Gingerbread men cookies

 

These cookies have been our favorite for many years. The dough is perfect and the cookies keep their shape when baked. They are soft and have just the right amount of spice in them, and off course the most important thing of all is that the kids love them. 

Ingredients:

1/2 cup butter softened 

3/4 cup dark brown sugar

1/3 cup molasses

1 egg

2 TB water

2 2/3 cups flour

1 tsp baking soda

1/2 tsp salt

2 tsp ground ginger

1/2 tsp ground cinnamon 

1/2 tsp ground nutmeg

1/2 tsp ground allspice

Directions:

Cream butter and brown sugar until light and fluffy. 

Beat in molasses, egg and water. 

Add the water, flour, baking soda, salt and all the spices and mix until creamy. 

Divide the dough in half and wrap in plastic. Refrigerate for atleast 30 minutes. 

Preheat oven to 350. On a lightly floured surface, roll each portion of dough to 1/8 thickness. Cut with a gingerbread man cookie cutter. Place about 2 inches apart on a greased cookie sheet. 

Bake 9-10 minutes and remove and cool on wire racks. Decorate with icing 

Icing recipe:

2 cups of powdered sugar 

4 tsp milk

1 TB light corn syrup

1/2 tsp almond extract

food coloring of your choice. 

Directions:

In a small bowl, stir together powdered sugar and milk until smooth. Beat in the corn syrup and almond extract until smooth and glossy. If icing is to thick, add more corn syrup and milk. If it is to runny, add more powdered sugar. 

Divide into separate bowls and add food coloring to each. Use piping bags to decorate your cookies. 

Leave your cookies to completely dry and harden overnight before stacking them. 

Yield: 24 cookies

Author: Margarita

Print

Gingerbread Men Cookies

Ingredients

Cookie dough recipe:

• 1/2 cup butter softened
• 3/4 cup dark brown sugar
• 1/3 cup molasses
• 1 egg
• 2 TB water
• 2 2/3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice

Icing recipe:

• 2 cups of powdered sugar
• 4 tsp milk
• 1 TB light corn syrup
• 1/2 tsp almond extract
• food coloring of your choice

Instructions

1. Cream butter and brown sugar until light and fluffy.
2. Beat in molasses, egg and water.
3. Add the water, flour, baking soda, salt and all the spices and mix until creamy.
4. Divide the dough in half and wrap in plastic. Refrigerate for atleast 1 hour or overnight. 
5. Preheat oven to 350. 
6. On a lightly floured surface or parchment paper, roll each portion of dough to 1/8 thickness. Cut with a gingerbread man cookie cutter. Place about 2 inches apart on a greased or lined cookie sheet.
7. Bake 10-11 minutes and remove and cool on wire racks. 
8. Decorate with icing

Icing directions:

1. In a bowl, stir together powdered sugar and milk until smooth. Beat in the corn syrup and almond extract until smooth and glossy. If icing is to thick, add more corn syrup and milk. If it is to runny, add more powdered sugar.
2. Divide into separate bowls and add food coloring to each. Use piping bags to decorate your cookies.
3. Leave your cookies to completely dry and harden overnight before stacking them.

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