Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 30 mins
Servings::24
Yield::2 dozen gingerbread men
Ingredients
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3 cups all-purpose flour, plus more for rolling
2 teaspoons McCormick Ground Ginger
1 teaspoon McCormick Ground Cinnamon
1 teaspoon baking soda
¼ teaspoon McCormick Ground Nutmeg
¼ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup molasses
1 large egg
1 teaspoon McCormick Pure Vanilla Extract
Directions
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, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
Dotdash Meredith Food Studios
Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C).
Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
Dotdash Meredith Food Studios
Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
Dotdash Meredith Food Studios
Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
DOTDASH MEREDITH FOOD STUDIOS Gingerbread Cookie Variations:
White Chocolate Kissed Gingerbread Cookies: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in white sugar and place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Remove from the oven; immediately press a white and milk chocolate swirled kiss-shaped candy into the center of each cookie. Remove to wire racks to cool completely. (Makes 5 dozen.)
Gingerbread Whoopie Pies with Lemon Creme: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in white sugar and place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely. For the Lemon Creme: mix one 7-ounce jar marshmallow creme, 1/4 cup butter (softened), 4 ounces cream cheese (softened), and 1 teaspoon McCormick(R) Pure Lemon Extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Roll edge of whoopie pie in 1 cup crushed peppermint candy. Repeat with remaining cookies, filling, and candy. Store whoopie pies between layers of waxed paper in airtight container in refrigerator up to 5 days. (Makes 2 1/2 dozen.)
Caramel-Pecan Gingerbread Thumbprints: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in white sugar and place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Remove from the oven; immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks to cool completely. Melt 2 ounces semi-sweet baking chocolate and drizzle over the cooled cookies. Let stand until chocolate is set. (Makes 5 dozen.)
Almond Gingerbread Cookies: Follow Steps 1 to 3. Shape dough into 1-inch balls. Roll balls in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in a preheated 350 degrees F (175 degrees C) oven until edges of cookies just begin to brown, 8 to 10 minutes. Remove to wire racks to cool completely. (Makes 5 dozen.)
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