MCCORMICK GINGERBREAD COOKIE RECIPE RECIPES

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°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 to 5 days.
• Love gingerbread treats? Try these other tasty recipes: Gingerbread Whoopie Pies or .https://www.mccormick.com/recipes/dessert/white-chocolate-kissed-gingerbread-cookies">White Chocolate Kissed Gingerbread Cookies.

Steps:

• Preheat oven to 350°F. Mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl. Set aside. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well blended and smooth. Add egg and vanilla; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition.
• Spoon batter into greased 9-inch square baking pan.
• Bake 40 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack; cool completely.