PIONEER WOMAN GINGERBREAD MAN COOKIES RECIPES

Steps:

• Add the flour mixture to the butter mixture in two or three batches, beating until just combined after each addition. Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 7-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 11/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.) Preheat the oven to 350 °. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/4-inch-thick rounds and place 1 inch apart on the baking sheets. Cut the crystallized ginger into small diamond shapes and press a piece into the center of each cookie, then sprinkle the cookie with turbinado sugar. Bake, switching the pans halfway through, until the edges of the cookies are set, about 12 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely. (The cookies will become crisp as they cool.)

Steps:

• Combine the flour, baking powder, salt, allspice, cinnamon, cloves, ginger, nutmeg and orange zest in a large bowl. Whisk to combine. Beat the butter and brown sugar in a separate large bowl with a mixer on medium speed until light and fluffy, 2 to 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the egg and beat well. Reduce the mixer speed to low and add the flour mixture to the butter mixture in three batches, mixing until just combined after each addition (the dough will be dense and dry). Divide the dough in half; place each half between 2 large pieces of plastic wrap. Roll out each piece of dough into a 1/4-inch-thick rectangle. Transfer the dough rectangles to a baking sheet and refrigerate for at least 2 hours and up to 8 hours. Preheat the oven to 350 °. Line 2 baking sheets with parchment paper. Cut the dough into cowboy boots or other shapes with 2- to 3-inch cookie cutters and place about 2 inches apart on the prepared pans. Bake the cookies until set but still soft, 10 to 12 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely. Decorate with royal icing and sanding sugar. Let set about 1 hour.