I made these cookies for a holiday party for my co-workers and when I finally got the dough out of the refrigerator, it appeared to be too dry. But once I got rolling out the dough all was as it should have been. The cookies were a hit and the flavor was spectacular.
My Favorite Gingerbread Men Recipe
Yield: 24 four-inch cookies
Prep Time: 4 hours (includes chilling)
Total Time: 4 hours, 30 minutes
Make sure you chill the cookie dough discs for a minimum of 3 hours. I played around with the spices a lot and really loved the flavor of these cookies when using a full Tablespoon each of ground ginger and ground cinnamon.
Ingredients:
- 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 2/3 cup (200g) unsulphured molasses (I use Grandma's Molasses brand)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 3 and 1/2 cups (437g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- Easy royal icing
Special Equipment
- Cookie cutter(s)
- Rolling pin (here's the one I own)
- Large baking sheets (these are what I use for cooking baking)
- Silicone baking mats (preferred for cookie baking!)
Directions:
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that's ok.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- view more instructions @ sallysbakingaddiction.com
My Favorite Gingerbread Men Recipe
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Oleh
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