Sunfloursweets's Blog

12/13/2009

Gingerbread Men

Filed under: Uncategorized — sunfloursweets @ 3:47 pm

Since we are all starting to think about holiday baking, I thought I could share my gingerbread men recipe.  My favorite thing about this recipe is that it produces soft gingerbread cookies instead of the hard crunchy type.  While some people prefer the crunchier cookies, I like mine soft!  I am usually in charge of making all of the cookies in our family while my mom makes the candies.  Every year, I make and decorate sugar and gingerbread cookies.  I always outline the gingerbread men with white icing and give them 3 cinnamon candy buttons (which is the best part!).  I will say that I always make these one night and then bake them the next night.  If you make them all in the same day, just be sure to refrigerate them at least the 4 hours recommended.  Enjoy these cookies during the holiday season; they are so much fun!

Gingerbread Men

  • 3 c. flour
  • 2 t. ginger
  • 1 t. cinnamon
  • 1 t. baking soda
  • 1/4 t. nutmeg
  • 1/4 t. salt
  • 3/4 c. butter, softened
  • 3/4 c. packed brown sugar
  • 1/2 c. molasses
  • 1 egg

Mx flour, ginger, cinnamon, baking soda, nutmeg and salt.  Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add molasses and egg; beat 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.

Roll out dough to 1/3 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 in preheated 350 degree F oven 8 to 10 minutes or until edges of cookies are set and just beginning to brown.  Cool on baking sheets 1 to 2 minutes.  Remove to wire racks; cool completely.  Decorate as desired.  Makes 2 dozen.

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