinnamon and flour in a large bowl. Pour in the buttery syrup mixture and stir to combine, then use your hands to bring together to form a dough. The dough will be soft at this point, but it'll firm up in the fridge.
- Put the dough on a sheet of baking parchment, shape into a rectangle, and lay another sheet of parchment on top of it. Roll the dough out to a thickness of ½cm. Transfer to a baking sheet to keep it flat, leaving the parchment in place, then chill in the fridge for 1 hr.
- Heat the oven to 190C/170C fan/gas 5 and line a large baking sheet with more baking parchment. Remove the dough from the fridge and cut out shapes using a cookie cutter. We used 9cm stars, but you can choose any shape. We also made some with smaller stars cut out of the centre to thread ribbon through and hang from a Christmas tree.
- Place the shapes, spread apart, on the lined baking sheet, and bake for 10-12 mins. (Depending on the size of the cutters you use, they might need a few minutes more or less cooking in the oven). Leave to cool completely on the baking sheet.
- Meanwhile, mix the icing sugar with 1-2 tbsp water - you want to create a consistency that's thick and pipeable, and not too thin or it will run. Decorate the cooled biscuits with the icing using a piping bag with a thin nozzle. Find out how to make a piping bag.
Nutrition Facts : Calories 150 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHOCOLATE GINGERBREAD MEN
There's no way I could pass up on this recipe, which comes from The Ultimate Chocolate Cookie Book, 2004. Baking time is an estimate, depending on the number of gingerbread men that can be baked at the same time.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 24 gingerbread men, 24 serving(s)
Number Of Ingredients 15
Steps:
- Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
- With shortening (not on ingredient list) to grease several large baking sheets, then set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, baking powder & cloves until spices & coca are evenly distributed, then set aside.
- In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute.
- Beat in egg & then the molasses.
- Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
- With flour lightly dust a clean, dry work surface as well as your hands.
- Turn dough out & knead just until it forms a smooth mass, about 30 seconds.
- Divide into thirds & cover them with a clean kitchen towel.
- With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary.
- Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
- Decorate the cookies with the raisins & red hots, using one for the eyes & the other for the mouths. Additional red hots can be used as buttons on their coats.
- Bake for 4 minutes, then rotate sheets top to bottom & front to back.
- Bake another 4 minutes, or until cookies feel dry but still are a little soft.
- Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
- Cool the baking sheets for 5 more minutes, then regrease them before baking additional batches, as necessary, OR work with 2 additional baking sheets, preparing them while the others are in the oven.
- Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Nutrition Facts : Calories 174.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 8.8, Sodium 166.6, Carbohydrate 27.9, Fiber 1.4, Sugar 10.8, Protein 2.6
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
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
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
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.
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