GINGERBREAD MEN COOKIES
These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 4h30m
Yield 24
Number Of Ingredients 11
Steps:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. 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. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. 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.
- 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. Store cookies in airtight container up to5 days.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 24 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 125.3 mg, Sugar 10.6 g
GINGERBREAD MEN
These Gingerbread Men are the ultimate Christmas cookies! My recipe yields soft, yet firm gingerbread cookies that are perfectly spiced, buttery, and hold their shape beautifully. Top them off with a foolproof icing that makes plenty for decorating, and you've got yourself a fun holiday activity for the whole family. Recipe includes a how-to video!
Provided by Sam Merritt
Categories Cookies, Dessert
Time 3h30m
Number Of Ingredients 17
Steps:
- Combine butter, sugar, and molasses and use an electric mixer or stand mixer with paddle attachment to beat until ingredients are creamy and well-combined.
- Stir in egg and vanilla extract until well-combined. The mixture may look piecey/like it's separating, this is fine and it will come together when you add the dry ingredients.
- In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg).
- With mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough is smooth, cohesive, and completely combined.
- Divide the dough into two parts (it will be quite sticky, use a spatula) and wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight.
- Once dough has chilled, preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake cookies directly on ungreased baking sheet)
- Generously flour a clean surface and lightly flour the dough as well (see note).
- Use a rolling pin to roll the dough to be approximately ¼" (.6cm) thick, and use a cookie cutter (my cookie cutter for these was about 3.5" long) to cut out shapes.
- Use a spatula to place cookies on prepared baking sheet, spacing at least 2" apart and then transfer to 375F (190C) oven, and bake for 8-10 minutes.
- Allow cookies to cool completely on baking sheet before decorating.
- Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Look for a consistency where the icing that drizzles off the spoon and back into the bowl holds its shape for several seconds before dissolving back into the rest of the icing. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If too thin, add additional powdered sugar until desired texture is reached.
- Transfer to a piping bag with a piping tip (I used Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off. Pipe frosting on cookies and decorate with decorative candies, if desired.
- Allow frosting to harden before enjoying (this took only about 30 minutes for me, but may take longer if your frosting is wetter)
- Keep uneaten cookies sealed in an airtight container at room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 188 kcal, Carbohydrate 36 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 92 mg, Fiber 1 g, Sugar 26 g
CRISPY GINGER MEN
Betty Crocker® Fruit by the Foot® chewy fruit snack rolls provide a simple addition to these crispy gingerbread men cookies made using Cheerios® cereal - a crunchy dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- In large bowl, mix cereal and chopped cookies. In 2-quart nonstick saucepan, melt butter. Add marshmallows; cook and stir over medium-low heat until marshmallows are completely melted. Pour over cereal mixture; mix until coated.
- Line cookie sheet with waxed paper; spray paper with cooking spray. Spray 3 3/4-inch open gingerbread man cookie cutter with cooking spray; place on cookie sheet. Spray hands well with cooking spray. Firmly pack cereal mixture evenly into cookie cutter, filling cutter completely; push out of cutter. Repeat until all mixture is used. Let stand until set.
- In small resealable freezer plastic bag, place baking chips and oil; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until mixture is smooth. Refrigerate 2 minutes or until slightly set. Cut off tiny corner of bag; squeeze bag to pipe melted chips over cookies as desired to decorate, using small dots to attach candy. When decorations are set, cut strips of fruit snack and tie around necks for scarves.
Nutrition Facts : Calories 350, Carbohydrate 57 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 300 mg, Sugar 30 g, TransFat 0 g
GINGERBREAD MEN
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 to 36 cookies
Number Of Ingredients 13
Steps:
- Sift the flour, baking soda, salt, ginger, cinnamon, cloves and allspice into a medium bowl; set aside. Melt the butter and shortening in a medium saucepan; remove from the heat and stir in the brown sugar and molasses. Transfer to a large bowl and let cool slightly.
- Add the egg to the butter mixture; beat with a mixer on medium speed until incorporated. Reduce the mixer speed to low; beat in the flour mixture in two additions until just combined. Divide the dough in half; wrap each half in plastic wrap and pat into 1/2-inch-thick disks. Refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough to 1/4 inch thick on a lightly floured surface, dusting with flour as needed. Cut out gingerbread men with a 3 1/2- to 5-inch cookie cutter and arrange 1 inch apart on the prepared baking sheets. Brush off the excess flour and refrigerate the cutouts 15 minutes.
- Bake the cookies until golden around the edges, 10 to 12 minutes. Let cool 3 to 5 minutes on the baking sheets, then transfer to racks to cool completely. Decorate with royal icing and let harden at room temperature, about 1 hour.
GINGERBREAD MEN
Use this versatile dough to make gingerbread men and other shapes. Let the kids decorate them with icing for a perfect winter's day activity
Provided by leahboundsx
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 15-20
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Sieve the flour, salt, bicarb, ginger and cinnamon into a large bowl. Heat the butter, sugar and syrup until dissolved. Leave the sugar mixture to cool slightly, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
- On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread men shapes with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread shapes on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.
Nutrition Facts : Calories 95 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.5 grams fiber, Protein 1 grams protein, Sodium 0.44 milligram of sodium
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