Gingerbread Man Cookie Recipes

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 degrees 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 to5 days.

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

Steps:

• Combine butter with sugar and corn syrup until smooth.
• Add the vanilla and the egg, mix well.
• Sift together dry ingredients and add slowly to the sugar/butter mixture.
• Blend until dough is smooth.
• Cover with plastic wrap and place in the fridge for at least one hour, or overnight.
• On a floured surface, roll out dough until 1/4 inch thick, cut with cookie cutters.
• Bake on a slightly greased cookie sheet in a preheated oven at 375 degrees for 10-15 minutes.
• Allow to cool before decorating with icing.

Steps:

• Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside.
• In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.)
• To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long meal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). For softer cookies, roll out slightly thicker. Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies.
• Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)
• Make ahead: The icing can prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.
• This icing hardens into shiny white lines, and is used for piping decorations on gingerbread people or other cookies. Traditional royal icing uses raw egg whites, but I prefer dried egg-white powder, available at most supermarkets, to avoid any concern about uncooked egg whites.
• When using a pastry bag, practice your decorating skills before you ice the cookies. Just do a few trial runs to get the feel of the icing and the bag, piping the icing onto aluminum foil or wax paper. If you work quickly, you can use a metal spatula to scrape the test icing back into the batch.
• Dried egg-white powder is also available by mail order from The Baker's Catalogue, 1-800-827-6836. Meringue powder, which is dehydrated egg whites with sugar already added, also makes excellent royal icing; just follow the directions on the package. However, the plain unsweetened dried egg whites are more versatile, as they can be used in savory dishes, too. Meringue powder is available from Adventures in Cooking (1-800-305-1114) and The Baker's Catalogue.
• In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surface, and refrigerated.)
• To pipe line decorations, use a pastry bag fitted with a tube with a small writing tip about 1/8-inch wide, such as Ateco No. 7; it may be too difficult to squeeze the icing out of smaller tips. If necessary, thin the icing with a little warm water. To fill the pastry bag, fit it with the tube. Fold the top of the bag back to form a cuff and hold it in one hand. (Or, place the bag in a tall glass and fold the top back to form a cuff.) Using a rubber spatula, scoop the icing into the bag. Unfold the cuff and twist the top of the bag closed. Squeeze the icing down to fill the tube. Always practice first on a sheet of wax paper or aluminum foil to check the flow and consistency of the icing.
• Traditional Royal Icing: Substitute 3 large egg whites for the powder and water.

Steps:

• For the gingerbread people: Whisk together the flour, ginger, cinnamon, baking soda, allspice and salt in a medium bowl until well blended. Beat together the butter and granulated sugar in a large bowl with an electric mixer starting on low and increasing speed, scraping the sides of the bowl down as needed, until pale and fluffy, about 3 minutes. Beat in the molasses and vanilla until combined, then beat in the egg. (The mixture will look curdled.) Turn to low speed and beat in the flour mixture, a little at a time, until the mixture comes together, then increase speed and beat until all the ingredients are well incorporated and you have a sticky dough. Divide the dough in half, flatten into 2 discs and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping the other disc refrigerated, roll 1 disc on a well-floured surface to a thickness of just over 1/8-inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. (If the dough looks crackly or breaks apart, press it back together from the outside-edge in.) Dust off the excess flour. Cut out gingerbread people using a 3-inch gingerbread cookie cutter, cutting as close together on the dough as possible. Pull away the extra dough around each cookie and use a small spatula to transfer the cookies to the prepared baking sheets about 1/2 inch apart, placed in 3 rows of 4. Gather together the scraps, leaving behind the excess flour, then knead them a few times to form a smooth dough again. Reroll them in the same way. If the dough gets too sticky, put it back in the refrigerator, wrapped in plastic, for a few minutes. (If there are any pieces of dough stuck to the work surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Freeze the cookies on the baking sheets to firm them, about 5 minutes.
• While the cookies chill, roll the dough scraps together into a long 1/4-inch rope and cut into 1-inch pieces. Remove the chilled cookies from the freezer and extend the left arm of each man with the 1-inch dough pieces by pressing the dough piece onto the tip of each person's arm. (This will reinforce them and double their length.) Make sure the gingerbread people are lined up evenly.
• Wrap eight 12-inch-long and 1/4-inch-diameter wooden dowels tightly with foil (keep them smooth), then spray them liberally with cooking spray. Line up 4 gingerbread people head-to-toe and wrap their left arms around the dowel, so that 4 people can hold one dowel at a time with 1/4 inch of space in between them. Repeat with the remaining groups of 4 and chill the cookies on the baking sheet in the freezer for 15 minutes. Repeat with the second disc of dough on the second baking sheet.
• Bake the cookies, rotating and switching the position of the baking sheets halfway through, until they are slightly firm to the touch but not browned, 12 to 15 minutes.
• Cool the cookies 5 minutes on the baking sheets, then transfer to a rack and give the dowels a gentle twist to loosen them. Let the cookies cool completely, then slowly slide the cookies off the dowels one at a time, being careful not to break their arms. (The cookies will continue to firm as they cool.)
• For the icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and beat with a hand mixer on low speed until the frosting thickens and becomes pure white. Separate the icing into bowls and color as desired.
• Put the icing into piping bags or resealable plastic bags and snip the corners to the desired size. Use the icing to decorate the cookies, then allow to dry, about 1 hour.
• Carefully slide the candy canes in place, with the hook facing behind each head, and pipe a small amount of icing in the holes to lock them in place. Rest on the edge of a cookie sheet with the hooks hanging off to set, about 1 hour.
• Hang cookies on a mug or glass filled with your favorite holiday beverage.

Steps:

• Warm molasses in a saucepan or microwave, but do not boil just to soften. Remove from heat and stir in butter until melted. Let cool.
• In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
• Add butter mixture and egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
• Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. I also roll in between sil pads. And I find just rolling out on a slip pad is easy. Refrigerate one half while you roll out the other half, so dough is kept cold.
• For Cookies:.
• Dip the plastic cookie cutter in flour and cut shapes. I found without the flour was fine and had no problem with release from the metal cookie cutter. Place on prepared cookie sheets. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.
• For houses:.
• Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment. Maximum thickness for dough should be 3/8-inch. For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch. Weight-bearing walls should be just slightly thicker. Place the template and cut house pieces using a ruler to guide for smooth straight edges. Bake for 15 minutes.
• Proceed with decorating.

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets., Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

Steps:

• Cream shortening and sugar.
• Add egg and mix well.
• Add dry pudding mix and flour and spices.
• Mix well.
• Roll dough 1/4 inch thick and cut with gingerbread man cutter or shape gingerbread man by taking small pieces and shaping it free hand.
• Add decorations.
• Bake on greased sheet in 350°F oven for 10 minutes.
• Makes enough dough for 6-7 gingerbread men.
• Have fun and enjoy!

Steps:

• Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy, about 5 minutes.
• Scrape the sides and bottom of the bowl, then add the water.
• Mix on low speed until the water is combined, then add the flour.
• Mix in the flour just until incorporated and there are no dry bits. Scrape the bottom and sides of the bowl again, if necessary.
• Wrap the dough in plastic and place in the fridge for two hours.
• Preheat oven to 350 degrees.
• Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼" thick.
• Cut your desired shape and place on parchment lined baking sheets.
• Bake cookies for 8-10 minutes for ¼" thick cookies.
• Allow cookies to cool and decorate with piping glaze.
• 11. Enjoy your new favorite gingerbread cookies recipe!