SAUCES FOR GINGERBREAD RECIPES
GINGERBREAD MEN COOKIE RECIPE - MCCORMICK
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 Colorful Royal Icing onto cookies.
Provided by McCormick
Prep Time 20 minutes
Cook Time 8 minutes
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°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.
Nutrition Facts : Calories 158 Calories
WHITE CHOCOLATE KISSED GINGERBREAD COOKIES | MCCOR…
This reimagined version of the traditional holiday cookie features a gingerbread thumbprint with a white and milk chocolate center. It’s an irresistible combination of sweet gingerbread spices and creamy chocolate.
Provided by McCormick
Prep Time 20 minutes
Cook Time 10 minutes
Yield 30
Number Of Ingredients 14
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. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
- Love gingerbread treats? Try these other tasty recipes: Gingerbread Men Cookies or Gingerbread Whoopie Pies.
Nutrition Facts : Calories 175 Calories
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- Whisk the flour, cinnamon, ginger, baking soda, salt, and cloves together in a medium bowl.Use a Flex Multi-Prep Set with the hand mixer attachment to beat the shortening and sugar together in a Plastic Mixing Bowl. Add the molasses and egg and beat until smooth.Gradually add the flour mixture and beat until fully combined.Shape the dough into a ball and divide it into 2 portions. Wrap the dough in plastic wrap and chill it for 30 minutes or until ready to use. To make cookies: Preheat oven to 350°F (180°C). Roll out the dough to ¼” (6 mm) thick. Lightly dip the Rolling Cookie Cutter or Emoji Cookie Cutters in flour and cut out cookies. Use a spatula to move the cookies onto a Cookie Sheet. Bake for 11-13 minutes or until they are light golden brown. Remove the cookie sheet from the oven to a cooling rack and cool for 3 minutes. Decorate as you like.
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The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.—Joy Sparks, Muskegon, Michigan
From tasteofhome.com
Reviews 3
Total Time 60 minutes
Category Desserts
Calories 497 calories per serving
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Reviews 3
Total Time 60 minutes
Category Desserts
Calories 497 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
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