Tasty Thursdays: Gingerbread Men

Thursday, December 02, 2010

What you'll need:
  • 3 cups (390 grams) all purpose flour
  • 1/4 teaspoons salt
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1/2 cup (100 grams) granulated white sugar
  • 1 large egg
  • 2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
To Make:
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

recipe from [JoyofBaking]
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Alex said...

Oh you can't beat a good gingerbread man, especially at this time of year!

daisychain said...

Fantastic! I love making + eating gingerbread men!

Unknown said...

oh they look gorge xxx

Slamdunk said...

Ha, a holiday classic--sounds wonderful Audrey.

Tiffany Kadani said...

You have no clue how happy I am to eat these this year!!!! Such a great post.

k said...

I've always wanted to make these!

www.janetteria.com said...


Krysten @ Why Girls Are Weird said...

Holiday classic, yum!

Emilie said...

Great post! I will try to bake some this weekend!

Maddy said...

My boss bought me some gingerbread cookies the other day! So yummy!

Cafe Fashionista said...

Gah! So cute! I am hoping to make some of these with my nephew this weekend!! :)

Josie said...

These are some of my favorite holiday treats -- adorable and tasty!
xo Josie

Anna G said...

Oh those sounds so yummy. I need to bake something for a few holiday parties.

Unknown said...

yummy, i wanna

kisses, dear

Denysia Yu said...

Great recipe! I need to start making holiday cookies!

Anonymous said...

love gingerbread cookies!

Suyinsays said...



Fashion Cappuccino said...

OMG!! Yum!! I think my neighbor kids will love this! xoxoxoxo

Anonymous said...

They're so cute! I have to make some for Christmas!

Camila F.

ChYmEc!nDy** said...

Wow! that is so cute...

yiqin; said...

So cute! I have never tried making them before.

stylefrontier said...

wow this is a favourite classic!
thanks for sharing the recipe :)

join my

Draffin Bears said...

Hi Audrey,

The gingerbread men are fabulous, that is something I love to cook and eat.

Happy weekend

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