Gingerbread Men
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- Servings: 3 dozen cookies depending on the size of cookie cutter used
“Run, run, run as fast as you can, you can’t catch me I’m the ginger bread man.” I remember growing up thinking that the oven would pop open and those little guys would just file out and race for the door……(laugh). I know that I’m not the only one who believed that tale! This is a sweet treat that the kids can help with, will love and cherish the experiences for years to come.
Ingredients
- 3 cups all purpose flour
- 1/4 teaspoons salt
- 3/4 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated white sugar
- 1 large egg
- 2/3 cup unsulphured molasses
Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).
CONFECTIONERS FROSTING
- 2 cups confectioners sugar (icing or powdered sugar), sifted
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons milk or light cream
- Assorted food colors (if desired)
Preparation
- In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.
- In a bowl, use your electric mixer (or with a hand mixer), with the paddle attachment to cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
- Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift, the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
- Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
- Remove the cookies from the oven and cool on the baking sheet for about 1 minute. When they are firm enough to move, transfer to a wire rack to cool completely.
- If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
DIRECTIONS FOR CONFECTIONERS FROSTING
- With an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract.
- With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater.
- Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
- Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Store in an airtight container.
Tips
CHEF DORSEY’S TIPS Don’t roll these guys too thin or they could really have a hard time with their getaway. Allow your gingerbread men to fully cool before storage as this will ensure a good crunch when you go to meticulously bite them to pieces.Reviews (0)
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