I was going through all my cookie cutters the other day and found my gingerbread man cookie cutter that I bought many years ago at a craft show. Never used. Guess I got too busy. Well, it was time to put that man to work!!
It was amazing with all the cookbooks that I have, I could not find one gingerbread man recipe. There was a recipe for iced ginger cookies (not the rolled type), gingerbread, gingerbread pancakes, gingerbread bundt cake - but no gingerbread men recipe - very interesting!! So off to my computer I went. I knew there had to be at least one good recipe on the 'Net!
SUCCESS!!! The first entry on my search was McCormick's (they make the spices in case you didn't know and, of course, they are going to recommend you use their spices in their recipe). So I thought I would give it a try! So here is their recipe, I made a few slight changes (nothing major):
Gingerbread Men
Ingredients
3 cups all purpose flour
2 tsp Ginger
1 tsp Cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt (I omitted this - I do not use salt)
3/4 cup (1 ½ sticks) butter softened - I use unsalted butter
3/4 cup firmly packed brown sugar
½ cup molasses
1 egg
1 tsp vanilla
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer until completely mixed.
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. I left my in the refrigerator overnight.
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
Entire Recipe:
Ingredients
3 cups all purpose flour
2 tsp Ginger
1 tsp Cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt (I omitted this - I do not use salt)
3/4 cup (1 ½ sticks) butter softened - I use unsalted butter
3/4 cup firmly packed brown sugar
½ cup molasses
1 egg
1 tsp vanilla
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer until completely mixed.
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. I left my in the refrigerator 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
Enjoy!!
VERDICT:
My husband hasn't tried them yet. I ate one. OH MY, it was good! As far as I am concerned, this is a keeper recipe! They are so easy to make. Yep, we have a winner on this one!
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