HOW TO BAKE GINGERBREAD RECIPES
GINGERBREAD MEN COOKIES RECIPE: HOW TO MAKE IT
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
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.
EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.
Provided by Pillsbury Kitchens
Total Time 1 hours 50 minutes
Prep Time 25 minutes
Yield 22
Number Of Ingredients 7
Steps:
- In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
- Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
- Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
Nutrition Facts : Calories 90 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 8 g, TransFatContent 0 g
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