I posted this recipe last year and I’m posting it again. Why? Because this recipe is the best one I’ve ever tried for making gingerbread men.
Who can say no to a Gingerbread Man cookie? I know I can’t. I’m not sure if it’s my animal instincts or what, but I tend to go for the right arm first. Then the legs. And once I have eaten all his limbs… I bite off his head. This is exactly why I don’t like to decorate my cookies. After all, what kind of sicko wants a helpless Gingerbread Man staring back at her with his mini chocolate chips eyes?
Poor Gingey…It must be terribly traumatic to be a Gingerbread man…
- 3/4 cup packed dark brown sugar
- 1 stick butter or margarine, softened
- 2 large eggs
- 1/4 cup molasses
- 3 3/4 cups all-purpose flour, plus more for dusting work surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper (I like to use silpats*). Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8-inch thick. Cut out with gingerbread boy and girl cookie cutters. You can re-roll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. Recipe By Paula Dean
A few of my favorite things…
*Direct links to Amazon.com Products