GINGERBREAD CUT OUT COOKIE RECIPE RECIPES

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GINGERBREAD MEN COOKIES RECIPE: HOW TO MAKE IT



Gingerbread Men Cookies Recipe: How to Make It image

No holiday treat platter would be complete without gingerbread men cookies! This is a tried-and-true recipe I'm happy to share with you. —Mitzi Sentiff, Annapolis, Maryland

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield about 2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
1 large egg, room temperature
2 tablespoons water
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Frosting of choice

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.

Nutrition Facts : Calories 118 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 128mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

WONDERFUL GINGERBREAD COOKIES RECIPE - FOOD.COM



Wonderful Gingerbread Cookies Recipe - Food.com image

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.

Total Time 2 hours 23 minutes

Prep Time 2 hours 15 minutes

Cook Time 8 minutes

Yield 24 5inch tall cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

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.

Nutrition Facts : Calories 134.2, FatContent 3.2, SaturatedFatContent 1.9, CholesterolContent 15.4, SodiumContent 94.6, CarbohydrateContent 24.4, FiberContent 0.6, SugarContent 10.7, ProteinContent 1.9

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