Cookbook Table of Contents

Gingerbread Men Recipe

If you like your gingerbread cookies on the soft side bake them a little less than the recipe states as the longer they bake the harder they will become.

There are a few ways to decorate your gingerbread men; one is to press raisins into the dough before baking, or you can frost the baked and cooled cookies with confectioners frosting. You can also use gingerbread men as decorations for your Christmas tree or as gift tags. To do this, pierce a hole in the top of each unbaked cookie using a straw or end of a wooden skewer. Bake the cookies and then thread a pretty ribbon through the hole and hang on your tree. 

In England and North America, we usually make our gingerbread with treacle or molasses. Ground ginger and cinnamon are almost always present, with ground cloves placing a distant third, if used at all.

Molasses:

Molasses is used in baked goods to add color, moistness and flavor.  There are two types of molasses generally used in making gingerbread: light and dark.  Light molasses: Comes from the first boiling of the sugar syrup is lighter in flavor and color than dark molasses. Dark molasses: Comes from the second boiling and is darker in color with a more robust flavor.  Sulphured Molasses is usually labeled as "sulphured" or "unsulphured" depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor.

Gingerbread Men:

3 cups              all purpose flour
¼ teaspoons     salt
¾ teaspoon      baking soda
2 teaspoons      ground ginger
1 teaspoon       ground cinnamon
¼ teaspoon      ground nutmeg
¼ teaspoon      ground cloves
½ cup               unsalted butter, room temperature
½ cup               granulated white sugar
1 large              egg
2/3 cup             unsulphured dark molasses

Note:  To prevent the molasses from sticking to the measuring cup, First spray the cup with a non stick vegetable spray (like Pam).

Confectioners Frosting:

Assorted food colors (if desired)

2 cups              confectioners sugar (icing or powered sugar), sifted
½ cup               unsalted butter, room temperature
1 teaspoon       pure vanilla extract
1½ tablespoon  milk or light cream

Instructions

  1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 
  2. Set aside.

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

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

  7. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. 
  8. Line 2 baking sheets parchment paper and set aside while you roll out the dough.
  9. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. 
  10. Use a gingerbread cutter to cut out the cookies. 
  11. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart.
  12. 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.
  13. 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. 
  14. They are done when they are firm and the edges are just beginning to brown. 
  15. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes.
  16. When they are firm enough to move, transfer to a wire rack to cool completely.
  17. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. 
  18. Otherwise, confectioners frosting can be used to decorate the cookies.
  19. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Frosting:

  1. In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended.  
  2. Add the vanilla extract.
  3. With the mixer on low speed, gradually beat in the sugar.
  4. Scrape down the sides of the bowl and beater. 
  5. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).  
  6. Add a little more milk if too dry.
  7. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
  8. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
  9. Makes about 3 dozen cookies depending on the size of cookie cutter used.
  10. Store in an airtight container.