- Joined
- Apr 16, 2024
- Messages
- 193
- Reaction score
- 256
- Awards
- 6
ULTIMATE Gingerbread Men Cookies
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 4 Hours 30 Minutes
Servings: 24
If desired, decorate with raisins, currants or cinnamon red hot candies for
eyes and buttons. Or, pipe Colorful Royal Icing onto cookies.
Ingredients:
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
Directions:
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in
large bowl. 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.
2. Preheat oven to 350F. 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.
3. 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.
Cookies stored in an airtight container last about 5 days+.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 4 Hours 30 Minutes
Servings: 24
If desired, decorate with raisins, currants or cinnamon red hot candies for
eyes and buttons. Or, pipe Colorful Royal Icing onto cookies.
Ingredients:
3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
Directions:
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in
large bowl. 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.
2. Preheat oven to 350F. 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.
3. 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.
Cookies stored in an airtight container last about 5 days+.